A Guide to Japan’s Most Popular Seafood Mezes

Japan is renowned for its rich culinary heritage, and seafood plays a central role in this gastronomic landscape. From sushi to sashimi, the variety of seafood mezes—small dishes designed for sharing or serving alongside drinks—captures the essence of Japanese flavors. In this guide, we will explore some of Japan’s most popular seafood mezes that tantalize the taste buds and celebrate the bounty of the ocean.

1. Sashimi

Sashimi is perhaps one of the most famous seafood dishes in Japan. It consists of thinly sliced raw fish, served without rice. Common varieties include salmon, tuna, and mackerel. Sashimi is typically garnished with wasabi, soy sauce, and pickled ginger, enhancing its fresh, delicate flavors.

2. Edamame

While often associated with vegetarian fare, edamame is also a popular meze that can be enjoyed alongside seafood. These young soybeans are typically boiled or steamed and sprinkled with sea salt, making them an excellent crunchy pairing for seafood dishes.

3. Ikayaki

Ikayaki refers to grilled squid, a favorite among both locals and tourists. The squid is often seasoned with soy sauce, sake, and sometimes a hint of garlic, grilled to perfection and served on a stick. This savory dish is ideal for a casual dining experience.

4. Tuna Tartare (Maguro no Tartare)

Tuna tartare is a modern twist on traditional Japanese ingredients. Diced fresh tuna is mixed with sesame oil, soy sauce, and onions, resulting in a dish bursting with flavors. Served on crispy wonton chips or cucumber slices, it’s a delightful seafood meze that’s increasingly popular in izakayas (Japanese pubs).

5. Fish Fried with Salt (Shioyaki)

Shioyaki involves whole fish, such as mackerel or horse mackerel, being lightly salted and grilled until the skin is crispy, and the flesh remains tender. It’s a simple yet flavorful dish that highlights the freshness of the fish, making it a staple meze in Japanese cuisine.

6. Tako Su

Tako su is a refreshing vinegar-based dish made with boiled octopus, cucumber, and a sweet vinegar dressing. This cold dish is perfect for warmer months, showcasing the tender texture of octopus complemented by the tangy brightness of the sauce.

7. Anago no Tempura

Tempura is a cooking technique that involves battering and deep-frying seafood and vegetables. Anago, or sea eel, is particularly popular for tempura. Lightly battered and fried to a crispy texture, this dish is often served with a dipping sauce that enhances its umami flavor.

8. Narezushi

Narezushi is one of Japan’s oldest forms of sushi, consisting of fermented fish, typically mackerel or other local varieties, preserved with rice. It has a distinct flavor profile that showcases the traditional preservation methods of Japanese culinary history, making it a unique meze to try.

Conclusion

Japan’s seafood mezes offer a delightful array of flavors and textures that showcase the country’s rich maritime heritage. Whether you’re enjoying sashimi or indulging in tempura, these small plates provide the perfect accompaniment to drinks and are an essential part of any Japanese dining experience. Exploring these dishes not only enhances your palate but also deepens your appreciation of Japan’s unique culinary traditions.