Japanese Seafood

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Japan has a long tradition of enjoying the blessings of its unique ocean.  The Japanese are masters at unlocking the flavor of the ocean bounty.  We take a look at the rich variety, that is, Japanese seafood.

As Japan is an island nation, its people eat a lot of seafood.  Every type of seafood imaginable features in Japanese cuisine.  The most common are  finned fish, sea mammals, shellfish, crab (kani), roe, processed seafood, and seaweed.

Foods from other countries vary in their authenticity.  In Tokyo, it is quite easy to find restaurants serving authentic foreign cuisine.  Many Italian dishes are changed, however Japanese chefs have preserved many Italian seafood dishes that are forgotten in other countries.  These include pasta with prawns, lobster (a specialty known in Italy as pasta all'aragosta), crab (an Italian specialty; in Japan it is served with a different species of crab), and pasta with sea urchin sauce (sea urchin pasta being a specialty of the Puglia region).




JAPANESE CUISINE:  We introduce you to the well-balanced Japanese menu and meal style.

JAPANESE RICE:  The pursuit of delicious rice to this day remains an ongoing national passion.

VEGETABLES:  Japan has a variety of unique vegetables. We take a look at some delicious & healthy Japanese vegetables.

FRUIT:  With its clearly defined seasons and dedicated farmers, Japan is home to many varieties of sweet fruit.

GIFTS FROM THE FOREST:  Japanese have accumulated knowledge of producing high quality mushrooms and charcoal.

JAPANESE BEEF: Discover the secrets of the great taste of Japan's Wagyu, now an internationally recognized brand of beef.

JAPANESE GREEN TEA: Japan is extremely proud of its traditional drink. For generations, it has been indispensable to their way of life.


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