Japan is renowned for its seafood cuisine, offering a rich variety of fish that are key to dishes like sushi, sashimi, and grilled delicacies. Understanding the names of fish in Japanese and English can be incredibly helpful, especially when navigating menus or markets in Japan. Let’s explore some of the most popular fish names, comparing their Japanese terms with their English counterparts.
Popular Fish Names: Tuna, Yellowtail, Mackerel
1. マグロ (Maguro) – Tuna
Tuna, a staple in Japanese cuisine, is often found in sushi and sashimi dishes. Known as Maguro in Japanese, this fish is prized for its rich, flavorful red flesh. In English, it’s simply called Tuna, but specific parts, like Otoro (fatty tuna) or Akami (lean tuna), are often distinguished in Japanese culinary contexts.
2. ブリ (Buri) – Yellowtail
Yellowtail, or Buri in Japanese, is especially delicious in winter when it’s fattier and tastier. This fish is commonly served as sashimi, grilled, or even cooked in hearty hot pots. Yellowtail is a favorite for its tender texture and flavorful taste.
3. サバ (Saba) – Mackerel
Mackerel, called Saba in Japanese, is a popular fish in both Japanese and global cuisine. Its oily texture and robust flavor make it ideal for grilling, smoking, or even being served as sushi.
Lesser-Known but Unique Fish Names
4. カツオ (Katsuo) – Skipjack Tuna
Skipjack Tuna, known as Katsuo, is the fish behind Japan’s famous Katsuobushi (fermented fish flakes), a key ingredient in dashi broth. Its distinct flavor is a cornerstone of Japanese cuisine.
5. ヒラメ (Hirame) – Flounder
Flounder, or Hirame, is a flatfish highly valued for its delicate taste and texture. It’s commonly enjoyed as sushi or sashimi, especially in Japan.
6. イワシ (Iwashi) – Sardine
Sardines, or Iwashi, are small, oily fish that are often grilled or used in soups in Japan. Their bold flavor pairs well with simple seasonings like soy sauce or salt.
Sushi-Specific Fish Names
7. コハダ (Kohada) – Gizzard Shad
A sushi favorite, Kohada is small and shiny, often marinated in vinegar for an extra punch of flavor. It’s a traditional choice that sushi lovers in Japan adore.
8. シマアジ (Shima-aji) – Striped Jack
The Striped Jack, or Shima-aji, is a prized fish for sushi chefs. It offers a firm texture and a mild yet elegant flavor, making it a popular choice for sashimi and nigiri.
Squid and Salmon: Seafood Favorites
9. スルメイカ (Surumeika) – Japanese Flying Squid
Squid, or Surumeika, is commonly grilled or sliced into sashimi in Japan. It has a chewy texture and a sweet, mild flavor.
10. サケ (Sake) – Salmon
Salmon, or Sake, is a globally loved fish and a staple in both Japanese and Western cuisine. It’s rich, fatty, and delicious whether raw, grilled, or smoked.
Conclusion
Knowing the Japanese and English names of fish can greatly enhance your dining and shopping experiences in Japan. From sushi bars to bustling fish markets, understanding these terms allows you to fully appreciate the variety and uniqueness of Japanese seafood culture.
