Daenamoo Sukseonghoe Gwan Magoknarubunjum

A spicy and sour raw fish salad made by mixing flounder and various vegetables with gochujang sauce and eating it cold. It is characterized by its refreshing and sharp taste and is good to enjoy with rice or somen noodles.

A dish made by marinating and grilling tender mero (sablefish) in soy sauce. The harmony of the sweet and salty sauce and the moist, fatty mero is excellent.

A dish where you can enjoy monkfish liver (ankimo), called the foie gras of the sea, together with salty grilled pollock roe. Ankimo is creamy and savory, and the grilled pollock roe is characterized by its popping texture and umami. It pairs well with wine or sake.

Rice seasoned with vinegar, sugar, salt, etc., mainly used for making sushi. It is characterized by its sweet and sour taste and is good to pair with raw fish or other dishes.

A rice dish mixed with flying fish roe, kimchi, vegetables, etc. It is characterized by the popping texture of flying fish roe and its savory and spicy taste.

Gimbap made by minimizing the filling and seasoning the rice with salt and sesame oil, then rolling it in seaweed. It is characterized by its plain and savory taste and is good for a simple meal or snack.

A dish made by marinating fresh female blue crabs in soy sauce and aging them. When you mix rice in the crab shell, you can feel the rich umami of the roe and innards.

A Japanese-style fermented seafood made by aging the innards of sea cucumber. It has a bitter yet deep sea flavor and is usually eaten as a snack with sake or with white rice.

A salad made by finely crushing boiled eggs and mixing them with mayonnaise, vegetables, etc. It is characterized by its soft and savory taste and can be enjoyed as a side dish without feeling heavy.