- Main Ingredient
- Seafood
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アジフライ
Ajifurai is breaded and deep-fried horse mackerel. It features a crispy coating and fluffy interior, and taste […]
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あん肝
Ankimo is steamed monkfish liver, known as the “foie gras of the sea” for its rich flavor and creamy texture. […]
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牡蠣
Japanese oysters are harvested nationwide, with Hiroshima and Akkeshi being especially famous. Enjoyed raw, gr […]
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カツオのたたき
Katsuo no tataki is seared bonito sashimi and a specialty of Kochi Prefecture. Also called “Tosa-zukuri,” the […]
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黒造り
Kurozukuri is a type of salted squid enhanced with squid ink, known for its rich umami and deep flavor. Often […]
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刺身
Sashimi is a Japanese method of slicing raw ingredients thinly, typically referring to seafood, but it can als […]
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酒盗
Shutou is a strongly flavored Japanese delicacy made by fermenting bonito entrails with salt and rice malt. Wh […]
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河豚
Fugu is a poisonous fish containing tetrodotoxin, especially in its liver and ovaries—said to be 500 times mor […]
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明太子
Mentaiko is spicy cod roe seasoned with chili. Its unique spicy flavor makes it a versatile ingredient in dish […]