The Most Common Types of Japanese Seafood You’ll Find at the Market

When exploring a Japanese market, one of the most captivating aspects is the variety of seafood available. Japan, surrounded by the Pacific Ocean, boasts a rich maritime culture, resulting in a wide array of seafood options. Here are some of the most common types of Japanese seafood you’ll find at the market.

1. Tuna (Maguro)
Tuna, or maguro, is one of the most sought-after fish in Japan. Known for its rich flavor and firm texture, it is commonly used in sushi and sashimi. Different cuts, including akami (lean), chutoro (medium-fat), and otoro (fatty), can be found, each offering a unique taste experience.

2. Salmon (Sake)
Salmon, or sake, is another popular choice in Japanese cuisine. Typically served raw, grilled, or in soups, it is prized for its rich flavor and high omega-3 content. Wild-caught salmon is particularly revered for its taste and quality.

3. Mackerel (Saba)
Mackerel, known as saba, is a staple in Japanese cooking. Often marinated in vinegar or soy sauce, it’s frequently served grilled or as sushi. Saba offers a strong, distinct flavor that is beloved by many.

4. Squid (Ika)
Squid, called ika in Japanese, is versatile and can be enjoyed in various forms, including raw in sashimi, grilled, or dried. Its chewy texture and mild flavor make it a popular ingredient in salads and noodle dishes.

5. Shrimp (Ebi)
Shrimp, or ebi, is a favorite seafood choice in Japan. It can be enjoyed raw as sushi, cooked in tempura, or added to soups and stir-fries. Sweet and tender, ebi is often highlighted for its delicate flavor.

6. Octopus (Tako)
Octopus, or tako, is a unique and flavorful seafood often used in sushi or served as sashimi. It is cooked to tender perfection and frequently found in various dishes, such as takoyaki, a popular street food.

7. Clams (Asari)
Asari clams are a common ingredient in Japanese soups, particularly miso soup. Their sweet, briny flavor enhances the dish and provides a satisfying texture. Clams are often enjoyed steamed or grilled as well.

8. Sea Urchin (Uni)
Sea urchin, or uni, is a delicacy in Japan, known for its creamy texture and rich taste. Often served as sushi or sashimi, it has a unique ocean flavor that attracts many seafood enthusiasts.

9. Cod (Tara)
Cod, referred to as tara in Japan, is often used in various traditional dishes. Its firm yet flaky texture makes it perfect for grilling or simmering in soups. Cod is also a key ingredient in the famous Japanese hot pot, nabe.

10. Horse Mackerel (Aji)
Horse mackerel, or aji, is commonly prepared as sashimi or grilled. Its subtly sweet flavor and firm texture make it a favorite among seafood lovers, often served with a sprinkle of salt or dipping sauce.

Visiting a Japanese market allows you to experience the incredible diversity of seafood available. Each type offers its unique flavor profile and culinary possibilities, making Japanese seafood a cornerstone of the country's cuisine. Whether you are sampling sashimi or enjoying a hot pot, the seafood selections are sure to delight your taste buds.