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The High Price of Japanese Seafood: Can Consumption Climb in 2023?

  • Salt-grilled sanma—once a staple in Japanese homes—is becoming less common. (© Kawamoto Daigo)

    Salt-grilled sanma—once a staple in Japanese homes—is becoming less common. (© Kawamoto Daigo)

  • The price of ikura has increased nearly threefold over the last 10 years. (© Kawamoto Daigo)

    The price of ikura has increased nearly threefold over the last 10 years. (© Kawamoto Daigo)

  • Bundles of king crab legs selling for ¥34,000. Short supplies since 2021 have led to higher prices. (© Kawamoto Daigo)

    Bundles of king crab legs selling for ¥34,000. Short supplies since 2021 have led to higher prices. (© Kawamoto Daigo)

  • Fresh sardines over 100 grams known as ōba on sale. (© Kawamoto Daigo)

    Fresh sardines over 100 grams known as ōba on sale. (© Kawamoto Daigo)

  • The domestic mackerel available on the market in Japan are generally larger fish weighing at least 500 grams. (© Kawamoto Daigo)

    The domestic mackerel available on the market in Japan are generally larger fish weighing at least 500 grams. (© Kawamoto Daigo)

  • Large catches of smaller-sized mackerel and sardines are marked for uses other than human consumption. (© Kawamoto Daigo)

    Large catches of smaller-sized mackerel and sardines are marked for uses other than human consumption. (© Kawamoto Daigo)

  • Heshiko, a local delicacy consisting of mackerel pickled in rice bran paste, is increasingly made using fatty mackerel imported from Norway. Some restaurants have a policy of using only domestic mackerel as a way to attract customers. (© Pixta)

    Heshiko, a local delicacy consisting of mackerel pickled in rice bran paste, is increasingly made using fatty mackerel imported from Norway. Some restaurants have a policy of using only domestic mackerel as a way to attract customers. (© Pixta)

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