From ancient time, the island nation of Japan has taken advantage of rich offerings from the sea. Over the course of history, the Japanese have created a unique seafood culture, incomparable to that of other countries. Because of the delicate nature of the seafood they so heavily rely on, the Japanese have painstakingly developed safe and quite effective conservation and preservation techniques. Increasing interest for health conscious foods, rather than in gourmet foods, has increased demand for seafood products that are low in fat content and contain substances beneficial for the health.