9 Japanese Fish Dishes To Try

An island nation, Japan has relied on seafood as a source of food for thousands of years. Marine products, from salmon to seaweed (and several strange sea creatures in between), are staple parts of the Japanese diet, with over 50kg of fish consumed annually per person!

As such, there are plenty of popular fish dishes enjoyed throughout Japan. We take a look at some of the must-try fish dishes from Japanese cuisine.

Sushi

When you think of Japanese dishes – let alone specifically Japanese fish dishes – sushi is likely to be one of the first things to pop into your mind.

Originally created as a way to preserve fish using layers of fermented rice in the 8th century, sushi is now one of the most iconic Japanese dishes and is enjoyed worldwide. With the fermented rice and fish switched for fresh ingredients, sushi now comes in all shapes and sizes; from rolls to cones, and much more!

Sashimi

Sashimi is simply slices of raw fish, and this dish has been enjoyed in Japan for around 2,500 years.

Sashimi works as a dish in Japan due to the constant supply of fresh fish caught each day. Sashimi should only be created using fresh fish. The fish is sliced and served with condiments, such as soy sauce, ginger and wasabi.

Miso Zuke Salmon

A fairly simple dish, miso-zuke salmon involves salmon that has been marinated in a fermented bean paste, known as miso. The salmon is then grilled.

It is common for lighter miso paste to be used, as the sweeter taste works well with the fish, creating a flavourful dish. Similarly, salmon can be marinated in sake, mirin or salty fermented rice, known as shio-koji, for a varied flavour experience.

Buri Daikon

This dish features wild yellowtail fish and daikon radish, simmered together. Buri Daikon is most commonly enjoyed during the winter, as a warming dish, with yellowtail caught fresh from the Toyama prefecture at this time. The fish and daikon radish are typically served in a seasoned broth.

Himono

While some fish was preserved between fermented rice in the past, another preservation method included sun-drying fish. Himono (dried fish) has been a staple of Japanese cuisine for hundreds of years.

After being caught, the fish are butterflied, covered in salt and left to dry on racks. It is commonly grilled before eating.

Shioyaki

Also known as shioyakizakana, shioyaki is a dish that involves salted fish grilled over charcoal. Salmon, mackerel and sea bream are popular choices for the fish.

The grilled fish is typically served whole, acting as the centrepiece on the table at a Japanese meal. It will be served with accompaniments, such as rice, pickled vegetables, soup and other small side dishes.

Fugu Chiri

"Fugu nabe" by Schellack, CC BY 3.0 (via Wikimedia Commons)

A fishy hot pot dish, made using the infamous fugu pufferfish. Fugu Chiri, or Tecchiri, gets its name from the ‘chiri chiri’ sound the fish makes as it is simmered.

The fish meat and skin is simmered with a mixture of vegetables in a broth. Any leftover broth can be mixed with rice and beaten egg to produce a porridge infused with fugu flavour!

Katsuo-no-Tataki

Originating from the island of Shikoku, where skipjack tuna – also known as katsuo or bonito – is found. The tuna fish is wrapped in straw and seared so that the exterior is cooked, but the centre remains rare. The fish is sliced into strips and served with ponzu, wasabi, ginger, and other condiments.

Aji Furai

Aji Furai is like the fish version of a katsu dish, such as tonkatsu or chicken katsu. It involves butterflied aji (mackerel) covered in panko breadcrumbs and then deep-fried. It is served with a tonkatsu sauce like other katsu dishes, and can be eaten with shredded cabbage.

Which of these dishes would you most like to try? Why not try making one yourself? You’ll find the ingredients you need at our Japanese supermarket online!