seafood
Because Japan is surrounded by the ocean, it is rich in marine products. Various seafood from ancient times are used for various dishes for sashimi, grill, simmered dish, etc. It plays an important role for Japanese cuisine.
Types and Seasons of Seafood
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| Seafood | Month(japan) | Characteristic |
|---|---|---|
| Greenling | ③④⑤⑥➆⑧ | You can eat deliciously even if you remove the season. Fall season is the spawning season. There is a sense of transparency and white taste. |
| Trough shell | ②③④⑤⑥ | It is also called "bakagai". Iron and calcium are abundant. It is moderately soft. |
| Bigfin reef squid | ③④⑤⑩⑪ | It tastes good in hot weather. Very expensive. Taste, texture is good, it is popular as sushi material. |
| Ark shell | ①②③④⑪⑫ | The red pigment is hemoglobin. Vitamin, iron, calcium and abundant. |
| Short neck clam | ①②③④⑫ | Low calorie. Also rich in minerals such as zinc. Imports are increasing, but there is no big difference in taste. |
| Horse mackerel | ④⑤⑥➆⑧⑨⑩ | It is caught in large quantities throughout the year. Those captured by the net are cheap. "horse mackerel " fished with a fishing rod is expensive |
| Conger eel | ⑤⑥➆ | A lot of fat, vitamin A, rich in minerals. |
| Sweet shrimp (northern shrimp) | ①②③④⑤⑨⑩⑪⑫ | It is landed in various places. It will circle all the year. There is little circulation during the summer. Sweet when the freshness is good. |
| Tilefish | ①②③⑩⑪⑫ | It is not a member of the sea bream. It is more expensive than the sea bream, and it is called "Guji" in Kyoto. There is a lot of moisture, so it is necessary to remove it moderately. |
| Sweetfish | ⑥➆⑧⑨⑩ | When it is a young fish it is omnivorous. Adult fish eats only "River of moss", so it has a distinctive taste. |
| Abalone (Ear shell) | ⑥➆⑧⑩⑪⑫ | Always expensive. Demand excesses continue. |
| Anglerfish | ①②⑩⑪⑫ | The males are small and the females are large. Spawning season is not tasty when laying eggs in spring |
| Striped Grunt | i-sa-ki | A fish where the spawning season and season overlap. From autumn to spring the fat is gone, the texture gets worse |
| Spiny lobster | ①⑨⑩⑪⑫ | The spawning season comes in the period of fishing during May to August. Because it is not nationwide unification, the timing varies depending on the production area |
| Golden Threadfin Bream | ①②③⑩⑪⑫ | There are unique sweetness and aroma in the skin. If sashimi "Kawashimo-zukuri" recommend. The spawning season is May to June. |
| Pacific rudderfish | ⑤⑥➆⑧⑨⑩ | In western Japan it is called "shi-zu". Used for grilled or dried fish |
| Sardine | ⑥➆⑧⑨ | Do not wash things opened or fillets (umami flows) |
| Eel | ⑤⑥➆⑧⑨⑩⑪⑫ | The natural eel is delicious in autumn and winter. Cultured eel is delicious in summer. Vitamin A, D are abundant. |
| Sea urchin | ④⑤⑥➆⑧⑨ | "The scent of the ocean wrapped in shells with thorns appears" Food |
| Stingray | ⑥➆⑧⑨ | There are few in the Kanto market, the price is cheap. In Korea is famous for "Kaori · Fa" which matches "Korean red chili paste". |
| Oyster | ①②③⑩⑪⑫ | Most of the ones on the market are aquaculture oysters |
| Ezo-neptune | ⑨⑩⑪⑫ | It can be eaten by simmering, baking, sashimi etc. Sashimi uses what is alive. |
| Rockfish | All seasons | There is circulation throughout the year. The taste does not drop much throughout the year. Another name "Gashira" "Arakabu". |
| Sculpin | ⑨⑩⑪ | There are freshwater fish and saltwater fish. Common name "gori" |
| Bonito | ③④⑤⑥⑧⑨⑩⑪ | Spring is called "hatsu-gatsuo" and it has a light taste. Autumn is called "modori-gatsuo" and it has a lot of fat |
| Barracuda | ①②③④⑨⑩⑪⑫ | Salt-grill is delicious. "Barracuda" is water-friendly so it is suitable for vinegar tightening and the like. |
| Flatfish | ④⑤⑥➆⑧⑨⑩ | It is said that the season is summer, but the autumn and winter has eggs. It is suitable for various dishes with white fish |
| Freshwater shrimp | ⑥➆⑧⑨ | It is imported from all over the world. Mostly imports. Fried and delicious |
| Thread-sail filefish | ①⑨⑩⑪⑫ | In Kansai it is called "ha-ge". Sashimi is tasty when eaten with liver soy sauce |
| Greater amberjack | ⑥➆⑧ | Summer is in season but taste does not fall through the year. It is representative in white fish sashimi. |
| Sand borer | ③④⑤⑥➆⑧ | It is called "kisugo". It is often used for tempura and soup. |
| Yellow fin tuna | Clear taste. It is often eaten in Kansai than Kanto. Summer is delicious "It is also called summer tuna" | |
| Channel Rockfish | ①⑪⑫ | Another name "Kichiji" luxury fish. It has a lot of fat and looks beautiful. |
| Alfonsino | ①②③④⑤⑪⑫ | Early summer is delicious. Fresh fish is expensive, but frozen products are relatively cheap. |
| Deep sea bass | ①②⑨⑩⑪⑫ | Luxury fish. White fish. The umami is strong. Shrinks when you pass heat |
| Kuruma prawn | ①②⑩⑪⑫ | Winter is the aquaculture shrimp season. Natural shrimp is seasonal in summer |
| Horsehair Crab | ①②③⑨⑩⑪⑫ | Spring is called "young crab" and it is freshly ecstasy, body and miso are small but sweetness of the body is strong. |
| Carp | ①②③④⑧⑨⑩⑪⑫ | Freshwater fish. The spawning season inhabits all over Japan in early summer. Currently it is less common to distribute fish. |
| Golden cuttlefish | ①②③④⑩⑪⑫ | This squid is thick and sweet. Born in spring, the squid around 5 cm that can be harvested in the summer is called "Shinseki" and is high class. |
| Flathead | ④⑤⑥➆⑧ | Typical fish in summer. High protein and low fat. Vitamin B2 is abundant. |
| Sakura Shrimp | ④⑤⑩⑪⑫ | It is caught in spring and autumn. When freshness falls, redness falls and it gets whitish. |
| Salmon | ⑤⑥➆⑧⑨⑩⑪ | Japan consumes one-third of the world's catch. Salmon eggs are "salmon roe" |
| Turban shell | ③④⑤⑥➆ | The spawning season is summer. Sell on the market throughout the year. There is no difference in taste between large and small. |
| Halfbeak | ①②③④⑩⑪⑫ | It is a classic of high-class materials such as sushi and tempura. Sashimi has its own flavor and taste and deliciousness. |
| Mackerel | ①②③⑨⑩⑪⑫ | The young fish is called Sagoshi, Sagochi. The higher the price, the higher the price. |
| Pacific saury | ⑧⑨⑩⑪ | On the day when the early summer is banned, it costs as much as 600 yen to 1200 yen per tail. It is good that the body is plump and firm. |
| Shishamo smelt | ⑧⑨⑩⑪⑫ | In general there are many kalafo shishamo (capellin). Fresh fish circulates in the autumn in Kanto. |
| Shijimi Clams | ①②⑤⑥➆⑧⑨⑩ | It is circulating throughout the year. It is nutritious and is said to be good for the liver. Imports are also increasing. |
| Sole | ⑤⑥➆⑧ | It is often used for meunière. "halibut" is a completely different fish. Often used for French cuisine. |
| Trevally | ④⑤⑥➆⑧⑨ | Expensive white fish. 1 to 3 kg is expensive and too large, the taste is inferior and it becomes cheap. |
| Mantis shrimp | ③④⑤⑥➆ | The spawning season is from May to August and this season comes to season. Egg is called "Katsubushi" and delicious. |
| Ice fish | ①②③ | White fish figure. It will be dried and tempura. |
| Sea bass | ⑤⑥➆⑧ | From autumn to winter I have an egg. Vitamin A, rich in D. Low calorie. |
| Japanese common squid | All seasons | You can understand the freshness by body color. Brown → white → red tea and freshness got worse. |
| Snow crab | ①②③⑪⑫ | Men are imported, but women are produced in Japan The sizes of men and women are very different Men are more expensive and traded |
| Sea bream | ①②③④⑤⑧⑨⑩⑪⑫ | It is said that spring is in season in Japan, but because the spawning season differs between north and south, you can eat delicious sea bream all year round |
| Octpus | ①④⑤⑥➆⑧⑪⑫ | It is the Japanese who eat octopus the most in the world. The season of「Madaco」 is winter, the season of 「Mizudako 」is summer. |
| Cutlass fish | ➆⑧⑨⑩⑪ | There is no scales, good quality. It fits any dish. Since "leather" is full of umami, it is recommended to eat every "leather". |
| Cod | ①②⑩⑪⑫ | Fish preferred by the world. My body is easy for fire to pass through, and easy to crumble. It is used for hot dishes. |
| King crab | ①⑩⑪⑫ | "Shedding" from spring to summer. Distribution of domestic products is small. |
| Flying fish | ②③④⑤⑥➆⑧ | Downhill the sea like a bird.Frequently used for processed goods |
| Cockle | ④⑤⑥➆ | Sashimi is not raw, it says a thing with lightly hot water after opening the part of the foot. Even though it is frozen, the taste does not drop much. |
| Catfish | ①②③④⑤⑧⑨⑩⑪⑫ | It is a fish that is not familiar in Japan. It is cultured in the world |
| Herring | ①②③④⑩⑪⑫ | It is called "Spring Trout". It is often used for New Year's cooking and traditional dishes. |
| Rosy seabass | ①②⑨⑩⑪⑫ | This fish is subcutaneous with umami and fat Fish called as "Tolo of white fish" |
| Noresore Conger Eel Fry | ②③ | Conger eel 'fry'.Eat with ponzu and "vinegar miso". |
| Goby | ⑨⑩⑪⑫ | Tempura in Kanto. Things that are alive are favored, and those that die are lowered in value. |
| Sandfish | ①②⑩⑪⑫ | It is an indispensable fish in Akita prefecture and it is used for local cuisine. It also becomes a material for "Shutsuru". |
| Sevenband grouper | ①②⑪⑫ | Many cultured things, natural products are very expensive. |
| Hard clam | ③④⑤ | The spawning season is summer. There are few domestic produce, mostly imports. |
| Pike conger | ⑤⑥➆⑧ | It is often eaten in Kansai. It is common for bones to cut many and to eat |
| Soapy | ①②③④⑤⑥➆⑨⑩⑪⑫ | Although the recognition of the name is low, it is tasty. It is classified as a small fish, but it is used for boiling, sashimi, dried fish etc. |
| Flatfish | ①②⑨⑩⑪⑫ | There are more aquaculture than natural products. Fish with little difference between nature and fish farming. |
| Globefish | ①②⑩⑪⑫ | There is a strong umami in fresh white. "Mature" will make it delicious |
| Yellowtail Amberjack | ①②⑩⑪⑫ | The name changes each time it grows. Common fish often eaten in Japan |
| Wrasse | ①⑩⑪⑫ | In the Kanto region, it is not very popular and cheap. Common edible fish in western Japan. |
| Scallop | ①②③④⑤⑥⑩⑪⑫ | There is no big difference between aquaculture and natural taste. Soft, sweet strong taste. |
| Firefly Squid | ③④⑤ | When the freshness of internal organs and eyes drops, the color becomes turbid and blackens. Only fuselage and foot can eat raw. |
| Botan Shrimp | ②③④⑨⑩⑪ | Precious shrimp that lives only in the Pacific Ocean. |
| Surf clam | ①②③④⑤⑨⑩⑪⑫ | Passing heat increases sweetness and umami. Boiling makes it a beautiful color. |
| Atka Mackerel | ➆⑧⑨⑩⑪⑫ | It has a reputation as dried fish. Recently the circulation for eating raw food is increasing. |
| Mullet | ①②⑩⑪⑫ | Ovary is the raw material of "Karasumi". In Japan, it was regarded as an auspicious fish used for "God 's event". |
| Tuna | ①②⑩⑪⑫ | Japan is the world's largest tuna consuming country (consuming about 55% of the world's landing) |
| Striped marlin | ⑧⑨⑩ | The body of "Striped marlin" is a pink red lean and has less fat than tuna |
| Japanese bluefish | ①②③⑩⑪⑫ | It fits any recipe. The difficulty is that the body is soft and easy to collapse. |
| Swordfish | ①⑨⑩⑪⑫ | Many domestic and imported goods are distributed throughout the year |
| Girella Green fish | ①②③⑪⑫ | The appearance of sashimi is similar to red snapper. It is well-known in the world of beach fishing. |
| Black rockfish | ①②③④⑫ | It is popular as grilled fish and boiling. The catch is reduced and the price is rising |
| Pond smelt | ①②③⑪⑫ | High calcium content in fish. Freshness falls soon, so cook as soon as possible. |
魚介類の漢字＆