Both Japan and Korea have the delicacies of eating octopus raw. But when it comes to safety, Japanese people are safer when eating octopus. They cut the squid into pieces with mustard sauce and marinate it with mustard sauce. Spicy food makes the nose choke, which is a side dish for drinking. However, Koreans eat octopus. When they eat octopus, they cut off their feet. If they are not careful, they will have a room to rest.

Japanese people like seafood, to what extent? Then look down at this unique seafood, and everyone will understand that as an island country surrounded by mountains, the Japanese really like strange seafood, and some good seafood will make us wonder: Can this thing be eaten?

1 octopus seed

If you are in a seafood restaurant in Japan, you see a small red ball in the hands of the merchants in that place, put it on a plate, take out a knife and cut it on the ball, and the contents will be thrown out at random, and the particles like white rice will be immediately poured into the plate. Then I want to tell you that you have learned a lot. This is also octopus seed.

Japanese people love to eat octopus eggs, which are actually the eggs of female octopus. It's absolutely delicious at the Japanese seafood wholesale market. It tastes particularly like glutinous rice cake, sticky and waxy. Because it really tastes like glutinous rice cake, it is also called "Zongzi" by the Japanese.

2. Bai Zi

Bai Zi, also known as fish white, is the "testicle" of fish. The surface layer is milky white and looks like a miniature version of the brain flower. If you touch it hard, you can also feel it sticky and slippery. This is definitely a delicious food that the Japanese have been waiting for for a long time. You must choose fresh white seeds to be considered as low-calorie and high-protein food.

Bai Zi's cooking skills are simple and novel. Or boil water until the surface is soft and tastes like juice. Or cooked in seaweed soup, which tastes soft. I will see Bai Zi on the menus of many Japanese dishes, which is usually considered as a side dish for wine.

If it really contradicts the soft taste of Bai Zi, let's start by baking Bai Zi. Bai Zi is usually seasoned with salt, or brushed with a layer of light soy sauce when skewering. Bai Zi has a crisp surface, but its internal structure is as soft as tofu, which is completely different from that of boiled Bai Zi in taste, ambient temperature and taste.

3. Big squid

Although the big squid is not a distinctive seafood, the Japanese eat squid in a very distinctive way. Marinate all the big squid with salt to make the big squid mourn. The smell after pickling is fermented, which is especially liked by people who like eating, but not by people who don't like eating, but salted squid is definitely the favorite side dish of many middle-aged and elderly people in Japan.

4, sea sausage

Sea cucumber is common, but eating sea cucumber intestines can be said to be rare. In Japan, seafood is one of the three major delicacies. Especially red sea cucumber, is used to take out the fat sea cucumber intestines, remove the residues inside, clean them and pickle them with a lot of edible salt.

Marinated sea cucumber sausage is sealed in a pottery jar and can be eaten after waiting for a while. It is said that pickled sea cucumber sausage tastes crisp and suitable for eating. In addition, Shanghai ginseng sausage is high in nutrients and relatively expensive, so Japanese people eat a meal, and there are more 2 or 3 seaweed sausages in a bowl of white rice.