Simple Japanese Listening – Delicious Seafood in Japan

Simple Japanese Listening – Delicious Seafood in Japan

Hello everyone, I’m Yosuke! This channel helps you improve your Japanese listening and speaking skills, and provides content to learn about Japanese common sense, culture, and daily life. We update on Wednesdays and Saturdays, so if you find it useful, please subscribe to the channel, like, comment, and share with your friends! Today, I will introduce delicious seafood that can be eaten in Japan. Japanese seafood cuisine, surrounded by the sea, is very diverse, delicious, and healthy. In this video, I will introduce the cooking methods and ingredients for eating seafood dishes. You might get hungry because it looks delicious, so please be careful! 1. Sushi First, let’s talk about “sushi.” Sushi is one of the representative dishes of Japan. Japanese people add “o” to convey friendliness and politeness, and also call it “osushi.” There are various types of sushi, such as “nigiri sushi,” “maki sushi,” and “chirashi sushi.” Nigiri sushi consists of bite-sized vinegared rice topped with fresh fish or seafood. Typical toppings include tuna, salmon, and shrimp. Especially popular is tuna, particularly “ōtoro,” which is fatty and melts in your mouth. There are also “chūtoro” and “akami,” each with different flavors to enjoy. Maki sushi is sushi rolled with seaweed, vinegared rice, and fillings. Typical examples are “futomaki” and “hosomaki.” Futomaki is rolled with many ingredients such as tamagoyaki, kanpyō, and cucumber. Hosomaki is simple sushi rolled with one type of ingredient, such as kappa maki (cucumber roll) or tekkamaki (tuna roll). Chirashi sushi is sushi with various ingredients scattered over vinegared rice. Fresh sashimi, ikura, shrimp, kinshi tamago, and vegetables are used, characterized by its vibrant appearance. Chirashi sushi is often eaten at special events and celebrations. Sushi can also be enjoyed at high-end sushi restaurants. However, if you want to enjoy sushi at a reasonable price, conveyor belt sushi is also recommended. At conveyor belt sushi, various types of sushi rotate, and you can choose and eat what you like. The price is also reasonable, so you can enjoy sushi casually. Let’s introduce a bit more about sushi toppings. My favorite is salmon. Salmon is rich in fat and has a strong sweetness, so it is loved by many people. Especially, fatty salmon has the best fat content and a texture that melts in your mouth. Shrimp is also a popular topping. “Amaebi” is, as its name suggests, very sweet and is eaten raw. “Botan shrimp” and “Kuruma shrimp” are also delicious. Especially, botan shrimp are large and very sweet, often seen at high-end sushi restaurants. Kuruma shrimp has firm flesh and offers a bouncy texture when bitten. 2. Sashimi Next, let’s talk about sashimi. Like sushi, sashimi is also affectionately called “osashimi.” Sashimi is a dish of raw fish. Sashimi is eaten with wasabi and soy sauce after being thinly sliced. Among sashimi, tuna, yellowtail, and squid are particularly popular. Yellowtail is the young fish of amberjack, rich in fat, and has a strong flavor. Squid such as “Yariika” and “Aoriika” are common, with a chewy texture and sweetness. Also, “Scallop adductor muscle” is popular. Scallops have a strong sweetness and a unique texture. The freshness of scallop adductor muscle is particularly important. Fresh scallops have a transparency and spread sweetness when chewed. Also, “tai” sashimi is popular. Tai is a white fish characterized by a light flavor and elegant sweetness. Tai sashimi is often served at celebratory occasions. “Katsuo no tataki” is also a popular seafood dish. Katsuo no tataki is lightly seared on the surface and then chilled in ice water. It’s delicious when eaten with ponzu, garlic, and green onions. Katsuo is in season in spring and autumn, and katsuo during this time is rich in fat and delicious. 3. Kaisen Don “Kaisen Don” is also a Japanese seafood dish. Kaisen Don is a bowl of rice topped with various types of sashimi. For example, sea urchin, salmon roe, crab, etc. Sea urchin is characterized by its creamy and rich flavor. Salmon roe, called ikura, has a popping texture and a salty flavor. Crab is very sweet and has firm flesh, especially “zuwai crab” and “taraba crab” are preferred. Among sea urchins, “bafun uni” and “murasaki uni” are common. Bafun uni is small and characterized by its rich flavor, while murasaki uni is large and has a strong sweetness. Fresh salmon roe marinated in soy sauce, called “shoyu-zuke,” is common. Shoyu-zuke ikura pairs perfectly with rice, and it is exquisite when served generously on a rice bowl. Especially, the kaisen don I ate in Hokkaido is an unforgettable taste. Kaisen don topped with fresh sea urchin and salmon roe is a taste that stays with you once you eat it. 4. Grilled Fish Furthermore, there is also a dish called “yakizakana” in Japan. Yakizakana is a dish where fish is seasoned with salt and grilled. Mackerel, saury, and Atka mackerel are common. Mackerel is fatty and has a juicy taste. Saury is famous as an autumn delicacy, known for its fragrant flavor. Atka mackerel has tender flesh and is richly fatty, making it fluffy when grilled. When you visit Japan, you must try “ayu no shioyaki”. Ayu is a fish that grows in clear streams, has firm flesh, and a unique aroma. After enjoying ayu fishing, if you grill and eat the freshly caught ayu with salt, you will be surprised by its freshness and taste. Ayu grilled slowly with salt has crispy skin and fluffy inside, making it a delicacy. 5. Simmered Fish “Nizakana” is also famous as a Japanese seafood dish. Nizakana is a dish where fish is simmered with soy sauce, mirin, sake, etc. Miso simmered mackerel and simmered red snapper are famous. Miso simmered mackerel has a sweet and spicy seasoning that goes well with rice. Simmered red snapper is known as a high-class fish, characterized by its elegant sweetness and tender flesh. When simmered, the fish’s umami dissolves into the broth, creating an exquisite flavor. Buri Daikon is a classic winter dish, where the rich flavor of yellowtail pairs well with the light taste of radish. Especially when eaten in cold seasons, it warms the body and provides a pleasant sense of satisfaction. Simmered fish is a staple as a home-cooked dish and is popular in many households. 6. Tempura We must not forget Tempura. Tempura is a dish of seafood or vegetables coated in batter and deep-fried. Shrimp tempura and whitefish tempura are popular. Shrimp tempura is crispy on the outside, juicy on the inside, and very delicious. Kisu is a white fish characterized by its delicate flavor. Squid tempura is also popular; its sweetness spreads when chewed, making it a beloved tempura staple. Tempura can be easily made at home, so it is loved by many households. 7. Kamameshi Lastly, let’s introduce Kamameshi. Kamameshi is a dish of rice cooked in an earthen pot mixed with seafood and vegetables. Scallops, salmon, and crab are often used. Kamameshi has the aroma of freshly cooked rice and the umami of the ingredients soaked into it, making it very delicious. Especially in the cold season, warm Kamameshi warms the body. Kamameshi varies in ingredients and seasoning depending on the region, so it’s fun to compare when traveling. Japanese seafood dishes are diverse, and the way to enjoy them varies by season and region. When you come to Japan, be sure to try various seafood dishes. Of the dishes introduced this time, which one do you want to eat the most? Please let me know in the comments! See you in the next video. Let’s try listening again without furigana. They are speaking at a natural speed for natives. Let’s challenge ourselves to see if we can catch it. Today, I will introduce delicious seafood that can be eaten in Japan. Japanese seafood cuisine, surrounded by the sea, is very diverse, delicious, and healthy. In this video, I will introduce the cooking methods and ingredients for eating seafood dishes. You might get hungry because it looks delicious, so please be careful! 1. Sushi First, let’s talk about “sushi.” Sushi is one of the representative dishes of Japan. Japanese people add “o” to convey friendliness and politeness, and also call it “osushi.” There are various types of sushi, such as “nigiri sushi,” “maki sushi,” and “chirashi sushi.” Nigiri sushi consists of bite-sized vinegared rice topped with fresh fish or seafood. Typical toppings include tuna, salmon, and shrimp. Especially popular is tuna, particularly “ōtoro,” which is fatty and melts in your mouth. There are also “chūtoro” and “akami,” each with different flavors to enjoy. Maki sushi is sushi rolled with seaweed, vinegared rice, and fillings. Typical examples are “futomaki” and “hosomaki.” Futomaki is rolled with many ingredients such as tamagoyaki, kanpyō, and cucumber. Hosomaki is simple sushi rolled with one type of ingredient, such as kappa maki (cucumber roll) or tekkamaki (tuna roll). Chirashi sushi is sushi with various ingredients scattered over vinegared rice. Fresh sashimi, ikura, shrimp, kinshi tamago, and vegetables are used, characterized by its vibrant appearance. Chirashi sushi is often eaten at special events and celebrations. Sushi can also be enjoyed at high-end sushi restaurants. However, if you want to enjoy sushi at a reasonable price, conveyor belt sushi is also recommended. At conveyor belt sushi, various types of sushi rotate, and you can choose and eat what you like. The price is also reasonable, so you can enjoy sushi casually. Let’s introduce a bit more about sushi toppings. My favorite is salmon. Salmon is rich in fat and has a strong sweetness, so it is loved by many people. Especially, fatty salmon has the best fat content and a texture that melts in your mouth. Shrimp is also a popular topping. “Amaebi” is, as its name suggests, very sweet and is eaten raw. “Botan shrimp” and “Kuruma shrimp” are also delicious. Especially, botan shrimp are large and very sweet, often seen at high-end sushi restaurants. Kuruma shrimp has firm flesh and offers a bouncy texture when bitten. 2. Sashimi Next, let’s talk about sashimi. Like sushi, sashimi is also affectionately called “osashimi.” Sashimi is a dish of raw fish. Sashimi is eaten with wasabi and soy sauce after being thinly sliced. Among sashimi, tuna, yellowtail, and squid are particularly popular. Yellowtail is the young fish of amberjack, rich in fat, and has a strong flavor. Squid such as “Yariika” and “Aoriika” are common, with a chewy texture and sweetness. Also, “Scallop adductor muscle” is popular. Scallops have a strong sweetness and a unique texture. The freshness of scallop adductor muscle is particularly important. Fresh scallops have a transparency and spread sweetness when chewed. Also, “tai” sashimi is popular. Tai is a white fish characterized by a light flavor and elegant sweetness. Tai sashimi is often served at celebratory occasions. “Katsuo no tataki” is also a popular seafood dish. Katsuo no tataki is lightly seared on the surface and then chilled in ice water. It’s delicious when eaten with ponzu, garlic, and green onions. Katsuo is in season in spring and autumn, and katsuo during this time is rich in fat and delicious. 3. Kaisen Don “Kaisen Don” is also a Japanese seafood dish. Kaisen Don is a bowl of rice topped with various types of sashimi. For example, sea urchin, salmon roe, crab, etc. Sea urchin is characterized by its creamy and rich flavor. Salmon roe, called ikura, has a popping texture and a salty flavor. Crab is very sweet and has firm flesh, especially “zuwai crab” and “taraba crab” are preferred. Among sea urchins, “bafun uni” and “murasaki uni” are common. Bafun uni is small and characterized by its rich flavor, while murasaki uni is large and has a strong sweetness. Fresh salmon roe marinated in soy sauce, called “shoyu-zuke,” is common. Shoyu-zuke ikura pairs perfectly with rice, and it is exquisite when served generously on a rice bowl. Especially, the kaisen don I ate in Hokkaido is an unforgettable taste. Kaisen don topped with fresh sea urchin and salmon roe is a taste that stays with you once you eat it. 4. Grilled Fish Furthermore, there is also a dish called “yakizakana” in Japan. Yakizakana is a dish where fish is seasoned with salt and grilled. Mackerel, saury, and Atka mackerel are common. Mackerel is fatty and has a juicy taste. Saury is famous as an autumn delicacy, known for its fragrant flavor. Atka mackerel has tender flesh and is richly fatty, making it fluffy when grilled. When you visit Japan, you must try “ayu no shioyaki”. Ayu is a fish that grows in clear streams, has firm flesh, and a unique aroma. After enjoying ayu fishing, if you grill and eat the freshly caught ayu with salt, you will be surprised by its freshness and taste. Ayu grilled slowly with salt has crispy skin and fluffy inside, making it a delicacy. 5. Simmered Fish “Nizakana” is also famous as a Japanese seafood dish. Nizakana is a dish where fish is simmered with soy sauce, mirin, sake, etc. Miso simmered mackerel and simmered red snapper are famous. Miso simmered mackerel has a sweet and spicy seasoning that goes well with rice. Simmered red snapper is known as a high-class fish, characterized by its elegant sweetness and tender flesh. When simmered, the fish’s umami dissolves into the broth, creating an exquisite flavor. Buri Daikon is a classic winter dish, where the rich flavor of yellowtail pairs well with the light taste of radish. Especially when eaten in cold seasons, it warms the body and provides a pleasant sense of satisfaction. Simmered fish is a staple as a home-cooked dish and is popular in many households. 6. Tempura We must not forget Tempura. Tempura is a dish of seafood or vegetables coated in batter and deep-fried. Shrimp tempura and whitefish tempura are popular. Shrimp tempura is crispy on the outside, juicy on the inside, and very delicious. Kisu is a white fish characterized by its delicate flavor. Squid tempura is also popular; its sweetness spreads when chewed, making it a beloved tempura staple. Tempura can be easily made at home, so it is loved by many households. 7. Kamameshi Lastly, let’s introduce Kamameshi. Kamameshi is a dish of rice cooked in an earthen pot mixed with seafood and vegetables. Scallops, salmon, and crab are often used. Kamameshi has the aroma of freshly cooked rice and the umami of the ingredients soaked into it, making it very delicious. Especially in the cold season, warm Kamameshi warms the body. Kamameshi varies in ingredients and seasoning depending on the region, so it’s fun to compare when traveling. Japanese seafood dishes are diverse, and the way to enjoy them varies by season and region. When you come to Japan, be sure to try various seafood dishes. Of the dishes introduced this time, which one do you want to eat the most? Please let me know in the comments! See you in the next video. Yes, thank you for your hard work. If you find this video helpful, please like, share with your friends, and subscribe to our channel. We will be updating every Wednesday and Saturday, so please continue to support us. Your comments would be greatly encouraging. See you again! Bye!

Today, I would like to introduce Delicious Seafood in Japan.
First, we will speak at a slow pace.
The second time, we will speak at a natural speed.
– Listen to and then practice speaking.
This video is useful for listening and shadowing practice using simple Japanese.
・You can display subtitles by pressing the subtitle button.
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〜Listening & Speaking lesson〜
【Slightly slower speed Listening】
00:42 intro
01:19 1. Sushi
05:30 2. Sashimi
07:50 3. Kaisen Don
09:45 4. Grilled Fish
11:22 5. Simmered Fish
12:48 6. Tempura
13:48 7. Kamameshi
14:46 outro

【Natural speed Listening without Furigana】
15:39 intro
16:09 1. Sushi
19:46 2. Sashimi
21:45 3. Kaisen Don
23:21 4. Grilled Fish
24:39 5. Simmered Fish
25:50 6. Tempura
26:39 7. Kamameshi
27:27 outro

【My Background and Future Plans】

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#jlpt
#kanji
#japaneseculture