Contents
Basic Information
In Japanese seafood cuisine, besides sashimi and sushi, there are refreshing cold dishes made with octopus, squid, seaweed, fish roe, and other seafood. These dishes can be enjoyed as appetizers with alcohol or as a part of a regular meal.
Takowasa
Takowasa is a dish made of raw octopus that has been chopped and pickled with wasabi, sake, and seasonings. The unique texture of the octopus coupled with the spiciness of wasabi makes it a perfect accompaniment to alcohol.
Vinegared Octopus (Tako no Sunomono)
This dish consists of boiled octopus, cucumber, and wakame seaweed seasoned with salt and vinegar. Its refreshing flavor makes it an ideal dish, especially during the hot summer months.
Squid Salt Fermentation (Ika no Shiokara)
This is a fermented dish made from raw squid and squid liver, salted and allowed to ferment. The fermentation process increases the amount of amino acids, resulting in a unique, deep flavor. It’s also popular as a snack with alcohol.
Sea Cucumber Vinegar (Namakosu)
This dish involves thinly slicing raw sea cucumbers and pickling them in vinegar. Eating raw sea cucumbers is a unique culinary tradition in Japan, particularly recommended with sake.
Mozuku
Mozuku is a type of seaweed that is typically consumed in its raw form, pickled in vinegar. Cultivation of Mozuku began in Okinawa in the 1970s, and it has since become a famous local product.
Matsumaeduke
Matsumaeduke is a traditional dish from Hokkaido, consisting of dried, thinly sliced squid, herring roe, and kelp pickled in soy sauce, mirin, sugar, and sake. It is enjoyed as a snack with alcohol, or as a side dish with rice.
Karashimentaiko
Karashimentaiko is made by pickling the ovaries of Alaska pollock, then seasoning them with chili pepper, sugar, soy sauce, and kelp. Its convenience and versatility have made it popular as both a snack with alcohol and as a filling for rice balls.
