Japan is surrounded on all sides by the sea and this could not but affect the local population. People living on the islands have been fishing since ancient times, as this was the only way to feed themselves and their families.
Hunting in the Land of the Rising Sun has never been such a popular activity for men and there is a good reason for this - in many regions there is simply no one to hunt. A similar situation with agriculture- there is too little fertile land and pasture for livestock. But the fish and other inhabitants depths of the sea there was always plenty.
For the same reason, seafood has become the basis and are the main ingredient in the vast majority of various dishes. Initially, fish were caught exclusively from the shore, but then the first boats began to appear, allowing them to go fishing in the open sea.
Nowadays there are special fishing vessels and boats, therefore, fishermen can move freely across the waters. It is worth noting that the sea in Japan never freezes, therefore, the fishing season continues all year round.
Who is caught and how?
The most popular catch for local fishermen is mackerel (in our country this fish is called mackerel), which is very easy to catch even in coastal waters. In total there are more than forty varieties of this fish. The largest individuals are more than 1.5 meters long and weigh about 50 kilograms!
You can catch mackerel with a fishing rod; just feed the area with a sardine and wait patiently. There will definitely be a catch, especially if the place is “fishy”.
In the coastal zone, flounder is also caught, which is fed with earthworms. This fish is great for many dishes, which makes it extremely popular and in demand. However, it is quite cheap.
Carps are not fished in Japan as they are considered sacred animals. They are bred solely for decorative purposes. However, if you still really want to catch carp, then here is a link to the site.
If we talk about truly interesting inhabitants of coastal waters, then the puffer fish stands apart. The smallest specimens of this marine fish are 10 centimeters long, and the largest are about 1 meter.
A special feature of the fish is the sac located in the stomach area, which can fill with water or air and seriously increase its size. Fugu is omnivorous and bites well on almost any bait. After the fisherman takes it to the surface, air enters the bag and the pufferfish turns into a ball.
But the information described above is not the most important thing. The point is that the fishermen themselves never cook fugu. Why, you ask? The answer is simple - the fish is terribly poisonous. Its poison is ten times stronger than potassium cyanide. Consequently, if you make a mistake when preparing fish, the person will die instantly after trying it.
The preparation of fugu is carried out exclusively by chefs who have completed special courses and received a state diploma.
Salmon fishing
Fish from the salmon family are one of the main delicacies not only in Japan, but throughout the world. They are mined in truly enormous quantities and in a variety of ways.
Salmon fishing is often carried out from trawlers in open sea conditions. Networks are used for this. It is important to note that the easiest time to catch such fish is when they go to spawn. It moves in a continuous school, and the net in any case will be filled with fresh red fish.
Subsequently, many types of famous sushi, as well as other national Japanese dishes, are prepared from such fish. Almost the entire salmon family also has very tasty caviar. Unfortunately, in our supermarkets you can rarely find fish or caviar obtained directly from Japan.
As for amateur fishing for these types of fish, fishing rods and spinning rods are used, and in some cases even spears. With the help of the latter, the indigenous inhabitants of the island of Hokkaido catch fish, who attract them with torches and use long spears as fishing tools.
Sea fishing
Any keen fisherman would probably find fishing in Japan a very interesting experience. Indeed, for the inhabitants of this country, fishing is one of the fundamental industries, because there is nowhere to engage in agriculture here - the territory is of a very modest size, and even that is not characterized by a high degree of fertility.
Coastal fishing in Japan
Fishing in Japanese coastal waters
The main attention of fishermen, of course, is attracted by the coastal waters of Japan. This country is being washed Pacific Ocean from the east, and in the west - by three seas: East China, Yellow and Japan. But that’s not all, between Japanese islands There is also the so-called Sea of Japan, which is probably the main value for fishermen. At the same time, fishing in Japan does not have such a characteristic as seasonality - the waters here do not freeze all year round.
Mackerel or mackerel
What kind of prey can be caught in the coastal waters of Japan?
The standard catch off the coast of Japan is mackerel, or mackerel. The seas surrounding this country are even called the “kingdom of mackerels.” Over 40 species of this fish have chosen these waters as their home. These even include large king mackerel, the size of which can exceed 180 centimeters in length and 50 kilograms in weight. Such giants live in southern Japan. Mackerel is caught in the traditional way - with a fishing rod from boats, using groundbait (pieces of sardines and mackerel) and bait (pieces of fish and shellfish).
Flounder
The coastal waters of Japan are also rich in flounder. It is also represented by many species that mainly live at shallow depths, on sandy or silt-sandy soil. Sea worms and shells are used as bait in the hunt for flounder.
Japan will also be an excellent destination for those who want to catch greenlings. Most often, one-finned greenling is caught on the bait - very large individuals, can reach 46 centimeters and 1.5 kilograms. But one of the most desirable species of greenling is probably the red one, which can be found off the coast of Hokkaido. Male red greenlings have a cherry coloration, an orange lower part of the head and a grayish-blue abdomen. The look is completed with red eyes. Hunting for greenlings takes place near the shore, among underwater rocks and reefs. Small fish and shellfish are most often attached to the fishing rod.
One-finned greenling
The bays and bays of the islands of Kyushu, Shikoku and Honshu are places where you can catch one of the most interesting sea creatures coastal zone of Japan - puffer fish. Its individuals can be from 10 to 100 centimeters in length, have a short body with a wide back and a large head. An interesting fact is that this fish can swim not only forward, but also backward. The choice of nozzles is very wide. The process of a fisherman fighting with a puffer fish is very unusual. The fact is that these fish have a special air sac extending from the stomach, which they fill with water in an attempt to escape from their offender. True, most often she uses her weapon only when she is on the surface, filling the bag with air and turning into a ball. True, in this state it becomes very clumsy, and the angler gets a chance to quickly pick up a fish that has fallen off the hook. But if he hesitates, the puffer will release air and quickly sink to the depths. Fugu dishes are a national delicacy in Japan, but it should be remembered that almost all its varieties are poisonous and should only be prepared by an experienced cook.
Puffer fish
Salmon fishing in Japan
First of all, you should go for salmon to the shores of Hokkaido, in northern Japan. Pacific salmon of the genus, pike-perch, Suzuki and macaw live here.
Sport fishing on the high seas is rapidly gaining popularity in Japan. For this they use motor boats and boats with strong gear, since the catch can be very heavy, for example, maguro tuna.
Caught salmon
It is impossible not to mention spearfishing off the coast of Japan. It is difficult to deny yourself the pleasure of diving and fishing underwater on a clear sunny day when the water is clear. During this kind of entertainment you can catch flounder, greenling, pike perch and ugai.
The lakes of Hokkaido are filled with sockeye salmon, which can reach 700-800 grams without going out into the open sea. Lake Akan is especially rich in sockeye salmon. You can also catch trout there, the fishing zone for which goes towards the Akan River flowing out of the lake.
Sockeye salmon spawning
Fishing in Japan with cormorants
Perhaps the most interesting type of fishing in Japan, which can attract even ordinary tourists who do not know a lot about fishing, is fishing with cormorants. This is the ancient national way of fishing in Japan. They go fishing with cormorants only in the dark, lighting the way with lanterns or torches, which at the same time serve as bait for the inhabitants of the deep. Instead of nets or fishing rods, in this case trained cormorants are used. Even a whole flotilla of boats can participate in the fishing process, each usually having 4 people, two of whom control the cormorants, and the others - vehicle. Nobody observes silence; it is believed that it only attracts prey. Each cormorant wears a special leather ring around its neck to prevent it from swallowing its prey. The same device acts as a bird control tool. Experienced Japanese fishermen are able to handle 12 birds at the same time.
Japan is surrounded by seas and oceans, which plays a role in creating a unique national cuisine. The stunning abundance of seafood delicacies will knock you off your feet, but this is what makes Japan famous for its classic and modern recipes. What do Japanese fishermen usually find in their nets, and what sea delicacies await us on the menu of Japanese sea restaurants? We invite you to take a look at the list of 10 seafood that both gourmets and newcomers to the ocean of Japanese cuisine should try.
1) Unagi or Japanese freshwater eel
Unagi has been eaten in Japan for a very long time. It is usually sliced, fried and placed over rice in a round bowl. This dish is called “unagidon” or “unagi no kobayaki” - fried eel on a plate. In addition to this, there is also “unaju”, when eel is placed on a layer of rice in a varnished box. Many people compare the taste of eel to chicken due to the similar density of the meat. It is eaten mainly in the summer, as it helps against exhaustion in the heat. Restaurants that specialize in eel serve it year-round, making it a great choice for seafood beginners. The only negative: eel is quite expensive.
Rich in vitamins A and B
Unagi no Kobayaki
2) Uni – Sea Urchin
Actually uni, edible ovaries sea urchin, considered a delicacy in Japan. Uni is usually eaten raw as sashimi or placed on top of sushi, with soy sauce or wasabi added for a unique taste. Uni is quite salty, and the creamy consistency may surprise many gourmets. If you want to try it, uni can be found in every sushi bar or seafood restaurant, but they say that it is prepared better than others in Hokkaido.
Rich in protein and zinc
Sishamo – sea fish, which looks like a willow leaf, which is the literal translation of its name. It is usually grilled or deep-fried with the caviar inside to create a surprise when you bite into it. It is a very popular dish in izakayas (Japanese bars) due to its mild flavor and pleasant crunch. Enjoy it with a glass of cool beer. Those who don't really like caviar can stay away, the rest - try it!
4) Maguro – Bluetail Tuna
Maguro is a seafood delicacy that is as tasty as it is multifaceted. Its meat has several types: akami (lean meat from the sides), toro (fatty belly), chu-toro (fatty side) and o-toro (the fattest lower part). Maguro is one of the popular ingredients for sushi and sashimi, and is therefore highly prized in fish markets. You should definitely try it, it’s suitable for almost anyone, so we advise you to go to your nearest sushi bar!
Maguro is rich in potassium and vitamin A
5) Tako and Ika – octopus and squid
Ica is a squid or cuttlefish, and taco is a type of dried octopus.
Ica is the edible part of the mantle of squid or cuttlefish and has a mild flavor and crust. Fried for sushi and sashimi. Dry squid is no less popular among Japanese gourmets; you can buy it at any grocery store.
Ica is rich in potassium and calcium
It's quite rare to see a raw taco. In general, steamed octopus is used for all types of sushi, sashimi and other seafood dishes. If the color of the taco is purple, you know it was steamed. Fried tacos can also be ordered in Japanese restaurants.
Tacos are rich in vitamin B and protein
6) Hotate – scallop
All over the world they prefer to eat scallops in their shells, but in Japan they prefer to serve this delicacy raw on sushi or sashimi. In Teppan (tabletop grill) restaurants, the grilled dish is very popular. Even though scallop is sometimes served raw, it is still safe and has a mild and sweet flavor, making it good for those wary of seafood.
Hotate is rich in iron and magnesium
7) Puffer fish
If you are brave enough and want to try this poisonous fish, we recommend that you do so in the winter, which is “fugu season” in Japan. Although this fish is considered a delicacy, in reality it has a bland taste and is served raw. Be careful when choosing a restaurant where you are going to try this “deadly dish.”
The poison of this fish affects the human nervous system.
Fugu is rich in vitamin B and vitamin D
8) Ikura – salmon caviar
Ikura, amber-yellow salmon roe, is a favorite addition to sushi and a bowl of rice. The red caviar we know is a common dish, and is not served only on holidays, as is done here in Russia. Therefore, red caviar can be found in most dishes that Japanese cuisine offers you.
Red salmon caviar has a fresh, salty and slightly tart taste, making it ideal for exploring Japanese cuisine y.
Ikura is rich in vitamin B and D
9) Kamaboko – fish pie
Kamaboko is ground and steamed fish. It has an elastic shape and, oddly enough, only a slight fishy taste due to long cooking. The funny thing is that kamaboko can be found in so many different shapes, colors and flavors. But you've probably seen kamaboko with a lilac spiral in the middle - this type is called "naruto" and is usually added to ramen. It can be purchased at any seafood store.
10) Ebi – shrimp
Shrimp may not sound like a delicacy, but you can't imagine how many different recipes the Japanese use to prepare it. From grilled and crispy tempura to raw shrimp on sashimi. If you don't have allergies, then Japan is real paradise for those who understand shrimp and for beginners. For the latter, we recommend ama-ebi (sweet shrimp) tempura at specialty restaurants.
Ebi is rich in proteins and omega-3 acids
It doesn’t matter whether you are just beginning your acquaintance with Japanese cuisine or can already call yourself an experienced gourmet, Japan will always be able to delight you with its ocean of delicacies, unusual recipes and new taste sensations!
Today we'll talk about Japanese cuisine. Typically the menu contains more than 10 various types fish that are popular and used in almost every Japanese restaurant.
In 2017, a survey was conducted in which residents of Japan took part. Both men and women aged 20-60 years, 1000 people, had to rate the most popular fish.
The survey results are presented below.
Place number 10. Shishamo
Shishamo is a popular Japanese fish. The whole carcass is usually fried. Served with lemon and salt.
Place No. 9. Buri fish with yellow tail
Yellow tail buri fish is commonly served in sushi restaurants. It is caught in the winter season. The Japanese use it for cooking, seasoning it with soy sauce, mirin, sugar, and eat it with radishes and Japanese radish.
Place No. 8. Japanese perch (tai)
Thai fish, or Japanese snapper, is considered sacred. Brings good luck and joy. Therefore, the Japanese prefer to serve this fish at weddings. It is usually eaten raw or grilled.
Place number 7. Katsuo fish
Katsuo is used to prepare dried fish for topping takoyaki or Japanese pizza (okonomiyaki). In addition, the fish is served on the grill. Be sure to leave it raw in the middle. This will add more texture and flavor to it.
Place number 6. Japanese eel unagi
Soft eel drenched in concentrated sauce is very popular in Japan. Served with hot rice. Menu versions of this dish are very popular in Japanese restaurants. It is believed that eating eel in summer will give you a feeling of freshness and increase energy. This is very important in hot weather.
Place No. 5. Saba
Saba is a group of fish. Butter or saba sushi are popular. In addition, the Japanese also prefer to marinate saba with vinegar. Eaten with Japanese rice and seaweed.
Place number 4. Aji fish
The Japanese prefer to use aji fish to make oshizushi or sushi, where rice is mixed with vinegar and fish. In addition, fried fish is served hot.
Place number 3. Pacific saury
This is a fish that belongs to the mackerel fish family. Caught in the fall. This fish fillet has much more fat than other varieties. Sushi made from Pacific saury is very tasty.
Place number 2. Maguro fish
Maguro fish is a large tuna (Blue-fin Tuna) used to make sushi. She is a favorite among the Japanese.
