東風吹かば

Ajifurai is breaded and deep-fried horse mackerel. It features a crispy coating and fluffy interior, and tastes especially amazing near the port.

Ankimo is steamed monkfish liver, known as the “foie gras of the sea” for its rich flavor and creamy texture. It is often enjoyed as a sake appetizer.

Utsubo no Karaage is a local dish from Kochi Prefecture, made by frying moray eel. Despite its fearsome appearance, it has fragrant crispy skin and tender, springy white flesh.

Japanese oysters are harvested nationwide, with Hiroshima and Akkeshi being especially famous. Enjoyed raw, grilled, or fried, they are known for their rich, milky flavor.

Katsuobushi is dried, smoked bonito, known as the hardest food in the world. It is shaved to make “dashi,” the umami-rich broth essential to Japanese cuisine.

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

Sashimi is a Japanese method of slicing raw ingredients thinly, typically referring to seafood, but it can also include chicken, konnyaku, or vegetables.

Shijimi-jiru is a miso soup with freshwater clams, offering rich umami. It contains ornithine, known to ease hangovers. Lake Shinji in Shimane and Lake Biwa in Shiga are famous sources.

Hamayaki is a style of grilling freshly caught seafood near fishing ports. It highlights natural flavors, combining ocean aroma with smoky charcoal notes.

Himono refers to salted and air-dried fish, a traditional Japanese preserved food. By removing moisture, the umami flavor becomes concentrated, giving it a rich and savory taste when grilled.

Fugu is a poisonous fish containing tetrodotoxin, especially in its liver and ovaries—said to be 500 times more toxic than cyanide. In Japan, special licenses are required to prepare it.

Mentaiko is spicy cod roe seasoned with chili. Its unique spicy flavor makes it a versatile ingredient in dishes like pasta, grilled mentaiko, squid with mentaiko, and rice balls.