Are you bored of the same old Japanese food and looking to try something new, exciting and a little strange? From potentially life-threatening to overwhelmingly pungent odors to just plain odd, here’s a list of 10 of the weirdest Japanese delicacies from the sea. If you are feeling a little bit curious and want to expand your Japanese cuisine horizons, scroll down to find out more!
1) Fugu (pufferfish)
As fugu contains a lethal amount of poison, this is one fish that you want a professional to handle. And especially if you are thinking of trying the liver, which is delicious but full of poison, you may want to do some research on your fugu chef before chowing down.
One of Japan's most respected Fugu's chefs is Kunio Miura, he has been preparing them for 60 years. Watch below:
2) Ikizukuri (live sashimi)
Not for the faint of heart, ikizukuri is the practice of preparing sashimi from live seafood such as fish, shrimp or lobster. The sashimi is then served right on top of the still living animal. Supposedly it makes the fish seem incredibly fresh, adding to the taste. Needless to say, ikizukuri is very controversial as you are basically consuming an animal as it sits dying in front of you. Watch this video below if you want to see it in action:
3) Funazushi (fermented sushi)
Funazushi is made by pickling a type of Japanese carp in rice for up to four years. The resulting fermented fish is then cut into slices and served as sushi. Funazushi is actually a very old style of preparing sushi that is still done around Lake Biwa in Shiga Prefecture. As you can imagine, the smell is incredibly strong and it has a vinegary taste.
4) Ankimo (monkfish liver)
As horrifying as the monkfish looks, the liver is considered one of Japan’s finest delicacies. Its taste is compared to the richness of foie gras. Monkfish liver is served in a tangy ponzu sauce after being rubbed with salt and rinsed in rice wine.
5) Kurage (jellyfish)
Jellyfish is usually dried first because it spoils so quickly out of water. The dried jellyfish is then rehydrated by soaking it in water and served in a vinegar sauce. Some describe eating jellyfish like munching on rubber bands but others compare it more to cooked squid. It does not have much of a taste, so the dressing is key.
6) Shishamo (smelt)
Shishamo is a fish about 15 centimeters long that is grilled and eaten whole. It is often served in school lunches where kids fight over who can have the “most pregnant” one since the eggs are considered extra tasty.
7) Awabi (abalone)
Although it looks like a clam, an abalone is actually a sea snail and is considered a delicacy in Japan for its chewy texture and crisp taste. Abalones are eaten raw as sashimi but are also grilled. A popular way to prepare abalones is to grill it live, right out of the water, as seen in the video below:
http://www.sushifaq.com/sushi-sashimi-info/sushi-item-profiles/awabi-abalone/
8) Namako (sea cucumber)
Sea cucumbers are usually eaten raw in Japan where it is eaten alone or with a vinegar dressing. It is considered to have a “delicate taste,” but some just find it very bland.
9) Kusaya (Japanese style salted-dried fermented fish)
This Japanese delicacy is made by taking a fish like mackerel, soaking it in a brine for up to 20 hours, then laying it out in the sun for a few days. Some kusaya makers pride themselves on having used the same brine over several generations to make their stinky fermented fish. Although the smell can be overpowering, the taste is actually quite mild.
10) Hoya (Sea Pineapple)
This funny looking animal that seems like it belongs in a sci-fi film has a strange taste to match its appearance. While not incredibly common in Japan, it is often served as sashimi and supposedly goes well with sake.
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