Seafood
Fish
魚
56 varieties
Fish are sometimes loosely grouped by texture and life history into blue-backed migratory fish, white-fleshed fish, red-fleshed fish, and freshwater fish. Blue-backed fish are often discussed in terms of fat content and freshness; white-fleshed fish for a delicate flavor suited to kelp-curing or thin slicing; red-fleshed fish for the character of their dark muscle and how it changes with aging; and freshwater fish for the clarity of the streams they grow up in and the aroma of salt-grilling. The same fish can sometimes be grouped differently depending on the perspective.
White fish29
- Ainameアイナメfat greenling — a rocky-shore fish whose liver is a local delicacy
- Amadaiアマダイtilefish — a delicate pink fish prized in Kyoto as 'guji'
- Torafuguトラフグtiger pufferfish — the prized, licensed fish of winter
- Hataハタgrouper — a broad family of warm-water fish prized for firm white flesh
- Hatahataハタハタsandfish — the winter fish that gives Akita its name-day thunder
- Hiramasaヒラマサyellowtail amberjack — a summer fish valued above buri by many chefs
- Hirameヒラメolive flounder — a lean, prized winter flatfish
- Hoboホウボウgurnard — a spiny, winged fish valued for its firm winter flesh
- HokkeホッケOkhotsk atka mackerel — the grilled fish of Hokkaido izakaya
- Isakiイサキchicken grunt — a summer fish at its best just before spawning
- Kamasuカマスbarracuda — a slender fish best known dried
- Kanpachiカンパチgreater amberjack — a firmer, leaner relative of yellowtail
- Kareiカレイflounder — a broad family of flatfish eaten simmered or fried
- Kasagoカサゴmarbled rockfish — a spiny, big-headed fish for soup and stew
- Kawahagiカワハギfilefish — a thin-skinned fish famous for its liver
- Kinkiキンキbroadbanded thornyhead — a rich, deep-red fish from northern deep waters
- Kinmedaiキンメダイsplendid alfonsino — a deep-red fish prized for its rich fat
- KisuキスJapanese whiting — a light summer fish taken from sandy shallows
- Kueクエlongtooth grouper — a rare, prized winter grouper
- Managatsuoマナガツオbutterfish — a flat, silvery fish for Kansai's New Year table
- Mebaruメバルrockfish — a bulge-eyed fish that signals spring
- Mekajikiメカジキswordfish — a lean, steak-like fish landed on Japan's Sanriku coast
- Nodoguroノドグロblackthroat seaperch — a deep-red fish nicknamed 'nodoguro' for its black throat
- Shimaajiシマアジstriped jack — a rare relative of the horse mackerel valued at sushi counters
- Shirauoシラウオicefish — a translucent, needle-thin fish of brackish lakes
- SuzukiスズキJapanese seabass — a summer fish that changes its name as it grows
- Tachiuoタチウオbeltfish — a silver, sword-shaped fish eaten grilled or fried
- Madaiマダイred seabream — the celebratory fish of Japan
- MadaraタラPacific cod — a winter fish whose name means 'plenty'
Blue-backed fish10
- Ajiアジhorse mackerel — the fish behind Japan's everyday fry and sashimi
- Buriブリyellowtail — a winter fish whose name changes as it grows
- Iwashiイワシsardine — a small, oil-rich fish central to everyday cooking and dashi
- Kibinagoキビナゴsilver-stripe round herring — a small, silver-banded fish for sashimi and frying
- Nishinニシンherring — the fish that built Hokkaido's coastal fortunes
- Sabaサバmackerel — an everyday fish prized when the fat runs high
- SanmaサンマPacific saury — the fish that announces autumn with smoke and salt
- SawaraサワラSpanish mackerel — a slender fish central to Setouchi's spring table
- Shirasuシラスwhitebait — the tiny, translucent juveniles of sardine
- Tobiuoトビウオflying fish — a lean summer fish that leaps from the water
Other styles5
- Ankoアンコウmonkfish — a winter fish famously hung and carved for its liver
- Hamoハモpike conger — the summer fish of Kyoto's Gion Festival
- Mutsugoroムツゴロウmudskipper — the amphibious fish unique to the Ariake Sea
- ShishamoシシャモJapanese shishamo — a small autumn fish caught only off Hokkaido's Pacific coast
- Utsuboウツボmoray eel — a fearsome-looking fish eaten deep-fried in Kochi
Freshwater fish10
- Ayuアユsweetfish — a river fish with the scent of watermelon
- Dojoドジョウloach — a small mud-dwelling fish for skewers and hot pot
- Funaフナcrucian carp — the fish behind Japan's oldest sushi
- Iwanaイワナchar — the trout of Japan's remotest mountain streams
- Koiコイcarp — a freshwater fish long simmered for hearty winter meals
- Namazuナマズcatfish — a whiskered river fish revived as a regional specialty
- Nijimasuニジマスrainbow trout — an introduced trout now farmed across Japan
- Unagiウナギfreshwater eel — grilled and glazed for a summer stamina meal
- Wakasagiワカサギpond smelt — the fish of winter ice-hole fishing
- Yamameヤマメred-spotted masu trout — the landlocked form of cherry salmon
Red-fleshed fish2
Before you go
- How to shop at a supermarketHow to choose prepared foods, sashimi, and packaged sushi, when discount stickers tend to appear, region-only specialties, buying by weight, the checkout and bagging flow, and sampling etiquette at a local supermarket.
- Roadside stations, direct-sale stands, and marketsHow to enjoy buying food near where it's produced, visiting and shopping at morning markets and fish markets, what to expect at farm stands, and finding local food at roadside stations (michi-no-eki).
- Foods to look for in springA guide to foods often seen in Japan around spring — early bonito, bamboo shoots, sakura mochi, hanami bento, new-season tea, and butterbur sprouts — with rough pointers for finding them.
The dishes behind chain flavors
The flavors of national chains are said to trace back to dishes from particular places. Pick a chain to see the dish behind it.
Isomaru Suisan — seafood izakaya chain, some locations open 24 hours
Isomaru Suisan serves grilled and raw seafood at an izakaya, part of the food culture tied to fishing ports around the country.
Sakanaya Dojo — tuna and seafood izakaya chain with private rooms
Sakanaya Dojo is a private-room izakaya built around tuna and seasonal seafood, part of the food culture tied to fishing regions.
Uokin — seafood-market-style izakaya chain from Shimbashi, Tokyo
Uokin, run directly by a fishmonger, serves generously portioned sashimi and grilled fish tied to the seafood culture of its sourcing regions.
Hananomai — sushi and seafood izakaya chain
Hananomai centers its menu on sushi and seafood, part of the food culture connected to fish landed at ports around the country.