Japanese Terminology Commonly Used in Seafood Processing104

The seafood processing industry in Japan has a long and rich history, and many of the terms used in the industry are unique to Japan. These terms can be difficult to understand for those who are not familiar with the Japanese language, but they are essential for anyone who wants to work in or do business with the Japanese seafood industry.

Here is a glossary of some of the most common Japanese terminology used in seafood processing:* 生け簀 (いけす) - A holding tank for live fish.
* 解体 (かいだい) - The process of filleting or gutting fish.
* 塩蔵 (しおぞう) - The process of preserving fish by salting it.
* 干物 (ひもの) - Dried fish.
* 燻製 (くんせい) - Smoked fish.
* 煮干し (にぼし) - Dried and fermented fish.
* 練り物 (ねり物) - A type of fish paste made from ground fish and starch.
* 蒲鉾 (かまぼこ) - A type of fish cake made from練り物.
* 寿司 (すし) - A type of Japanese dish made with vinegared rice and fish, seafood, or vegetables.
* 刺身 (さしみ) - A type of Japanese dish made with raw fish, seafood, or vegetables.
* 天ぷら (てんぷら) - A type of Japanese dish made with deep-fried fish, seafood, or vegetables.
* 焼き魚 (やきざかな) - Grilled fish.
* 煮魚 (にうお) - Stewed fish.
* 揚げ物 (あげもの) - Fried food.

These are just a few of the most common Japanese terms used in seafood processing. By familiarizing yourself with these terms, you will be better prepared to work in or do business with the Japanese seafood industry.

Additional Resources* [Japanese Seafood Terminology Glossary](/e/)
* [Seafood Processing Terms in Japanese](/japanese/seafood-processing-terms-in-japanese/)
* [Japanese Seafood Industry Glossary](/glossary/japanese-seafood-industry-glossary/)

2024-12-24

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