FIS.01.0001
Abalone Awabi Grilled Live and Preparation Methods
Awabi (鮑, abalone) grilled live directly on the half shell is one of Japan's most dramatic and prize…
Japan — awabi consumption
FIS.01.0002
Ama-ebi Sweet Shrimp Raw Preparation Hokkaido
Ama-ebi (甘エビ, 'sweet shrimp' — Pandalus borealis, northern shrimp) is one of Japan's most prized raw…
Japan (Hokkaido and Toyam
FIS.01.0003
Ankimo Monkfish Liver Foie Gras of the Sea
Ankimo (鮟肝, monkfish liver) is Japan's most celebrated offal seafood product — frequently described …
Japan (nationwide; Hokkai
FIS.01.0004
Ayu Sweetfish Seasonal Fishing and Salt-Grilling
Ayu (鮎, Plecoglossus altivelis) — the sweetfish — is among the most culturally resonant seasonal ing…
Japan — wild ayu present
FIS.01.0005
Fugu Blowfish Handling Safety and Luxury
Fugu (河豚, blowfish/pufferfish) is Japan's most famous dangerous delicacy — fish containing tetrodoto…
Japan — fugu consumption
FIS.01.0006
Fugu Puffer Fish Safety Regulations and Preparation
Fugu (河豚, puffer fish — primarily Takifugu rubripes, torafugu) is Japan's most legally regulated foo…
Japan (Shimonoseki, Yamag
FIS.01.0007
Hamaguri Clams and Shellfish Japanese Cooking
Hamaguri (蛤, hard clam, Meretrix lusoria) is one of Japan's most culturally significant shellfish — …
Japan — hamaguri historic
FIS.01.0008
Hirame Flounder Flat Fish Technique
Hirame (平目, olive flounder) is one of the most highly prized white fish in Japanese cuisine for its …
Japan (nationwide coastal
FIS.01.0009
Ika Squid and Tako Octopus Preparation Techniques
Ika (squid) and tako (octopus) represent Japan's two most consumed cephalopod families — each with d…
Japan (nationwide coastal
FIS.01.0010
Ikura Salmon Roe Curing and Service
Ikura (イクラ, from Russian 'ikra' meaning caviar) — the large, glistening spheres of salmon roe — is J…
Japan (Hokkaido — Chitose
FIS.01.0011
Kaki Oyster Japanese Cultivation and Raw Service
Japanese oyster culture (kaki, 牡蠣) produces some of the world's most prized Pacific oysters (Crassos…
Japan (Hiroshima Bay larg
FIS.01.0012
Kani Crab Regional Varieties Matsuba Tarabagani
Japan's crab culture is defined by seasonal obsession and regional diversity — from the legendary Ma…
Japan (Sea of Japan coast
FIS.01.0013
Katsuo no Tataki Seared Bonito Tosa Style
Katsuo no tataki (鰹のたたき) is Kochi Prefecture's definitive dish — seared bonito (katsuo/skipjack tuna…
Kochi Prefecture, Shikoku
FIS.01.0014
Kinmedai Splendid Alfonsino Premium Cooking
Kinmedai (金目鯛, Beryx splendens — splendid alfonsino) is a deep-sea fish renowned for its vivid gold-…
Japan (Izu Peninsula — At
FIS.01.0015
Kue Grouper and Premium Winterfish Japan
Kue (クエ, longtooth grouper, Epinephelus bruneus) is one of Japan's most prestigious and expensive wi…
Japan — kue found in rock
FIS.01.0016
Madai Sea Bream Japanese Preparation and Ceremonial Status
Madai (真鯛, Pagrus major) holds the highest ceremonial rank among all Japanese fish — the king of fis…
Japan (nationwide; partic
FIS.01.0017
Mentaiko and Tarako Cod Roe Preparations
Tarako (タラコ) is the salt-cured roe sac of walleye pollock (Theragra chalcogramma) — the mild, salmon…
Japan (tarako nationwide;
FIS.01.0018
Saba Mackerel Preparation Shimesaba Vinegar-Cured Technique
Saba (鯖, Pacific mackerel or chub mackerel) is one of Japan's most important fatty fish — affordable…
Japan (nationwide coastal
FIS.01.0019
Sanma Pacific Saury Autumn Grilling Ritual
Sanma (秋刀魚, Pacific saury — Coleabis saira) is Japan's most celebrated autumn fish — the annual arri…
Japan (nationwide; Pacifi
FIS.01.0020
Satsuma-age Fried Fish Cake Kagoshima
Satsuma-age (薩摩揚げ) is a distinctively Kyushu fried fish cake originating in Kagoshima (historically …
Kagoshima Prefecture (Sat
FIS.01.0021
Shirako Cod Milt Japanese Delicacy
Shirako (白子, literally 'white children') refers to the sperm sac (milt) of male cod (tara), typicall…
Japan (nationwide; partic
FIS.01.0022
Tuna Bluefin Anatomy Cuts Value Hierarchy
Honmaguro (本鮪, Pacific bluefin tuna — Thunnus orientalis) is Japan's most prestigious fish and the s…
Japan (Tokyo Bay historic
FIS.01.0023
Unagi Eel Kabayaki Regional Kanto Kansai Preparation
Unagi (鰻, Japanese eel) prepared as kabayaki (蒲焼き, 'willow-grilled') — split, skewered, grilled, ste…
Japan (Kanto/Tokyo — Niho