Contents
Basic Information
Japanese seafood cuisine is diverse. Although eating raw dishes like sushi and sashimi is well-known, seafood is also enjoyed in a variety of other preparations, such as in stews, grilled, or fried. As time has passed, new culinary creations influenced by the West have appeared, and Japanese food culture continues to evolve.
Ebi Fry (Shrimp Fry)
Ebi Fry is a Western-style dish born in Japan in the 1900s. The cooking method is simple: remove the shell of the shrimp, apply wheat flour, beaten eggs, and breadcrumbs, and fry. Today, it is widely available as frozen food and is often used as a side dish for bento boxes.
Aji Fry (Horse Mackerel Fry)
In the late 1800s, a cooking method of applying wheat flour, beaten eggs, and breadcrumbs to fish and frying it was born and became established as part of Japanese cuisine. Aji Fry, using the affordable horse mackerel, can be said to be a representative dish of fried seafood.
Yaki Sanma (Grilled Pacific Saury)
Grilled Sanma is a staple of grilled fish dishes. Sanma is not only eaten raw as sashimi and sushi, but also popularly grilled. Especially, Sanma caught in autumn is fatty and considered very delicious.
Buri Teriyaki (Yellowtail Teriyaki)
Buri Teriyaki, which is grilled with a sauce mixed with soy sauce, mirin, and sugar, is also one of the representative menus of grilled fish. It features a soft texture and sweet and spicy taste, and the winter yellowtail, which is fatty, is in season.
Saba Misoni (Miso-boiled Mackerel)
Saba Misoni is a traditional Japanese boiled fish dish where mackerel slices are simmered with miso, sake, sugar, mirin, and ginger. The rich taste of miso is also very popular as a snack for sake.
Ika Daikon (Squid and Radish)
Ika Daikon, a representative dish of Japanese cuisine, is a dish where round slices of squid and radish are simmered in soy sauce. The umami of squid comes out into the radish. It is mainly loved as a home-cooked dish, and in some regions, miso is also used.
Aji Himono (Dried Horse Mackerel)
Aji Himono is made by opening the belly of the fish, removing the internal organs, flattening it, and drying it in the sunlight. By drying it in sunlight, umami ingredients such as amino acids increase, making it more delicious and preservable than fish grilled raw.
Shisyamo (Willow Leaf Fish)
Shisyamo is a small fish caught in the waters near Hokkaido. As most of the body consists of fish eggs, you can enjoy a unique texture and taste. The dried Shisyamo is grilled whole and eaten.
