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SHIZUOKA – Home of Mt. Fuji Delicious Seafood and Fish Products of SHIZUOKA

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SHIZUOKA – Home of Mt. Fuji Delicious Seafood and Fish Products of SHIZUOKA SHIZUOKA – Home of Mt. Fuji Delicious Seafood and Fish products of SHIZUOKA 1 Shizuoka Located in the Center of Japan 138°E Sapporo○ S （ ） H Mt. FUJI 3776m Sendai ○ I Z ○Tokyo KyotoNagoya △ U Hiroshima ○ ○ 35°N ○ ○ Green tea, Melons Fukuoka Osaka O ○ SHIZUOKA Prefecture K A a Food & Agriculture s Fish(Tuna) Wasabi,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 • Suruga Bay, which reaches a depth of Mt. Fuji 2,500 m, Japan’s deepest bay; Lake Numazu Dried fish, Yui deep-sea Hamana, where sea water and fresh Sakura fish Atami water mix; Izu Peninsula, 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, kamaboko, hanpen, eels, seared bonito slices, stewed Hamamatsu bonito, salted fish Eels, young guts Nishiizu sardines, lavers, Dried- Japanese salted littleneck clams, bonito puffer fish Higashiizu Dried fish, splendid alfonsinos 3 Positioning of the Fishing Industry in Shizuoka Prefecture 2013 Catch in major fishing ports in Japan Shizuoka Ranking Name of All Japan 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 Nagasaki 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 Kagoshima 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 tunas, such as yellowfin tuna, Share in Japan: 12% southern bluefin tuna, long-finned tuna and bigeye tuna are landed. These tunas can be served raw as sashimi, 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 tempura. 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 Edo era to the early Meiji 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% Katsuobushi), 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 oden 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. 7 .
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