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The "Grade" column specifies the grade in which the kanji is taught in Elementary schools in Japan. Grade "S" means that it is taught in secondary school. The list is sorted by Japanese reading (on'yomi in katakana, then kun'yomi in hiragana), in accordance with the ordering in the official Jōyō table.
The Black kokanee or Kunimasu, once thought to be extinct, is now classed as extinct in the wild. This list of freshwater fish recorded in Japan is primarily based on the IUCN Red List, which, for fish found in inland waters, details the conservation status of some two hundred and sixty-one species, seventy-three of them endemic. [1]
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Koi (鯉, Japanese:, literally "carp"), or more specifically nishikigoi (錦鯉, Japanese: [ɲiɕi̥kiꜜɡoi], literally "brocaded carp"), are colored varieties of carp (Cyprinus sp.) that are kept for decorative purposes in outdoor koi ponds or water gardens. Koi is an informal name for the colored variants of carp kept for ornamental purposes.
It is a slightly modified version of the tōyō kanji, which was the initial list of secondary school-level kanji standardized after World War II. The list is not a comprehensive list of all characters and readings in regular use; rather, it is intended as a literacy baseline for those who have completed compulsory education, as well as a list ...
Japanese angelshark; Japanese barracuda; Japanese catshark; Japanese dragonet; Japanese eel; Japanese fluvial sculpin; Japanese gissu; Japanese jack mackerel; Japanese pugnose grenadier; Japanese roughshark; Japanese sawshark; Japanese sea bass; Japanese seahorse; Japanese silver-biddy; Japanese sleeper ray; Japanese snapper; Japanese Spanish ...
Anago (穴子, or アナゴ) is the Japanese word for salt-water eels, normally referring to ma-anago (Conger myriaster). Ma-anago are used for a seafood dish in Japan. They are often simmered or deep-fried , [8] compared to unagi (freshwater eels) which are usually barbecued with a sauce . Anago is also slightly less rich and oily than unagi.
Shishamo in Hokkaido. The fish is said to resemble a willow leaf, and its Japanese name reflects this; shishamo, is derived from the Ainu name for the same fish, susam, which is supposed to be derived from a compound of Ainu susu "willow" + ham "leaf", hence its name in Chinese characters (柳葉魚 jukujikun, where the characters have no phonetic relation to the word).