Japanese seafood

class of marine invertebrates

order of crustaceans

thumb|Crab sticks – imitation crab meat made from surimi

thumb|Takifugu in a tank Fugu (; ; ) in Japanese, bogeo (; 鰒魚) or bok () in Korean, and hétún () in Standard Modern Chinese refers to pufferfish, normally of the genus Takifugu, Lagocephalus, or Sphoeroides, or a porcupinefish of the genus Diodon, or a dish prepared from these fish.

species of fish

The Pacific geoduck ( ; Panopea generosa) is a species of very large saltwater clam in the family Hiatellidae. The common name is derived from the Lushootseed name, .

jack fish species

Takifugu, also known by the Japanese name , is a genus of pufferfish with 25 species, most of which are native to salt and brackish waters of the northwest Pacific, but a few species are found in freshwater in Asia or more widely in the Indo-Pacific region. Their diet consists mostly of algae, molluscs, invertebrates and sometimes crustaceans.

thumb|Ika no shiokara

thumb|250px|Eel kabayaki on rice thumb|Eel kabayaki shop. Ukiyoe by Katsukawa Shuntei, 1804–1810

is the Japanese word for freshwater eel, particularly the Japanese eel, . Unagi is a common ingredient in Japanese cooking, often as kabayaki. It is not to be confused with saltwater eel, which is known as anago in Japanese.

eggs of the Pollock fish

flesh from sea cucumbers

is flying fish roe in Japanese cuisine, known for its use in sushi.

thumb|right|280px|A dish of tsukudani made from kombu seaweed is thinly sliced seafood, meat or seaweed that has been simmered in soy sauce and mirin. As a flavorful accompaniment to plain rice, tsukudani is made salty enough to not go bad, allowing high osmotic pressure to preserve the ingredients from microbial spoilage similarly to other types of pickles. Its name originates from Tsukudajima, the island (in present-day Chūō, Tokyo) where it was first made in the Edo period. Many kinds of tsukudani are sold, and common ingredients include kelp, short-neck clam, young lancefish, and nori. Tr

species of fish

species of fish

species of crustacean

species of sea squirt

, a Japanese dish, is a type of tempura. It is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits (or a clump of small-sized shrimp). Kakiage may use other seafood such as small scallops, shredded vegetables or a combination of such ingredients.

is a Japanese dish made with monkfish liver.

thumb|300px| Funazushi cut into bite-sized pieces and served on a dish, Maibara, Shiga. What appears white is lactic acid fermented rice. The orange color is the egg.

thumb|Kōhaku namasu Thin strips of pickled daikon radish and carrot is a Japanese dish consisting of thinly sliced uncooked (nama) vegetables and seafood, marinated in rice vinegar (su) for several hours, pickling them slightly. Namasu was brought to Japan from China during the Nara period (710-794).

thumb|Matsumaezuke is a pickled dish of dried squid and kelp, native to Hokkaidō, Japan, named in reference to the Matsumae clan which once governed the region, then known as Ezo.

thumb|right|300px|Freshly grilled kusaya on Hachijō-jima island is a salted, dried and fermented fish that is produced in the Izu Islands, Japan. It has a pungent smell and is similar to the fermented Swedish herring surströmming. thumb|right|200px|Bottled kusaya from Niijima island

Hitsumabushi is a local dish of Japan, consisting of sliced unagi (eel) grilled in kabayaki style on rice. Hitsumabushi became common in the 1950s, when farm-raised eel became widely available.

thumb|right|Oyster motoyaki Motoyaki is a style of cooking, involving baked food topped with a mayonnaise-based sauce and served in an oyster shell. It is typically available in Japanese restaurants on the Pacific coast of Canada. Examples of motoyaki dishes are oyster motoyaki and lobster motoyaki.

is a dish of the Ainu people of northern Japan, consisting of seafood that is frozen outdoors, sliced like sashimi, and served with soy sauce and water peppers.

Japanese deep-fried oysters

food

thumb|200px|Dish of kazunoko prepared ready to serve. , in Japanese cuisine, are the eggs or the ovaries (egg skeins) of the Pacific herring (Japanese: ) that have been salted or dried.

is the Japanese word for saltwater eels, normally referring to ma-anago (Conger myriaster). Ma-anago are used for a seafood dish in Japan. They are often simmered (sushi) or deep-fried (tempura), compared to unagi (freshwater eels) which are usually barbecued with a sauce (kabayaki). Anago is also slightly less rich and oily than unagi. Anago has a very soft texture and sweet taste.