The fishing port of Funabashi boasts Japan's largest catch of Japanese sea perch.
Japanese sea perch is in season from May to October, with delicious, fatty meat, it is typical of summer white fish.

The soft and light meat of the fish can be partaken of in a variety of ways, including traditional cuisine like arai (a cooking method that involves tightening up the thinly sliced strips of meat by dipping it into cold water), baked fish, tempura etc., as well as meuniere and carpaccio-styled Western dishes.