fish dish ｜ Page 4 ｜ Our Regional Cuisines

In the Motoyoshi region of Kesennuma, Bonito fish flocks have been migrating to …

Mama Kari Sushi is a type of nigiri sushi made with fish that has been marinated…

A local dish from Shimane Prefecture, which faces the Sea of Japan and has a lon…

In Yawatahama City and Uwajima City, where an abundance of fish is harvested fro…

Tai (sea bream) has long been an indispensable fish for celebrations and other o…

"Tai- somen" is a sumptuous large noodle dish decorated with Sea bream fish and …

The Karatsu Kunchi, which includes the "Hikiyama-Gyouji", 'Yama, Hoko, and Yatai…

When it comes to rare fish in the Ariake Sea, the mudskipper (known as "Mutsugor…

Grilled conger eel, known as "yaki anago," is a dish where open-cut (freshwater …

"Kokera-zushi" is a regional dish eaten in the Nishiura Coast area of Awaji Isla…

"Shizuoka Oden" is a local dish of Shizuoka City where all the ingredients such …

Whitebait fishing reaches its peak from late March until May. During that time, …

‘Kokera-Sushi’ is a kind of sushi. Grilled fish flake, Shiitake mushroom, carrot…

The main ingredients of ordinary chikuwa(=fish cake) are walleye pollock, shark,…

Itakura Town, located in the Toumou area of Gunma Prefecture, is so rich in wate…

Sushi culture is one of Kochi Prefecture's representative food cultures. There i…

The Ariake Sea, which has Japan's highest tidal range and vast mud flats, is hom…

"Aiso no Kanroni(candied japanise dace)" is a local dish of Tochigi Prefecture, …

"Hana-hajiki" is a local dish of the Isahaya area. Various ingredients are arran…

In Hokkaido, soft roe of Pacific cod and Alaska pollack are distinguished. The s…

Salmon that come back to the Hokkaido coast to spawn in the fall or early winter…

“Tai no karamushi” is a classic Kaga dish made with red seabream stuffed with ok…

Natural ‘Ayu’ (=sweetfish), grown in the clear stream in Yoshino mountains, eats…

‘Sanma zushi’ is prevailed as a local cuisine mainly in Yoshino-gun Totsukawa Vi…

Yamaguchi Prefecture's prefectural fish is the fugu, a well-known, high-end fish…

It is a type of oshizushi made by filling a square wooden mold with sushi rice a…

Nebuto is a white-fleshed fish of 3 to 5 cm caught mainly in the Seto Inland Sea…

Ishimochi Jako is a small fish caught in the Seto Inland Sea from spring to summ…

Shimane Prefecture boasts one of the highest annual catches of mackerel in Japan…

Shimane Prefecture has a coastline 1.026 km (637 miles) long, the 10th longest i…