Summer Seafood in Japan: A Delicious Look into Japan’s Fishy Cuisine!

As summer heats up in Japan, seafood lovers are in for a treat. From Tokyo’s busy markets to Hokkaido’s charming fishing towns, there’s an amazing variety of ocean goodies to enjoy. Fish like sweetfish, tiger prawns, and eel, along with uni, are stars of the season. They not only taste great but also add to the fun of Japanese summer celebrations. Let’s explore Japan’s love for seafood, where every bite is a taste of summer joy.

Delicious caramelised Unagi served on top of a bed of rice – Photo Credit: リテールガイド

Eel (Unagi)

Japanese eel, or unagi, is a cherished delicacy relished throughout Japan, especially during the summer months, notably in July and August. Renowned for its tender flesh and sweet taste, unagi is often grilled over charcoal and brushed with a sweet soy-based sauce, creating a caramelised glaze that contributes to its natural flavours. Commonly served atop a bed of rice as unadon or wrapped in sushi rolls called unakyu maki, unagi finds its way into various dishes. Embraced as a hearty meal or as a highlight of a sushi feast, unagi stands as a staple of Japanese summer cuisine. Moreover, Japanese tradition links the consumption of eels to “Doyo-no Ushi-no Hi (土用の丑の日).” Particularly during summer, Eating eels is believed to offer stamina during the sweltering heat and is a custom originating from the Edo period, with the tradition continuing into current times.

Gently seared Japanese Sea Bass – Photo Credit: Somanoonchama

Japanese Sea Bass (Suzuki)

Next up is the sea bass, known as suzuki; a popular fish found in the coastal waters of Japan. It’s typically in season during the summer months, from June to August. Suzuki has a mild, delicate flavour and tender flesh, making it a favourite among seafood lovers. This versatile fish can be enjoyed in various ways, such as grilled, steamed, or simmered in a flavourful broth. Its light and flaky texture makes it perfect for summer dishes, adding a refreshing touch to any meal.

Traditional grilling of the Sweetfish – Photo Credit: 食べログ

Sweetfish (Ayu)

The Japanese sweetfish, known as ayu, is a delightful summer treat. These small freshwater fish are in season during the warmer months. Ayu is often enjoyed grilled over charcoal, which brings out its unique flavour and crispy skin. During summer festivals, they are a popular choice, offering a deliciously smoky and savoury snack that pairs perfectly with the festive atmosphere. Whether enjoyed whole or filleted, grilled ayu is a must-have during Japanese summer.

Raw Katsuo beautifully served – Photo Credit: Ninben

Bonito (Katsuo)

Here, we have the Bonito, known as katsuo in Japanese, which is a versatile fish cherished in Japanese cuisine. It’s typically in season during the summer and early autumn months. Katsuo is valued for its firm, flavourful flesh and is widely used in various dishes. One popular preparation method is to slice the fish thinly and serve it raw as sashimi or sushi. Katsuo is also commonly grilled or seared to bring out its smoky, umami-rich taste, making it a favourite during summer barbecues. Additionally, it’s often dried and shaved into flakes called katsuobushi, a key ingredient in dashi, a fundamental Japanese broth.

Raw Sea Urchin – Photo Credit: Prezo

Sea Urchin (Uni)

Japanese sea urchin, also known as uni, is a special delicacy found in the ocean waters surrounding Japan. It’s typically in season during the spring and summer months. Uni has a rich, creamy texture and a distinct briny taste that some people love, while others find it challenging. Despite this love-hate relationship, uni is a prized ingredient in Japanese cuisine. It’s often enjoyed raw as sashimi or nigiri sushi. Additionally, uni is used to enhance various dishes like pasta, risotto, and sushi rolls, adding a luxurious touch to any meal.

Grilled Salted Japanese Tiger Prawns – Photo Credit: Takusui

Kuruma Ebi (Japanese Tiger Prawns)

Japanese tiger prawns, known as kuruma ebi, are a delectable seafood delicacy enjoyed in Japan. They are typically in season during the spring and summer months when they are at their plumpest and most flavourful. Kuruma ebi are prized for their large size and sweet, succulent flesh. They are often prepared by grilling, frying, or steaming, allowing their natural sweetness to shine through. Grilled kuruma ebi, in particular, develops a delightful smoky flavour that pairs perfectly with a squeeze of lemon. These prawns are also commonly served tempura-style, coated in a light, crispy batter. Kuruma ebi is a delicious treat that captures the essence of Japanese summer cuisine.

Japanese fish market – Photo Credit: Cindy Chan

As you explore Japan during the summer months, don’t miss out on the opportunity to indulge in the country’s vibrant seafood culture. From the succulent sweetness of kuruma ebi to the rich umami of unagi, each dish offers a unique taste of Japan’s oceanic cuisine. Whether you’re wandering through bustling markets or dining in traditional izakayas, be sure to broaden your culinary horizons and give these exciting seafood delicacies a try. With every bite, you’ll not only surprise your taste buds but also embark on a flavourful journey through the heart of Japanese cuisine. So to all our adventurous travellers, dive into the world of summer seafood in Japan and savour the unforgettable flavours waiting to be discovered.