Japanese cuisine is celebrated around the world for its balance of flavor, freshness, and artistry. While sushi often takes the spotlight, Japan’s seafood culture is far more diverse, offering travelers a chance to experience both traditional dishes and regional specialties. From comforting grilled salmon to crispy tempura and flavorful hot pots, these meals highlight the deep connection between the Japanese way of life and the sea.
When it comes to Japanese cuisine, most people immediately think of sushi. But Japan’s culinary treasures go far beyond sushi—the country is also famous for its fresh and flavorful seafood, prepared in many unique ways. Here are some of the must-try seafood dishes in Japan:
1. Grilled Shake (Salt-Grilled Salmon)
A simple yet delicious dish, grilled salmon is lightly seasoned with salt, then grilled and served with soy sauce. It often comes with miso soup, pickles, and rice, making it a comforting part of a traditional Japanese dinner.
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2. Fried Oysters (Kaki Furai)
Crispy on the outside and juicy inside, Japanese-style fried oysters are a winter delicacy, enjoyed when oysters are at their fattest. They are typically served with a special sauce, lemon, and fresh vegetables, and often paired with steaming hot rice.
3. Kazunoko (Herring Roe)
A traditional New Year’s dish in Japan, kazunoko consists of salted herring roe. With its rich and savory taste, it’s considered a delicacy and symbolizes prosperity and a growing family.
4. Nabemono (Hot Pot)
Nabemono is a hearty hot pot made with vegetables and seafood simmered in ponzu broth, which combines rice vinegar and soy sauce. Special varieties even include fugu (blowfish), making it a warming and flavorful dish for colder months.
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5. Salmon and Roe Donburi
Donburi refers to a rice bowl topped with various ingredients. One of the most popular versions features fresh salmon and salmon roe, garnished with green onions and soy sauce. It’s a favorite comfort food across Japan.
6. Takoyaki
Takoyaki is one of Japan’s most famous street foods—crispy golden balls of batter filled with tender octopus. Often topped with pickled ginger, green onions, and dried seaweed, they are commonly sold at street stalls and festivals, though many families also prepare them at home.
7. Tazukuri (Candied Sardines)
Tazukuri, or small sardines simmered in soy sauce, mirin, and sesame seeds, is a symbolic dish representing a good harvest. Crunchy, savory, and slightly sweet, it’s often eaten during New Year celebrations.
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8. Seafood Tempura
Tempura is a beloved Japanese dish where seafood and vegetables are coated in batter and deep-fried in sesame oil. Shrimp tempura is especially popular, usually served with salt or a light dipping sauce made of soy sauce and grated radish.
9. Unagi (Grilled Eel)
Unagi, or grilled freshwater eel, is one of Japan’s most iconic seafood dishes. The eel is carefully grilled over charcoal, brushed with a sweet soy-based sauce, and served over hot rice. Fresh unagi is best enjoyed between May and October.
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Exploring Japan’s seafood dishes is more than just a culinary experience—it is also a window into the country’s traditions and seasonal culture. Whether enjoyed at a small family-run restaurant, a bustling street stall, or a refined dining establishment, each dish tells its own story of flavor and heritage. For travelers, tasting these seafood specialties can be a meaningful part of discovering Japan’s rich food culture in a way that suits their own curiosity and comfort level.
