Fish And Seafood Processing

Buri Yellowtail Amberjack Seasonal Hierarchy and Preparation

Buri (ブリ, Seriola quinqueradiata — Japanese amberjack or yellowtail) is one of Japan's most importan…

Gindara Black Cod Miso Marination Nobu-Style and Japanese Origins

Black cod with miso — gindara no saikyo-yaki — became globally famous through Nobu Matsuhisa's inter…

Himono Dried Fish Preparation and Morning Grill Culture

Himono (干物 — 'dried things') is Japan's ancient and still-thriving tradition of sun-drying fish — ei…

Japanese Fishing Techniques Jigging and Ikejime Live Fish Handling

Japan's fishing culture includes two practices of extraordinary significance to seafood quality: jig…

Kaki Oyster Japanese Cultivation and Eating Traditions

Japanese oyster culture — kaki (牡蠣) — is one of the world's most sophisticated and diverse, with dis…

Kamaboko and Surimi Fishcake Regional Varieties

Kamaboko — steamed fish cake formed from surimi (ground white fish paste combined with salt, starch,…

Sanma Pacific Saury Autumn Icon and Salt-Grilling Technique

Sanma (秋刀魚 — Pacific saury, Cololabis saira) — literally 'autumn sword fish' — is Japan's most cultu…

Shrimp Kuruma Ebi and Japanese Prawn Variety Gradations

Japan's prawn and shrimp culture is among the world's most refined and graded, with specific varieti…