Specialty Food Magazine

These popular shellfish are often farmed in hanging baskets, or they can be naturally harvested from the seabed. Scallops from Japan, which are harvested using both methods, have a strong reputation throughout the world. Quick-freezing technology enables scallops to be shipped globally, without loss to their quality or integrity. They can then be used in dishes such as sashimi and sushi, or served grilled in their shells, sautéed in butter, or fried, or in dishes such as scallops meuniere (often breaded and fried in brown butter with lemon sauce) and scallops gratin (cooked in a creamy cheese and wine sauce). Buri, which is the adult version of yellowtail or Hamachi, is another significant seafood from Japan. Buri has long been loved by Japanese consumers, who feature it in various customs and traditions, depending on the region. Buri is known for its high content of fatty acids, which contribute to its rich flavor and to its strong nutritional profile. It can be harvested naturally or farmed, and both versions are rich in high-quality proteins and fats. Buri also contains vitamins B, D and E, as well as taurine. Often enjoyed raw with simple seasoning in sashimi, sushi, or carpaccio, buri can also be heated to bring out its umami flavor. It is also enjoyed in a broad range of other culinary preparations, such as salt-grilling, teriyaki, miso-marinade, and shabu-shabu. In addition, buri daikon, which features various parts of yellowtail stewed with daikon radish, is a classic winter dish in Japan. Other key seafood-harvesting regions include Shikoku, Kyushu, and San'in/Sanyo. Shikoku is an island that is bordered by the Seto Inland Sea to the north and the Pacific Ocean to the south. It is partially within the Ehime prefecture, a network of islands rich with a diverse selection of seafood of the Inland Sea and Uwakai, including sea bream and kanpachi (another type of yellowtail). The tidal waters in the area are said to produce robust, strong fish, according to JETRO. Kagoshima Bay on the south coast of Kyushu, which has been a significant fishing port for centuries, is another rich area for seafood. It is one of the largest producers of buri, and has earned a strong reputation around the world for yielding high-quality fish for sushi and sashimi. The area's famed Black Current, bringing year-round warmth and rich oxygen levels, provides an ideal environment for these seafood products. The San'in and Sanyo regions include the bountiful San'in coast, which is renowned for its seafood quality and variety, which include crabs and tilefish. Meanwhile, some of Japan's most iconic fishing ports can be found in Sakaiminato, where saba (mackerel), Matsuba snow crab, Natsuki rock oysters, and Pacific bluefin tuna are harvested. • Saba is widely used in sushi, but it is also grilled (saba shioyaki), cooked in miso sauce (saba misoni), or it can be cured (shime saba) for use in sashmi or sushi, among other preparations. It is also nutrient-dense, known for its high-quality protein and high levels of omega-3 fatty acids. • Matsuba snow crab, known for its rich flavor and tender meat, can also be prepared in a variety of ways. It is enjoyed grilled, boiled, steamed, as an ingredient in hot pot, or as sashimi. • Natsuki rock oysters are sometimes called "the milk of the sea" because of their color, and can grow quite large. They are considered a summer seafood, and can be enjoyed raw with a squeeze of lemon, but are often grilled or broiled, often with herbs and other seasonings. • Pacific bluefin tuna, a prized sushi and sashimi delicacy, are born in the Sea of Japan and return there to spawn after feeding along the Pacific Coast of North America for years. These fish are known for their robust, meaty flavor, and are a source of lean protein and nutrients including niacin, vitamins B6 and B12, and phosphorous. 38 SPECIALTY FOOD SPECIALTYFOOD.COM SPONSORED ARTICLE

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