Sardine (Iwashi)

Sardines have long been a mainstay in Japanese fisheries. They are rich in nutrients such as vitamins, iron and calcium.

Recipes

This nutritious fish can be cooked in a variety of different ways. Its strong umami taste also makes it ideal for drying.

Photo: Namero (chopped and seared sardines), su-age (sardines deep fried without batter) and sanga-yaki (grilled namero). There are endless ways to enjoy this fish.

Japanese Fluvial Sculpin (Kajika)

A small fish in the same family as the rockfish, this fish is found in clear waters such rivers and begins to develop fat in autumn. It used to be a vital source of protein for people living in the mountains.

Recipes

It has a mild taste with no strong flavors, and makes good dashi stock for broth-based dishes.

Photo: Miso-based Japanese fluvial sculpin soup

Bonito (Katsuo)

Used to make katsuo-bushi (bonito flakes), which are used in dashi stock, bonito has long been a mainstay of Japan's culinary culture. The name "katsuo" originated because dried bonito was called "kata-uo" ("hard fish").

Recipes

Bonito has red flesh and becomes firm when heated. Leftover bonito can be used to make dashi stock with a strong umami flavor.

Photo: Tataki (seared bonito) and sashimi, seasoned with garlic and Japanese ginger (myoga).

Pacific Saury (Sanma)

One of the most popular fish for grilling in autumn. Its Japanese name is said to have come from the name "samana" (narrow fish) after its narrow body.

Recipes

It is also ideal for sashimi as it has soft bones, few small bones and a moderate amount of fat.

Photo: Fresh Pacific saury is also idea for sashimi.

Salmon (Sake)

Salmon has been prized in Japanese cuisine since ancient times. In addition to its flesh and roe, the head, skin and offal can also be cooked in various ways - it's been said that no part of a salmon needs to be thrown away!

Recipes

Salmon is so well renowned for its red flesh that the color "salmon pink" is named after it. Fatty salmon does not shrink when grilled.

Photo: Salmon and salmon roe domburi (rice bowl). Salmon roe marinated in soy sauce is placed on top of grilled salmon.

Goby (Haze)

A small fish found at the mouths of rivers and in brackish waters. Its abundance in ancient times made it a favorite for ai-mono (salted and semi-dried fish), dried fish and tsukuda-ni (fish simmered in soy sauce and mirin). It is now a premium fish.

Recipes

It has translucent white flesh with no strong flavors, and is a familiar part of Edo-mae tempura.

Photo: Striped goby in sanbai-zuke (marinade of vinegar, mirin and soy sauce)

Sandfish (Hatahata)

This fish is said to be named after "Hatahata-gami", the old Japanese word for lightning, as they are caught during the stormy season in autumn. They are a famous specialty of Akita Prefecture.

Recipes

Their white flesh does not harden when heated, and comes off the bones easily.

Photo: Aromatic grilled sandfish

Mullet (Bora)

Found in fresh water, mullet were prized in the communities along large bays during the days when there were no refrigerators. Their roe is processed to make karasumi (dried mullet roe).

Recipes

The flesh is white and translucent with red flesh around the spine. The leftovers make good dashi stock.

Photo: Thinly sliced karasumi