The Japanese people are very fond of fishes and that is understandable since they are surrounded by water. Seafood dishes are iconic Japanese dishes that may sound to many people as a bad idea. Afterall, fishes should be cooked but in Japan, the reverse is the case. Though they are mostly served as a starter or part a set, they can also be served as main dishes. There are several ways to eat fish in Japan.

Seafoods (Raw)

  • Odorigui – In this dish, fishes are eaten while they are still moving and thus the name, Odorigui, which means still dancing. Octopus and squid are consumed in odogui style.
  • Sashimi – This is a Japanese dish made with slim slices of raw fish (though meat can also be prepared using this style) and sometimes served along with rice. It is usually eaten with soy sauce that is mixed in wasabi paste which is supposed to kill bacteria. So, there is no need to worry about bacteria in the fish even though it is raw. Some of the fishes used to make sashimi include tuna and salmon. Sashimi preparation is different from suchi.

Seafoods (Grilled)

Not all fishes are eaten raw in Japan. Some fishes are grilled or simmered. Mackerel, pike, trout and more which are good for sashimi that is cooked using this method. They can also be grilled without oil making them very healthy dishes. Japanese grilled fishes can be salted, or grilled along with other flavours. It is best served in small portions.

Yakizakana is a grilled fish dish. It is usually served as the 6th dish in kaiseki ryori, a Japanese traditional meal served in courses. Also ryokans, a traditional Japanese breakfast, that usually contains yakizakana as part of its set. Yaki and sakana translate to grill and fish in Japanese.