Pop Japan

The islands of Japan is mainly surrounded by the sea. Different business and companies thrive near the sea, making sea businesses part of the top industries in Japan. Seafood, however, is the most common type of business in for the Japanese. With the people of Japan going crazy over seafood - raw or cooked - the seafood industry is a sure hit.

Ready for some mouthwatering dishes? Here are some of Japan’s top seafood picks:

Anago

Anago are saltwater eels. It is often cooked as sushi or fried (tempura). It is well known for its sweetness.

Ebi

Ebi refers to the Japanese style of preparing shrimp. The most common way of preparing shrimp is by splitting them open from bottom to top. Shrimps in Japan can be enjoyed raw or deep fried.

Fugu

Commonly known as blowfish or pufferfish, is a popular dish in Japan even though parts of the fish has poison. This kind of fish is handled with care to refrain from spreading the poison found in its liver and ovaries. Its poison may cause muscle paralysis if consumed. Nevertheless, fugu is a true Japanese delicacy you wouldn’t want to miss trying.

Hamachi

It is known for its buttery and rich flavor. Yellowtail tuna or the Japanese Amberjack can be bought in the Japanese market and is eaten raw. It is winter favorite delicacy due to its higher fat content during the season.

Himono

Before the Japanese eat their seafood raw, they first tried to sun dry it. Most dried seafood are fishes which are sliced into half, opened flat, added with salt, and eventually hung to dry. Himono is a famous breakfast delicacy, served with rice by its side.

Ika

It refers to squid in Japanese. There are various ways to consume ika in Japan. Surume ika is best eaten with beer or sake because of its dry texture and salty taste. Ika somen is squid noodles where in the squid is cut into fine strips of noodles which is added with soy sauce and ginger.

Maguro

Probably the most appreciated and enjoyed seafood in Japan. The tuna’s rich flavor makes it a top choice in Japanese cuisine. Almost every part of the tuna can be eaten and its fatty belly, when sold, is a bit pricey. It can be eaten raw, as most people prefer, and by itself, without any sushi rice or anything. It is best dipped in soy sauce.

Saba

Commonly known as Japanese Mackerel is one of the staple seafood in households due to its relatively lower price compared to other fishes. Saba is a common catch in the seas of Japan, making it widely available everywhere.

Sake

Or salmon, is greatly appreciated in Japan especially when it is served grilled and salty. Its belly is the part people prefer. Various dishes can be created out of salmon.

Tai

It is often served in festive occasions in Japan. The Japanese seabream is considered a special kind of fish and an expensive one, too. It has a sweet, delicate flavor and can be dipped in salt for a richer flavor.

Tako

Tako or octopus is rarely served raw in Japan because of its chewy nature. It is often boiled to soften it and make it easier to chew. Even if its flesh is white when raw, it turns red when cooked. Takoyaki is also a crowd favorite during festivals. It is a Japanese snack which contains tako, cabbage, and other finely cut vegetables all wrapped in a batter then steamed.

Unagi

Unagi is high in vitamin B, same with its cousin, anago. Freshwater eels are filleted and roasted over low fire. It is often mixed with vegetables, particularly cucumber when eaten.

Hungry yet? Why not try creating your own recipes with these seafood?