You don’t try Japanese seafood for the “halibut.” You try it because the majority of Japan’s diet is based on seafood.
As you may expect, Japanese seafood is considered the standard food for most of the region and a popular option for people across the world. From fish to shellfish to even cephalopods (octopus and squid), these can all be made into amazing Japanese seafood dishes.
In this blog, we will learn about:
- The story of sushi and sashimi
- Unique Japanese seafoods
- Regional specialties of Japanese seafood
- How to enjoy your seafood
So when it comes to seafood, there is no better way to start than by saying, let’s dive in!
The Story of Sushi and Sashimi
Sushi and sashimi are pillars of Japanese cuisine, reflecting the country’s deep connection to the ocean. While they share a focus on raw or minimally processed seafood, each plays a unique role in Japan’s culinary traditions.
Sushi, often mistaken as just raw fish, actually refers to vinegared rice topped or rolled with seafood, vegetables, or other ingredients.
It emphasizes balance—combining textures and flavors, such as the sweetness of fresh fish, the umami of soy sauce, and the sharpness of wasabi.
Eating sushi is often a communal experience, with its popularity rising in seasonal celebrations and formal events. This underscores Japan’s respect for seasonality and fresh ingredients. Local fish markets supply the freshest seafood, emphasizing the role sushi plays in daily life and fine dining alike.
Sashimi is thinly sliced raw fish or seafood, showcasing the purity and freshness of the sea’s bounty. Unlike sushi, it is served without rice, letting the delicate flavors of the fish take center stage.
Sashimi embodies the Japanese culinary value of honoring natural ingredients—the fish is often served with minimal garnishes such as daikon radish, shiso leaves, or soy sauce. Mastery in sashimi involves precise knife skills, with chefs trained to enhance the texture and flavor of the seafood.
In essence, sushi and sashimi represent far more than food; they embody tradition and artistry which define Japanese seafood culture.
Unique Japanese Seafood
Like any part of the world, there are some dishes that are unique to Japan. This is especially true in regard to seafood. There are many Japanese seafood dishes that are special by either the ingredients used to make them or the preparation required to eat it.
Uni (Sea Urchin)
Uni refers to sea urchins, known for its rich, buttery texture and briny, slightly sweet flavor. It is considered a delicacy in Japan, often enjoyed as sushi, sashimi, or as a luxurious topping for rice bowls or pasta dishes.
Uni is prized for its creamy consistency and quality. Though it can vary based on where it is harvested. The best uni typically comes from Hokkaido, Japan’s northernmost island, known for its cold, clean waters.
Uni reflects Japan’s appreciation for seasonal delicacies—its flavor peaks in late summer and autumn.
Ikura (Salmon Roe)
In Japanese seafood, ikura refers to salmon roe. This is a bright orange, glistening fish egg known for its delicate, salty flavor and slightly popping texture. Ikura plays a significant role in Japanese cuisine, as it symbolizes prosperity, abundance, and celebration.
Ikura is typically marinated in a light soy sauce to enhance its umami flavor. The eggs are large and soft, bursting gently in the mouth to release a salty, briny taste reminiscent of the sea. Its unique combination of flavors and texture makes it highly sought after.
Like Uni, Ikura reflects the seasonal philosophy of Japanese cuisine. Fresh ikura is available during the autumn salmon spawning season. The use of ikura in celebratory meals, such as for New Year’s, further highlights its symbolic importance in representing abundance and joy.
Tako (Octopus)
Tako refers to octopus, a popular and versatile ingredient known for its chewy texture and subtle, briny flavor. Octopus has a long history in Japanese cuisine, appreciated for its symbolism of wisdom and strength as well as its culinary uses in both traditional and modern dishes.
Tako can be prepared in several ways, such as boiled, grilled, or served raw. Because of its firm texture, octopus is often tenderized before cooking by massaging or even slamming it against hard surfaces.
Valued for its taste but also holds symbolic importance in Japanese folklore. Octopuses represent intelligence, adaptability, and resilience. This makes them a revered creature, appearing both in artwork and cultural traditions.
In Japanese seafood culture, tako embodies the delicate balance between simplicity and complexity. The respect for the craftsmanship of an octopus-based dish is at the heart of Japanese culinary tradition.
Regional Seafood Specialties
Much like areas of the US may be known for a special type of food like Philadelphia for cheesesteaks or Chicago for its deep dish pizza, areas of Japan are no different. Depending on the area of Japan, they may have a specialty Japanese seafood option!
Hiroshima – Oysters
Hiroshima is known for their oysters due to the high production rate off of the island of Miyajima. The oysters here produce a large amount of meat and are traditionally boiled or steamed. However, fried oysters are the favorite among tourists.
Yamaguchi – Fugusashi
Fugusashi, or pufferfish, is a delicacy in many parts of Japan. Yamaguchi plays host to large harvests of fugu and pufferfish during the winter months, making them the prime location for the specialty. This fish must be prepared with care as the poison of a pufferfish can still harm you after the fish has been caught.
Kochi – Katsuo no Tataki or Seared Bonito
Bonito is a favorite dish across all of Japan. In Kochi, it is considered a specialty because of how it is caught and prepared.
It starts with the fish being caught on a line instead of by a net. This protects the fish from any damage. It is then grilled using the straw of rice plants as opposed to on a metal grill.
This dish is enjoyed year-round, but has a different taste and texture depending on the time of year. Between April and June, bonito is lighter, while between September and November, it has a chewier consistency.
Ehime – Taimeshi
Taimeshi is like bonito in the sense that its taste can vary depending how it’s prepared. Depending on where you are in Ehime, taimeshi, a red sea bream dish, your dish can vary.
In the central and eastern regions of Ehime, especially in Matsuyama City, taimeshi is known as Matsuyama Taimeshi. This version features roasted sea bream cooked with rice in a rich kelp-based broth.
In contrast, the Uwajima Taimeshi of Uwajima City, located in southern Ehime, takes a different approach. Here, raw sea bream is marinated in a sauce mixed with raw eggs and served as sashimi over warm rice. This preparation infuses the rice with the delicate flavor of sea bream, offering a more refined and distinct taste.
How to Enjoy Japanese Seafood
Japanese seafood can be served year-round much like the rest of the world’s dishes. However, there are specific ways to enjoy the food at its peak
Eat in Season
As you read above, some of the dishes come with a specific season for eating. If you are unsure about what is in season, you can always ask your waiter.
Try Different Styles
Like with bonito and taimeshi, your Japanese seafood dish can change depending on the area of Japan you find yourself. If you are in the United States, you can ask how your dish is prepared and compare later on.
Pairing with Drinks
You can go wrong with the type of drink you have with your meal. Specific types of drinks complement dishes better than others. This is why sommeliers are so sought after in fine dining.
You can learn more about how to pair your drinks with your meal in this blog.
Japanese Seafood to Order at Kobé
Now that you know all about the amazing Japanese seafood offerings, it’s time to go try them out at Kobé Japanese Steakhouse! Try some of our amazing Japanese seafood dishes or one of our signature sushi rolls.
Experience the taste of real Japanese seafood and culture as our amazing chefs use authentic Japanese ingredients and cooking techniques.
Get your own foodie group together and try out a table-side hibachi dinner show and watch our amazing chefs work their magic to entertain and fill you up!
Book your reservation today!