{"id":1342,"date":"2022-09-20T20:19:44","date_gmt":"2022-09-20T11:19:44","guid":{"rendered":"https:\/\/natashaveresova.com\/home\/?p=1342"},"modified":"2024-02-02T15:02:43","modified_gmt":"2024-02-02T06:02:43","slug":"understanding-the-baffling-seafood-of-a-japanese-supermarket","status":"publish","type":"post","link":"https:\/\/natashaveresova.com\/home\/understanding-the-baffling-seafood-of-a-japanese-supermarket\/","title":{"rendered":"Understanding the Baffling Seafood Variety of a Japanese Supermarket"},"content":{"rendered":"\n

<\/p>\n\n\n\n

The Land of Fishing <\/h2>\n\n\n\n

Japan is surrounded by the ocean on all sides, making it renowned for its high consumption of fish. The seas around Japan are world-renowned fishing grounds.<\/p>\n\n\n\n

Even before refrigeration technology was developed, the Japanese enjoyed sashimi<\/em> (raw fish) with vinegar and soy sauce. Poems dating back to the Nara <\/em>period (around AD 750) describe the appreciation for a simple meal of raw fish filleted with a vinegar-miso sauce.<\/p>\n\n\n\n

The Japanese archipelago is surrounded by four ocean currents, significantly influencing fish migration in the region. The Pacific Northwest area around Japan is the highest fishery production area in the world, contributing to about 25% of the global total. Approximately 3,700 species (or 35%) of the world’s 15,000 saltwater species are found in these waters.*<\/p>\n\n\n\n

Thus, it’s not surprising that someone from a country where fish is not as readily available might be astonished by the vast selection of seafood in a Japanese supermarket.<\/p>\n\n\n\n

Ikizukuri is a Japanese culinary practice in which seafood, most commonly fish, is prepared and presented alive to demonstrate the freshness of the dish. The term “ikizukuri” translates to “prepared alive,” highlighting the method’s focus on freshness and immediacy. In this practice, the fish is quickly cleaned and filleted while still alive, and then served immediately, often with the heart still beating or other parts of the fish still moving. The dish is typically served with soy sauce, wasabi, and sometimes with garnishes like shiso leaves.<\/p>\n\n\n\n

Ikizukuri \u751f\u304d\u4f5c\u308a<\/h2>\n\n\n\n

You probably know that the Japanese very much adhere to the highest standards of food freshness. Fresh seafood, when consumed raw may be so fresh… that it is still alive. <\/p>\n\n\n\n

Ikizukuri<\/em> is considered a delicacy in some parts of Japan and is available in certain seafood restaurants, particularly those specializing in sashimi<\/em>. The preparation requires considerable skill to minimize the suffering of the fish and is usually done by highly trained chefs. <\/p>\n\n\n\n

However, ikizukuri<\/em> has been the subject of ethical debates and controversy, particularly among animal rights activists and those concerned with animal welfare. Critics argue that the practice is cruel due to the suffering inflicted on the fish. As a result, ikizukuri <\/em>is less common than other Japanese culinary practices and is subject to regulations in some places to ensure the ethical treatment of the seafood.<\/p>\n\n\n\n

Below is a quick reference for several popular fish and seafood items found in Japanese supermarkets or served in local restaurants. Knowing these can be helpful if you encounter a particular dish you enjoyed and wish to order again, as translating it into your own language might leave you amused, perplexed, or even terrified.<\/p>\n\n\n\n

“Wait, I just ate what??? ” …<\/p>\n\n\n\n

Here is a list for your reference! <\/p>\n\n\n\n

Japanese name in Hiragana\/kanji<\/strong><\/td>Prononciation in Japanese<\/strong><\/td>English name of fish<\/strong><\/td><\/tr>
\u9bad\uff08\u3055\u3051\uff09<\/td>Sake<\/td>Salmon<\/td><\/tr>
\u307e\u3050\u308d\u3000\u9baa<\/td>Maguro<\/td>Tuna<\/td><\/tr>
\u304b\u3064\u304a\u3000\u9c39<\/td>Katsuo<\/td>Bonito<\/td><\/tr>
\u3055\u3093\u307e\u3000\u79cb\u5200\u9b5a<\/td>Sanma<\/td>Mackerel Pike<\/td><\/tr>
\u3055\u3070\u3000\u9bd6<\/td>Saba<\/td>Mackerel<\/td><\/tr>
\u3046\u306a\u304e\u3000\u9c3b<\/td>Unagi<\/td>Freshwater Eel<\/td><\/tr>
\u3044\u304b\u3000<\/td>Ika<\/td>Squid (calamari)<\/td><\/tr>
\u304b\u308c\u3044<\/td>Karei<\/td>Flounder<\/td><\/tr>
\u305f\u3089<\/td>Tara<\/td>Cod<\/td><\/tr>
\u3081\u3070\u308b<\/td>Mebara<\/td>Rockfish<\/td><\/tr>
\u3055\u3088\u308a\u3000\u7d30\u9b5a<\/td>Sayori<\/td>Halfbeak fish<\/td><\/tr>
\u3055\u308f\u3089\u3000\u9c06<\/td>Sawara<\/td>Spanish mackerel<\/td><\/tr>
\u307e\u3060\u3044\u3000\u771f\u9bdb<\/td>Madai<\/td>Red sea-bream<\/td><\/tr>
\u306f\u307e\u3050\u308a\u3000\u86e4<\/td>Hamaguri<\/td>Hard-shell clam<\/td><\/tr>
\u306f\u3082\u3000\u9c67<\/td>Hamo<\/td>Pike conger<\/td><\/tr>
\u3042\u306a\u3054\u3000\u7a74\u5b50<\/td>Anago<\/td>Conger eel<\/td><\/tr>
\u3042\u3058\u3000\u9bf5<\/td>Aji<\/td>Caranginae<\/td><\/tr>
\u3044\u3055\u304d\u3000\u4f0a\u4f50\u6728<\/td>Isaki<\/td>Grunt (Parapristipoma trilineatum)<\/td><\/tr>
\u3059\u305a\u304d\u3000\u9c78<\/td>Suzuki<\/td>Sea bass<\/td><\/tr>
\u3044\u308f\u3057\u3000\u9c2f<\/td>Iwashi<\/td>Sardine<\/td><\/tr>
\u304b\u307e\u3059\u3000<\/td>Kamasu<\/td>Barracuda<\/td><\/tr>
\u3075\u3050<\/td>Fugu<\/td>Blowfish\/pufferfish (poisonous fish, only restaurants with proper license are allowed to serve it)<\/td><\/tr>
\u3042\u3093\u3053\u3046<\/td>Anko<\/td>Angler fish<\/td><\/tr>
\u3042\u3086\u3000\u9b8e<\/td>Ayu<\/td>Sweet fish<\/td><\/tr>
\u3053\u3061\u3000\u9bd2<\/td>Kochi<\/td>Flathead<\/td><\/tr>
\u308f\u304b\u3055\u304e\u3000<\/td>Wakasagi<\/td>Smelt<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

More seafood related products<\/h2>\n\n\n\n
Japanese name <\/strong><\/td>English equivalent<\/strong><\/td>Description<\/strong><\/td>Dishes <\/strong><\/td>Benefits\/nutrition <\/strong><\/td><\/tr>
Surimi\u3000
\u3059\u308a\u8eab<\/td>		Fish paste<\/td>A paste made of seafood or fish<\/td>As such mostly used in imitation crab product.  Otherwise used to make Kamaboko <\/td>Good source of protein. <\/td><\/tr>
Chikuwa 
\u7af9\u8f2a<\/td>		Fish cake stick<\/td>Fish paste is wrapped around a stick and either steamed or boiled.<\/td>Popular snack, can have stuffing inside, is quite cheap. Eaten on its own.<\/td>Relatively cheap source of protein. Usually low fat. <\/td><\/tr>
Kamaboko \u84b2\u927e\u304b\u307e\u307c\u3053<\/td>Cured type of surimi\/fish cake\/ fish sausage <\/td>Loafs of pureed processed fish and seafood.  Made into various shapes.<\/td>Steamed , deep fried. Can be used in tempura. Often sold separately in stores, either steamed, deep-fried or boiled. <\/td>Steamed kamoboko especially is low on carbs high on protein. Other nutrients content depends on type of fish used. <\/td><\/tr>
Ebi \u3000
\u6d77\u8001
\u3048\u3073<\/td>		Shrimp <\/td>Kuruma-ebi, Ama-ebi,Sakura-ebi (small translucent type) often is dried. <\/td>Virally of dishes with seafood. Tempura, fry, sushi, sashimi, pasta.<\/td>Good protein, with essential fatty acids EPA and DHA<\/td><\/tr>
Kani\u3000
\u304b\u306b<\/td>		Crab<\/td>There are different types of crab, depending on season and area they are from. <\/td>Virally of dishes with seafood. Tempura, pasta, nabe\u934b etc.<\/td>Very high quality protein, contains good amounts of Omega-3 FA<\/td><\/tr>
Asari\u3000
\u3042\u3055\u308a<\/td>		Clam<\/td>Saltwater clams (small size)<\/td>Miso soup, fry, nabe, used to make dashi (soup stock)<\/td>Protein, calcium, iron and Vitamin B2<\/td><\/tr>
Robusuta-\u3000\u30ed\u30d6\u30b9\u30bf\u30fc<\/td>Lobster<\/td><\/td>Steamed lobster, soup, pasta ets. <\/td>Higher contents of EPA and DHA than shrimp and crab meat. <\/td><\/tr>
Kaki\u3000
\u7261\u8823<\/td>		Oyster<\/td>Oyster bars that serve raw oysters also have a menu of baked\/grliied dishes. <\/td>Raw oysters. Kaki-fry. Oysters are in soups, even curry. <\/td>Must be careful of food poisoning when eating raw (kids are not advised eating) but fried are a good source of Vitamin D, copper and zinc! <\/td><\/tr>
Uni\u3000
\u3046\u306b<\/td>		Sea urchin<\/td>Orange soft, buttery texture (roe-producing organs of a sea urchin) <\/td>Sushi, sashimi, don (\u4e3c)-on top of a rice bowl.  Also can be found in Uni-pasta! <\/td>Vitamin E \u2014 fat-soluble vitamin which has a strong antioxidant effect, helps prevent lifestyle-related diseases such as arteriosclerosis and myocardial infarction. Vitamins B2, folic acid, beta-carotene.<\/td><\/tr>
Hotate\u3000
\u5e06\u7acb<\/td>		Scallop<\/td>Round fleshy medallions, sold separately from shell. Shells are big and wavy on the outside<\/td>Sushi, sashimi, fried, tempura, seafood pasta, etc. <\/td>Good source of Taurin, it works by reducing the absorption of cholesterol in the digestive tract. Also reduces cholesterol, and enhances the functions of the heart and liver.  B12<\/td><\/tr>
Muru-gai\u3000\u30e0\u30fc\u30eb\u8c9d<\/td>Mussel<\/td>Black longish shape shell<\/td>Steamed, simmered, with other seafood and in soups and stews. <\/td>B12, copper, zinc, iron<\/td><\/tr>
Ikura 
\u3044\u304f\u3089<\/td>		Salmon roe (caviar)<\/td>Big fish eggs of dark orange color<\/td>In Sushi, (Don \u4e3c) on top of a rice bowl <\/td>Almost 30g of high quality protein per 100g! DHA, EPA <\/td><\/tr>
Mentaiko 
\u660e\u592a\u5b50(Karashi)<\/td>		Spiced cod roe<\/td>Dark red sack of fish roe<\/td>Can be eaten raw just as sold, when the sack is opened and the fish eggs are scraped out. Can be cooked, made into pasta sauces, etc. <\/td>Vitamins A, B1(helps to convert sugar into energy), B2(helps metabolism) B6(helps convert protein into energy), B12 (promotes production of hemoglobin in the blood)<\/td><\/tr>
Talako 
\u305f\u3089\u3053<\/td>		Cod roe (salted)<\/td>Light red sack of fish roe<\/td>Same as above<\/td>Same as above<\/td><\/tr>
Shirasu 
\u3057\u3089\u3059<\/td>		Tiny sardines<\/td>Tiny white boiled fishes <\/td>They are not exactly sardines, there are several types of fish used.<\/td>A great source of calcium and Vitamin D.  Also contains DHA <\/td><\/tr>
Chirimenjako
\u7e2e\u7dec\u96d1\u9b5a\u3061\u308a\u3081\u3093\u3058\u3083\u3053<\/td>		Tiny dry sardines<\/td>Tiny white\/gray dried fishes <\/td>Can be used with rice, salad, on top tofu, etc. <\/td>Contains even more Vitamins D because of a process of drying it in the sun.<\/td><\/tr>
Kazunoko
\u6570\u306e\u5b50<\/td>		Herring Roe<\/td>Yellow firm sack of fish row, with crunchy texture. <\/td>Most often used in New Year food set (o-sechi ryori) Marinated in dashi and soy sauce. <\/td>A good source of DHA, DPA, helps maintain healthy blood cholesterol <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

*\u9577\u5d8b\u3000\u535a\u300c\u65e5\u672c\u6599\u7406\u306e\u5e38\u8b58\u300dp\uff15\uff15<\/p>\n","protected":false},"excerpt":{"rendered":"

The Land of Fishing Japan is surrounded by the ocean on all sides, making it renowned for its high consumption of fish. The seas around Japan are world-renowned fishing grounds….<\/p>\n","protected":false},"author":2,"featured_media":1349,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[88,27,87],"tags":[92,91,24,90,89],"class_list":["post-1342","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eating-well","category-health","category-nutrition","tag-eat-better","tag-eating-well","tag-health","tag-healthy-food","tag-nutrition"],"yoast_head":"\nUnderstanding the Baffling Seafood Variety of a Japanese Supermarket – Discover Your Brilliance<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/natashaveresova.com\/home\/understanding-the-baffling-seafood-of-a-japanese-supermarket\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Understanding the Baffling Seafood Variety of a Japanese Supermarket – Discover Your Brilliance\" \/>\n<meta property=\"og:description\" content=\"The Land of Fishing Japan is surrounded by the ocean on all sides, making it renowned for its high consumption of fish. 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