Kazamaura Anglerfish is a prized seafood specialty from Kazamaura Village on the northwestern coast of the Shimokita Peninsula in Aomori Prefecture. Facing the Tsugaru Strait, the village has long been known as an important fishing area for anglerfish, a deep-sea fish prized for its rich flavor and unusual texture.
Anglerfish are delicate deep-sea fish that can be difficult to handle. Because of the dramatic change in water pressure, it has traditionally been considered extremely difficult to bring them ashore alive. Kazamaura, however, has unusually favorable fishing grounds. Just 2–3 kilometers offshore, the sea reaches depths of around 70 meters, allowing local fishermen to land anglerfish while they are still alive.
This exceptional freshness helps preserve the firm texture of the flesh and brings out its natural sweetness and deep umami, making Kazamaura Anglerfish a particularly special seafood experience.
Anglerfish in Kazamaura are caught using two main methods: gillnet fishing and Karajō-zuri, a distinctive local fishing technique. Karajō-zuri has a history of more than 100 years and is closely associated with Kazamaura.
Unlike conventional fishing, this method does not use bait. Fishermen lower a long line equipped with hooks toward the seabed. As ocean currents move the fishing gear, anglerfish become caught on the hooks.
One of the greatest advantages of this method is that many of the fish can reach the harbor alive and in exceptionally fresh condition. This traditional technique is an important reason why Kazamaura has developed such a strong reputation for high-quality anglerfish.
According to local tradition, the origins of Karajō-zuri fishing in Kazamaura date back to the Meiji period (1868–1912). Fishermen from the Hokuriku region visited the area and reportedly advised local fishermen that the waters around Kazamaura were particularly well suited to this type of fishing.
When the technique was first tested, the fishermen expected to catch flounder. Instead, they discovered that large numbers of anglerfish were being caught. The method gradually became established as a distinctive fishing tradition of Kazamaura.
Today, this heritage continues to be passed down, and Kazamaura Anglerfish has grown into a highly regarded regional seafood brand, sometimes described with the phrase “fugu in the west, anglerfish in the east”, highlighting its status as one of eastern Japan’s signature winter delicacies.
One of the defining characteristics of Kazamaura’s anglerfish cuisine is the use of almost the entire fish. In addition to the meat, local cooking makes use of the liver, skin, stomach, and other parts.
Anglerfish tomo-ae is a traditional local dish in which pieces of anglerfish meat and skin are mixed with a rich sauce made from its liver.
The creamy liver creates an intensely savory sauce that brings out the natural umami of the fish. It is one of the best ways to experience the distinctive richness of Kazamaura anglerfish.
Anglerfish hot pot is another classic winter dish. Tender pieces of fish are cooked together with the rich liver and other ingredients, creating a warming broth with a deep, savory flavor.
The combination of the firm flesh and the liver’s rich, creamy taste makes this hot pot a particularly satisfying meal during Aomori’s cold winter months.
The main fishing season for Kazamaura anglerfish runs from November through March, with the peak period from January to March. As winter deepens, the fish develops a richer flavor and becomes especially prized for its well-rounded taste.
During the season, restaurants and accommodations in Kazamaura Village serve fresh local anglerfish dishes. For travelers visiting the Shimokita Peninsula in winter, this is an excellent opportunity to experience one of the region’s most distinctive seafood traditions.
Main fishing methods: Gillnet fishing and Karajō-zuri, Kazamaura’s traditional fishing method
Main species: Japanese anglerfish (Lophius litulon)
Peak season: November–March, with the main season from January–March
Characteristics: Exceptionally fresh anglerfish landed alive, with firm, naturally sweet flesh and a rich, aromatic liver
Kazamaura Anglerfish is more than a delicious seasonal seafood. It represents the close relationship between the village, the Tsugaru Strait, and generations of local fishing knowledge.
The combination of unusually deep fishing grounds close to shore, the century-old Karajō-zuri technique, and the tradition of using the entire fish has created a seafood culture unique to Kazamaura. If you visit northern Aomori during winter, tasting fresh anglerfish is a memorable way to discover the rich food culture of the Shimokita Peninsula.