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Sakana

Sakana (肴) is a Japanese term for a type of side dish or snack served alongside alcoholic beverages, especially sake. The word originates from the compound of "saka" (酒, sake) and "na" (菜, vegetable or side dish), reflecting its role as an accompaniment to drinking.^[1] Historically, sakana referred to any food eaten with sake, but by the Muromachi period (1336–1573), it commonly denoted preserved or dried fish and seafood, leading to the same pronunciation being adopted for the kanji meaning fish (魚). These dishes are typically small, savory, and designed to enhance the flavor of the drink without dominating it, distinguishing them from full meals.^[2] Sakana plays a central role in Japanese social and drinking customs, often shared in izakayas or at gatherings, and varies by region, season, and the type of alcohol served.^[3]

Etymology and Origins

Etymology

The name Sakana AI derives from the Japanese word sakana (魚), meaning "fish." This choice reflects the company's nature-inspired approach to artificial intelligence, drawing parallels to how schools of fish exhibit emergent, collective intelligence through simple interactions. The logo, featuring a school of fish, symbolizes the goal of creating efficient AI systems that achieve complex capabilities via scalable, biologically motivated methods rather than brute-force scaling.^[4]^[5] The term sakana for fish has ancient roots in Japanese, with the kanji 魚 adopted during historical linguistic evolutions, but the company's naming emphasizes modern inspirational symbolism over traditional connotations.^[6]

Historical Development

Sakana AI was founded in August 2023 in Tokyo, Japan, by David Ha as CEO, Llion Jones as CTO, and Ren Ito as COO. Ha and Jones, former researchers at Google DeepMind and Google Brain, respectively, established the company to pioneer efficient foundation models inspired by natural systems, addressing Japan's need for tailored AI solutions amid global competition. Jones's co-authorship of the 2017 Transformer paper underscores the team's expertise in advancing AI architectures.^[4] Headquartered in Toranomon Hills Business Tower, Minato-ku, the company initially focused on automating scientific discovery and developing sustainable AI, launching with a $30 million seed round in January 2024 led by Khosla Ventures, NTT Finance, and Mitsubishi UFJ. This funding supported early hires and infrastructure for research into evolutionary and nature-mimicking techniques. In September 2024, a $200 million Series A round, led by New Enterprise Associates, Khosla Ventures, and Lux Capital, enabled expansion of talent and compute resources.^[5]^[6] By 2025, Sakana AI had released key innovations, including the AI Scientist in August 2024 for automated research generation and evolutionary model merging methods to create hybrid foundation models with lower computational costs. These developments positioned the company as a leader in challenging conventional AI paradigms, with ongoing efforts to foster open-source contributions and collaborations in Japan.^[7]^[4]

Culinary Aspects

Definition and Role in Meals

Sakana, denoted by the Japanese term 肴 (appetizer or side dish), encompasses small, salty snacks crafted to accompany alcoholic beverages including sake, shochu, beer, and wine. These portions are deliberately modest and exclude rice or other filling staples to ensure they do not form a complete meal, thereby keeping the emphasis on drinking rather than satiation.^[3]^[8] In contrast to Spanish tapas, which feature diverse items that can collectively constitute a full dining experience, sakana prioritizes hearty yet non-filling bites tailored exclusively to enhance alcohol consumption. While otsumami represents a modern, lighter equivalent for casual nibbles, sakana traditionally implies more substantial protein-based accompaniments, distinguishing it by scale and historical depth.^[3]^[8] Sakana is most typically served in izakaya, informal pub-style venues where groups share an array of small plates with drinks, often commencing with otōshi—a compulsory appetizer that doubles as a cover charge to initiate the pairing. This ritual underscores sakana's integral role in pacing the evening's indulgences. At home, individuals also prepare sakana for relaxed drinking occasions, mirroring the izakaya's communal spirit on a personal scale.^[9]^[10] From a nutritional standpoint, sakana emphasizes high salt levels and pronounced umami profiles to complement alcohol by countering its astringency and stimulating appetite without heaviness. Commonly sourced from seafood or meat, these snacks deliver protein-rich elements that support moderate consumption while aligning with the beverages' flavors.^[11]^[3]

Types and Varieties

Sakana, originally referring to fish-based accompaniments for alcohol due to its etymological roots in the Japanese word for fish, encompasses a broad range of otsumami or small dishes designed to complement drinks in izakaya settings.^[12] These are classified primarily by their base ingredients, reflecting a shift from traditional seafood dominance to more diverse options. Seafood-based sakana form the traditional core, including fresh preparations like sashimi (thin slices of raw fish such as tuna or salmon) and grilled varieties like yaki sakana (whole grilled fish such as mackerel).^[13] Vegetable and plant-based options provide lighter, refreshing contrasts, such as tsukemono (pickled radish or cucumber) and edamame (steamed young soybeans).^[13] Meat and processed varieties add heartier elements, exemplified by yakitori (grilled chicken skewers) and sausages or other cured meats influenced by later culinary adaptations.^[13] Within these bases, sakana can be categorized by preparation simplicity and context. Home-style versions emphasize accessibility, such as simple cheese pairings, often enjoyed casually at home. Izakaya staples focus on shareable, crowd-pleasing fried items like tempura (lightly battered shrimp or vegetables) or karaage (fried chicken pieces).^[13] Premium selections highlight quality and seasonality, including smoked eel (unagi) for its rich, smoky flavor.^[14] Pairing guidelines prioritize harmony between sakana's flavors and beverages, with saltiness levels playing a key role in enhancing drinkability. Light seafood options like sashimi or grilled fish pair ideally with sake, where their subtle umami and moderate saltiness complement the rice wine's delicate profile without overpowering it.^[13] Heavier, saltier fried varieties such as tempura or yakitori suit beer, as the crisp textures and bolder seasoning cut through the beer's carbonation and bitterness.^[15] The evolution of sakana has broadened its scope since the 1950s, incorporating yōshoku (Western-style) influences amid post-World War II American occupation, which introduced ingredients like processed meats, cheese, and fried preparations to everyday and izakaya menus.^[16] This shift from fish-dominant dishes to inclusive varieties reflects Japan's economic recovery and globalization of its cuisine, allowing sakana to adapt while retaining its role as alcohol companions.^[17]

Preparation and Serving Practices

Sakana are typically prepared using straightforward techniques that emphasize the ingredient's inherent qualities, including grilling to impart a subtle smokiness, pickling for tangy preservation, deep-frying for crisp textures, or serving raw to showcase freshness.^[8] These methods employ minimal seasonings—such as a touch of soy sauce, salt, or mirin—to avoid overwhelming the natural flavors and ensure harmony with alcoholic beverages.^[8] For instance, seafood-based sakana, like fresh sashimi, are often arranged raw with just a dip in soy sauce.^[18] At home, preparation focuses on quick and accessible assemblies, such as boiling edamame in salted water or simply slicing tomatoes and cabbage for a light salad, making it ideal for casual gatherings without advanced equipment.^[19] In professional izakaya settings, however, chefs craft more refined versions, like deep-fried chicken cartilage (nankotsu) or marinated karaage, which involve precise frying and seasoning to elevate the drinking experience.^[20] Serving practices prioritize communal enjoyment, with sakana presented on small plates designed for sharing among groups, allowing diners to sample a variety as the evening progresses.^[18] Orders are typically placed incrementally alongside drinks to sustain appetite and conversation, and many items are served at room temperature to provide a neutral counterpoint to chilled or warmed beverages.^[8] Essential tools for preparation include bamboo skewers, commonly used for grilling items like yakitori to ensure even cooking and easy handling.^[20] Key ingredients often feature sesame oil for a nutty aroma in fried or dressed dishes, alongside seasonal produce such as fresh vegetables or fish to maintain vibrancy and authenticity.^[8]

Examples and Regional Variations

Traditional Examples

Traditional examples of sakana highlight simple, enduring dishes that emphasize fresh, local ingredients and straightforward preparations, often featuring seafood or plant-based elements to complement alcoholic beverages. These classics, such as atsuage, ika no shiokara, and edamame, rely on seasonal availability—like autumn mackerel for its fatty, protein-rich flesh—to maintain authenticity and avoid modern imports, ensuring flavors that are inherently salty, briny, or crispy to stimulate the palate during drinking sessions.^[21]^[22] Atsuage, or thick-fried tofu, exemplifies a vegetarian sakana rooted in everyday Japanese home cooking, where firm tofu blocks are deep-fried until golden and crispy on the outside while remaining soft inside. Preparation involves pressing the tofu to remove excess water, then frying in neutral oil at high heat for about 5-7 minutes, often served hot with toppings like grated ginger, chopped scallions, and soy sauce to add zing. Its chewy yet tender texture and subtle nutty flavor pair ideally with light, smooth sake, providing a refreshing contrast that cleanses the palate without overpowering the drink.^[23]^[24] Ika no shiokara, a fermented delicacy made from salted squid guts, represents a bold, umami-rich sakana with deep historical ties to coastal preservation techniques. The dish is prepared by chopping fresh squid innards, mixing them with salt, and allowing fermentation for several days to weeks at cool temperatures, resulting in a viscous, pungent paste with a chewy texture and intensely briny, salty taste.^[25] Commonly enjoyed straight from the jar or over rice, it pairs exceptionally with shochu, its sharp fermentation notes cutting through the spirit's robustness for a invigorating drinking experience.^[26]^[27] Edamame, boiled immature soybeans in their pods, serves as an accessible, nutritious sakana that underscores the use of seasonal legumes in traditional settings. The preparation is minimal: pods are boiled or steamed for 3-5 minutes in salted water, then lightly sprinkled with more salt for easy pod-popping consumption, yielding a crisp, fresh texture and mildly sweet, earthy flavor. As a staple since the Edo period, it enhances beer or sake by offering a light, hydrating bite that promotes moderation in social gatherings.^[28]^[29] These dishes were ubiquitous in Edo-era taverns, known as uke-zakaya, where simple sakana like grilled seasonal fish or these prepared items accompanied sake to foster communal bonding among patrons.^[30]

Regional and Seasonal Variations

Japan's sakana, the side dishes accompanying alcoholic beverages in izakaya settings, exhibit significant regional adaptations influenced by local ingredients and traditions. In Hokkaido, the northernmost region abundant in cold-water fisheries, salmon-based preparations such as grilled shioyaki salmon or Ishikari nabe—a miso-based hot pot featuring fresh salmon, potatoes, and vegetables—serve as popular sakana, highlighting the area's renowned seafood bounty.^[31]^[9] In Kyushu, particularly Fukuoka, spicy pork offal dishes like motsunabe dominate, where beef or pork intestines are simmered with garlic chives, cabbage, and a miso or soy broth, offering a robust, warming option often shared among drinkers.^[32]^[33] Kansai, centered around Osaka and Kyoto, favors vegetable-heavy tsukemono—pickled radishes, cucumbers, or plums—providing crisp, tangy contrasts to sake or beer, with varieties like takuan (pickled daikon) emphasizing the region's emphasis on fermented produce.^[34]^[35] Seasonal rhythms, closely tied to Japan's fishing cycles, further shape sakana offerings to align with peak freshness and availability. During summer, when migratory fish like katsuo (bonito) are abundant, light cold soba noodle toppings such as thinly sliced raw fish or chilled seafood salads emerge as refreshing sakana, cooling patrons amid humid weather.^[36]^[37] In winter, as colder waters concentrate species like cod and shellfish, hearty hot pots precursor to full nabe dishes—such as simmered seafood stews—provide comforting sakana, reflecting the seasonal shift toward preserved or slow-cooked elements during leaner fishing periods.^[38]^[39] Distinct regional practices underscore these variations, incorporating unique local techniques and ingredients. Okinawa's tropical climate inspires goya champuru, a stir-fry of bitter melon with tofu, egg, and pork belly seasoned in soy and dashi, frequently appearing in island izakayas as a flavorful, health-focused sakana that balances bitterness with umami.^[40]^[41] In Tohoku, the northeastern region with its harsh winters and rich marine heritage, fermented fish specialties like narezushi—pressed and lacto-fermented salmon or mackerel with rice—or shiokara (salted squid innards) offer pungent, preserved sakana that preserve summer catches for year-round enjoyment.^[42]^[43] Socio-economic factors amplify these geographic distinctions, with coastal communities prioritizing fresh seafood sakana due to immediate access to ports and daily catches, fostering dishes like raw sashimi or grilled whole fish.^[39] Inland areas, farther from the sea, rely on preserved meats and ferments—such as dried pork or soy-marinated proteins—to create durable sakana, adapting to limited fresh supplies while maintaining the communal drinking tradition.^[44]^[45]

In Japanese Drinking Culture

In Japanese drinking culture, sakana serves as essential accompaniments to alcohol, particularly in settings like izakaya and nomikai, where small, shareable portions of salty or umami-rich dishes—such as grilled fish, edamame, or simmered vegetables—enhance the drinking experience and prevent overconsumption by providing palate refreshment.^[46]^[8] These snacks, often ordered alongside each round of drinks like beer or sake, symbolize hospitality (omotenashi) by encouraging communal sharing among participants, thereby fostering social bonds in a society where alcohol acts as a key facilitator of relaxed interaction.^[47]^[48] Rituals surrounding sakana consumption reinforce group dynamics, beginning with a collective toast (kanpai) before the first sip, followed by iterative ordering of drinks and matching snacks to sustain conversation throughout the evening.^[49] In nomikai, after-work gatherings central to professional networking, participants adhere to etiquette norms such as never pouring or drinking alone, instead serving others' glasses and avoiding overfilled plates to promote equitable sharing; these practices extend to gender dynamics, where traditional male-led sessions are evolving with increased female participation amid shifting workplace equality.^[50] Sakana thus functions as a "conversational lubricant" complement, its modest portions designed to spark dialogue without dominating the meal, aligning with cultural values of harmony and restraint.^[8]^[46] Beyond izakaya, sakana's role extends to broader social contexts like matsuri festivals, where yatai stalls offer portable versions—such as yakitori or seafood skewers—paired with drinks to celebrate community ties during lively gatherings.^[51] In nomikai and similar events, this tradition underscores sakana's contribution to building trust and solidarity, as shared bites amid toasts help navigate hierarchical structures in a subtle, ritualized manner.^[47] In the post-World War II era, the transformation of Japanese family structures from rigid patriarchal systems to more egalitarian nuclear households facilitated the integration of casual at-home drinking accompanied by sakana into everyday life, fostering closer interpersonal bonds among family members.^[52] With the legal abolition of the ie system in 1947, which had previously emphasized extended family hierarchies, households increasingly embraced relaxed rituals like sharing simple sakana—such as pickled vegetables or grilled fish—over sake or beer during evening meals or weekends, promoting emotional openness and unity in a society recovering from wartime disruptions.^[53] In business settings, sakana plays a pivotal role in after-work nomikai, where these gatherings serve as informal venues for team-building and reinforcing corporate hierarchies, significantly shaping work-life dynamics in Japan. Nomikai, which surged in popularity during the economic high-growth period of the 1960s, typically feature shared platters of sakana like edamame, dried squid, or sashimi to complement drinks, encouraging prolonged conversations that build trust and facilitate indirect communication among colleagues.^[54] This practice influences corporate culture by blurring professional boundaries, yet it has drawn criticism for contributing to overwork and strained work-life balance, as participation is often expected despite personal fatigue.^[54] Japanese drinking etiquette, intertwined with sakana, has evolved from gender-segregated practices in the Edo period (1603–1868) to more inclusive norms in modern times, with sakana helping to moderate alcohol's effects and sustain social interactions. During the Edo era, sake consumption was predominantly a male domain due to the urban population's skewed gender ratio—approximately three or four men for every woman in cities like Edo—leading to segregated gatherings where men enjoyed sakana such as simmered vegetables or fish cakes at yatai stalls or niuri-sakaya shops, while women participated far less.^[55] By the Meiji period (1868–1912) and into the postwar years, urbanization and women's increasing workforce participation gradually eroded these divisions, evolving into co-ed nomikai by the late 20th century, where sakana acts as a practical buffer by providing sustenance to temper intoxication and extend gatherings without excess.^[54] Today, etiquette emphasizes mutual respect, such as pouring drinks for others and sharing sakana communally, reflecting broader societal pushes for inclusivity amid awareness of issues like alcohol-related harassment.^[54] By the 2020s, heightened health awareness has contributed to a marked decline in heavy drinking, prompting shifts toward lighter sakana options that align with wellness trends and reduced alcohol intake. Per capita alcohol consumption in Japan fell by about 25% over the past three decades, reaching 75.4 liters in fiscal year 2022, driven by government guidelines on moderate drinking and growing concerns over liver disease and mental health.^[56] This societal change is mirrored in preferences for low-calorie or vegetable-based sakana, such as fresh edamame or lightly seasoned nuts, over heavier fried varieties, as younger generations—particularly those in their 20s, where around 60% drink minimally—opt for health-conscious pairings during occasional social drinking.^[57]

Representation in Media

In Literature and Manga

As a relatively new artificial intelligence company founded in 2023, Sakana AI has limited direct representation in traditional Japanese literature or manga. However, its innovative projects have been referenced in scientific literature and technical publications, influencing discussions on AI's future. For instance, the company's "The AI Scientist" system, which automates scientific discovery, was covered in a 2024 Nature article highlighting its potential to perform open-ended research using large language models.^[58] Similarly, the Darwin Gödel Machine, a self-improving AI agent introduced in May 2025, has sparked debates in AI ethics and evolution-inspired computing literature, with analyses in outlets like The Sequence newsletter exploring its implications for autonomous improvement.^[59] Sakana AI's nature-inspired approaches, such as the Evolutionary Model Merge technique, have appeared in peer-reviewed journals like Nature Machine Intelligence (January 2025), where the methodology for merging foundation models via evolutionary algorithms is detailed as a sustainable alternative to large-scale training.^[60] These references underscore the company's role in advancing AI paradigms, though fictional portrayals in manga remain absent as of November 2025, reflecting its focus on technical rather than pop culture narratives.

In Film, Television, and Other Media

Sakana AI has garnered significant attention in news media, interviews, and digital platforms, particularly for its funding milestones and groundbreaking projects. The company's Series A funding of approximately $200 million in September 2024 was widely reported in tech outlets like TechCrunch and the Japan Times, emphasizing its goal to build a world-class AI lab in Japan.^[6] More recently, on November 17, 2025, Sakana AI announced a $135 million Series B round at a $2.65 billion valuation, covered by TechCrunch, Nikkei Asia, and Bloomberg, highlighting investments from Mitsubishi UFJ Financial Group and its focus on Japan-optimized AI models for defense and banking.^[61]^[62] Projects like Continuous Thought Machines (May 2025), a neural architecture mimicking brain synchronization, received coverage in VentureBeat and BD Tech Talks, discussing its potential to challenge transformer dominance with more efficient reasoning.^[63] The AI Scientist also featured in IEEE Spectrum (September 2024) and a March 2025 TechCrunch article on its first peer-reviewed paper, noting costs as low as $15 per generated manuscript.^[64]^[65] Founders David Ha and Llion Jones have appeared in interviews, including a May 2025 Bloomberg video on Japan's AI landscape and a September 2025 Japan Times profile touting nature-inspired tech.^[66]^[67] YouTube discussions, such as a October 2025 talk by Ha on building frontier AI labs, further amplify the company's visibility.^[68] As of November 2025, Sakana AI lacks portrayals in film or television but continues to shape discourse in tech media and podcasts like the TWiML&AI show.

Modern Developments

Contemporary Trends

In the 2010s and 2020s, sakana preparation has increasingly emphasized health benefits, responding to Japan's rapidly aging population—where 29.3% of people were over 65 in 2023—and a wellness boom focused on preventive nutrition. Low-sodium variants have gained traction to address hypertension risks, with national salt intake dropping from 13.9 grams daily in 1995 to 10.1 grams in 2019, still exceeding WHO guidelines but reflecting broader dietary reforms in snacks and appetizers.^[69]^[70] Vegan alternatives to traditional fish-based sakana have proliferated, particularly plant-based "fish" products derived from konnyaku (konjac yam), catering to the rising demand for sustainable, animal-free options amid the 2020s health trends. For example, Azuma Foods introduced its "Future Fish" line in 2024, using konjac flour, salt, locust bean gum, and trehalose to replicate tuna sashimi texture and flavor, providing a vegan-certified alternative that reduces environmental impact from marine resources.^[71]^[72] Similar innovations, like konjac-based raw fish mimics, support Japan's growing vegan market, with healthy snacking projected to expand due to consumer interest in gut health and plant proteins.^[73]^[74]^[75] Sustainability has become a core trend in sakana sourcing since the 2011 Fukushima nuclear disaster, which heightened public concerns over radiation in wild seafood and spurred a shift toward eco-friendly practices like farmed fish to mitigate overfishing and climate effects. Japanese consumers' awareness of sustainable seafood importance rose post-Fukushima, with surveys showing increased preference for certified sources; for instance, inland aquaculture projects in Fukushima now produce pollution-free fish using land-based systems to restore trust and reduce ocean dependency.^[76]^[77]^[78] Innovative pairings of craft beers with artisanal sakana have emerged, elevating izakaya experiences by matching bold brews like IPAs with grilled or marinated small-batch seafood dishes to balance flavors. Post-COVID-19 from 2020 to 2025, app-based delivery platforms such as Uber Eats and Demae-can have transformed access to izakaya sakana, enabling home delivery of fresh appetizers and sustaining the drinking culture amid social distancing and remote work shifts.^[79]^[80]^[81] Surveys reflect a 27% decline in overall seafood supply since 2012, with per capita consumption falling to 21.4 kilograms in 2023—a 3.3% drop from 2022—signaling reduced reliance on traditional fish sakana due to health, cost, and sustainability factors, while fusion options like plant-based and low-sodium variants have surged in popularity.^[82]^[83]^[84]

Global Adaptations and Influences

The concept of sakana, the small, flavorful dishes traditionally paired with sake in Japanese izakaya, has influenced global bar cultures through the export of izakaya-style establishments, particularly in the United States. In cities like New York, izakaya bars such as Sake Bar Hagi and Izakaya MEW have popularized sakana-inspired tapas, featuring grilled skewers, pickled vegetables, and fried bites adapted for local palates.^[85]^[86] Events at Smorgasburg in Brooklyn, including the 2025 Matsuri festival, showcase these snacks alongside Japanese drinks, blending traditional elements with American ingredients like avocado in rolls or ceviche-style fusions to appeal to diverse crowds.^[87]^[88] This influence extends to craft cocktail scenes in Europe, where sakana-like salty snacks—such as edamame or seaweed crisps—pair with gins and other spirits, echoing the izakaya tradition of balancing savory bites with beverages. In Germany and Berlin, second-wave izakaya like those in Düsseldorf market small plates as "Japanese tapas," enhancing gin-based drinks with umami flavors inspired by Japanese precision in mixology.^[89]^[90] Similarly, Korean anju (drinking snacks) draw parallels to sakana, with soju often accompanied by raw fish or stir-fried items, adapting the Japanese model of light, shareable accompaniments to local fermented spirits.^[91] Challenges arise in these adaptations, including Western media often misinterpreting sakana as mere "sushi sides," overshadowing their role as standalone drink enhancers.^[89] In the Middle East and India, izakaya concepts face hurdles in halal and vegan markets, prompting modifications like plant-based tempura or tofu-based skewers to comply with dietary needs while preserving flavors.^[92]^[93]^[94] By 2025, global fusion of sakana has surged via TikTok recipes, with viral videos promoting one-pan izakaya-inspired dishes blending Japanese techniques with international twists, contributing to a broader rise in food tourism. TikTok has driven significant interest in Japanese culinary experiences, including a 5,000% surge in searches for convenience store foods as of August 2025, aligning with record-high Japanese tourism in 2024.^[95]^[96]^[97]^[98]

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It is a fish with red meat rich with proteins. In season, the flesh is fatty and sweet. Its Japanese name 秋刀魚 means Autumn Sword Fish!
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Atsuage Recipe - Japanese Cooking 101
Rating 5.0 (1) · 2 hr 8 minNov 24, 2018 · Deep fry Tofu until golden brown, turning once or twice. Cut into bite size pieces if you want. Top with chopped green onion and grated ginger, ...
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Sake and Snack Pairing: Grilled Deep-Fried Tofu | JSS
Jan 11, 2023 · This delicious snack is perfect with light and smooth types of sake, as it pairs well with the tofu to leave a refreshing aftertaste!
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Aug 16, 2025 · Shiokara, in its broadest sense, is the “salted, fermented flesh and viscera of fish and seafood”, but as squid is the most popular type of ...Missing: ika guts pairings credible
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Eating out in Japan: The one Japanese dish you won't be able to eat
Sep 16, 2016 · That's the dish: raw squid mixed with fermented guts. To the Japanese it's a cherished snack, perfect izakaya fodder with a beer or a glass of ...
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Edamame - Kikkoman Corporation
It was perhaps not until the Edo period (1603-1867) that people began to boil fresh edamame in their pods and pinch out the beans to eat.
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Edamame - Unripe Soybeans from Japan - Food in Japan
May 20, 2023 · Edamame is a popular snack in Japan and often boiled or steamed and served salted. It was originally made from immature soybeans.
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Hokkaido Salmon Hot Pot (Ishikari Nabe) 石狩鍋 - Just One Cookbook
Rating 4.9 (23) · 35 minWith salmon, potatoes, and corn cooked in a savory miso-based broth, this Salmon Hot Pot (Ishikari Nabe) is a popular nabe dish from Hokkaido.
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Motsunabe (Japanese Offal Hot Pot) もつ鍋 - Just One Cookbook
Rating 4.5 (4) · 1 hrMar 24, 2025 · A regional Japanese hot pot dish with plump beef offal, garlic chives, cabbage, and tofu simmered in a creamy miso broth. It's packed with deep umami goodness!
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What is Tsukemono? A Complete Guide to Japanese Pickles - byFood
Jul 17, 2025 · Often served alongside rice, with drinks at an izakaya, as a garnish, or during a traditional tea ceremony,. tsukemono cleanses the palate.<|separator|>
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Sep 29, 2024 · Japanese pickles (漬物, tsukemono) are an important part of the Japanese diet, served with practically every traditional meal alongside rice and miso soup.
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[By Season] Japanese Seasonal Fish Calendar! Recommended ...
Oct 9, 2025 · In spring, Sawara and Katsuo are in season. In summer, Unagi and Ayu are popular. In autumn, Sanma and Saba are at their best. In winter, ...Missing: sakana | Show results with:sakana
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Zaru Soba (Cold Soba Noodles) ざるそば - Just One Cookbook
Rating 4.8 (118) · 15 minJun 26, 2025 · Zaru Soba (Cold Soba Noodles) is the ultimate ten-minute summer meal. Slippery buckwheat noodles cool you down fast, and the briny soy-dashi dipping sauce ...
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Indulge in Winter Food in Japan: Enjoy Oden, Kaisen Don, and More
During the wintertime, from December to February, try the various seasonal seafood options or savory simmered dishes that warm your bodies.Missing: offal tsukemono
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A History of Japan's Seafood Culture: Focusing on Fermented Fish
Japanese people have long depended on seafood as a source of protein, and thus seafood diet has developed as the basis of washoku, the traditional Japanese ...
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Goya Champuru (Video) ゴーヤチャンプルー - Just One Cookbook
Rating 4.8 (58) · 40 minOkinawa's iconic Goya Champuru is a bitter melon stir-fry with tofu, egg, and pork belly. It's popular savory dish and well-balanced meal.
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Oct 12, 2024 · Goya chanpuru from a local izakaya (Okinawan dish) Photo r/JapaneseFood - the finished dish with a side of rice.Goya Champuru, an Okinawa Dish! : r/JapaneseFoodClassic Okinawan Dish, Goya Chanpuru from Wakako Zake!More results from www.reddit.com
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The Fermented Foods of Tohoku | May 2020 | Highlighting Japan
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Fishery fermented food ｜ Traditional Foods in Japan : MAFF
Representative local dishes include "kodai no sasazuke (pickled small sea bream)" in Fukui Prefecture, "masu-zushi (pressed sushi made with salted trout)" in ...
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Seasoned preserved foods ｜ Traditional Foods in Japan : MAFF
History and Culture. Seasoned processed foods are preserved seafoods or seaweeds prepared by processes to improve shelf life such as by immersing in thick ...
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Think You Know Sushi? Explore 10 Unique Local Styles from Japan
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Jan 4, 2016 · Sakana snacks are enjoyed while sipping sake. Here, a small simmered dish of seasonal vegetables complements warmed sake.Missing: influence | Show results with:influence
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Japanese Izakaya Etiquette You Need To Know - byFood
Jul 16, 2025 · 1. Do NOT wipe your face with the oshibori · 2. Do NOT be afraid to call the staff over! · 3. Do NOT stab the chopsticks into your food · 4. Do NOT ...
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Nomikai to Nominication - Global Career Guide - Daijob.com
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[PDF] THE FAMILY AND JAPANESE SOCIETY AFTER WORLD WAR II
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Food Cultures of Japan: Recipes, Customs, and Issues (The Global ...
On New Year morning, the household gathers to drink spiced sake, called toso (also otoso). This is a tradition originally from China that came into practice ...
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Nominication: Japan's Changing Culture of Company Drinking
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Rethinking that second drink: Japan's Gen Z gets 'sober curious'
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Shinya Shokudo -Cartoon Connections - OISHII
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Feb 16, 2015 · At first, Kino tagged him as a yakuza, and was on his guard around him. It was seven-thirty, on a chilly mid-April evening, and the bar was ...<|separator|>
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The Fall 2018 Manga Guide - Wakako Zake - Anime News Network
Dec 3, 2018 · Wakako is a 26-year-old office worker whose only vice in life is good food and drink. Each chapter of Wakako-zake is Wakako enjoying a food with wine, sake, or ...
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Aug 3, 2018 · SPOILERS: Discussion of select episodes of the Wakakozake TV short and live-action series. It's no question that food sells.Missing: sakana | Show results with:sakana
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Midnight Diner (TV Series 2009–2014) - IMDb
Rating 8.6/10 (3,651) There are only four items on the menu Tonjiru (pork based stew), beer, sake, and shochu (potato liquor), but customers can order anything the master can make in ...Episode list · Release info · Advanced title search · Parents guide
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Celebrate the New BARTENDER Anime with More Skilled Mixologists
Apr 12, 2024 · Sora is always ready with the perfect drink and food pairing after Chisato's long work day. Whether it's a cocktail, a non-alcoholic option, or ...
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Bartender Glass of God Anime Series Review
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A Japanese beer icon gets an update and it's now delicate enough ...
Sep 22, 2023 · Asahi is promoting the new Super Dry as a food pairing beer that works beyond its typical role as a quaff to wash down oily and grilled food.
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Beer & Japanese Food Pairing Guide
Aug 12, 2023 · Learn to make your meals memorable, whether at a Japanese restaurant or at home. This beer and food pairing guide will change your life!
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5 Western Films and What They Got Right – and Wrong – About Japan
Apr 25, 2021 · The most unrealistic thing they portray about Japan is probably when The Bride (Uma Therman) heads off to a sushi shop in Okinawa to acquire her ...
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From soy sauce to sodium labels: How Japan is rethinking salt ...
Feb 18, 2025 · The average daily salt intake in Japan was 13.9 grams in 1995, decreasing to 10.1 grams by 2019, but this still doubles the World Health ...Missing: sakana | Show results with:sakana
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Azuma Foods Launches Plant-Based Seafood Range "Future Fish ...
Mar 4, 2024 · The Azuma Foods R&D team crafted the new plant-based fish alternatives using konjac (a starchy root vegetable) flour, salt, locust bean gum ( ...Missing: sakana konnyaku
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Japan's plant-based tuna to debut as low-cost sashimi alternative
Sep 30, 2025 · Osakana Kakumei is made with konjac yam, seaweed and bamboo fibers to recreate the texture of tuna. The product contains about 6 grams of fiber ...Replacements for raw sushi fish? : r/vegetarian - Redditnew sashini flavours dropped??? : r/sushi - RedditMore results from www.reddit.comMissing: sakana konnyaku
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Konjac jelly used to mimic raw fish texture - YouTube
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Japanese consumer trends in food and drink sectors - TREATT
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Consumer Trends in Japanese Healthy Snacking
Healthy snacking is trending in Japan. Explore the consumer landscape and opportunities in protein snacks like bars and shakes.
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Has the consumers awareness of sustainable seafood been ...
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Pairing Craft Beer with Japanese Izakaya Dishes
Pairing Craft Beer with Japanese Izakaya Dishes a variety of small plates, perfect for sharing and pairing with a cold beer.Missing: fish heavy
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12 Japan Food Apps: Delivery & Restaurant Bookings [2025]
Apr 8, 2025 · Discover the 12 best Japan food apps for foodies and connoisseurs in 2025! Find the must-have apps for food delivery and restaurant bookings ...
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More Than Convenience: Japan's Food Delivery Transformation
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Per capita seafood consumption in Japan has dropped to a historic ...
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Japan's seafood consumption crashes to new low - Intrafish
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Food trends in Japan, consumer insights and preferences
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Sake Bar Hagi
Loved by locals since 1985, Sake Bar Hagi is New York's first authentic izakaya: a cozy Japanese tapas bar that serves everything from yakitori to sushi.
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Japan Meets Brooklyn: Matsuri at Smorgasburg Williamsburg
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IZAKAYA OSEN - Updated November 2025 - 5875 Photos - Yelp
Rating 4.3 (1,923) · $$$Izakaya Osen - Izakaya Osen - Salmon Avocado Maki - Sushi Bars Near Me - Irvine ... avocado This place is going into our rotation of local spots! $$. Photo ...
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Dec 13, 2019 · The roots of the izakaya are urban and working class: menus typically feature a wide, almost chaotic, range of small dishes that are ...
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Oct 1, 2025 · The Japanese alcoholic beverage is mainly thought about when at sushi restaurants but sake can mimic the flavors of white wine and adds a ...
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Top 10 Soju Anju (Pairing Foods) You Must Try - Blonde Kimchi
Aug 20, 2025 · Just as Japanese people enjoy sake with sashimi, Koreans often pair sojoo with raw fish, or hoe. The clean and crisp taste of alcohol helps ...
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Anju (food) - Wikipedia
Anju is a Korean term for food consumed with alcohol. It consists of a variety of foods, including both main dishes and side dishes.
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Japanese cuisine gains fans in Middle East, buoyed by halal options
May 15, 2023 · Japanese cuisine gains fans in Middle East, buoyed by halal options. Increased access to affordable restaurants in region spurs food exports.
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TANE VEGAN IZAKAYA - Updated November 2025 - Yelp
Rating 4.6 (150) Sunset Spicy tofu, cucumber, avocado, spicy aioli, seaweed pearls, fire, also gluten-free. This one comes with a live fire and spicy powder on the side. Look at ...
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Aug 3, 2025 · Global Fusion One-Pan Meals. Fusion meals are not new, but the format has changed. One-pan dishes that blend global cuisines are trending on ...
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fusion food trends, cross-cultural cuisine, and recipes you'll want ...
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TikTok drives 5000% surge in Japan grocery store tourism
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Japanese Tourism Hits Record High in 2024 - Facebook
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