In Japan, it is customary to serve alcoholic drinks with

snacks A snack is a small portion of food generally eaten between meals. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home. Traditionally, snacks are pre ...

called , , or . These are usually quite salty and served in relatively small portions. Sakana are usually more substantial than

tapas Tapas () are appetisers or snacks in Spanish cuisine. They can be combined to make a full meal and are served cold (such as mixed olives and cheese) or hot (such as , which are battered, fried baby squid; or , spicy potatoes). In some bars ...

, although they are not considered a meal since they are not accompanied by

rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...

. Traditionally, the Japanese regarded sake, which is made from rice, as a substitute for white rice served in a standard Japanese meal, and as a result some Japanese do not eat rice and drink alcohol simultaneously. Sakana are served in drinking establishments known as

izakaya An () is a type of informal Japanese Bar (establishment), bar that serves alcoholic drinks and snacks. are casual places for after-work drinking, similar to a pub, a Spanish tapas bar, or an American saloon or tavern. Etymology The word e ...

. When first seated in an izakaya, an ''otōshi'' (お通し) or

appetizer An hors d'oeuvre ( ; ), appetiser, appetizer or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or th ...

is placed on the table before any drinks are ordered. The ''otōshi'' is charged to the customer as a type of

cover charge A cover charge is an entrance fee sometimes charged at bars, nightclubs, or restaurants. The ''American Heritage Dictionary'' defines it as a "fixed amount added to the bill at a nightclub or restaurant for entertainment or service." In restaura ...

. Common otoshi include cabbage salad (often refilled free of charge), Japanese-style potato salad,

tsukemono are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an '' okazu'' (side dish), with drinks as an '' otsumami'' (snack), as an accompaniment to or garnish for meals, and a ...

, and

shiokara , is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera. The raw viscera are mixed with about 10% salt, 30% malted rice ...

. Sakana are ordered throughout the time one is drinking and come to the table a few at a time. It is common to order a different kind of sakana as a ''shime'', last dish. ''Shime'' are often softer dishes like noodles or sweeter dishes like

tamagoyaki is a type of Japanese omelette made by rolling together several layers of fried beaten eggs. It is often prepared in a rectangular omelette pan called a '' makiyakinabe'' or ''tamagoyaki''. The word "tamago" means egg in Japanese, and the word "y ...

. It is common for sakana to also be served at home or in private when alcohol is consumed. There are a variety of cookbooks that give examples of sakana that are easy to prepare at home.

Combini A convenience store, convenience shop, bakkal, bodega, corner store, corner shop, superette or mini-mart is a small retail store that stocks a range of everyday items such as convenience food, groceries, beverages, tobacco products, lottery t ...

and other stores that sell alcohol often have a selection of pre-packaged dried snacks, canned items, and pickles designed to be consumed as sakana. Sakana were originally designed to be paired with shochu or

sake Sake, , or saki, also referred to as Japanese rice wine, is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indeed any East Asi ...

. Since the 19th century, the market share for

Japanese beer Beer in Japan mostly comes from the country's four major breweries, Asahi, Kirin, Sapporo and Suntory, which mainly produce pale lagers around 5% ABV. Beer is immensely popular, far ahead of sake consumption. As well as Pilsner style lagers, t ...

has expanded in Japan. In 1959

beer Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the ...

overtook

as the nation's most popular alcoholic beverage in taxable shipping volume, and at the same time various foods designed to accompany beer have become popular. There are also sakana designed to be paired with wine. Sakana have embraced not only ''

washoku Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and other ...

'', Japanese cuisine, but also ''

yōshoku In Japanese cuisine, refers to a style of Western-influenced cooking which originated during the Meiji Restoration. These are primarily Japanized forms of European dishes, often featuring Western names, and usually written in katakana. It is an ...

'', Western-influenced dishes. It is not uncommon to encounter

Naporitan Naporitan or Napolitan () is a popular Japanese itameshi pasta dish. The dish consists of soft-cooked spaghetti, tomato ketchup, onion, button mushrooms, green peppers, sausage, bacon and optionally Tabasco sauce. Naporitan is claimed to be fro ...

or Italian-style pasta,

pizza Pizza is an Italian cuisine, Italian, specifically Neapolitan cuisine, Neapolitan, dish typically consisting of a flat base of Leavening agent, leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high t ...

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

, and

gyoza ''Jiaozi'' or Gyoza (; ) are a type of Chinese dumpling. ''Jiaozi'' typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. ''Jiaozi'' can be ...

in modern

. Some of the most common sakana are actually ''

'', including potato salad,

korokke Korokke (; ) is a Japanese deep-fried '' yōshoku'' dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a fla ...

and other deep-fried foods.

Etymology

The term ''sakana'' traditionally refers to food served with

, and originates from the words ''saka'' (sake) and ''na'' (side dish). Because dried fish and salted fish roe were popular choice for such dishes, over the years the term ''sakana'' also came to mean "fish." Japanese people associate pronunciation “''sakana''” with “fish” unless it is with alcohol. In

kanji are logographic Chinese characters, adapted from Chinese family of scripts, Chinese script, used in the writing of Japanese language, Japanese. They were made a major part of the Japanese writing system during the time of Old Japanese and are ...

, "肴,snack" and "魚,fish" are distinguished. Another word for "snack" in Japanese is .The Japanese noun ''tsumami'' meaning "something to nibble/eat with a drink", which is beautified by adding an

honorific prefix An honorific is a title that conveys esteem, courtesy, or respect for position or rank when used in addressing or referring to a person. Sometimes, the term "honorific" is used in a more specific sense to refer to an Honorary title (academic), h ...

''o'' and becoming ''otsumami''.; this term usually applies to smaller dishes. Otsumami are generally simpler dishes suited for ''otoshi'' (お通し) or preparing and eating at home. Since ''otoshi'' are placed on the table as customers sit down, they are usually dishes that can be prepared ahead of time in large portions and served cold or at room temperature. This makes them attractive to housewives who wish to prepare a variety of sakana ahead of time. Ate (あて) or ategau (あてがう), meaning accompaniment is also sometimes used to refer to foods that go well with alcohol.

Types of sakana

When drinking at home sakana can be more modest. A bachelor or someone living alone might open a can of mackerel ( sanma or saury) in

miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus ''Aspergillus oryzae''), and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads; p ...

or soy sauce or simply use a pre-packaged form of sakana like pickles or Japanese potato salad bought at a supermarket or convenience store. Certain sakana like

kaki no tane ''Kaki no tane'' or ''Kaki-pi'' are a common snack in Japan. The two elements of ''kaki-pi'' or are small crescent-shaped fragments of ''senbei'' (soy-flavored rice crisps), and peanuts. They are often consumed with beer and are sometimes a ba ...

are associated with bachelors or older men. Listed below are some common ''sakana''. *

Yakitori is a Japanese type of skewered chicken. Its preparation involves attaching the meat to a skewer, typically made of steel, bamboo, or similar materials, after which it is grilled over a charcoal fire. During or after cooking, the meat is ty ...

- grilled skewers of chicken and chicken parts *

Kushiage , also known as , is a Japanese dish of deep-fried skewered meat and vegetables. In Japanese, refers to the skewers used while ''katsu'' means a deep-fried cutlet of meat. Ingredients Kushikatsu can be made with chicken, pork, seafood, and se ...

- deep-fried skewers of meat or vegetables *

Sashimi is a Japanese cuisine, Japanese delicacy consisting of fresh raw fish or Raw meat, meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means 'pierced body', i.e., "wikt:刺身, 刺身" = ''sashimi'', whe ...

- slices of raw fish *

Tsukemono are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an '' okazu'' (side dish), with drinks as an '' otsumami'' (snack), as an accompaniment to or garnish for meals, and a ...

- pickles * ''Sakana'' especially popular with beer: **

Edamame is an East Asian dish prepared with immature soybeans in their pods, which are boiled or steamed, and may be served with salt or other condiments. The dish has become popular across the world because it is rich in vitamins, dietary fiber, and i ...

- salted and boiled soybean pods ** ''Nankotsu'' (chicken cartilage)

karaage is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. The process involves lightly coating small pieces of meat or fish with a combination of flour and potato starch ...

Sausages A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with Edible salt, salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or ex ...

* ''Sakana'' especially popular with sake: ** ''

Shiokara , is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera. The raw viscera are mixed with about 10% salt, 30% malted rice ...

'' - fermented, salted squid innards etc. **

Roe Roe, ( ) or hard roe, is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooking, c ...

*** ''Uni'' -

Sea urchin Sea urchins or urchins () are echinoderms in the class (biology), class Echinoidea. About 950 species live on the seabed, inhabiting all oceans and depth zones from the intertidal zone to deep seas of . They typically have a globular body cove ...

roe *** ''

Ikura Red caviar is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has an intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon.Nichola Fletcher, ''Caviar: A Globa ...

'' -

Red caviar Red caviar is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has an intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon.Nichola Fletcher, ''Caviar: A Global ...

(ikra) *** ''

Mentaiko Pollock roe, also pollack roe (also known as ''tarako'' in Japanese and ''myeongnan'' in Korean), is the roe of Alaska pollock (''Gadus chalcogrammus'') which, despite its name, is a species of cod. Salted pollock roe is a popular culinary in ...

'' - spicy pollock roe *** ''

Tarako was a Japanese actress, voice actress and singer. Her debut role was as a preschooler on ''Urusei Yatsura''. She was better known as the voice of Momoko "Maruko" Sakura, the titular character in the long-running anime series ''Chibi Maruko-ch ...

'' - pollock roe *** ''Sujiko'' - salted salmon roe * Small snacks: ** '' Atarime'' / ''

Ika Ichiya-boshi IKA may refer to * IATA code and common English abbreviation of Tehran Imam Khomeini International Airport * Industrias Kaiser Argentina, former Argentine motor company * Informativna katolička agencija, a Croatian Catholic news agency * ''Interna ...

'' - Dried

squid A squid (: squid) is a mollusc with an elongated soft body, large eyes, eight cephalopod limb, arms, and two tentacles in the orders Myopsida, Oegopsida, and Bathyteuthida (though many other molluscs within the broader Neocoleoidea are also ...

** '' Ei-hire'' - dried

skate Skate or Skates may refer to: Fish *Skate (fish), several genera of fish belonging to the family Rajidae * Pygmy skates, several genera of fish belonging to the family Gurgesiellidae * Smooth skates or leg skates, several genera of fish belongin ...

Seaweed Seaweed, or macroalgae, refers to thousands of species of macroscopic, multicellular, marine algae. The term includes some types of ''Rhodophyta'' (red), '' Phaeophyta'' (brown) and ''Chlorophyta'' (green) macroalgae. Seaweed species such as ...

Cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

Peanut The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), goober pea, pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics by small and large ...

s or other types of nuts (almonds, mixed nuts, etc.) **

Potato chip Potato chips (North American English and Australian English; often just chip) or crisp (British English and Hiberno-English) are thin slices of potato (or a thin deposit of potato paste) that has been deep frying, deep fried, baking, baked, ...

s or fried potato sticks ** '' Arare'' - crackers made primarily from rice flour with other ingredients ** '' Tatami iwashi'' - small dried

sardines Sardine and pilchard are common names for various species of small, oily forage fish in the herring suborder Clupeoidei. The term "sardine" was first used in English during the early 15th century; a somewhat dubious etymology says it come ...

pressed into a cracker-like square form

Examples

File:Shin sanma shioyaki by ayustety in Morishita, Tokyo.jpg, Sanma grilled with salt File:Hamachi Kama.jpg, Hamachi kama, tuna collar File:Eihire - stingray meat - Japanese pub food - September 2014.jpg, Eihire, grilled stingray fin File:Ika-yaki 001.jpg, Ikayaki, grilled squid File:Shiokara_001.jpg, Shiokara, fermented squid innards File:Umitake kasuzuke.jpg, Umitake kasuzuke, clam pickled in sake lees File:Takowasa (6752008609).jpg, Takowasa, chopped octopus pickled in wasabi File:Baked mentaiko by ayustety in Marunouchi, Tokyo.jpg, Grilled

mentaiko Pollock roe, also pollack roe (also known as ''tarako'' in Japanese and ''myeongnan'' in Korean), is the roe of Alaska pollock (''Gadus chalcogrammus'') which, despite its name, is a species of cod. Salted pollock roe is a popular culinary in ...

File:Cucumber and mentaiko dish at 鳥亭.jpg, Raw mentaiko with cucumber File:Unagi kabayaki by Kossy@FINEDAYS in Akabane.jpg, Unagi kabayaki, grilled eel File:Oden (25570126098).jpg,

Oden is a type of nabemono (Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth. Oden was originally what is now commonly call ...

File:Edamame by jark.jpg,

File:Three kinds of miso paste and cucumber by Hyougushi in Akita.jpg, Cucumber with hatcho

File:Okra with umeboshi paste by ayustety in Tsukiji, Tokyo.jpg, Boiled

okra Okra (, ), ''Abelmoschus esculentus'', known in some English-speaking countries as lady's fingers, is a flowering plant in the Malvaceae, mallow family native to East Africa. Cultivated in tropical, subtropical, and warm temperate regions aro ...

with

umeboshi ''Umeboshi'' (Japanese language, Japanese: wiktionary:梅, 梅干し, pronounced , ) are pickled (brined) ''ume'' fruits common in Japanese cuisine, Japan. The word ''umeboshi'' is often translated into English as 'salted Japanese plums', 'J ...

paste File:Potato salad.jpg, Japanese

potato salad Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. It is usually served as a side dish. History and varieties Potato salad is foun ...

File:鮨ハーベストのサラダ.jpg, Cabbage salad File:Goma-ae salad.jpg, Goma-ae, spinach salad in sesame dressing File:Yakitori 015.jpg,

Tomato The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originate ...

marinated in

dashi is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour b ...

File:Kushiyaki- assorted kawa (chicken skin), yamaimo (sticky yam), shishito.jpg, Grilled kawa (chicken skin),

yamaimo ''Dioscorea japonica'', known as East Asian mountain yam, yamaimo, or Japanese mountain yam, is a type of yam (''Dioscorea'') native to Japan (including Ryukyu and Bonin Islands), Korea, China, Taiwan, and Assam. ''Dioscorea japonica'' is used ...

shishito is a popular, normally mild East Asian pepper variety of the species ''Capsicum annuum''., abstract quote: " 'Shishito' (Capsicum annuum L.) is a group of sweet pepper cultivars. Fruits are small, green and non-pungent, but pungent fruits somet ...

File:Dengaku.jpg, Miso dengaku, miso grilled eggplant File:Kushiyaki- ginkgo nuts.jpg, Roasted

ginkgo nuts ''Ginkgo biloba'', commonly known as ginkgo or gingko ( ), also known as the maidenhair tree, is a species of gymnosperm tree native to East Asia. It is the last living species in the order Ginkgoales, which first appeared over 290 million year ...

File:Yakitori 016.jpg,

Asazuke (literally: ''shallow pickle'') is a Japanese pickling method characterized by its short preparation time. The name implies a food pickled in the morning and ready by the evening. The word ''asazuke'' can also refer to the items pickled in this ...

eggplant Eggplant (American English, US, Canadian English, CA, Australian English, AU, Philippine English, PH), aubergine (British English, UK, Hiberno English, IE, New Zealand English, NZ), brinjal (Indian English, IN, Singapore English, SG, Malays ...

File:酒とタバコ (3158962313).jpg, Bean sprout

namul ''Namul'' () refers to either a variety of edible greens or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (), and spring vegetables are called ''bom-namul'' (). On the day of Daeboreum, the first full moo ...

and pickled

rakkyo ''Allium chinense'' (also known as Chinese onion,Multilingual Multiscript Plant Name DatabaseUniversity of Melbourne. Updated 3 August 2013. Retrieved 5 September 2014. Chinese scallion, glittering chive, Japanese scallion, Kiangsi scallion, a ...

File:Takanaduke2.jpg, Takanazuke, pickled mustard greens File:Bettarazuke.jpg, Bettarazuke, pickled

daikon Daikon 大根 (だいこん) or mooli, (مولی) ''Raphanus sativus'' var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia ...

File:Misozuke (Miso picles) of Daikon Radish and Cucumber.jpg, Miso pickled daikon and cucumber File:Chicken karaage 003.jpg,

Karaage is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. The process involves lightly coating small pieces of meat or fish with a combination of flour and potato starch ...

File:Yakitoriplate2011jan.jpg, Assorted

yakitori is a Japanese type of skewered chicken. Its preparation involves attaching the meat to a skewer, typically made of steel, bamboo, or similar materials, after which it is grilled over a charcoal fire. During or after cooking, the meat is ty ...

File:Misen Tebasaki 20191110.jpg, Tebasaki File:Gyoza, Sakura Ramen, Montparnasse, Paris 001.jpg,

Gyoza ''Jiaozi'' or Gyoza (; ) are a type of Chinese dumpling. ''Jiaozi'' typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. ''Jiaozi'' can be ...

usually contain pork File:コロッケ (2598213730).jpg,

Korokke Korokke (; ) is a Japanese deep-fried '' yōshoku'' dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a fla ...

File:Beef and potato stew in Japanese-style (6225795153).jpg,

Nikujaga is a Japanese dish of meat, potatoes, and onions stewed in dashi, soy sauce, mirin, and sugar, sometimes with '' ito konnyaku'' and vegetables like carrots. Nikujaga is a kind of '' nimono''. It is usually boiled until most of the liquid has b ...

File:Hiyayakko by a.koto.jpg,

Hiyayakko is a Japanese dish made with chilled tofu and toppings. Variety of toppings The choice of toppings on the tofu vary among households and restaurants, but a standard combination is chopped green onion with katsuobushi (dried skipjack tun ...

File:Agedashi tofu, fried tofu with broth.jpg, Agedashi tofu, fried tofu in dashi broth File:鳥焼き居酒屋_(39394233682).jpg,

Tamagoyaki is a type of Japanese omelette made by rolling together several layers of fried beaten eggs. It is often prepared in a rectangular omelette pan called a '' makiyakinabe'' or ''tamagoyaki''. The word "tamago" means egg in Japanese, and the word "y ...

File:Instant chazuke by shibainu.jpg, Ochazuke, green tea over rice File:小料理バルさくら特製おにぎり.jpg,

Onigiri , also known as or , is a Japanese cuisine, Japanese rice ball made from white rice. It is usually formed into triangular or cylindrical shapes, and wrapped in ''nori'' (seaweed). Onigiri traditionally have sour or salty fillings such as ''um ...

File:Yaki Onigiri or roasted rice ball and Takuan 2019-11-5 Tottori City.jpg, Yaki-onigiri File:Fried noodle (24327702692).jpg,

Yakisoba (, , ) is a Japanese noodle Stir frying, stir-fried dish. Usually, soba noodles are made from buckwheat flour, but soba in are Chinese-style noodles () made from wheat flour, typically flavored with a condiment similar to Worcestershire sauce ...

File:Arare rice crackers-0415.jpg, Arare rice crackers File:Tatami-iwashi.JPG, Tatami iwashi File:Supermercado-japones078.jpg, Various otsumami sold at a supermarket File:A can of Takara Lemon Chu-hi.PNG, Chu-hi can sold with otsumami attached on the top

In media

Sakana are an everyday part of Japan's drinking culture. Japanese variety shows, magazines, and newspapers frequently feature recipes for homemade sakana. There are numerous food manga and anime that focus on depicting sakana, some notable examples are: * ''

Shin'ya Shokudō , is a Japanese manga series written and illustrated by . It was serialized in Shogakukan's manga magazine ''Big Comic Original Zōkan'' from October 2006 to August 2007, before being transferred to ''Big Comic Original'' in August 2007. I ...

'' is a long running food

manga are comics or graphic novels originating from Japan. Most manga conform to a style developed in Japan in the late 19th century, and the form has a long history in earlier Japanese art. The term is used in Japan to refer to both comics ...

about the sakana the owner of a diner that is only open from midnight to dawn makes for his eccentric patrons. It has been made into a live action drama. Unlike a standard izakaya, the owner will prepare any food a customer requests if he has the ingredients. * ''

Takunomi is a Japanese four-panel comedy manga series written and illustrated by Haruto Hino. It was serialized on Shogakukan's online app ''MangaONE'' and ''Ura Sunday'' website from August 2015 to May 2018, with its chapters collected in seven vol ...

'' is a 4-panel

and

anime is a Traditional animation, hand-drawn and computer animation, computer-generated animation originating from Japan. Outside Japan and in English, ''anime'' refers specifically to animation produced in Japan. However, , in Japan and in Ja ...

focused on drinking at home. Each episode features a different drink, but due to Japanese drinking culture, multiple sakana and otsumami are shown being paired with each drink as alcohol is rarely drunk without a food pairing. * ''

Wakakozake is a Japanese manga series by Chie Shinkyu. It has been serialized by Tokuma Shoten in the ''seinen'' manga magazine ''Monthly Comic Zenon'' since the September 2011 issue; it is also available on ''Web Comic Zenyon''. The series has twenty ...

'' is a

and

focused on the pleasure the main character gets from pairing the perfect sakana with a drink.

Notes

References