Japan and Korea both have octopus as a delicacy. But when it comes to safety levels, Japanese people are very safe when eating octopus. They season the squid with mustard sauce, cut the squid into segments, and marinate it in the mustard sauce that tastes spicy and pungent. It is a side dish to go with wine. Koreans eat octopus and cut off its legs while eating. If they are not careful, they may suffer from asphyxiation.

Japanese people like seafood. How much do they like it? Then read on to see this unique seafood product. You will understand that as an island country surrounded by mountains, the Japanese really love strange and weird seafood. There are some seafood products that we can’t help but spread. Doubt: Can this thing be eaten?

1. Octopus roe

If you are in a seafood shop in Japan and see the merchant there holding small red balls in his hands and putting them on the dishes. On the plate, take out a knife and make a cut on the small ball. The contents will be poured out randomly, and the particles like white rice will be immediately poured into the plate. Then I want to tell you, you have learned a lot, these are also octopus roe.

The Japanese love to eat octopus eggs, which are actually the eggs of the female short octopus. It is definitely a delicious dish not to be missed when visiting the Japanese seafood wholesale market. It tastes particularly like glutinous rice cakes, sticky and glutinous. Because it tastes so similar to glutinous rice cakes, it is also called "rice octopus" by the Japanese.

2. Baizi

Baizi is also called Yubai, which is the "testis" of the fish. The surface is milky white and looks like a miniature brain flower. If you touch it hard, you can also feel a slimy feel. It is definitely the delicacy that Japanese people have been waiting for for a long time, and you must choose fresh shirataki, which is a high-protein food and low-calorie delicacy.

Bai Zi’s cooking techniques are simple but maintain the original taste. Or boil it until the surface is cooked and the inside is soft, giving it a juicy texture. Or put it into kombu soup and boil it for a soft taste. I'll see Shirako on the menu of many Japanese restaurants in Japan, and it's often thought of as a side dish to go with alcohol.

If you really dislike the soft taste of shirataki, then start with grilled shirataki. Roasted shirataki are usually seasoned with salt, or brushed with a layer of light soy sauce when grilling the skewers. The surface of the shirataki is crispy when cooked, but the internal structure is as soft as water tofu. Whether it is the taste, ambient temperature or taste, it is completely different from boiled shirataki.

3. Giant squid

Although giant squid is not a very special seafood, the Japanese way of eating squid is very unique. Marinate the big squid entirely with salt to make it look filial. The smell of pickling is the fermented odor. People who like it like it very much, and people who don't like it dislike it. However, salty giant squid is definitely a favorite side dish for many middle-aged and elderly Japanese people to drink with wine.

4. Sea cucumber sausage

Sea cucumber is relatively common, but eating sea cucumber sausage is very rare. In Japan, sea cucumber is one of the three delicacies. Especially red sea cucumbers are used. Take out the fat sea cucumbers, remove the residue inside, clean them and marinate them with a lot of salt.

The pickled sea cucumber intestines are sealed into a clay pot and can be eaten after a while. I heard that the marinated sea cucumber sausage tastes crispy and is suitable for meals. In addition, Shanghai ginseng sausage is very nutritious and relatively expensive, so a Japanese meal usually consists of a bowl of white rice plus 2 or 3 pieces of sea ginseng sausage.