GN.131.0001
Ankimo Monkfish Liver Foie Gras of the Sea
Ankimo — steamed monkfish (anglerfish) liver — occupies the highest tier of Japanese cold-weather se…
Japanese winter coastal c
GN.131.0002
Awabi Abalone Japanese Luxury Seafood Preparation
Awabi (abalone) holds the highest prestige position among Japanese coastal seafood — eaten raw as sa…
Japanese coastal regions
GN.131.0003
Ayu Sweetfish Shimanto River Shio Yakisaishoku
Ayu (Plecoglossus altivelis, Japanese sweetfish) is considered Japan's finest freshwater fish — a sl…
Japan — Shimanto (Kochi),
GN.131.0004
Buri Yellowtail Winter Kanpachi Amberjack Migration
Buri (Seriola quinqueradiata, Japanese amberjack/yellowtail) is Japan's most celebrated winter fish …
Japan — Sea of Japan coas
GN.131.0005
Hokkaido Salmon Ikura Sea Trout Spawning Run
Hokkaido salmon — primarily chum salmon (Oncorhynchus keta, sake) and pink salmon (masu) returning t…
Hokkaido, Japan — Tokachi
GN.131.0006
Hotate Scallop Sashimi Hokkaido Grilled Preparation
Hotate (Japanese sea scallops) from Hokkaido represent the country's most prized scallop production …
Hokkaido — Saroma Lake, F
GN.131.0007
Ikijime Fish Killing Technique Neural Spike Quality
Ikijime is the Japanese humane fish-killing technique involving immediate brain destruction and spin…
Japan — Japanese fishing
GN.131.0008
Kaki Oyster Japanese Seasonal Culture Hiroshima
Japanese oyster (kaki) culture centers on Hiroshima Prefecture's dominance of national production — …
Hiroshima Bay — Seto Inla
GN.131.0009
Katsuo No Tataki Kochi Tosa Style Raw Searing
Katsuo no tataki — seared bonito of Kochi Prefecture's Tosa Province style — is the defining dish of…
Kochi Prefecture (Tosa Pr
GN.131.0010
Kobujime Kombu Marinated Raw Fish Pressed
Kobujime — literally 'kombu sandwich' — is the Japanese technique of placing raw fish (especially se…
Kanazawa, Ishikawa Prefec
GN.131.0011
Komochi Nishiki Kazunoko Herring Roe New Year
Kazunoko (herring roe) is one of Japan's most symbolically charged and texturally specific seafood p…
Japan — Pacific herring r
GN.131.0012
Nijimasu Rainbow Trout Japanese Freshwater Aquaculture
Nijimasu (rainbow trout, Oncorhynchus mykiss) — introduced to Japan from North America in the Meiji …
Introduced from North Ame
GN.131.0013
Sanma Pacific Saury Autumn Shio Yaki Festival
Sanma (Pacific saury, Cololabis saira) is Japan's most culturally beloved autumn fish — caught in ma…
Pacific saury fishing in
GN.131.0014
Shirako Fish Milt Soft Roe Winter Delicacy
Shirako — the milt (seminal fluid and testes) of male fish, most prized from cod (tara), puffer fish…
Japanese winter seafood c
GN.131.0015
Tobiko Flying Fish Roe Size Color Varieties
Tobiko — flying fish roe — is one of sushi's most visually distinctive garnish ingredients, prized f…
Japan and Pacific flying
GN.131.0016
Toro Fatty Tuna Otoro Chutoro Grading Auction
Toro — the fatty belly flesh of bluefin tuna (hon-maguro, Thunnus orientalis) — represents the apex …
Edo period sushi culture