The Japan’s 3 Best Food Delicacies

When it comes to Japan’s food delicacies, “Uni (雲丹)”, or sea urchin roe is famous and widely enjoyed in the world as a luxurious Sushi ingredient.

The Japan’s 3 Best Food Delicacies (Old Version)

In fact, Uni has been considered as one of “The Japan’s 3 best food delicacies” in Japan since the Edo period (Edo : 1603 to 1868).

You might wonder “What are the other 2 delicacies in the list?” Actually, the rest are “Karasumi (カラスミ)” and “Konowata (このわた)”.

Karasumi is the salted dried mullet roe well-known as a specialty of Nagasaki Prefecture, while Konowata is the Shiokara made with sea cucumber’s guts that is known as a specialty of Aichi Prefecture.

The Japan’s 3 Best Food Delicacies (New Version)

In addition to the old version, there also exists the new version of “The Japan’s 3 best food delicacies” that were selected in modern times, and the 3 Japanese foods are “Kusaya (くさや)”, “Funazushi (鮒寿司)”, and “Kurozukuri (黒作り)”.

Kusaya (くさや)


Have you ever heard of the Japanese delicacy food, “Kusaya (くさや)“? It is the dried fish known as a specialty of the Izu island chain, Tokyo, which is made by fermenting fish, such as horse mackerel and flying fish, in the fermented brine with a peculiar smell and flavor called “Kusaya Eki (くさや液)”, and then drying the fish.

Kusaya is very famous for its stinky odor. Especially, when the dried fish is grilled, a bad smell spreads and fills in the air. It is said that the Kusaya just after grilled is stinkiest of all Japanese foods. Nevertheless, it is a healthy food with plenty of umami and unexpectedly tasty. Besides, Kusaya matches perfectly with Sake rice wine.

Funazushi (鮒寿司)


Funazushi is the ancient Sushi that Shiga Prefecture boasts. This Japanese delicacy is also a smelly fermented food and made fermenting crucian carps and rice with lactic bacteria.

In fact, it is known that Funazushi is the 2nd stinkiest food in Japan, after grilled Kusaya. The yellow lump in the fish is roe with a smell and texture similar to cheese. As with Kusaya, Funazushi is unexpectedly delicious despite the unpleasant, peculiar smell.

Kurozukuri (黒作り)


Kurozukuri is the salted fermented squid with a bizarre appearance that comes from its black color. It is a kind of “Ika no Shiokara (イカの塩辛)” made by combining the squid Shiokara with squid’s ink.

As you can guess, the black stuff is squid’s ink, and thanks to the black ink, this Shiokara gets plenty of umami. Kurozukuri is known as a delicacy of Toyama Prefecture and goes really well with Sake rice wine and pasta dishes.

(Reference page : Wikipedia 日本三大一覧 )


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. I want to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures and trivia.

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