Flounder (Karei)

A flat fish with both eyes on one side of its head. Mature flounders live at the bottom of the sea, with the eye side facing up. Live flounder is prepared by a process called Ike-jime, a method that keeps the flesh in premium quality.

Recipes

Flounder is low in fat and rich in easily digestible protein. Simmered flounder is a famous side dish.

Photo: Flounder kara-age. Flounder is deep fried until crispy and served with grated daikon radish.

Dotted Gizzard Shad (Konoshiro)

This fish has different names depending on its stage of maturity. It is called shinko while it measures 4cm or shorter, then becomes kohada (around 10cm) and finally konoshiro (around 20cm). Kohada is used in Edo-mae sushi.

Recipes

It has white flesh and a strong umami flavor. Kohada and shinko are pickled in vinegar and used in sushi.

Photo: Kohada sashimi. This fish has many small bones, so it is pickled in vinegar to soften them.

Mackerel (Saba)

Two species of mackerel are eaten: chub mackerel (ma-saba) and blue mackerel (goma-saba). They can be told apart by the spots on the belly of blue mackerel. Mackerel is an old favorite, both for cooking and for processing.

Recipes

Mackerel is rich in umami components and nutrients. Eat it quickly, as it does not stay fresh for long.

Photo: Mackerel simmered in miso broth, a popular dish in set meals. It is seasoned with ginger for a delicious aroma.

Cod (Tara)

The Japanese character for "cod" consists of the characters for "fish" and "snow" because of cod's white flesh and because it is caught during the snowy season. The Japanese phrase "tarafuku kuu" (to eat until one is stuffed) was inspired by the way cods eat a lot and have bulging stomachs.

Recipes

It has white flesh with no strong flavors and plenty of moisture, and is frequently used in hotpots and dried products.

Photo: Tarachiri-nabe. Chopped cod is boiled in a clear broth with vegetables and tofu. Soft roe is also added.

Japanese halibut (Hirame)

"Left means Japanese halibut and right means flounder" was a popular saying in bygone days, as when these flat fish are placed with the eyes facing up, those with the head on the left are usually Japanese halibut.

Recipes

Japanese halibut has firm white flesh with no strong flavors, making it ideal for sashimi and sushi.

Photo: Japanese halibut otsukuri (sliced raw fish). Like cod, Japanese halibut is popular in assorted otsukuri.

Mature Yellowtail (Buri)

This winter fish is an essential part of New Year meals in western Japan. Yellowtail's taste evolves at each stage of its maturity, and yellowtail at each stage have a different name as a result. The Japanese character for "buri" combines the character for "fish" with the character for "elder".

Recipes

Buri has white, fatty flesh, and its leftovers (used for dashi stock) have a rich umami flavor.

Photo: Teriyaki buri. Buri is also served in New Year meals in the Kansai region.

Tuna (Maguro)

Tuna comes in various species, such as bluefin tuna and bigeye tuna, each with a different taste and price. In recent years, fisheries have succeeded in raising Japan's entire supply of the bluefin tuna, the most high-end species, through aquaculture.

Recipes

Tuna comes in various degrees of fattiness, called otoro (fatty), chutoro (medium) and akami (lean). Different parts of the fish have a different taste.

Photo: Tuna tsuke-don. Tuna sashimi pickled in sake, mirin and soy sauce is served over rice with Japanese horseradish.

Japanese Bluefish (Mutsu)

Named after the Japanese word "mutsukoi" (fatty), this fish is popular simmered or in sashimi. It has big eyes as it lives in deep oceans.

Recipes

It has white, fatty flesh with a unique viscous texture.

Photo: Japanese bluefish simmered and in sashimi. Blackthroat seaperch has also become famous in recent years.