Japan is an island country surrounded by oceans and rich in marine resources. Seafood plays a key role in Japanese cuisine and culinary tradition. This gastronomy is known for its refinement, highlighting the richness of nature’s products, including sushi and sashimi.   


The importance of fish in Japanese cuisine   


Poissons fruits de mer et algues dans la cuisine japonais (1)
Fish is the fundamental element of this refined culinary tradition. The Japanese place great importance to freshness, preparation and presentation. Tuna, salmon, sea bream, yellowtail, eel, black cod and many other species are commonly used. Whether in chirashi, sushi, tempura, tataki, cooked in teriyaki sauce or seasoned with salt, there is a wide variety of dishes to choose from, with numerous preparation options.    


Seafood, the marine delights of Japanese gastronomy   


Seafood is an essential part of Japanese cuisine, including crustaceans (crab, shrimp), cephalopods (octopus, squid), shellfish (scallops, hokkigai clams), and others such as sea urchins. They are used in a wide variety of preparations, including soups, salads, sushi, chirashi, carpaccio, ceviche and deep-fried dishes 


Seaweed: A Culinary Treasure 

Poissons fruits de mer et algues dans la cuisine japonais (4)

Edible seaweeds are deeply rooted in Japanese culture. They are considered a traditional, healthy food and a symbol of Japanese gastronomy. Kombu seaweed is an essential ingredient in broths, while nori seaweed is used in making maki or sprinkled on various dishes.