GN.130.0001
Ankimo Monkfish Liver and Oceanic Offal Luxury
Ankimo (あん肝) is the steamed liver of the anglerfish (ankou, Lophius litulon), considered Japan's mos…
Ibaraki and Nagasaki anko
GN.130.0002
Fugu Blowfish Culture Safety and Torafugu Prestige
Fugu (河豚/フグ) is the Japanese term for blowfish, a family of puffer fish (primarily Takifugu rubripes…
Fugu consumption document
GN.130.0003
Hotaru-Ika Firefly Squid Season and Preparation
Hotaru-ika (蛍烏賊, Watasenia scintillans) are tiny bioluminescent squid harvested from Toyama Bay, Toy…
Toyama Bay, Toyama Prefec
GN.130.0004
Ikura Salmon Roe Curing and Quality Assessment
Ikura (イクラ, from Russian ikra, 'roe') denotes individual loose salmon eggs, technically the extracte…
Hokkaido salmon fishing c
GN.130.0005
Mentaiko Spicy Cod Roe Fukuoka Culture and Applications
Mentaiko (明太子, spiced pollock/cod roe) is Fukuoka Prefecture's most famous culinary export—chilli-ma…
Fukuya company Fukuoka 19
GN.130.0006
Tobiko Flying Fish Roe Colours and Applications
Tobiko (とびこ, flying fish roe) are the small, vibrant, crunchy eggs of flying fish (primarily Exocoet…
Flying fish harvest from
GN.130.0007
Toro Bluefin Tuna Belly Grades and Service Protocol
Toro (トロ) describes the fatty underbelly portions of Pacific bluefin tuna (Thunnus orientalis) and A…
Edo-mae sushi tradition i
GN.130.0008
Zuwaigani Snow Crab Full Tradition Kaiseki to Nabe
Zuwaigani (ズワイガニ, Chionoecetes opilio) is Japan's most prized cold-water snow crab, harvested from t…
Sea of Japan coast from F