Kaisen don (海鮮丼) is a popular type of donburi (i.e. rice bowl) found across all of Japan.
“Kaisen” (海鮮) simply means seafood in Japanese. Technically, any dish that has seafood (raw or cooked) served over rice can be considered as “kaisen-don”.
In general though, kaisen-don usually refers to a donburi with multiple (i.e. more than one) types of seafood.
Read on for more interesting info about kaisen-don:
The main ingredients of Kaisen don are:
- Various seafoods
The seafood ingredients use depend on the season and location. Some common types include: salmon, tuna, scallops, uni (i.e. sea urchin), ikura (salmon roe), crab, and shrimp.
The rice used is usually normal white rice, although sometimes sushi/vinegared rice is used.
It is usually eaten using soy sauce and wasabi as condiments
Kaisen-don can be found in seafood and sushi restaurants all across Japan.
It is particularly popular/famous in regions known for their seafood such as Hokkaido and Tohoku.
History / Origin
Kaisen-don is thought to have originated in the northern regions of Japan (i.e. Hokkaido, Aomori, etc). These regions are famous for their fresh seafood.
Eventually, the popularity of the dish spread throughout all of Japan.
The exact location or original creator of kaisen-don is unknown.
My theory is that it was probably some hungry fisherman who just wanted to eat something quickly on his boat 😂
How to Make Kaisen Don
Kaisen don is simply various fresh seafood served over rice. There is no set rule on how it should be made, and many restaurants have their own variations.
As long as you can get your hands on some delicious fresh seafood, and make some freshly cooked rice , then you should be good to go!
Have you ever tried kaisen don before? What is your favorite type of seafood to have?
Leave your thoughts and comments below!