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Home , Higashiizu, Katsuobushi, Nishiizu, Numazu, Sendai, Shizuoka (city)

– Home of Mt. Fuji Delicious and Fish products of SHIZUOKA

1 Shizuoka Located in the Center of

138°E

Sapporo○

S （ ） H Mt. FUJI 3776m ○ I Z ○ KyotoNagoya △ U ○ ○ 35°N ○ ○ , Melons O ○ K A

a Food & Agriculture s

Fish() ,Mandarin N O . 1

Industry(HQ)

2 • A varied coastline of 647 km and rich Area of marine resources brought in by the Japan Mt. Fuji Rainbow Current trout

• , which reaches a depth of Mt. Fuji 2,500 m, Japan’s deepest bay; Lake , Yui deep-sea Hamana, where sea water and fresh Sakura fish  water mix; , full of rocky shrimps Dried fish shores and reefs; the Enshu-nada Coast,

with vast sand dunes Shizuoka Tuna, young sardines, canned Yaizu seafood, Dried bonito, half- processed dried bonito, broth, food sauce, , hanpen, eels, seared bonito slices, stewed  bonito, salted fish Eels, young guts  sardines, lavers, Dried- Japanese salted littleneck clams, bonito puffer fish

 Dried fish, splendid alfonsinos

3 Positioning of the Fishing Industry in Shizuoka Prefecture

2013 Catch in major fishing ports in Japan Shizuoka Ranking All Japan Name of Prefecture in Japan Rank fishing Amount (million yen) Fisheries yield (2012) 225,934 (tons) 3 4,864,275 (tons) port Overall marine fisheries and fish 58.8 (million yen) 5 1,328.5 (million yen) 1 Fukuoka 43.9 farming (2012) Number of fishery operators (2008) 6,505 (persons) 11 221,908 (persons) 2 Yaizu 42.9 Volume of processed marine 171,232 (tons) 2 1,727,969 (tons) 3 34.2 products (2012) 4 Nemuro 29.1

150 5 Choshi 27.0 129 (thousand tons)

100

50 26.7 22.6 20.9 19.8 19.7 17.3 15.8 15.3 15.0

0

北 長 静 三 青 宮 千 茨 鹿 愛

海 崎 岡 重 森 城 葉 城 児 媛

道 県 県 県 県 県 県 県 島 県

Chiba

Mie

Ibaraki

Aomori Miyagi

県 Ehime

Shizuoka

Hokkaido

Nagasaki

Shizuoka Prefecture boasts the 3rd largest yield of all fisheries in Japan. Yaizu Fishing Port is in an impregnable position as a base for fisheries.

4 Marine Products for which Shizuoka Prefecture Boasts the Top Share in Japan

Bonito Bonito migrate to the coastal area of Shizuoka Prefecture via the Share in Japan: 19% Japan Current. In Yaizu City, bonito caught in the ocean fishery are landed annually. Tuna In Shizuoka Prefecture, various kinds of , such as , Share in Japan: 12% southern bluefin tuna, long-finned tuna and bigeye tuna are landed. These tunas can be served raw as , and also used as ingredients for canned products and processed products.

Since the fishing grounds are close to the markets in Shizuoka Young sardines Prefecture, freshly-caught young sardines come onto the market. Share in Japan: 23% Namashirasu (raw young sardines) is a food ingredient marketed only in the prefecture, where very fresh young sardines are landed.

Sakura shrimps Sakura shrimps are a specialty of Shizuoka Prefecture, which is the only Share in Japan: 100% prefecture in Japan where sakura shrimps are landed. They are harvested twice a year, in spring and autumn. They are dried in the shade or boiled in brine to be served as processed food; they are also served raw and used as an ingredient for shredded .

Japanese jack mackerel Japanese jack mackerel are cultivated in the closed-off section of Share in Japan: 51% Suruga Bay and other bays with mild waves. They are shipped mainly as live fish.

Rainbow trout Rainbow trout are cultivated mainly at the food of Mt. Fuji, which has Share in Japan: 27% an abundance of fresh, clean water. They are cooked in various ways: smaller rainbow trout are served after being broiled with salt; larger ones are served raw or meunière.

5 Processed Marine Products for which Shizuoka Prefecture boasts the Top Share in Japan

Katsuo-Namaribushi is made by boiling bonito and then cooling and drying it. Katsuo-Namaribushi (half- It can be served raw as well as used for various dishes, such as simmered dried bonito) dishes and salad. Share in Japan: 80%

Numazu City is a major production area of dried fish products in Shizuoka Horse mackerel (dried- Prefecture. The production of dried fish is said to have commenced at the end salted products) of the era to the early era. Its production technologies receive a high Share in Japan: 47% evaluation.

Katsuo-Kezuribushi (flakes Katsuo-Kezuribushi is made by thinly shaving off flakes of dried bonito. of dried bonito) Katuo-Kezuribushi is flakes of Arabushi (common and low-grade Share in Japan: 16% ), and Katsuobushi-Kezuribushi or Katsuokarebushi-Kezuribushi is flakes of Karebushi or Honkarebushi (high grade Katsuobushi with mold).

Shirasuboshi (boiled Shirasuboshi is made by boiling freshly-caught young sardines in salt water dried young sardines) and then drying them. They are called “Kamaage” and “Chirimen,” depending on the degree of dryness. Although they are tasty when served raw, you can Share in Japan: 21% further enjoy them as an ingredient for vinegared dishes and salad.

No. 2 in Japan There are two types of Katsuobushi: Arabushi made by boiling bonito and then Katsuobushi (dried drying and smoking it with the wood of chinquapin trees and evergreen oak trees; bonito) and Karebushi (Honkarebushi) made by spraying a mold on Arabushi more than Share in Japan: 25% two to four times. Moreover, Katsuobushi is classified into three types, depending on the parts of the fish meat to be used: Obushi made from the back part of bonito, Mebushi made from the belly part, and Kamebushi made from bonito merely filleted into three parts. No. 4 in Japan Kamaboko (boiled fish In Shizuoka Prefecture, various kamaboko products are produced, such as ita- paste) kamaboko, age-kamaboko, naruto-maki, date-maki and kuro-hanpen. Kuro- Share in Japan: 5% hanpen (a black-colored cake of ground fish combined with starch and steamed), which is made mainly from mackerel and sardines, is a specialty of the prefecture, and can be used as an ingredient for and deep-fried 6 dishes. Yaizu City, a venue for business negotiations: one of Japan’s most famous centers for fisheries companies

• Having developed as an important fishing port, Yaizu City is nationally famous for its ocean fishery and marine product processing industry. It is home to a number of marine product processing companies, which produce dried bonito, sauce, broth and fish-paste products.

• Yaizu City is known as Japan’s top fishing port for landing bonito.

• Yaizu City has a long history that dates from the first to the second century B.C. According to legend, when Prince Yamatotakeru was attacked by local robbers on the way to an expedition to the east, he cut down reeds with his “Grasscutter Sword” to confront the robbers, and then escaped danger by setting fire to the reeds. The fire flared up as if filled with rage. Yaizu, literally “Flame Harbor,” is so named on the basis of this legend.

• Yaizu City is also known as a tourist site, and includes Yaizu Spa facing the Pacific Ocean (a venue for business negotiations and proposed site for accommodation), Yaizu Shrine, which was founded in the fifth century, and the Yaizu Fish Center.

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