Provenance / Canons / General / Fish Seafood Techniques

Fish Seafood Techniques

General Canon

20 entries

Ama Ebi Sweet Shrimp Hokkaido Raw Sashimi Botan

Ama ebi (Pandalus borealis, northern shrimp or spot prawn) is Japan's premier raw shrimp for sashimi…

Hokkaido cold waters; Toy

Ankimo Monkfish Liver Foie Gras Japanese Sea Delicacy

Ankimo is the steamed and served liver of anko (anglerfish, Lophius litulon)—considered Japan's mari…

Pacific and Sea of Japan;

Asari Clam Steamers Sake Miso Soup Coastal Japan

Asari (Manila clams, Ruditapes philippinarum) are Japan's most widely used shellfish—small, patterne…

Japan; tidal flat aquacul

Gindara Black Cod Sablefish Butterfish Saikyo Miso

Gindara (black cod, sablefish, or butterfish—Anoplopoma fimbria) is one of the richest, most buttery…

North Pacific (Alaska, Ca

Hirame Flounder Flatfish Engawa Japanese Sashimi

Hirame (Japanese flounder or bastard halibut, Paralichthys olivaceus) is considered one of the premi…

Japanese coastal waters;

Ika Squid Varieties Preparation Sashimi Ika-somen

Japanese squid (ika) preparations represent one of the most diverse and technically demanding areas …

Japan; surume-ika from Ho

Ikura Salmon Roe Soy Marinated Hokkaido Premium

Ikura (salmon roe) in Japanese cuisine refers specifically to individually separated salmon eggs cur…

Hokkaido Japan; Russian-o

Iwashi Sardine Japanese Preparation Dried Niboshi

Sardines (iwashi) occupy a fundamental position in Japanese cuisine that exceeds their modest status…

Coastal Japan; niboshi pr

Kamasu Japanese Barracuda Autumn Grilled Shioyaki

Kamasu (Sphyraena japonica, Japanese barracuda) is an elongated silver predatory fish that reaches p…

Japanese coastal waters;

Kani Crab Japanese Varieties King Snow Horsehair

Japan's crab culture is among the most obsessive and institutionalized in the world, with specific v…

Hokkaido and Sea of Japan

Kanpachi Amberjack Buri Family Young Fish Sashimi

Kanpachi (greater amberjack, Seriola dumerili) belongs to the Seriola amberjack family that includes…

Pacific and Sea of Japan;

Kobujime Kombu Wrap Marinating Raw Fish Kanazawa

Kobujime is a classic Kanazawa (Ishikawa Prefecture) and Kansai fish preparation in which raw fish i…

Kanazawa (Ishikawa) and K

Kuruma Ebi Japanese Tiger Prawn Live Sashimi Technique

Kuruma ebi (Japanese tiger prawn, Penaeus japonicus) is Japan's most prized native shrimp species—la…

Japanese coastal waters;

Narutomaki Fish Cake Swirl Pattern Ramen Traditional

Narutomaki is a Japanese fish cake (kamaboko family) named for the Naruto whirlpools between Awaji I…

Japan; Naruto Strait insp

Saba Mackerel Shimesaba Cured Vinegar Sushi Osaka

Shimesaba (vinegar-cured mackerel) is the essential preparation for the prized but highly perishable…

Osaka Kansai tradition; b

Sakura Ebi Cherry Shrimp Shimizu Suruga Bay Dried

Sakura ebi (cherry blossom shrimp, Lucifer hanseni) are tiny translucent-pink shrimp approximately 4…

Suruga Bay, Shizuoka (Yui

Sanma Pacific Saury Autumn Shioyaki Salt Grill Hokkaido

Sanma (Pacific saury, Cololabis saira) is Japan's quintessential autumn fish—its annual southern mig…

Hokkaido and Sanriku Paci

Tataki Raw Fish Lightly Seared Outside Kochi Tradition

Tataki (literally 'pounded' or 'seared') in fish preparation refers to a technique where the outer l…

Kochi Prefecture Tosa tra

Unagi Hamo Sea Eel Pike Eel Osaka Summer

Hamo (pike eel, Muraenesox cinereus) is Kyoto and Osaka's most symbolically significant summer fish,…

Osaka and Kyoto Kansai tr

Unaju Unagi Kabayaki Rice Box Lacquer Eel Grilled

Unaju is the formal serving format for grilled freshwater eel (unagi kabayaki) presented in a lacque…

Japan; Kanto and Kansai d