東風吹かば

Ajifurai is breaded and deep-fried horse mackerel. It features a crispy coating and fluffy interior, and taste […]

Ankimo is steamed monkfish liver, known as the “foie gras of the sea” for its rich flavor and creamy texture. […]

Utsubo no Karaage is a local dish from Kochi Prefecture, made by frying moray eel. Despite its fearsome appear […]

Japanese oysters are harvested nationwide, with Hiroshima and Akkeshi being especially famous. Enjoyed raw, gr […]

Katsuo no tataki is seared bonito sashimi and a specialty of Kochi Prefecture. Also called “Tosa-zukuri,” the […]

Katsuobushi is dried, smoked bonito, known as the hardest food in the world. It is shaved to make “dashi,” the […]

Kurozukuri is a type of salted squid enhanced with squid ink, known for its rich umami and deep flavor. Often […]

Sashimi is a Japanese method of slicing raw ingredients thinly, typically referring to seafood, but it can als […]

Shijimi-jiru is a miso soup with freshwater clams, offering rich umami. It contains ornithine, known to ease h […]

Shutou is a strongly flavored Japanese delicacy made by fermenting bonito entrails with salt and rice malt. Wh […]

Hamayaki is a style of grilling freshly caught seafood near fishing ports. It highlights natural flavors, comb […]

Himono refers to salted and air-dried fish, a traditional Japanese preserved food. By removing moisture, the u […]

Fugu is a poisonous fish containing tetrodotoxin, especially in its liver and ovaries—said to be 500 times mor […]

A delicacy made by slicing the firm, muscular flesh of pufferfish into paper-thin pieces so thin that the plat […]

Mentaiko is spicy cod roe seasoned with chili. Its unique spicy flavor makes it a versatile ingredient in dish […]