With seas surrounding the country, fresh seafood is an important part of food culture across Japan. One of the most enjoyable ways to experience it is to grill locally caught seafood and eat it together around a hot charcoal grill.
In Itoshima, Fukuoka Prefecture, more than 20 oyster huts open around local fishing ports during the colder months. Visitors grill freshly landed oysters, turban shells, squid, and other seafood over charcoal. The oyster hut season generally runs from late October to March, making it a popular winter tradition.
Another example is Hasshoku Center in Hachinohe, Aomori Prefecture. Visitors can choose seafood from the market and take it to Shichirinmura, where they grill their purchases themselves over a traditional Japanese charcoal grill called a shichirin.
Part of the pleasure is the experience itself: choosing fresh seafood, hearing it sizzle over the fire, and sharing it with family or friends.
For many people in Japan, a local seafood barbecue is a delicious way to enjoy regional food while feeling a direct connection to the sea.
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