Japanese people eat crayfish and animal offal.

Animal viscera, such as pig liver, fat intestines, beef tongue, elbow, hoof, oxtail/pigtail, heart, peritoneum and louver, are all common ingredients. Because the history of Japanese eating meat is very short, there are few visceral dishes in Japanese cuisine, but they are still very common in various improved western-style dishes, China dishes and barbecue shops in Japan.

as for crayfish, because the Japanese diet has always been dominated by seafood, and the Japanese don't like to eat crayfish with thick shells and less meat, so there is no large-scale culture of crayfish in Japan. The quantity of wild crayfish is small, the price is high, and the food safety is not guaranteed, so the consumption in Japan is very small, and it gradually becomes "can't be eaten anywhere".