Tag - seafood

 
 

SEAFOOD

Japanese seafood in a supermarket in Hong Kong in July 2023
JAPAN
Jun 30, 2025
China partially lifts ban on Japanese seafood imports in bid to ease frictions
Tokyo labeled the move “a major turning point,” though improving the relationship still faces hurdles over China’s military moves near Japan.
Saroma scallops from Hokkaido offer a subtly sweet flavor, making them easy to pair with various sauces and toppings.
LIFE / Food & Drink
Jun 8, 2025
Japanese mollusks with a tangy lift
Take a cue from Oysters Kilpatrick and add vinegar and bacon bits to your tender Saroma scallops from Hokkaido.
Silversea Cruises' culinary program takes guests on a rich gourmet experience at wellness retreat Zenbo Seinei, where the local produce is presented in an eight-course meal.
LIFE / Food & Drink
Jun 1, 2025
Waves of umami: Awaji Island's culinary trove
Silver Nova, one of Silversea Cruises’ newest vessels, takes guests on a food excursion on the largest island of the Seto Inland Sea with an immersive gourmet program.
Scallops shipped from Hokkaido are served at the Anuga food trade fair held in Cologne, Germany, on Saturday.
JAPAN
Oct 9, 2023
Snubbed by China, Japan tries to sell Europe on its seafood
The scallop industry was hit particularly hard, as Japanese exports to China in August fell 71.3% from a year earlier.
Demonstrators protest against Japan's plan to discharge treated radioactive water from the damaged Fukushima No. 1 nuclear plant into the ocean, in Seoul on July 7.
COMMENTARY / Japan
Jul 20, 2023
Fukushima water opposition is steeped in anti-science
Skepticism over Japan’s plan to discharge treated water from the Fukushima nuclear plant must not give way to scaremongering.
Mexican chef Marco Garcia has developed an innovative cuisine by fusing his love of Japanese classics, especially sushi, with the staple foods and flavors of his homeland.
LIFE / Food & Drink / TOKYO FOOD FILE
Jul 17, 2023
At Ebisu’s Tacos Bar, seafood tortillas with sushi inspiration
Chef Marco Garcia’s focus at Tacos Bar is entirely on seafood — and what excellent fish it is.
Japan Times
ASIA PACIFIC
Jan 19, 2022
Hamsters, wings and shrimp ensnared by China’s 'COVID zero' zeal
Beijing is looking at all possibly avenues of import and transmission in a bit to ensure the coronavirus is kept at bay.
Japan Times
LIFE / Food & Drink / Destination Restaurants 2021
Jan 16, 2022
Every meal at Mekumi feels like an education
When it comes to sushi, what happens before the chef gets hold of the fish is just as important as his or her technique in preparing it.
Japan Times
LIFE / Food & Drink / Destination Restaurants 2021
Dec 19, 2021
A focus on crab and other Hokuriku specialties makes dining at Kataori a sublime experience
All the best chefs search out the finest ingredients, but Takuya Kataori takes this quest to the ultimate extreme.
Japan Times
LIFE / Food & Drink
Dec 4, 2021
Amid the pandemic, Ise’s ama divers keep the fires burning
Without the usual waves of tourists supporting their endeavors, the 'ama' divers of the Ise Peninsula expand the scope of their operations.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Sep 26, 2020
Japan’s chefs build on the growing market for sustainable seafood
For advocacy group Chefs for the Blue, the long-term goal is to help fish populations return to levels of stability.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Sep 19, 2020
Sincere Blue makes the case for sustainable seafood
Sincere Blue is Shinsuke Ishii's way of demonstrating that a French restaurant can offer seafood dishes that are sustainable, delicious and affordable.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Jul 13, 2019
Mottainai Action wants no seafood to go to waste
At Mottainai Project Uoharu's Yurakucho and Nakameguro bars, the daily menu relies on 'unwanted' seafood from wholesale fish markets in order to combat food waste and promote food sustainability.
Japan Times
COMMENTARY / World
May 21, 2019
The rising tide of sustainable seafood
To safeguard the future of fish, more seafood businesses must commit to sustainability, and consumers must be even more resolute in demanding a transparent seafood supply chain and supporting sustainability with every purchase.
Japan Times
LIFE / Food & Drink
Jan 5, 2019
Buoys, fisheries and aquaculture join the internet of things
Combining technology and data, the 'internet of things' matches supply and demand, increasing the chances of unwanted fish being returned to the sea alive and making seafood more sustainable.
Japan Times
JAPAN / EXPLAINER
Oct 22, 2018
Can Tokyo's new Toyosu market live up to the Tsukiji brand?
The Toyosu wholesale market opened its doors for the first time earlier this month after relocating from Tsukiji, where it was famed for being one of the largest seafood and fish markets in the world and for catering to the finest restaurants in Tokyo.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
May 26, 2018
Calling on chefs to lead the charge against overfishing
Chefs for the Blue and its partners, NGO Sailors for the Sea Japan and consulting firm Seafood Legacy, are part of a small but growing movement to promote sustainable seafood in Japan.
Japan Times
COMMENTARY / World
Feb 27, 2018
The future of fish farming
Aquaculture has conservation issues that must be resolved, but it remains the only option to meet future demand for seafood.
Japan Times
LIFE / Food & Drink
Feb 3, 2018
Kakigoya: Oyster huts home to Fukuoka Prefecture's winter treat
Kakigoya are a winter phenomenon of Fukuoka Prefecture, temporary restaurants that usually spring up at some point in November and last to the end of the oyster season in March. The vast majority of the huts are located on the long, sandy coastline of the Itoshima Peninsula, out to the west of the city of Fukuoka.
Japan Times
LIFE / Travel
Feb 18, 2017
Himakajima: A seafood paradise known for octopus doubles down on a wave of tourism
In a small, open space a few streets from the harbor, rows of octopus flutter in the breeze.

Longform

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