Japan: Japanese Seafood Tradition

Japan’s long history of fishing and maritime culture has made fish an essential part of its cuisine. The country’s proximity to the Pacific Ocean and a rich fishing tradition, especially in regions like Hokkaido and Kyushu, has shaped Japanese culinary practices. Fish is deeply ingrained in Shinto rituals and the country's culture, with centuries of techniques honed to preserve and prepare it.

Culinary Tradition: Sushi and sashimi are Japan’s most famous fish dishes, showcasing raw fish like tuna, salmon, and mackerel, often served with rice, wasabi, and soy sauce. Grilled fish, such as "sanma" (Pacific saury) or "yakizakana" (grilled fish), is common in Japanese households. Fish-based broths like "dashi" and "miso soup" are also a staple of Japanese cooking.