Abstract
The regional differences of consuming the stingray in Japan were studied by analyzing the FY 2003 and FY 2004 data on seafood cuisine from The Japan Society of Cookery Science and from Nihon no Shokuseikatsu Zenshu.
The stingray forms an essential component of ceremonial dishes in the inland and mountainous areas of the Tohoku, Kinki and Chugoku regions. The attraction of the stingray could be its high urea content, and the meat has traditionally been used in an unsalted form which remains unspoiled for a considerable time. It is also possible to dry and preserve the meat for subsequent use. The meat, fins and bones of the stingray are all edible, and the particularly crunchy texture of the cartilage and its characteristic formation of gelatin upon stewing suit the Japanese taste. The liver of the red stingray has been passed down as a folk remedy for night blindness, as well as being highly valued as a foodstuff.
