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Blowfish |
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| Blowfish is the representative taste of Shimonoseki. Enjoy the true charm of Blowfish by trying Fuku Sashi [Raw Blowfish], Fuku Chiri [Blowfish and various vegetables in a hot pot], Karaage [Deep fried Blowfish], Hire Zake [Hot sake with Blowfish fin], Shirako [Milt] etc. |
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Sea Urchin |
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| Shimonoseki is the original location of processed Sea Urchin. Shimonoseki Sea Urchin are high quality because they eat rich sea plants. There are many different kinds of dishes of raw Sea Urchin, such as Unidon [Sea Urchin on rice], Unimeshi [Sea Urchin cooked with rice] and more. |
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Whale |
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| Shimonoseki has a long whaling history. Even today, you can find restaurants that offer single servings of whale and even full course meals. |
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Angler Fish |
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| Shimonoseki catches the most Angler fish in all of Japan. The Angler fish season is from late autumn through winter. Fatty parts like the liver, which is called the ‘foie gras of the sea’, are eaten in dishes such as Yosenabe [Seafood, meat and vegetables in a hot pot], Chige [A hot pot with Korean flavours] and more. |
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