Member-only story
Beyond Sushi: Discovering the True Essence of Japanese Seafood Culture
Have you ever wondered what lies beyond the sushi rolls and sashimi platters that represent Japanese cuisine to much of the world? Today, I’m excited to take you on a journey into the heart of Japan’s seafood culture, guided by my personal experiences at an extraordinary place called Kakujo Gyorui.
Kakujo Gyorui’s main store is nestled in the port town of Teradomari in Niigata Prefecture. For those unfamiliar with Japanese geography, Niigata is located on the western coast of Honshu, Japan’s main island. It’s renowned for its high-quality rice, sake, and of course, seafood. While the company’s roots are in Niigata, they’ve expanded their reach with several stores across the Kanto region. Kanto, which includes Tokyo and its surrounding prefectures, is the most populous area of Japan, located on the eastern side of Honshu.
My seafood adventures usually take place at their Takasaki store in Gunma Prefecture, part of the Kanto region. It’s about 100 kilometers northwest of Tokyo, making it easily accessible for a day trip from the capital. This store has become my personal gateway to understanding Japan’s profound relationship with the sea.
