fish– tag –
Buri Daikon (ブリ大根)【】 Buri daikon: simple, wholesome, delicious. A go-to staple during the winter months and best served warm, it’s a dish made for fish lovers that want simple ingredients that pair together wonderfully. The broth is often simple yet fil...
Ankou Nabe (あんこう鍋)【】 In Japan, they are improving their food and always make it as healthy as possible. An example of this is by having nabe during the winter season, and they also gain plenty of collagen that makes their skin beautiful. Ankou Nabe is a...
Hitsumabushi (ひつまぶし)【 to Hitsumabushi】 Today, eel is a very popular food and fish not only in Japan but also overseas. Hitsumabushi is a traditional Japanese food that uses grilled eel. It is one of Nagoya's specialty cuisines, and locals usually served t...
Hatahata Sushi (ハタハタ寿司)【】 Hatahata Sushi (ハタハタ寿司) is one of the traditional Japanese foods that is classify as fermented sushi (izushi) and uses hatahata or Japanese sandfish. Moreover, Hatahata is a unique and famous fish in Akita prefecture. We all k...
Shirasu (しらす)In Japan, whitebait is called shirasu, which is small immature fish. They are less than 2cm in length, typically sardines, but can also be the fry of herring, sweet fish, conger eel, or others. This tiny fish ingredient can be found in almost all Japanese supermarkets. You can eat it raw or boiled.
NamerouIt is such a satisfying meal that you will lick the plate clean, hence the name namerou which means to lick. It is a seafood dish that consists of multiple kinds of fresh fish minced up together.