Japan
Chikuwa
ちくわ
Chikuwa is a hollow tube of grilled fish paste, browned on the outside and eaten as a Japanese seafood product.
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Japan
Ikura
いくら
Salt-cured or soy-marinated salmon roe, prized for its bursting, briny pearls.
Japan
Kamaboko
かまぼこ
Kamaboko, the steamed fish cake with its pink-edged loaf and its Odawara and Sendai producers, is a named Japanese product bought as itself and a fixed osechi component.
Japan
Katsuo no Tataki
鰹のタタキ
Skipjack tuna lightly seared over straw, sliced and served with ponzu, garlic, and shiso.
Japan
Katsuobushi
鰹節
Dried, fermented, and smoked skipjack tuna, shaved into flakes for dashi and toppings.
Japan
Kazunoko
数の子
Kazunoko, herring roe cured whole and eaten for its crunch, is a named osechi component with a fixed New Year meaning.
Japan
Kusaya
くさや
Kusaya, fish steeped in a centuries-old fermenting brine and dried, is one of the most notorious-smelling foods on earth and is made only on the Izu Islands.
Fukuoka, Japan
Mentaiko
明太子
Spicy salt-cured pollock roe, seasoned with chili and yuzu, a Fukuoka specialty eaten with rice or pasta.
Kanto, Japan
Namerou
なめろう
Chiba's chopped raw fish pounded with miso, ginger, and shiso, originally a fisherman's quick meal.
Japan
Nanbanzuke
南蛮漬け
Nanbanzuke, fried fish marinated in vinegar with chilli and onion, is a named Japanese dish of Portuguese descent with a fixed method.
Japan
Nizakana
煮魚
Fish poached in sweet soy, sake, and mirin, a staple home dish often with mackerel or sea bream.
Hokkaido, Japan
Rui-be
ルイベ
Rui-be, salmon frozen and shaved to be eaten still icy, is an Ainu preparation and a named Hokkaido dish with a distinct technique.
Kyushu, Japan
Satsuma-age
薩摩揚げ
Fried fishcake (surimi) from Kagoshima, often mixed with vegetables or octopus, used in oden.
Japan
Shirako
白子
Shirako, cod milt served raw, steamed or fried, is a named Japanese winter delicacy ordered by name.