Sushi is synonymous with Japan’s seafood scene in the minds of many, but the country has a lot more to offer when it comes to recipes featuring the ocean. Tokyo’s over 226 Michelin-starred restaurants aren’t only sushi destinations. The island nation is rich in seafood — the world’s largest and busiest fish market is located right in Tokyo. Tsukiji Market sells sushi among many types of fish, and if the core part of the market is too crowded for visitors, they can opt for the outer market — a web of streets filled with vendors offering fresh seafood and specialty items. People in Japan have been eating fish for thousands of years, and today, the average Japanese consumer eats about 120 pounds of seafood every year (for reference, the average American ate 14.4 pounds of seafood in 2012).
Read on to learn about tempting dishes that play a part in the average Japanese person’s seafood intake, and consider trying some of them out for yourself. Eating baked or broiled fish once a week may be correlated to increased brain function, and who are we to say no to that? Check out these 10 Japanese seafood dishes that aren’t sushi.
Nabemono, or nabe, is a Japanese meal at which the company one enjoys it with is just as important as the food. Morsels of vegetables and the fish of one’s choice are dipped into ponzu sauce, which is made with ingredients like rice vinegar and soy sauce. Some recommend incorporating fugu, or blowfish, into this dish.