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Sanriku oysters are Pacific oysters farmed along Japan’s rugged Sanriku Coast in Miyagi and Iwate Prefectures. Cold, nutrient-rich waters from the Oyashio Current give them a plump...
Sawara (鰆) is the Japanese Spanish mackerel (Scomberomorus niphonius), a slender member of the mackerel family. Japanese cooks prize it for its pale flesh, soft texture, and mild...
松のやは7月1日15時より、イカフライ、白身魚フライ、海老フライを組み合わせた「海鮮盛合せ定食」を発売。
A-Price, a Japanese wholesale grocer in Tanjong Pagar, offers many affordable groceries including Japanese products and fresh seafood. The post This Japanese Wholesale Grocer Has $...
Sado Island sits in the Sea of Japan. It is famous for fresh seafood and folk culture. One local sushi roll captures both at once. That roll is called Okesa maki. It is a true tast...
Gurukun is Okinawa’s prefectural fish, and most visitors first meet it as a whole small fish split open and deep-fried until the bones crunch. Locals call the dish gurukun no karaa...
Most miso soup starts with a clear dashi broth. One regional version, however, breaks that rule completely. People in Kagawa make ebi miso soup, a rich shrimp soup. So what is ebi...
Sasa kamaboko, also called sasakama, is a leaf shaped grilled Japanese fish cake from Sendai in Miyagi Prefecture. Makers grind white fish into a seasoned paste, press it flat, the...
Chef Laurence Jossel is best known for his cooking at Nopa, the Divisadero Street restaurant he co-founded; it’s been a neighborhood (and hospitality industry) staple since it open...
Plus two tuna preparations and a Chinese take on a birria taco.
The batch of saury, totaling about 30 kg, was landed at Kushiro Port in Hokkaido on Thursday and arrived at Tokyo's Toyosu market the following day.
Japan’s biggest beef bowl chain is now serving up simmered kinmedai. When people think of Yoshinoya, they think of beef, and not just any beef, but cheap beef. That’s not to say Yo...
The markets are filled with different types of salmon and all seem fatty and therefore tasty. Here is the simplest way to prepare this protein with just a store-bought teriyaki sau...
Guests at P.F. Chang's can explore elevated new dishes like Oolong Chilean Sea Bass and Spicy Tuna Crispy Rice until mid-September. The post P.F. Chang’s Brings Tokyo to the Table...
Crab cream croquette is a Japanese yoshoku dish made from crab meat bound in béchamel sauce, coated in panko, then deep-fried until golden. People also call it kani cream korokke,...
Osaka's incredible culinary scene is an amazing way to experience an authentic, unforgettable sushi feast. While diving into local dining spots can sometimes seem a bit intimidatin...
Creamy Seafood Chowder. A feast of delicious fish and seafood in a beautifully seasoned creamy broth. Makes for an elegant lunch served with fresh baguette or as in small portions...
You sit down at a small Chinese restaurant in Tokyo, scan the menu, and spot “tenshinhan.” The name sounds unfamiliar, maybe even foreign. So you order it, expecting something stra...
Two major supermarket chains have cut prices for their mainstay grilled eel items after a bountiful fry catch last year.
Almost every corner of Los Angeles has restaurants that serve pristine seafood, thanks in no small part to its coastal proximity and to the bountiful fish markets that supply the S...
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