In Japan, seafood is incredibly diverse and widely available, often sold fresh and in a variety of cuts including fillets, whole fish, and sashimi-grade slices. Unlike the US, where seafood is frequently frozen or pre-packaged, Japanese markets emphasize freshness and quality, with a strong focus on regional specialties. Marketing in Japan highlights both traditional and contemporary preparation methods. Japanese consumers typically enjoy seafood raw as sashimi, grilled, or simmered in dishes like sushi, tempura, and nabe (hot pot), showcasing the natural flavors and textures of the fish.