Being close to the water, Japan is home to many seafood dishes :

Ankimo (アンキモ) is a dish made from the liver of a monkfish (pictured on the left). A monkish (pictured below) is a broad faced black fish. First the liver is taken out from the monkfish. Then the veins are taken out of the liver. The liver is then salted and dipped in sake. When served, it is seasoned with radish, green onions and ponzu sauce

Kusaya (くさや) is a fish that has been salted, dried and fermented. Normally the fish is a The name くさや means “stinky fish” and it truly deserves the name. If you can get past the smell, you’ll find that the taste is quite mild. Making kusaya is a time consuming process. The fish is soaked overnight and washed several times. After that the fish is left to dry in the sun for two days.

Karasumi (カラスミ) consists of a type of fish called a mullet roe. First, the mullet roe is cleaned. Then the mullet roe is salted and dried in the sunlight. Sake is the preferred drink to accompany karasumi.