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Miyagi salmon is a brand of fresh silver salmon (Coho salmon) farmed in Miyagi Prefecture, Japan. This salmon maintains its original flavor after being fished, making it suitable for raw consumption. History and Cultivation Salmon has been a staple in Japan's diet since the Jomon period. Coho salmon (silver salmon) is a cold-water fish native to the Sea of Okhotsk and the North Pacific Ocean and was not native to Japan. However, due to its fast growth, it was considered suitable for aquaculture,

Iwate Nodamura Araumi Hotate is a scallop variety cultivated in Noda Bay off the coast of Noda Village, Iwate Prefecture, Japan. The product is registered as a Geographical Indication (GI) in Japan. "Araumi" (荒海) means "wild sea" and reflects the nature of the environment in which the scallops are cultivated. Breeding and Quality Characteristics A key aspect of raising the Iwate Nodamura Araumi Hotate is providing an environment with sufficient space for the scallops to swim freely. The scallops

Echizen Gani is a snow crab variety native to Fukui Prefecture, Japan, and is known as both "Echizen Gani" and "Echizen Kani." It is registered as a Geographical Indication (GI) in the seafood category. It is recognized in Japan as a representative aquatic product of the prefecture, its price per weight exceeds the national average, and its quality makes it a local specialty of Fukui Prefecture. Geographical Conditions The production area for Echizen Gani is Fukui Prefecture. The sea west of the

Ono Asari is a type of short-necked clam (sand clam) that grows to a shell length of 35 mm or more. Its flesh is meaty and plump. Ono Asari is a registered Geographical Indication (GI) product in Japan. Harvest and Method Fishermen manage their fishing areas within their assigned blocks and harvest oysters only on their own blocks, using hand-digging with rakes at low tide. During harvest, small oysters lacking the characteristics of Ono Asari are returned to their designated fishing grounds. On

The Scardovari mussel (original name: Cozza di Scardovari) is a mussel belonging to the Mytilus galloprovincialis species , cultivated in the Scardovari Lagoon within the borders of the Porto Tolle Municipality in the province of Rovigo in the Veneto region of Italy . Product Features The Scardovari mussel is a two-valved mollusk with an elongated, nearly triangular, black-purple shell. The interior of the valves is violet-mother-of-pearl. The mussel possesses a strong, brown threadlike structur

Jusankosan Yamato Shijimi is a variety of Yamato shijimi (Asian oyster) grown in Lake Jusanko, Aomori Prefecture, Japan. This seafood is registered under Japan's Geographical Indications (GI) system and is protected by registration number 23. History and Management Yamato shijimi is obtained by dredging the lake bottom using fishing nets with a mesh size of 12 mm or larger. The catch is sifted by machine or by hand to ensure that any smaller than the minimum size for transport are released back

Hiyama Haishen is a special type of dried sea cucumber that is unique to the Hiyama region in Japan's Hokkaido prefecture and is a certified Geographical Indication (GI) product. The product is protected under the Processed Marine Product (Dried Sea Cucumber) category. History The production of dried sea cucumber in the Hiyama region has a long history. During the Edo period (1604-1867), dried sea cucumber was recorded as one of the marine products exported to the Qing Dynasty (present-day China

Hiyama Haishen, Japonya'nın Hokkaido bölgesindeki Hiyama'da üretilen tescilli bir coğrafi işaret (GI) ürünüdür ve kurutulmuş deniz hıyarının bir çeşididir. Üretim alanının açıklarındaki denizlerden, balık ağı kullanılmadan yakalanan canlı deniz hıyarlarının, tuz kürlemesi yapılmadan işlenmesiyle elde edilir. Üretim Alanı ve Geçmişi Hiyama Haishen'in üretim alanı, Hokkaido'nun Hiyama bölgesi içindeki Setana kasabası, Yakumo kasabası (Kudo ilçesi), Otobe kasabası (Futami ilçesi), Esashi kasabası,

Toyoshima Tachiuo, Japonya'nın Hiroşima Eyaleti, Kure Şehri, Toyohamaço'daki Toyoshima açıklarında avlanan bir kılıç balığı (cutlass fish) türüdür. Bu balık, Toyoshima'daki balıkçılar arasında nesilden nesile aktarılan, balık ağları kullanılmadan gerçekleştirilen bir avlanma tekniği ile yakalanır. Coğrafi İşaret (GI) olarak 84 kayıt numarasıyla korunmaktadır. Özellikleri ve Kalitesi Toyoshima Tachiuo'nun belirgin özellikleri, avlanma teknikleri ve tazelik kontrolü sayesinde elde edilen parlak, ç

Jusankosan Yamato Shijimi, Japonya'nın Aomori Eyaleti'nde, Jusanko Gölü'nde yetişen bir Yamato shijimi (Asya istiridyesi) çeşididir. Bu deniz ürünü, Japonya Coğrafi İşaretler (GI) sistemi altında tescillenmiştir ve 23 numaralı kayıt ile korunmaktadır. Tarihçe ve Yönetim Yamato shijimi, göl tabanının 12 mm veya daha büyük gözenekli balık ağları kullanılarak taranmasıyla elde edilir. Avlanan deniz ürünleri, nakliye için belirlenen minimum boyuttan küçük olanların tekrar göle salınabilmesi amacıyla