I know that Japanese folks like raw fish, but do they dislike cooked fish? What cooked fish do they like?!
Another way to eat fish is fish cakes. Do you know the pink and white circle when you order ramen? Or there are octupus meatballs and many others which are usually in soup or fried and eaten as a snack.
Answers: Cooked fish that Japanese people like are mackarel, eel, salmon, saury and many others. You can buy many of these in a can in Japan, it's really tasty and easy if you can't cook! :) Or you can grill them with salt and serve with lemon. The eel though has that sweet sauce..so delicious!
Another way to eat fish is fish cakes. Do you know the pink and white circle when you order ramen? Or there are octupus meatballs and many others which are usually in soup or fried and eaten as a snack.
fish or shrimp fried in tempura, which I believe is breadcrumbs and seasoning
Dig deeper on this internet thing. There's a lot more to Japanese food and culture than sushi.
dont stereo type they dont all like it
im sure they would like catfish
its yummie
just coz they like raw fish like "sashimi" does not mean they dislike cooked fish.
look at any Japanese menu, if the fish isnt under "sashimi" or "sushi" then it is cooked.
They love butterfish (black cod or sable fish), when cooked it has a very soft buttery taste and texture. It's a personal favorite, I eat it every chance I get when I visit Japan. Have you ever had it? If not, do try it. It's delicious!
because we are perverts.
cooked fish tastes mad f*ckin toilety
sake/shake = salmon, the most popular bento fish
http://images.google.co.jp/images?svnum=...
unagi = eel, served as unajū, people think it rich/expensive lunch especially made-in-Japan eels
http://images.google.co.jp/images?svnum=...
aji = horse mackerel, fried aji is popular
http://images.google.co.jp/images?svnum=...
ika = squid, ika-meshi is the most famous Hokkaido food
http://images.google.co.jp/images?svnum=...
sanma = saury, the best fish in autumn
http://images.google.co.jp/images?svnum=...
And there are thousands of cooked fish in Japan, Japanese, western, Chinese,,, raw fish is popular but I think people eat almost every fish in both raw and cooked.
I think you better take this one to the source. Since you are in Japan, ask the people there. Check the local restaurants and see what they serve to the locals.
I am a former chef who worked at the a hotel owned in the 1980's by a Canadain hotel chain, I was in Tokyo for 9 month training staff, and they eat as much cooked fish as raw fish, and all of the answers so far have a grasp on the types, I went tot the Skiuji Fish Market in Tokyo, saw all the types fresh and live, and witnessed the tuna auctions also.
The issue with non-japanese people is that because sushi and sashimi is so popular and are so international now, it is assumed they only eat those items. I like the river fish like pike eel, Aji, fresh water crayfish, crabs and the butterfish "Desi Chef "spoke of, salmon is popular, shellfish, mollusks and sea fish like (spanish mackeral, cod) are prepare in a number of ways, the best thing is to go to places that specialize in seafood and try things.
I like both types of Unagi, Ebi (Shrimps), Toro (Tuna both sushi and magra toro the belly), for the best places take a look around the areas were fish is sold.
This is a wide question. There are many types of fish (saltwater & freshwater) & other seafood enjoyed by Japanese, as well as different methods of cooking them.
Besides those fish mentioned by the others, saltwater fishes include hokke (atka mackerel), hirame/karei (flounder), buri (yellowtail or amberjack), tai (sea bream), saba (pacific mackerel), matodai (John Dory), amadai (tilefish), nishin (herring), katsuo (bonito or skipjack), kawa-hagi (leatherjacket), the legendary fugu (pufferfish), anko (angler fish), tobiuo (flying fish), hamo (pike-conger), anago (conger eel), bera (wrasse), hata (grouper), bora (grey mullet). Freshwater fish enjoyed includes dojo (loach), shisamo (capelin or smelt), iwana (char), ayu (sweetfish), funa (crucian carp), namazu (catfish). Note not all areas eat all these fishes, some are regional/seasonal specialties.
Some of the numerous cooking methods/dishes include shio-yaki (grilled with salt), sakamushi (steamed with sake), mushimono (steamed), furai (crumbed & deepfried), itamemono (stirfried), kara-age (floured & deepfried), misoni (simmered in miso stock), tataki (charcoal grilled), nabemono (hotpot), sansho-yaki (grilled with prickly ash pepper), kabayaki (charcoal grilled with sweet teriyaki sauce), tempura (dipped in flour batter & deepfried).
It is beyond the scope of this forum to go into details. As suggested by others, take the opportunity to ask around and visit famous fish markets like Tsukiji Oroshi Uri Ichiba (Tsukiji Wholesale Market) in Tokyo for the experience.
For the sake of accuracy, readers to note that sushi is not raw fish. It refers to anything served on, or within, vinegared rice. Both raw & cooked seafood & other ingredients are used.
If you are living in Japan ten all you have to do is a) ask a Japanese person or b) got to a resturant an look at a menu.