A Seafood Paradise! 19 Excellent Products From Eastern Japan

Japan’s Greatest Fishing Grounds in the Tohoku and Kanto Regions

When it comes to food in Japan, an island country surrounded by the ocean, we have to talk about the abundant variety of seafood.

Fatty and plump seafood is made into tasty processed seafood products that are then delivered all across the country and abroad from Iwate Prefecture and Miyagi Prefecture, which faces the Sanriku and Kinkazan Coast, as well as the nearby Aomori Prefecture. The Sanriku and Kinkazan Coast ranks as one of the world’s three major fishing grounds due to the colliding between the Oyashio (cold current) from the north and Kuroshio (warm current) from the south, which results in a concentration of numerous fish species.

Additionally, Chiba Prefecture in Kanto near Tokyo is home to Kujukuri which has the largest sardine catch in Japan. There are also many excellent fishing grounds in Ibaraki Prefecture with catches such as Japanese spiny lobster, mackerel, and sardines.

In this article, we introduce seafood products that are currently in the spotlight even in areas blessed with the fruits of the sea like Tohoku and Kanto!

Aomori Prefecture

Aomori Prefecture is located on the northernmost tip of Japan's largest island, Honshu. Its unique topography–consisting of the Tsugaru Straits which connects the Japan Sea to the Pacific Ocean and Mutsu Bay which flourishes in scallop farming–produces an abundance of seafood.

1. Kaikyo Salmon’s Chazuke with Dashi Broth

Kaikyo Salmon, raised in icy seawater and strong tidal currents, comes to mind when it comes to Tsugaru Strait branded seafood. The fish is so difficult to raise that it took nearly 30 years until it could stably be farmed, but is now a brand that represents Aomori.

Kaikyo Salmon makes several processed goods, but the product we especially would like to recommend is the Chazuke with Dashi Broth enjoyed in ochazuke (tea over rice) form. The product, consisting of large, plump cuts of Kaikyo salmon meat in a delicious dashi broth that will have you sighing in relief, is quite addicting.

2. Hotate Meshi no Moto

Aomori Prefecture has the leading production volume for scallops in Japan. A majority of those scallops are raised in Mutsu Bay surrounded by the Shimokita and Tsugaru Peninsulas.

Look no further than Hotate Meshi no Moto (scallop rice mix) when you want to luxuriously enjoy scallops and their thick, plump texture. The product is made with generous amounts of scallop adductors that will elevate the flavorful aroma when cooked together with rice.

You’ll be able to enjoy the distinct, natural flavor of scallops along with its delicious taste as much as you want!

3. Cold-Smoked Mackerel

Hachinohe Port sits on the boundary between southeast Aomori Prefecture and Iwate Prefecture. The mackerel caught here is famous as “Japan’s fattiest mackerel.”

Cold-Smoked Mackerel is a processed product that makes it possible to enjoy the mackerel’s juiciness and smoky savoriness at the same time. Cold-smoking is a technique that involves smoking ingredients at a low temperature.

The mackerel, carefully smoked at a low temperature, has an enjoyable rare texture much like cured ham.

Click here for the latest articles on Aomori Prefecture’s processed seafood products.

Iwate Prefecture

Iwate Prefecture faces the Sanriku Coast, one of three major fishing grounds in the world. Along its shores is its ria coast formed by a jagged coastline.

The area produces an abundance of plankton thanks to the mixture of nutrient-rich cold (Oyashio) and warm (Kuroshio) currents in addition to its topography. It’s a fantastic fishing ground even from a worldwide perspective because of the multitude of fish species that congregate in the waters for plankton.

4. Ika Somen

Picture courtesy of Kyowa Fishery Co., Ltd.

Ika Somen (squid slices that resemble somen noodles) is an easy way to enjoy squid, low fat and high in protein, caught in the Sanriku Coast.

Ika Somen took inspiration from natto cups sold all over Japan and is designed so the consumer can add their favorite toppings such as kimchi or mentaiko (spicy cod roe) to eat in their preferred way. It can easily be purchased not only at supermarkets and fish markets, but also at convenience stores (Lawson) in Miyako.

5. Delicious to the Bone Fish Series

The Delicious to the Bones Fish series is made by seasoning, then grilling Pacific saury and salmon from Sanriku.

It can be stored at room temperature and has the ease of being able to be consumed straight out of the packaging, which makes it perfect for souvenirs. The fish is tender to the bones due to high pressure thermal processing and is easy to eat even for those that don’t like fish bones.

6. Salt Cured or Soy Marinated Salmon Roe

Ofunato Port is located in a corner of Sanriku Coast. Salt Cured or Soy Marinated Salmon Roe, large, soft eggs that are carefully selected and processed from the ikura extracted from salmon caught in the port, is another product we hope you give a try.

The luxurious taste, through which you can directly taste the ikura’s flavor, will undoubtedly amaze you.

Click here for the latest articles on Iwate Prefecture’s processed seafood products.

Miyagi Prefecture

Much like Iwate Prefecture, Miyagi Prefecture faces the Sanriku and Kinkazan Coast which is one of the world’s three major fishing grounds. A wide range of fresh fish, shellfish, and seaweed are caught in the prefecture’s waters and used to make many of their processed seafood products.

7. Date Musubi

Shiogama is accessible within 30 minutes by train from Sendai. Here, they sell Date Musubi which is made by steaming glutinous rice, then flavoring it with a fish dashi broth.

Date Musubi is based on a dish called okowa (glutinous rice mixed with red azuki beans) that has been made for centuries during special celebratory occasions, but with a flavor unique to Miyagi where the seafood is abundant. Date Masayume and Miyako Kogane Mochi are two rice brands from Miyagi Prefecture used for making glutinous rice confectionery.

8. Salted Wakame Seaweed

Minamisanriku is a town that has thrived in the fishing industry for many years. The Utatsu neighborhood in particular harvests the finest wakame seaweed which grows thick in the open seas being jostled by surging waves.

Salted Wakame is made by pickling boiled wakame seaweed in salt. Frozen Mekabu, processed wakame seaweed roots, is quick and easy to eat just by parboiling.

9. Shark Fin Steak

Kesennuma, Miyagi boasts the largest volume of shark catches in Japan. It’s for that reason that you can enjoy the delicious flavor of shark fin, a delicacy in Chinese cooking, in Kesennuma through an abundant assortment of processed products.

Our special recommendation is Shark Fin Steak to directly enjoy the shark fin’s taste and texture. Its chewy, elastic texture is very enjoyable.

It can be eaten at home by heating it in a frying pan, so it’s also perfect as a souvenir.

10. Seasoned Sea Squirts

Miyagi Prefecture is a major production area that is top class in Japan in terms of sea squirt production volume. The ocean near Ishinomaki in particular has the water temperature and currents to provide an ideal environment for sea squirts.

Seasoned Sea Squirts, made with sea squirts with outstanding thickness and color, were created under these favorable conditions. This product is as plump as it is when freshly caught and will have you craving an alcoholic beverage.

The fact it can be eaten just by serving it on a dish without needing to shuck it is another great aspect of the product.

11. Tairyo-bata (Sasa Kamaboko)

Sasa Kamaboko, lovingly known as Sasa Kama, is what comes to mind when it comes to famous local specialties in Miyagi Prefecture.

Among many Sasa Kamaboko products, Tairyo-bata is the largest and most filling. It is made with a high-grade fish called the broadbanded thornyhead.

Date Umajio, a 100% sea salt product that brings out the flavor of the fish, is used in Tairyo-bata. Enjoy its plump texture and bursting flavor to your heart’s content!

Click here for the latest articles on Miyagi Prefecture’s processed seafood products.

Fukushima Prefecture

Fukushima Prefecture is the southernmost prefecture in the Tohoku region. You’ll find rows of seafood processing companies that work with kamaboko (fish cake), dried fish, and more along its roughly 160 km coastline facing the Pacific Ocean.

12. Crab Shell Kamaboko

Picture courtesy of Kisen
Crab Shell Kamaboko, made with red snow crabs, is the product with the most unique shape out of the many processed seafood products in Fukushima Prefecture.

The product consists of kamaboko (fish cake) made with red snow crab paste that is set on top of a crab shell with crab leg meat neatly arranged on top before being steamed. Cut parallel to the crab legs and it will completely transform into a dish that looks like crab sushi!

Add some wasabi (Japanese horseradish) and soy sauce to enjoy it as a side dish or a snack when drinking alcohol.

13. NORI de SAND

Soma in northeast Fukushima Prefecture is a famous production area for aonori (green laver). Seaweed is filled with minerals, fibers, and low in calories, which make it the perfect ingredient for those who are health-conscious.

NORI de SAND is made of puffed rice sandwiched between sheets of seaweed that can be eaten as a healthy seaweed snack. The crunchy texture gives it an addictive flavor that will make you want to reach for it again and again.

The easy-to-eat size and adorable packaging are bringing in a lot of new seaweed fans!

Click here for the latest articles on Fukushima Prefecture’s processed seafood products.

Chiba Prefecture

Chiba Prefecture, Tokyo’s neighbor, faces the Pacific Ocean to the east and has developed various seafood dishes over the years in each of its areas. Starting with Choshi Fishing Port and Chikura Fishing Port, the prefecture boasts the largest hauls of fish in Japan.

14. Mackerel Curry

Mackerel Curry is a popular product with more than 25 years of history and is made by packing spices together with mackerel caught at Choshi Fishing Port.

Just like its name, the can contains large cuts of mackerel in curry. It’s great as a snack when drinking alcohol or paired with white rice. The packaging is also unique and even stands out in stores.

15. Iwashi no Gomazuke

Iwashi no Gomazuke, made using Japanese anchovy caught in Kujukuri, is a local dish unique to this area. This gem is made by taking Japanese anchovies caught off the coast of Kujukuri between October to February and pickling them in vinegar, then sprinkling them with roasted black sesame seeds.

The anchovies are tender to the bone with a refreshing taste and flavor that you will never get tired of. Put it on top of rice or pair it with an alcoholic beverage; the number of ways to enjoy this dish is infinite.

16. Spiny Lobster Thermidor

Chiba Prefecture boasts such a large volume of spiny lobster hauls that it contends for the top rankings of first and second place alongside Mie Prefecture.

The Spiny Lobster Thermidor is a luxurious way to eat Japanese spiny lobster packed full of meat. The product consists of a creamy sauce made with turban snails, a specialty product of Minamiboso, that is poured on one half of a lobster.

The combination of soft meat and flavor from the turban shells will spread a mouthful of happiness in a single bite.

Click here for the latest articles on Chiba Prefecture’s processed seafood products.

Ibaraki Prefecture

Ibaraki Prefecture, located in the northeastern Kanto region, has a 190 km coastline facing the Pacific Ocean.

The prefecture is blessed with abundant fishery resources and a great climate. Moreover, due to its close proximity to Tokyo’s large consumer market, it has led to its growth as a leading production area for processed seafood products in Japan.

17. Ryokucha Ichibanboshi Series

In Oarai, located in central Ibaraki Prefecture, you’ll come across the Ryokucha Ichibanboshi series. This unique processed seafood product uses catechin extracted from green tea during the brining process when making dried fish.

It’s made to be easier to eat than conventional dried fish products due to containing catechin. Cook it for about 10 minutes on a mesh grill and it’s ready to eat.

This series is sold by the type of fish which include horse mackerel, arabesque greenling, Pacific saury, splendid alfonsino, and Pacific ocean perch.

18. Saikyozuke Set

Picture courtesy of Godaime Tsunezo

Hitachinaka is known to be the home of Nakaminato Fish Market which is popular among visitors.

The Saikyozuke Set is produced in this area. Miso (fermented soybean paste) is used to flavor and pickle the fish for over two days to permeate its flavor into the meat.

The Saikyozuke Set is an assortment that includes silver pomfret, mackerel, sablefish, and Greenland halibut. The popular sablefish is a luxurious product that you’ll find has a strong miso flavor and sweetness from the fish.

19. Grilled Sardine Ajillo

The Grilled Sardine Ajillo is made in Kamisu. This canned food contains fish purchased from Choshi Fishing Port in Chiba and packed with delicious flavor.

Fatty seasonal sardines are used for this product and cooked in extra virgin olive oil, garlic, and red peppers. Although the ajillo in its name does refer to Spanish home cooking, soy sauce is also added after the sardines are grilled until fragrant to add a bit of Japanese flair to the dish.

Click here for the latest articles on Ibaraki Prefecture’s processed seafood products.

Savor Tohoku and Kanto Seafoods While Traveling or at Home!

The products introduced in this article can, of course, be enjoyed together with your sightseeing in each area and some products are also available to order online. Please check out each article in our UMIUMA special feature for details!

Sponsored by Reconstruction Fishery Processing Industry Market Recovery Promotion Center