Do Japanese people eat freshwater fish? The answer is a definite yes. In a country famed as a seafood superpower, there is no shortage of delicious freshwater fish dishes. Yet, curiously, “carp” and “catfish” are almost entirely unfamiliar to modern Japanese tables and are rarely, if ever, eaten.
In many parts of Asia and parts of Eastern Europe, carp and catfish are staples of soups and stews. They are widely farmed and easily accessible at local markets. But in fish-loving Japan, you will virtually never see them in supermarkets, local markets, or ordinary restaurants.
For centuries, when meat consumption was largely uncommon, carp and catfish served as a vital source of protein in certain regions of Japan. However, surrounded by rich oceans, the country has long enjoyed easy access to an abundance of high-quality saltwater fish like tuna, mackerel, and salmon. Combined with issues like the distinct muddy odor and numerous small bones characteristic of freshwater fish, carp and catfish naturally faded from daily diets as food choices expanded in the modern era.
Today, eating them is mostly limited to regional specialty restaurants in inland areas. For travelers looking to experience a deeper, off-the-beaten-path side of Japanese culture, tracking down one of these specialty spots could make for an intriguing adventure. Just be prepared to get some surprised looks if you ask an average Japanese person where to find a good plate of carp.
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