While the tinned mackerel on toast I was used to before coming to Japan never stopped being delicious, one of the best ways to eat mackerel is in battera, an Osakan specialty where mackerel pickled in vinegar is coupled with vinegared rice and konbu kelp. 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. Kids like its mildly sweet flavor and texture. These seafood-rice bowls are particularly popular and present around the Tsukiji market. It is also known as \"aka kamaboko\" in Japanese. What seafood dishes to eat in Italy? Kamaboko is formed into half rounds on small wooden boards. Anko is mainly eaten during the afternoon green tea time in Japan. Aka-gai (ark shell) If westerners are turned off by uni, it is because they’ve never had it suitably fresh. It goes particularly well with ginger, and is a staple at our house because of its availability and low price. At Japan’s festivals, flea markets and wherever ample pedestrians are to be found, tako-yaki stands serve flavorful, piping hot balls of batter filled with diced tako, cabbage and ginger. 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: … It’s nice to know that other cultures appreciate raw seafood as much as the Japanese do. The whole ovaries are washed in warm water to separate the individual eggs, then coated in olive oil to preserve their glossiness. 魚介類 noun. This method has the effect of firming the texture and intensifying the flavor of the fish. I can’t imagine doing something like this in Chicago, and besides, himono are packaged ready to grill or broil, for ridiculously cheap prices in the refrigerated section at my Japanese market. Below you will find a seafood restaurants names list to consider. Soba means buckwheat in Japanese but Okinawa Soba contains no buckwheat. Merging the two names together is an affectionate act that still honors family surnames in a way. These migratory fish, from the mackerel family, are known for being fast swimmers, even swimming in their sleep. It is cut into slices and eaten plain, without sauces or added seasonings. TOP, Katsuo (bonito) and Katsuo bushi Uni is available at Japanese markets, packaged on top of wooden blocks. In a recent survey 1,000 Japanese men and women aged 20 to 60 were asked to list the fish they like most, how often they ate fish, and how they liked it cooked (or not). 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. In the West, small squid used for calamari makes delicious ika tempura, and is also good in okonomiyaki. Do not miss out on ebiten (tempura prawns). Seafood Donburi. Historically, this unique and pricey herring roe symbolized fertility and prosperity, and no wonder: A single herring ovary can contain as many as 100,000 eggs! The broiling forms a thin golden “crust” that is not crunchy. 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. More Japanese words for seafood. 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. When cut up, fugu resembles chicken more than fish, and has a similarly dense meat and unusual flat – instead of spiny – bones, which are high in gelatin. Although the Japanese were eating tuna for over 10,000 years, its popularity is relatively recent. While some fish are dried completely, to be used in soup stock or reconstituted and simmered in soy sauce, larger fish such as shima hokke (horse mackerel) are gutted, opened flat and then salted and hung to dry in the sun and fresh air until they lose 50% of their original moisture content. Japanese names are used in Japan and in Japanese communities throughout the world. Found mostly in Japanese groceries, these delicious jewels last up to a week in the fridge. Wikimedia Commons has media related to Fish of Japan. O toro (big toro) is the most expensive cut, taken from the lowest part of the belly next to the head. The golden-colored roe has a crunchy and rubbery texture similar to tobiko, but the tiny eggs are clumped together instead of separated. Abalone is enjoyed raw, or salted and steamed. Catchy seafood restaurant names are very strong choices, as they are easy for customers to remember. TOP, Tako (octopus) As expected, cooking changes the flavor and texture of the abalone, and it’s hard for me to decide which one I prefer. There is, however, a good reason for this, as unagi is high in vitamin B, and is said to conquer fatigue. 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. Often found in izakaya (pubs), shishamo are usually grilled whole, and eaten with lemon, salt and all of their bones still in place. One of my friends does this every January, when the air is cold and dry enough. It is truly a mix of flavors in your mouth! It is usually white, but can be found tinged with pink edges, especially during festivals like New Years and during cherry blossom season. TOP. 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). Regardless of this, it is a delicacy that is enjoyed in the winter months, usually in a delicious dish called tetchiri. ▼ When a boy sushi and a girl sushi love each other very much, a baby sushi is born. The price is steep, at $25 or more per pound, which adds to its special allure. Source: Dime via Otakumu It is enjoyed raw (as in the infamous odori, or “dancing” shrimp), simmered, stir fried or deep fried in tempura batter or bread crumbs. Although it is referred to as red, in reality, it is a shade of pink. Tai is also delicious raw in sushi and sashimi, where it is considered a treat. It’s 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. This silvery, long and slender fish is one of my favorites. Tuna contains DHA, which slows the deterioration of brain cells, and EPA, which prevents the hardening of the arteries. In the states, it is hard to find, but when available, it costs more than $50 per pound. Anago are saltwater eels, somewhat similar in taste and texture to unagi (freshwater eel). This generator comes up with creative restaurant names. There is very little danger in dying from poisoning these days, as chefs must be specially licensed – passing a vigorous test – in order to prepare fugu. 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. – Check Availability He expertly filets and dices the flesh into diamonds, which are roasted and glazed with the sauce, and then carefully arranged onto the roasted carcass. Some names also reflect the birth order. When they return south in autumn, they are enjoyed for their high fat content and buttery flavor. 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. They are categorized below into rice dishes, seafood dishes, noodle dishes, hot pot dishes, meat dishes, soybean dishes, yoshoku dishes and other dishes.Please note that some dishes may fit into multiple categories, but are listed only once. Some people, my parents included, keep maguro frozen so that it can be enjoyed at any time. 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