Unconventional Seafood in Japanese Cuisine: What Kind of Seafood Do Japanese Not Eat?
Introduction
Japanese cuisine, renowned for its balance, freshness, and meticulous presentation, has a variety of traditional and modern offerings. However, there are certain seafood items that remain on the sidelines in Japanese culinary practices. This article explores some of the exotic and unconventional seafood items that are not commonly enjoyed or even known to the average Japanese person.
Sea Turtle Meat
For many years, sea turtle was not a commonly consumed food in Japan. The belief that it brings bad luck has long been part of Japanese cultural tradition. Despite these beliefs, some Japanese individuals who have ventured to countries like Australia for the pearl industry have acquired a taste for sea turtle meat.
Interestingly, in Japan, there is one turtle species that is commonly eaten: suppon, a soft-shell freshwater turtle. This illustrates how a significant cultural shift or influence can lead to the acceptance of new food items.
Fermented and Exotic Seafood Items
The realm of fermented foods is fascinating and complex. For Japanese cuisine, some fermented seafood items might seem absolutely foreign. Let's explore some of these unconventional delicacies.
Hákarl – Iceland’s Fermented Shark Meat
Hákarl is a traditional Icelandic dish made from fermented shark. This strongly aged and preserved shark meat is marinated in its own lactic acid for several months. It is an acquired taste and one that is considered highly unconventional and somewhat extreme by many Japanese.
Surs?mming – Norway’s Winter Caviar Substitutes
Surs?mming is another Nordic delicacy that stands out for its unique preparation. Various fishes are wrapped in burlap sacks, then fermented in a pit or buried in snow. It is not a common item in Japanese cuisine, reflecting the vast diversity in global culinary practices.
Kiviak and Igunaq
Kiviak is a traditional Inuit food made from guillemot eggs, while igunaq is a mixture of fermented walrus or seal meat. These items are far from being part of the traditional Japanese repertoire. Their consumption practices and preparation methods are unique to the indigenous peoples of the Arctic regions.
Korean Sannakji and Hongoe-Hoe
Sannakji (live octopus) and hongoe-hoe (fermented fish with a strong ammonia odor) from Korea are considered exotic and may seem too unfamiliar to most Japanese palates. The live octopus dish is especially daring, requiring one to use one's hands to control the writhing tentacles. The strong smell of hongoe-hoe can be quite intense and off-putting for many.
Conclusion
Japanese cuisine is a rich tapestry of flavors and traditions, yet it still leaves room for other cultures' unique and unconventional seafood items. From fermented shark meat to live octopus, exploring these exotic dishes can offer a global culinary journey. As globalization continues to bring different cuisines closer, the world of seafood becomes even more diverse and fascinating.