![]() Shirasu, sometimes called “whitebait”, are the tiny sardines and anchovies caught from the spring to the fall, which are used as a popular topping in Japan. Aji-furai is usually eaten with raw shredded cabbage and tonkatsu sauce, a type of dark and fruity worcestershire-based sauce. It’s made by coating butterflied aji (horse mackerel) fish in panko breadcrumbs and deep-frying. Aji FuraiĪji-furai (aji fry) is a fish dish similar to tonkatsu (pork cutlet) or chicken katsu (chicken cutlet). ![]() The result is a slightly tart yet extremely flavorful dish called “ nanban-zuke”. Fish such as smelt, sardines, or aji (horse mackerel) are marinated in nanban sauce, then coated in flour and fried, then served in remaining nanban sauce. Nanban dishes are a style of Japanese fish cuisine from Miyazaki, located in Kyushu prefecture, featuring foods marinated in pungent vinegar-based sauces. Salmon can also be marinated in shio-koji (salty fermented rice), sake kasu (sake lees), and mirin (sweet rice wine) for similarly flavorful dishes. Lighter varieties of miso, such as saikyo miso from Kyoto, is recommended for its natural sweetness that pairs well with fish. The umami flavor of the miso combines with the healthy fats of the salmon for an incredibly flavorful dish. Miso-zuke salmon features salmon that has been marinated in miso (fermented bean paste) and then grilled. The preparation is so simple, however, that it’s one of the most common home-cooked foods in Japan. Sanma fish has a somewhat strong and oily taste that pairs well with the strongly flavored simmering sauce to make a rich, umami-packed dish. It’s caught during the fall season in northeastern Japan, after feeding and getting fat off the coast of Hokkaido. It comprises Pacific saury or mackerel pike braised in soy sauce, sake, soy sauce, sugar, and ginger with daikon radish. Sanma-no-nitsuke is a popular Japanese fish recipe for autumn. The fish is sliced and typically served with ponzu (a citrusy soy sauce) as well as condiments like freshly grated ginger, myoga (Japanese native ginger), green onion, wasabi, garlic chips, and sea salt. The area is famous for its katsuo, also known as bonito or skipjack tuna, which is wrapped in straw and briefly seared until the exterior is broiled but the center is still rare. Katsuo-no-tataki is a dish from Kochi prefecture, located on the small island of Shikoku facing the Pacific Ocean. ![]() Read: The Essential Guide to Japanese Grills & Grilled Food Katsuo-no-Tataki The grilled fish is typically served accompanied by steamed rice, soup, and pickles or vegetable dishes. Popular fish choices include saba (mackerel), tai (sea bream), sanma (Pacific saury), and salmon. Shioyaki, also known as “shioyakizakana”, is a dish of charcoal-grilled fish seasoned with salt that often features as the centerpiece in Japanese meals. Read: Nimono - Japan’s Flavorful Braised Dishes Shioyaki Sakana Buri daikon is a popular Japanese fish dish eaten during winter, and is enjoyed widely across the country. It originated in Toyama prefecture, located on the Sea of Japan, which is the best place to catch fresh yellowtail in the wintertime. Buri Daikonīuri daikon is a “ nimono”, or “simmered” dish of wild yellowtail cooked together with daikon radish. The fish is sliced, arranged elegantly on a platter, and served with soy sauce and condiments like fresh wasabi, grated ginger, and shredded daikon radish. Sashimi, or raw fish, has been eaten in Japan since around 500 BCE and is one of the most popular ways to enjoy fresh fish in Japan. Today, sushi comes in various styles, all with different shapes, from nigiri sushi (raw fish on a log of pressed sushi rice) to makizushi (sushi rolls), gunkan maki (battleship sushi), temari zushi (petite sushi balls), and temaki zushi (hand rolls). Over time, freshly cooked rice rather than fermented rice came to be used, lightly seasoned and eaten with fresh fish rather than preserved fish. Sushi was invented around the 8th century as a way of preserving fish by storing it in fermented rice. ![]() When it comes to Japanese fish dishes, one would be amiss not to mention sushi, the most quintessential of all Japanese fish dishes. Read on to learn about some of the most popular fish dishes in Japan. Seafood has been consumed in Japan for more than 3,000 years, and the country consumes more than 50kg of fish per capita annually. As an island nation, it should come as no surprise that fish, seafood, and marine products are an essential part of the Japanese diet.
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