{"id":1115,"date":"2023-02-28T17:56:28","date_gmt":"2023-02-28T08:56:28","guid":{"rendered":"https:\/\/www.guidoor.jp\/yokosuka\/?post_type=news&p=1115"},"modified":"2025-02-19T10:52:03","modified_gmt":"2025-02-19T01:52:03","slug":"best-japanese-seafood","status":"publish","type":"news","link":"https:\/\/www.guidoor.jp\/yokosuka\/new-and-now\/best-japanese-seafood\/","title":{"rendered":"Let\u2019s indulge in delicious Japanese seafood in Yokosuka"},"content":{"rendered":"\n
Yokosuka is the ultimate destination for seafood lovers, offering a delectable variety of fresh fish, molluscs, and crustaceans sourced from Japan’s seas. Savor classic sushi and innovative Japanese-French fusion dishes, prepared using the freshest ingredients. With an abundance of seafood options, Yokosuka is a seafood lover’s paradise!<\/p>\n\n\n\n
Yokosuka is a treasure trove of ingredients, providing an opportunity to relish locally-sourced, fresh, and seasonal produce. This is what makes Yokosuka unique and attractive to visitors.<\/p>\n\n\n\n
You can enjoy locally grown agricultural products and fresh marine produce from the local fishing industry. Come and savor the delicious, safe, and fresh seafood that Yokosuka has to offer.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Yokosuka’s seafood is simply unbeatable! Surrounded by the sea on three sides and blessed with a year-round warm climate, Yokosuka boasts a wide variety of fresh seafood and agricultural products.<\/p>\n\n\n\n
Highly recommended are the bluefish varieties such as sardines, mackerel, horse mackerel, and bonitos. Other local delicacies include octopus, turban shells, and shirasu (dried young sardines).<\/p>\n\n\n\n<\/figure>\n\n\n\n
The seaweed in Yokosuka is of exceptional quality, boasting freshness, color, gloss, aroma, texture, and taste. With varieties such as Nori, Wakame, Kelp, and Hijiki, the seaweed here is a must-try.<\/p>\n\n\n\n
Yokosuka’s fresh seafood pairs perfectly with traditional Japanese dishes such as sashimi, grilled fish, boiled fish, fried fish, and tempura, as well as with international cuisines.<\/p>\n\n\n\n
Only in Yokosuka can you taste these abundant seafood options fresh and raw, depending on the season. It’s truly a seafood lover’s paradise!<\/p>\n\n\n\n
Yokosuka\u2019s Three Major Local Fish: Sardines, Mackerel, and Horse Mackerel<\/h2>\n\n\n\n
Yokosuka is known for its three major local fish: sardines, mackerel, and horse mackerel. These fish have a distinct flavor and can be prepared in a variety of ways.<\/p>\n\n\n\n
Sardine – Iwashi<\/h3>\n\n\n\n<\/figure>\n\n\n\n
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Japanese sardines, <\/li>\n\n\n\n
Round herring – Urume iwashi,<\/li>\n\n\n\n
Japanese anchovy – Katakuchi iwashi \/ Shiko iwashi<\/li>\n<\/ul>\n\n\n\n
Sardines are best enjoyed as sashimi or in a namero dish with miso and ginger when they are fresh. The texture is melt-in-your-mouth delicious. When deep-fried, cook for 7-8 minutes over medium heat until they soften down to the bone. Sardines also make a great addition to Nambanzuke, a dish of summer vegetables pickled in soy sauce.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Sardines are recommended as sashimi or “Namero (raw fish with miso and ginger) dish” when fresh. You can enjoy their melt-in-your-mouth texture. When deep-fried, give them 7-8 minutes over medium heat to soften them down to the bone. Excellent in Nambanzuke (pickled in soy sauce) together with summer vegetables.<\/p>\n\n\n\n
Mackerel – Saba<\/h3>\n\n\n
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Chub Mackerel – Ma Saba<\/li>\n\n\n\n
Blue Mackerel – Goma Saba<\/li>\n<\/ul>\n\n\n\n
Chub mackerel is caught from autumn to winter, while Blue Mackerel is caught in summer, when it is fatty and delicious. <\/p>\n\n\n\n
Blue Mackerel is only served as sashimi in its home region, and it has a tender texture that melts in your mouth.<\/p>\n\n\n\n
Fresh mackerel can be prepared in various ways, but fried mackerel is particularly recommended when the fat content is low, as it remains juicy and flavorful.<\/p>\n\n\n\n
Japanese Horse Mackerel \u2013 Ma Aji<\/h3>\n\n\n
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The Japanese Jack Mackerel, or Ma Aji, caught in Yokosuka is known for its consistently firm flesh throughout the year. A yellowish hue on the surface of the body indicates its freshness.<\/p>\n\n\n\n
Fresh Japanese Jack Mackerel has a plump texture and is versatile in its preparation. It can be enjoyed as sashimi, grilled, dried, pickled, chopped, fried, and more.<\/p>\n\n\n\n
Fresh Skipjack tuna\/Bonito caught on the day<\/h2>\n\n\n\n
The finest bonito or “Katsuo” in Yokosuka is the “Himodori Katsuo,” which is caught and landed on the same day. <\/p>\n\n\n\n
It has a pale pink color and an exceptional texture that is sure to impress. <\/p>\n\n\n\n
It can be enjoyed even more when served as sashimi or in a “Namero” dish made with miso and ginger.<\/p>\n\n\n\n
Shonan Shirasu is the recommended shirasu of Yokosuka. It is caught and produced by local fishermen in Yokosuka.<\/p>\n\n\n\n
Shonan Shirasu is delicious eaten as is, but it also goes well with a variety of dishes, such as fried eggs, tempura, pizza, pasta, and more!<\/p>\n\n\n\n<\/figure>\n\n\n\n
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