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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,

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,

Abashirikosan Shijimigai, Hokkaido prefektörlüğüne özgü, büyük boyutlu bir tatlı/tuzlu su midyesi (istiridye) türü olan Yamato shijimi'nin (Corbicula japonica) ticari adıdır. Bu midyeler, genellikle Hokkaido'nun Abashiri bölgesinin ikliminde yedi yıl veya daha uzun süre büyütülür. Fiyatları, acı su midyelerinin ulusal ortalamasının yaklaşık 1,5 katı daha yüksek seviyede işlem görür. Üretim Alanı ve Özellikleri Abashirikosan Shijimigai, Hokkaido Prefektörlüğü'ndeki Abashiri Gölü'nde ve Abashiri N

The Toyoshima Tachiuo is a species of cutlassfish caught off Toyoshima in Toyohama-cho, Kure City, Hiroshima Prefecture, Japan. It is caught using a fishing technique passed down through generations among Toyoshima fishermen, which involves fishing without nets. It is protected as a Geographical Indication (GI) under registration number 84. Features and Quality The Toyoshima Tachiuo's distinctive characteristics are its shiny, scratch-free skin and its freshness, achieved through fishing techniq

The Tanoura Gindachi is a species of billfish protected under Japan's Geographical Indications (GI) system. It is caught exclusively by angling. Features and Quality Despite its slender form, the Tanoura Gindachi is meaty and oily. It also possesses the umami flavor characteristic of whitefish. Its appearance is characterized by its shiny, silvery skin. The fish's fleshiness is derived from its feeding environment. The Yatsushiro Sea, its breeding ground, provides a rich environment for small fi