https://www.kobejones.com.au/12-amazing-japanese-seafood-recipes No beer-battered haddock in the list so maybe they don’t know all that much about good fish, but with more than two-thirds of Japanese women answering that they like salmon, it might be the perfect thing to cook for the lady in your life, and for ladies who want to return the favor, tuna was the top choice among men. It's a somewhat thick noodle that's served with dozens of different toppings including tempura, meat, tofu, seafood or vegetables. Similar to fish balls found in Thailand and Vietnam, neri-mono are made of white-fleshed fish, such as flounder, that is pounded, pureed and seasoned with salt & sugar and then steamed or fried. While most clams are at their best in the winter months, the season for tori-gai is spring and summer. TOP, Hamachi (yellowtail tuna) Often seen at sushi restaurants, aka-gai ("red clam") look like flower petals, starting out white at the base and turning bright red at the pointed tip. She hangs fish in netting on her apartment balcony in Tokyo! It is also known as \"aka kamaboko\" in Japanese. It is cut into slices and eaten plain, without sauces or added seasonings. It is also available as a potent paste that is highly seasoned with alcohol and sold in small bottles. Itâs usually available for low prices at Japanese markets in the West, but if you are ever in Japan during the late fall and early winter, you can also find sanma sashimi, which is delicate in texture and surprisingly, not at all strong in flavor. Even the tiniest of Japanese kitchens will have a toaster oven in which to cook it, probably one of the reasons it’s so popular, although you may have to put up with the fairly strong smell for several days/weeks afterwards. There is very little danger in dying from poisoning these days, as chefs must be specially licensed â passing a vigorous test â in order to prepare fugu. In the states, it is hard to find, but when available, it costs more than $50 per pound. Name in Japanese Name in English; Kuro-Maguro, 黑鮪: Pacific Bluefin Tuna: Minami Maguro, 南鮪: Southern Bluefin Tuna: Mebachi, 目鉢: Bigeye Tuna: Kihada, 黃肌 The Japanese cuisine offers a great variety of dishes and regional specialties. Subcategories. But it’s also great in ochazuke, where it’s flaked and mixed into rice with green tea. Tai is also delicious raw in sushi and sashimi, where it is considered a treat. It is truly a mix of flavors in your mouth! TOP. Thousands of Japanese Twitter users shocked to learn of Ghibli follow-up, Five of the worst areas to live in and around Tokyo, Mt Fuji looks unusual, sparks fears of possible eruption, We build a miniature Japanese oden stall with gorgeous results, Put down the soy sauce! More Japanese words for seafood. 海産物 noun. Although precooked unagi is available at Japanese markets, anago is rarely available. Restaurants that feature unagi roast them over charcoal, streetside, enticing passers-by with their delicious aroma. A terrifying new way to view Mt Fuji: From a deck at the top of a giant rollercoaster! TOP, Maguro (tuna) Many Japanese people, particularly younger ones, have taken to merging their given name and surname togetherto create a nickname. Depending on the shape and ingredients that are used, sushi can be called different names: Nigiri sushi, Maki sushi, Oshi sushi, Temaki sushi, etc. Saba has a beautiful, streamlined profile and shimmering silver and blue striped skin. The freshwater and marine Fish which are native —indigenous to Japan and its adjacent oceans and seas. Donburi or “rice bowl meal” is another dish perfect for featuring seafood.The bowls are often topped with tuna, salmon, octopus, shrimp and roe, to name but a few. Top image: Pakutaso Kamaboko is formed into half rounds on small wooden boards. Chikuwa looks like a hollow sausage. It's perfectly acceptable to slurp noodles in Japan but udon should be slurped with care as they tend to spray broth if slurped quickly. Awabi (abalone) The majority of respondents answered that the ate fish multiple times a week. Tuna contains DHA, which slows the deterioration of brain cells, and EPA, which prevents the hardening of the arteries. The best season for sanma is autumn, because their fat content is high (as much as 20%). Freshwater fish of Japan (43 P) Pages in category "Fish of Japan" The following 182 pages are in this category, out of 182 total. It wasnât until the end of WWII that the fatty belly became more valuable than the leaner back portion. The golden-colored roe has a crunchy and rubbery texture similar to tobiko, but the tiny eggs are clumped together instead of separated. Soba means buckwheat in Japanese but Okinawa Soba contains no buckwheat. Some people, my parents included, keep maguro frozen so that it can be enjoyed at any time. Kazunoko can also be found attached to kelp on both sides, on which herring traditionally lay their eggs (which I prefer, because the deep green kombu, perfectly coated on both sides with golden roe, is a visual miracle when cut into slices). Both are offered at Japanese market, but can be hard to find elsewhere. The spiny black sea urchin holds a precious treasure inside its hard shell: its luscious, golden-orange ovaries, which are prized for their delicate and distinctive flavor and melt-in-your-mouth, buttery texture. Examples: 三池 崇史 (みいけ たかし) — Miike Takashi could be nick… The delicate yet springy texture and sweet flavor are always a hit, even with people who donât normally like clams. Ise ebi (spiny lobster) is enjoyed during the New Yearâs celebrations, and tiny ama ebi (sweet shrimp) is enjoyed raw. The name sashimi comes from a tradition of presenting the fish itself with the meal to identify which kind of fish you are eating. It is delicious lightly broiled (just hot enough for the fat to sizzle) and served over hot rice with an ample sprinkling of sansho pepper. Japanese: English: 1. sakana: fish: 2. kujira: whale: 3. same: shark: 4. maguro: tuna: 5. tai: sea beam: 6. iwashi: sardine: 7. ika: squid: 8. kuruma ebi: prawn: 9. ko-ebi: shrimp: 10. robusutaa: lobster: 11. namako: sea cucumber: 12. uni: sea urchin: 13. hitode: star fish: 14. akoya-gai: pearl oyster: 15. kurage: jelly fish: 16. saba: mackerel: 17. tako: octopus: 18. hamaguri: clam: 19. sake: salmon: 20. kame: turtle: 21. kaki: … Occasionally, I'll buy salmon at Western markets, which I treat as a different variety, by broiling or grilling with sweet miso sauce. One of my friends does this every January, when the air is cold and dry enough. Amino acids are present in greater quantities in himono, adding a depth of flavor and improving its nutritional content. If you are in Japan, ask for fatty salmon, which comes from the belly portion and is wonderfully decadent. Below you will find a seafood restaurants names list to consider. One of Japan’s most popular sushi toppings and sashimi, maguro can fetch a Some names also reflect the birth order. This generator comes up with creative restaurant names. Gyokairui fish and shellfish, marine products. Himono often make their appearance at breakfast, along with rice, miso soup, natto and pickles. Katsuo bushi can be purchased in individual air tight packets, or larger bags. This is my favorite variety of sashimi and sushi. Seafood Donburi. We try a new “expert” way to season your sushi【Taste test】, Demon Slayer is so pervasive, it’s starting to affect Japanese children’s kanji reading ability, Terrace House star Hana Kimura’s suicide proceeding as a criminal case. Delightfully delicate and soft ika somen, cut into thin strips with just a hint of salt, is one of my favorite ways to enjoy squid. These migratory fish, from the mackerel family, are known for being fast swimmers, even swimming in their sleep. While unagi is used for nigiri or pressed sushi in Japan, it is often included in various maki rolls in the West, covered by additional sweet sauce. Restaurants throughout Japan offer set courses around this main course, which is a hot pot with fugu, tofu and vegetables, simmered at your table and served with ponzu sauce. Information is by country, species type, and industry sector. They are also enjoyed in sushi or atop donburis. シーフード noun. Centuries before Japanese people were eating sushi, they first enjoyed raw fish without the rice. “Sakura” would be a really nice name. Regardless of this, it is a delicacy that is enjoyed in the winter months, usually in a delicious dish called tetchiri. In the spring, tiny and delicate hotaru ika, or firely squid (so named because they glow) are served in many of Japan’s better restaurants, often with miso sauce and rape blossoms. With a slightly meaty texture, and slathered in rich sauce, eel on a bed of rice makes for a filling meal, particularly as the weather turns cooler but eating it in summer is alleged to help Japanese people beat the insane heat and humidity. I was delighted to find this familiar clam at a raw bar in London. Kids like its mildly sweet flavor and texture. This category has only the following subcategory. The batter-coated seafood and vegetables are traditionally fried in sesame oil and served with either a tiny pool of salt or a dish of soy sauce-flavoured broth spiked with grated radish for dipping. She insists, however, that the effort is worthwhile for the superior flavor. It is rare to find awabi in the West, and is usually quite expensive. After the celebration is over, the head and bones go into the stock-pot to make a delicious, hearty soup. My fatherâs signature dish during New Years is tai glazed with uni (sea urchin) sauce, and it never ceases to amaze our guests. The bright red eggs are about the size of pearls and are often used as garnishes, where they lend elegance, color, and a burst of flavor. Uni is available at Japanese markets, packaged on top of wooden blocks. Found mostly in Japanese groceries, these delicious jewels last up to a week in the fridge. Over 70 percent choose to grill fish fillets, 63.8 percent and 50.4 percent going for sashimi and sushi respectively when asked how they liked their fish prepared. This famed fish is known for the deadly poison contained in its liver and ovaries, which causes muscle paralysis and can be lethal if not prepared correctly. From well-known Japanese kitchen staples from rice and noodles, to freshly baked goods, matcha and sake, shop from Japan Centre’s extraordinary range of over 3,000 different products on the UK's favourite Japanese food site. Think of Japanese cuisine, and chances are the first thing that pops into your head is sushi. It is usually filleted and roasted over charcoal and basted with a specially made sweet soy sauce that contains stock made from the simmered bones and heads of unagi. It is most often salted to a high degree, and served grilled, but is also delicious unsalted as sashimi. The eggs have soft skins that pleasantly burst in your mouth with highly flavored oil. The kind most often served in Japan has bright red flesh. Catchy seafood restaurant names are very strong choices, as they are easy for customers to remember. TOP, Sanma (Pacific saury) As expected, cooking changes the flavor and texture of the abalone, and itâs hard for me to decide which one I prefer. Did the Governor of Tokyo just cosplay as Buzz Lightyear to talk about coronavirus? Sashimi … Ichigodaifuku - Daifuku with strawberry; Dorayaki; Manjū; Monaka; Imagawayaki; Kusa mochi; Taiyaki; Yōkan The broiling forms a thin golden âcrustâ that is not crunchy. It is also a nice addition to oden. Anago (conger eel) Also known as the dog salmon, chum salmon is a breakfast favourite, particularly at Japanese hotels, and can also be found in bento boxed lunches all over the place. Japanese people list their top ten fish, and tuna isn’t number one. Its buttery texture literally melts in your mouth, and is one of the joys in life. The heads are cut up and served in salads, typically with cucumber. Merging the two names together is an affectionate act that still honors family surnames in a way. They have special festivals when the cherry trees blossom, and everyone goes out to see them. Its red or pink color and heavier flavor were better appreciated after the introduction of meat in the early 19th century, and after the production of soy sauce, which goes particularly well with it. TOP, Sake/Shake (salmon) Most of the worldâs kazunoko is harvested in Alaska and Canada and consumed in Japan. The fat content, which is high, is even higher in the winter months, when it is called buri instead of hamachi. In Japan and many Asian countries, though, the last name has quite a bit of importance. Octopus is not consumed raw, but boiled, and it is rare (even in Japan) to see it available raw. Okinawa resisted and the government eventually backed down. Despite the fact that uni is harvested off the Pacific Coast of the US, I have yet to find anything locally that compares with the quality found in Japan. 77. TOP, Saba (mackerel) Anko is mainly eaten during the afternoon green tea time in Japan. Japanese names do not just embody ancient Japanese beliefs, but also echo their artistic forms like gardening haiku poetry, architecture, and the noble lifestyles such as the Samurai Bushido Code. Like shishamo, saury is one of the easiest fish in the list to cook because it’s usually just grilled whole. In the spring, tiny and delicate hotaru ika, or firely squid (so named because they glow) are served in many of Japanâs better restaurants, often with miso sauce and rape blossoms. It is delicious in hotpot dishes such as oden. Japanese Restaurant Names Meanings. One whole 10-12" fish makes a perfect serving. While Japanese yellowtail can usually be found in sushi restaurants or as sashimi, it’s also a delicious winter food when it’s slow-stewed with soy sauce, mirin and sugar alongside vegetables like Japanese daikon radish. Fish and Seafood Vocabulary. If westerners are turned off by uni, it is because theyâve never had it suitably fresh. Light and fluffy tempura is Japan’s contribution to the world of deep-fried foods (though it probably originated with Portuguese traders). Sea bream is associated with good luck and celebrations, and as such is often served at weddings or festive occasions but there’s no reason not to celebrate any day of the week with a fish that is delicious both in sashimi form and grilled. TOP, Uni (sea urchin) As well as sushi, or in pressed oshizushi as in the picture above, horse mackerel is often deep-fried. Hyperlinked Names are connected to photographs and details of Australian Fish (Or equivalent) Sea-Ex Trade Seafood Directory - A huge directory of suppliers of fish and seafood, including processors, exporters, importers & buyers of fish, wholesalers, seafood buyers agents. ▼ When a boy sushi and a girl sushi love each other very much, a baby sushi is born. In the West, small squid used for calamari makes delicious ika tempura, and is also … Japan has food for everybody, whether you like seafood, raw food, strange meat, vegan, vegetables or noodles….they have it all! The process of sun-drying fish has been in place since ancient times as a method of preservation. TOP, Ikura (salmon roe) O toro (big toro) is the most expensive cut, taken from the lowest part of the belly next to the head. The hole comes from the way it is made- with the paste formed onto bamboo sticks, which are then steamed and broiled. The whole ovaries are washed in warm water to separate the individual eggs, then coated in olive oil to preserve their glossiness. Taro, for instance, means ‘the first-born male’. Probably the fish you think of when you think of sushi, and the favourite fish overall among male respondents to the survey, the bluefin tuna just missed out on the top spot. The best anago are caught near Haneda in Tokyo Bay. Akami, meaning red meat, is deep red and comes from the lean top part. So eating should be a big part of your Japan journey! Tai is somewhat similar in appearance and taste to red snapper, and is hard to find at Japanese grocery stores, apart from at this time. While bonito flakes are delicious on takyoyaki or okonomiyaki, the dish called katsuo tataki, where only the outside of the fish is grilled or flash-fried, and the middle remains raw, is particularly good. Japanese names are used in Japan and in Japanese communities throughout the world. The government tried to force Okinawa to drop the name on Okinawa Soba products after the reunification of Okinawa and Japan in the 1970s. Note that depending on the Japanese characters used these names can have many other meanings besides those listed here. Source: Dime via Otakumu … The guts are bitter and may be challenging to Westerners, but many Japanese love the taste. Shīfūdo seafood. There are so many varieties of salmon available today. 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