Seafoods

Nama-Uni Don

Rishiri-to Island, located about 20km northwest of Hokkaido, is famous for Kombu ( edible kelps ), which raise Uni ( sea urchin ). Nama-Uni Don ( a bowl of rice topped with raw sea urchin - above ) served in the island is so popular among tourists.

There are some restaurants serving Nama-Uni Don in the islands. Uni is caught around Rishiri-to Island through June-September. So tourists, who would like to eat Nama-Uni Don, are recommended to visit the island in the season.

Tokishirazu

In Shiretoko Peninsula, located in the east of Hokkaido, there are some restaurants which serve "Tokishirazu" dishes in April - July. The above photo, taken in Shirekoto, shows "Tokishirazu" grilled with salt.

"Tokishirazu" in Japanese means those who don't know suitable time. Also "Tokishirazu" is a salmon caught in April - July, while salmons are caught usually in autumn. "Tokishirazu" salmons are younger, soft and moderate in fat riding. They are suitable to be grilled with salt. Their not knowing suitable time is appreciated.

Kaisen-don

Asa-ichi ( Morning Market ) is one of famous and popular tourist spots in Hakodate City and is surrounded by a few hundreds of stores, stalls and restaurants, which could serve various kinds of seafood dishes such as Kaisen-don ( above ).

" Kaisen " in Japanese means " fresh seafood " and " don " does " a bowl of rice ". So " Kaisen-don " means " a bowl of rice topped with fresh seafood ". Hakodate Asa-ichi is one of the best places to enjoy fresh seafood dishes including Kaisen-don for breakfast and/or lunch in Japan.

Igamenchi

"Igamenchi" ( above ) is one of traditional Mom's dishes in Hirosaki City and its surrounding areas, Aomori Prefecture, Tohoku Region. "Igamenchi" is deep fried dish of chopped squid's legs with vegetables. There are some restaurants serving traditional local dishes including "Igamenchi", in Hirosaki City.

Kinme-dai

Choshi City, Chiba Prefecture, located in the east of Kanto Region, is famous for high quality Kinme-dai ( golden eye snapper or splendid alfonsino ). The above photo, taken in a restaurant in Choshi City, shows Kinme-dai boiled with sake, shoyu ( soy sauce ), mirin ( sweet sake ) and sugar, while Kinme-dai is good for Sushi, Sashimi, Grill and Himono ( dried fish ) as well.

Choshi City has one of the largest commercial fishing ports. In addition, off the coast of the city, Black Current ( a warm sea current ) is mixed with Okhotsk Current ( a cold sea current ) while Tone River carries rich minerals into the sea at Choshi. So the catches of Choshi Port are one of the largest in Japan and there in the city are many restaurants serving various kinds of seafood including Kinme-dai.

Green Sea Turtle

Chichijima is the main island of the Ogasawara Islands ( Bonin Islands ), which belong to Tokyo Metropolis, though a passenger liner vessel cruises from Tokyo to Chichijima in about 24 hours. Some restaurants in the island serve dishes of Green Sea Turtle such as Sashimi ( above ).

Traditionally people of the Ogasawara Islands caught Green Sea Turtles as foods. Though they have been and are protected since A.D.1910, one fisherman is allowed to catch them under a certain restrictions. So the population of Green Sea Turtles is increasing gradually in the islands.

Assorted Sashimi

Shimoda City, located in the southernmost on Izu Peninsula, Shizuoka Prefecture, Tokai Region, has some fishing ports and restaurants which provide tourists with fresh and tasty seafood dishes such as a plate of Assorted Sashimi ( above ) including Ise-ebi ( Japanese spiny lobster ), Sazae ( horned turban ), squid, sea bream, flounder and so on.

There are many places which have good fishing ports throughout Japan. In such places, tourists would find restaurants serving plates of Assorted Sashimi as in Shimoda City.

Sushi

There are many sushi restaurants all over Japan, while it is recommended to eat sushi in Hokuriku Region, which is famous for various fresh seafood dishes. The above photo shows assorted sushi served in a restaurant in Kanazawa City, the capital city of Ishikawa Prefecture, Hokuriku Region.

There is Omicho Ichiba ( Omicho market ), located one kilometer southeast of JR Kanazawa Station. There in the market are almost 200 shops and stalls selling fresh local seafood, vegetables, flowers, fruit, pickles, seaweed and so on. Also there are dozens of seafood restaurants offering various seafood dishes including sushi. Omicho Ichiba would be a suitable place for tourists to enjoy seafood in Hokuriku Region.

Fattiest Tuna Sashimi

Nachi-Katsuura Town, Wakayama Prefecture, Kinki Region has a commercial fishing port, which is famous for the largest catch of Nama Maguro ( ocean-fresh tuna ). So tourists, staying in the town, could enjoy various tuna dishes including Otoro Sashimi ( fattiest tuna sashimi - above ).

There in the town are some restaurants serving not only tuna sashimi but also some more tuna dishes such as roasted shirako ( milt ), sushi and so on. In addition, in Nachi-Katsuura Town, located are one of Kumano Grand Shrines, Nachi Waterfall, Seiganto-ji Temple and Fudarakusan-ji Temple, all of which are included in UNESCO World Heritage Site "The Sacred Sites and Pilgrimage Routes in Kii Mountain Range".

Anago

Himeji City, Hyogo Prefecture, Kinki Region, is famous for Himeji-jo Castle, which is one of the most beautiful Japanese castles, one of designated National Treasures of Japan, and one of UNESCO World Heritage sites. Also the city is famous for Anago ( conger eel ) dishes. The above photo shows Anago sashimi and broiled served in a restaurant in Himeji City.

There in Himeji City are some restaurants serving various Anago dishes including sashimi, broiled, shabu shabu, steamed, tempra, simmered and rice bowl topped with grilled Anago.

Kaki

In Miya-jima Island, where lots of Kaki ( oysters ) are cultivated, tourists could easily find restaurants serving various kinds of Kaki dishes such as Nama-Gaki ( raw oysters - above ), Kaki-fry ( deep fried oysters ), Kaki-meshi ( cooked oysters on rice ), oysters in oil and so on.

Less than 2,000 people live in Miya-jima Island, where more than three million people land to visit Itsuku-shima Jinja shrine, which is one of UNESCO World Heritage sites as well as one of designated National Treasures of Japan. Also Miya-jima Island, Hiroshima Prefecture, Chugoku Region, could be one of the best places to enjoy eating Kaki oysters in Japan.

Kani

Sakaiminato City, Tottori Prefecture, Chugoku Region, is known for the largest catch of Beni-Zuwaigani ( red snow crab - above ) in Japan. There in the city some restaurants serving various kinds of Beni-Zuwaigani dishes including sashimi, sushi, boiled, roasted, shabu shabu, nabe hot pot and so on. They catch the crabs through September - June.

Tai-meshi

Ehime Prefecture, located in the northwest of Shikoku Region, is famous for Tai ( sea bream or red snapper ) and in Matsuyama, its capital city, and the surrounding areas, there are many restaurants serving Tai-meshi ( boiled rice with sea bream - above ), which is one of local specialties so famous and popular among tourists.

In Uwajima City, located in the southwest of Ehime Prefecture, there is another style of Tai-meshi ( Uwajima Tai-meshi ), which is a bowl of boiled rice topped with slices of raw sea bream and sauce made from raw egg and shoyu ( soy sauce ). Uwajima Tai-meshi is popular as well as Matsuyama Tai-meshi is.

Katsuo Tataki

Though there are various specialty dishes served in restaurants in Kochi Prefecture, Shikoku Region, there are very few tourists who leave Kochi without eating Katsuo Tataki ( above ), which is thick slices of slightly roasted Katsuo ( bonito ). They are served with salt or sauce made from shoyu ( soy sauce ) and citrus, raw garlic, onion and so on.

Not only Tataki, but also various kinds of Katsuo ( bonito ) dishes could be served in restaurants in Kochi, such as sashimi, broiled haranbo ( fatty belly ), boiled chichiko ( heart ), tosa-maki ( sushi roll ) and so on.

Ika

Yobuko-cho Town, a part of Karatsu City, Saga Prefecture, located in the north of Kyushu Region, is famous for extremely fresh Ika ( squid ) and one of the best places to eat Ika dishes in Japan. Many tourists visit the town to eat Ika Ikizukuri ( above ), which is sashimi prepared from live squid, arranged in its original shape. Ika Ikizukuri is distinctively transparent, which shows how fresh the squid is.

Not only Ikizukuri ( or Ikezukuri ) but also various kinds of Ika ( squid ) dishes could be served in restaurants in Yobuko-cho Town, such as tempra ( deep fried ), grilled with salt, simmered, dried, steamed dumplings and Ika-meshi. They catch sweet swordtip squid through May - October and big-fin reef squid through October - February.

Yobuko-cho Town is famous not only for Ika ( squid ) but also for a big tug-of-war held on the first Saturday and Sunday in June every year. Also the town is famous for Asaichi ( morning market ) which is popular among tourists as well as those held in Katsuura, Chiba Prefecture and in Wajima, Ishikawa Prefecture.