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[best]
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yJapanesez yChinese(pdf)z
Pacific krill
iIsada krillj
yCharacteristicsz
Caught in the early spring, Pacific krill is usually spread into the sea as bait. However, when eaten it tastes similar to shrimp.
yBest Preparedz
Mixed tempuraAShrimp flavored cream croquette, Chinese style soup, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Wakame (seaweed)
yCharacteristicsz
Iwate is proud to be the largest producer of Wakame in Japan. Wakame is raised in the rough waters along the Sanriku coastline, giving it a dark color and a firm texture similar to that of meat. It doesnft break up easily when boiled, so itfs recommended for stewed dishes.
yBest Preparedz
To add texture to salad, dishes with vinegar. Seasonally pole-picked wakame is great for shabu-shabu.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Hornwort

yCharacteristicsz
Hornwort es name originates from its similar appearance to  the leaves of pine trees. It has a slightly sticky but pleasant texture, and you can faintly taste the sea. If you grill hornwort, it emits a nice aroma.
yBest PreparedzParboil it as is, use in dishes with vinegar, soups, ramen, etc. April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch

Funori

yCharacteristicsz
Funori, with its reddish-purple color,  has a uniquely crisp texture that is enjoyable to eat.

yBest PrepairedzMiso soup, ramen, etc.

April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Cherry salmon (Masu salmon)
yCharacteristicsz
Cherry salmon are caught in Iwate using stationary nets along the coast mostly from March to June. This type of salmon is known for its extraordinary height, and is a rare catch in the waters of Iwate.
yBest Preparedz
Grilled, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Sand lance
yCharacteristicsz
The sand lance is one of the flavors of spring in Iwate. Just one bite and you can forget the harsh winter and savor the happiness of spring.
yBest Preparedz
RawAboiled
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Slime Flounder
yCharacteristicsz
The Sanriku area is rich with a variety of flounder in its waters. Among the varieties of flounder, the Slime Flounder is something not to be missed during New Yearfs holidaybecause of the fat it puts on during the winter season.
yBest Preparedz
SashimiASimmered in a soy brothAsalted and grilledAdried in a salty breeze for one night
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Kelp
yCharacteristicsz
Iwate is the second largest producer of kelp in Japan after Hokkaido. Kelp from Iwate is praised for being high in quality with a large variety being manufactured, such as dried kelp used to make soup stock and parboiled and salted kelp.
yBest Preparedz
Seaweed salad and raw spring roles, ingredient for Reimen, mixed tempura
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Omemasu salmon
yCharacteristicsz
When these salmon are caught in the spring they are called Omemasu, but if caught in fall they are called Aki salmon.
yBest Preparedz
Grilled, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Pink salmon
yCharacteristicsz
Of the salmon varieties, this is the smallest. Pink salmon are caught along the Sanriku coast with stationary nets at around the time cherry blossoms are beginning to bloom. A very small number are also caught in the rivers and streams of Iwate.
yBest Preparedz
Grilled, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
King salmon
yCharacteristicsz
The largest member of the salmon family, it can reach up to 2 meters in length. These are caught along the coast of Iwate in stationary nets during the spring and are extremely rare.
yBest Preparedz
Grilled, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Puffer fish
yCharacteristicsz
These are usually found in warmer waters. There are poisonous and non-poisonous varieties.
yBest Preparedz
Sashimi, fried, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Filefish
yCharacteristicsz
These can be caught via fishing line or stationary net. Iwatefs widely caught black scraper fish grows fat with meat, and its liver gets bigger through the winter season.
yBest Preparedz
Simmered in a soy brothAsashimi, filefish with liver dressing
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Japanese sea bass(Suzuki)
yCharacteristicsz
These can be caught by fishing line or stationary net. In Japanese the name of this fish changes as the fish grows. From Seigo,to Fukko, to Suzuki etc.
yBest Preparedz
Sashimi, salted and grilled, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Alaska pollock
yCharacteristicsz
Lives deep in the ocean and can be caught via trawling@or by fishing line from winter to spring.
yBest Preparedz
Fish paste, roe
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Ocean perch
yCharacteristicsz
The ocean perch lives in the deep ocean and is a very high-grade fish.
yBest Preparedz
Simmered in a soy brothAgrilled, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Redwing searobin
yCharacteristicsz
A very delicious fish in the winter, caught via stationary net.
yBest Preparedz
Salted and grilledAsoups
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Bluefin tuna
yCharacteristicsz
This fish is caught in the Sanriku sea starting in May when they reach about 50 cm. They are also called Mejimaguro in Japanese.
yBest Preparedz
Sashimi, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Shark
yCharacteristicsz
Sharks can also be eaten as food. Their meat is ground in to a paste and used in a variety of food products including a fish paste called kamaboko and a fish cake called hanpen.
yBest Preparedz
Kamaboko, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Ocean sunfish
yCharacteristicsz
A popular summertime food, the ocean sunfishfs body is very clean. Caught mostly in stationary nets.
yBest Preparedz
Dressed with miso and vinegar, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Other tuna varieties
yCharacteristicsz
These type of fish live in warm oceans and caught around the world. They are very large and eaten for their meat.
yBest Preparedz
Sashimi, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Sea urchin
yCharacteristicsz
Iwate prefecture is the second largest harvester of sea urchin in Japan. Almost 90% of sea urchin caught are of the Kitamurasaki variety. In the number one sea urchin production area, Hirono, grooves are carved into natural rocks to raise sea urchins with a lot of meat.
yBest Preparedz
RawAIchigo-ni (A soup with sea urchin and abalone), grilled sea urchin to go with rice, etc
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Bonito
yCharacteristicsz
The main catch of the summer in Iwate is the bonito. The large size and the right amount of fat, brought on by the return from the waters in the north down to the south, bring the bonito to near perfection.
yBest Preparedz
Sashimiithe absolute best when freshjfinely mincedAgrilled, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Yellowfin tuna
yCharacteristicsz
Caught with longline, stationary net, etc.
yBest Preparedz
Sashimi, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Swordfish
yCharacteristicsz
The largest member of the marlin family. Caught with a drift next and an instrument similar to a spear known as a tsukubo. The peak of its season is from fall to winter.
yBest Preparedz
Sashimi, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Mahi-mahi (dorado)
yCharacteristicsz
Caught with a trawl line, etc. Lives in warm waters. In Iwate, it is caught with a stationary net from summer to fall.
yBest Preparedz
Dried
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Striped marlin
yCharacteristicsz
Caught in the summer with a drift net. The most high class fish in the marlin family, reaching its peak season in fall.
yBest Preparedz
SashimiAteriyaki
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Scallop
yCharacteristicsz
Iwate is the 4th biggest producer of scallops in Japan. All scallops are cultivated using aquaculture. The abductor muscles are large, and very little sand or other contaminants will enter the scallop. This makes them excellent for sashimi.
yBest Preparedz
SashimiAgrilledAtempuraAbutter friedAsalads, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Japanese sardine (maiwasi)
yCharacteristicsz
Caught by stationary net, round netting, etc. Japanese sardines caught during the rainy season are called gNyubaih sardines, which means gentering the rainy seasonh. The sardines have a lot of meat on them, making them very delicious.
yBest Preparedz
DriedAsalted and grilledAfish dumpling, sashimi
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Pacific saury
yCharacteristicsz
A fish that the Sanriku area is known for. These fish feed off of the bountiful prey in the seas near Hokkaido. By the time they return south to the fishing grounds in the seas off of Iwate in September and October, they have put on just the right amount of fat.
yBest Preparedz
SashimiAmarinatedAgrilled lightlyAmincedAmarinated gnanbanh styleAgrilled and then broiled with a soy based sauceAin a hamburger steakAfish dumpling soup
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Bluefin gurnard
yCharacteristicsz
This fish has large, bluish-green pectoral fins, and it appears from the summer to winter. Caught by stationary net.
yBest Preparedz
Sashimi, soups, salted and grilled, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Japanese amberjack (buri)
yCharacteristicsz
In season during the winter, the name of this fish changes as it grows (Wakashi -> Shokko -> Warasa -> Buri). In the past the number of Japanese amberjack caught were very large, and so that is why the large Kanon statue in Kamaishi is embracing one.
yBest Preparedz
Teriyaki, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Red sea bream
yCharacteristicsz
Caught from spring to summer with stationary nets, etc.
yBest Preparedz
SashimiAsalted and grilled, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Oyster
yCharacteristicsz
Iwate is the 5th largest producer of oysters in Japan. By closely managing the oystersf growth, oysters in Iwate are characteristically a larger size and very tasty. For oysters still in the shell to be eaten raw, the shell has a good shape and also has a lot of meat. For shelled oysters, the best time to eat is in the spring.
yBest Preparedz
Large balls of fried oysters, grilled in foil along with wakame from IwateAgratinAdressed with grated daikon raddishAfried with bacon, Okonomiyaki, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Abalone
yCharacteristicsz
Iwate is Japanfs largest producer of abalone. gEzoh abalone are smaller in size, but if mixed with lots kelp or wakame it is savory and has a meaty texture.Dried abalone products are exported as high class ingredients for Chinese cuisine.
yBest Preparedz
SashimiAabalone dressed with organs and grilled, Ichigo-niia soup with sea urchin and abalonejAabalonesteak, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Japanese Spanish mackerel
yCharacteristicsz
Caught with stationary nets, etc. in spring and fall.
yBest Preparedz
Sashimi, teriyaki, roasted on a leaf, grilled with salt.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Fall salmon (male)
yCharacteristicsz
Iwate is the second largest producer of salmon in Japan after Hokkaido. Peak salmon catching season is at the end of November. Utilizing the winter climate of the Sanriku area, these fish are dried into aramaki (slightly salted salmon), an food youfll always find in Iwate.
yBest Preparedz
StewsAchancha-yaki (grilled with vegetables), marinated, etc. Use the head and bones along with vegetables like daikon radish to make a broth.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Fall salmon (female)
yCharacteristicsz
Iwate is the second largest producer of salmon in Japan after Hokkaido. Peak salmon catching season is at the end of November. Utilizing the winter climate of the Sanriku area, these fish are dried into aramaki (slightly salted salmon), an food youfll always find in Iwate.
yBest Preparedz
StewsAchancha-yaki (grilled with vegetables), marinated, etc. Use the head and bones along with vegetables like daikon radish to make a broth.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Japanese common squid
yCharacteristicsz
In summer, squid meat is tender and sweet. The meat is see-through because it is fresh @In the winter, its innards grow larger, and the meat becomes harder, so it is dried for a night in order to be salted and fermented.
yBest Preparedz
SashimiAdeep friedAbattered and deep friedAgrilled with other seafood similar to squid
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Spear squid
yCharacteristicsz
Winter brings the final spear squid fishing season for Japan, and this occurs in the Sanriku area. It is sweet with an excellent texture and it is called the highest-grade of squid. They are especially good just before they begin spawning.
yBest Preparedz
SashimiAgrilled, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Sea cucumber
yCharacteristicsz
Iwate harvests a great number of sea cucumbers. The bumps on the dried sea cucumber are very large. They are exported to be used as high class ingredients for Chinese cuisine.
yBest Preparedz
Dishes with vinegarAkonowatoisalted and fermented sea cucumber entrailsj
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Rockfish
yCharacteristicsz
This fish hides along steep underwater cliffs and reefs. There are many types of rockfish, such as the black rockfish, the banded jacopever, and the spotbelly rockfish.
yBest Preparedz
SashimiAgrilled, marinated, deep fried
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Pacific herring
yCharacteristicsz
Caught in stationary nets and gill nets, etc. from winter to spring. Its eggs are the herring roe used in many Japanese meals.
yBest Preparedz
Salted and grilled, roe (salted and preserved), etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Japanese horse mackerel
yCharacteristicsz
Caught in stationary nets and trawling, etc. throughout the fall season. Itfs very delicious despite its small size. Itfs especially delicious when minced with condiments and mixed with miso.
yBest Preparedz
Salted and grilledAdriedAminced
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Angler fish
yCharacteristicsz
Caught in stationary nets. The innards grow larger throughout its peak season in winter.
yBest Preparedz
Stews
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Rays
yCharacteristicsz
Caught occasionally in stationary nets.
yBest Preparedz
Boiled slowly in a soy broth, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Atka mackerel
yCharacteristicsz
Caught with stationary nets and  gill nets.
yBest Preparedz
DriedAboiled slowly in a soy broth, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Marbled flounder
yCharacteristicsz
The Sanriku area is rich with a variety of flounder in its waters. Flounder that has been putting on fat from fall to winter is perfect for cuisine.
yBest Preparedz
SashimiAboiled slowly in a soy brothAsalted and grilledAdried in a salty breeze for one night
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Broadbanded thornyhead
yCharacteristicsz
A beautiful fish with a vivid red color that lives deep in the ocean. Caught by trawling,etc. Itfs one of the most well-known types of high class fish. Its peak season is from fall to winter.
yBest Preparedz
Boiled slowly in a soy broth, etc
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Fat greenling
yCharacteristicsz
This is a large fish that reaches about 60 centimeters. It is a white fish and has a light flavor but also some sweetness, excellent for sashimi. When used for a broth it adds a savory flavor that creates a high quality flavor.
yBest Preparedz
SashimiAboiled slowly in a soy brothAsoupsAdeep friedAsalted and grilled, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Broadstriped bitterlings
yCharacteristicsz
With a body the shape of an egg, broadstriped bitterlings are found living in reefs and areas with lots of vegetation. These are well known as something caught when fishing off of quays and piers.
yBest Preparedz
salted and grilledAboiled slowly in a soy broth, etc
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Sea pineapple
yCharacteristicsz
Iwate is the 2nd largest producer of sea pineapple in Japan. In Japan, Sea pineapple is not usually consumed outside of the northern Tohoku region. However, it is quite popular in Korea. They are in season from June to August and great for protecting yourself against the summer heat.
yBest Preparedz
Dishes with vinegar, sashimi, tempura, deep fried, soups, mixed with Korean red chili paste
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Conger eel
yCharacteristicsz
Routinely caught at night and very popular. Caught with tubes, etc.
yBest Preparedz
TempuraAsushi, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Olive flounder
yCharacteristicsz
The eyes of this fish are on its left side. Caught by stationary nets, line fishing, etc.
The olive flounder is being targeted as a fish for cultivation, and is flourishing as it is stocked in waters throughout Japan.
yBest Preparedz
SashimiAslowly boiled in a soy brothAdeep fried
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Octopus
yCharacteristicsz
Different varieties are caught using cages, etc.
yBest Preparedz
SashimiAboiled in salty water, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Mackerel
yCharacteristicsz
Caught in the summer, the mackerel is shaped like an artillery shell with a blue back and silver belly. It is a beautiful sprinter of the ocean. Caught mostly in stationary nets.
yBest Preparedz
Salted and vinegaredAboiled with miso, deep friedAsalted and grilled
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Barfin flounder
yCharacteristicsz
The barfin flounder is a cold water fish found in the Pacific Ocean north of Ibaraki prefecture, and in the northern Sea of Japan. Very few are caught and is a very valuable fish. The waters of Iwate are the right temperature and so it is one type of fish hoped to be cultivated in the prefecture.

yBest Preparedz
SashimiAdeep friedAslowly boiled in a soy broth

April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Pacific cod
yCharacteristicsz
A fish typical of Iwatefs winter. After they leave the waters of Hokkaido after March they can still be caught in Iwate up to the end of May.
yBest Preparedz
StewsAsashimiAingredient for sushiiwrapped in kelpAgrilled lightlyjAsalads, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Japanese smelt
yCharacteristicsz
About 20 centineters in size, it looks similar to fresh-water smelt, but it cant live in fresh water. This Japanese smelt is seen frequently along the coast of Iwate.
yBest Preparedz
salted and grilledAdeep fried
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Japanese codling
yCharacteristicsz
The Japanese codling looks a lot like a ladle. The name is a codling because it is related to the cod. Caught with cages and longline fishing. Its peak season is from fall to winter.
yBest Preparedz
Served with liver, Asalty donko soupAboiledAdeep fried as a whole
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch
Horsehair crab
yCharacteristicsz

A sea food that reminds you that winter is coming. Located from 150 meters underwater, they are caught mostly with nets or cages.
Committing to preserve the natural habitat, you can only catch horsehair crabs from between December and March, making it a winter treat.

yBest Preparedz
Boiled in salty water, etc.
April May June July Aug
ust
Septe
mber
Octo
ber
Nove
mber
Dece
mber
Janu
ary
Febr
uary
Mar
ch


ƒThe video„
œFat greenling
œSlime Flounder
œRockfish
œHorsehair crab
œScallop
œOyster
œOctopus
œWakame (seaweed)
œFishing boat@‚P
œFishing boat@‚Q
œFish market@‚P
œFish market@‚Q
œFisheries processing plant@‚P
œFisheries processing plant@‚Q