6 Luxurious Japanese Ingredients

Japanese cuisine consists of a few luxurious ingredients that cost a significant amount of money, some of these delicacies are even potentially fatal if cooked incorrectly! We take a look at some of the most lavish Japanese ingredients.

1. Crab

Crab is eaten throughout the world; however, in Japan, the snow crab is considered the tastiest of them all. The meat is used in many dishes, such as sushi, and it is so popular that there are shops across Japan that specialise in crab.

2. Toro

CC by denAsuncioner (toro!) Made from bluefin tuna, Toro is the fatty meat that is taken from the underside of the fish. The meat is most commonly used in sushi, and any dish that involved Toro is often the most expensive item on the menu. The costliest part of the bluefin tuna is the underside near the head; this is considered top grade. The slightly cheaper option is the underside from the middle of the belly to the back of the tuna, although it still carries a hefty price tag.

3. Wagyu Beef

CC by Kent Wang (Wagyu) One of Japan’s most popular products, Wagyu beef is ranked among the most expensive beef in the world! The reason why the meat carries such a high price tag is that the Wagyu cattle are raised in a special environment to ensure the meat is to the highest quality. They are massaged and often fed with beer and sake to enrich the flavour and tenderness of the meat. For more information on Japanese beef dishes , take a look at our blog.

4. Matsutake Mushrooms

CC by Eugene Kim (Pete's Matsutake Mushroom) Back in the 80s and 90s, matsutake mushrooms were considered one of the most popular Japanese foods. Since then, the production of the mushroom has significantly decreased due to infestation of its environment. Due to its rarity, a high cost is incurred when buying them. So few are grown nowadays that the price per kilo can go as high as $2,000!

5. Fugu

CC by Stéphane D (Fugu) Fugu is a delicacy with a lethal side; if prepared wrong, it can cause death! It is made from the meat of a poisonous pufferfish and only high qualified Japanese chefs, who undergo significant amounts of training, can prepare and serve Fugu in restaurants. To make the dish that more unique, a small amount of toxins is kept giving the meal that numbing and tingling sensation. Even though the dish has a deadly reputation, Fugu has become a highly celebrated dish in Japan and is used by many.

6. Awabi

CC by takaokun (P4230021) Since ancient times, Japanese dried awabi has been considerably expensive; it as once as pricey as gold and silver! A few years passed and awabi started to be over-harvested and, therefore, the supply was far higher. Even though they were more readily available, awabi still carried a high price. They were naturally harvested, and this means that they are released into restricted areas of the oceans to be then reared under natural conditions. Unfortunately, awabi is now considered endangered, and therefore a ban has been put in place to stop the harvesting of them. Over-harvesting can result in significant damage to the awabi habitats and recovering the destruction could take many years. Japan is full of weird and wonderful ingredients, just take a look at these top 12 unique Japanese foods ! It is fascinating the prices people will pay for a Japanese delicacy. If you are interested in buying some of your own Japanese ingredients (maybe slightly cheaper ones), then take a look at our online Japanese supermarket !