漁師 (gyoshi) refers to a fisherman in Japanese culture. These individuals are skilled in catching fish and other seafood, often using various techniques such as nets, traps, and fishing rods. Fishing is an important part of Japan's economy and culinary traditions, providing fresh seafood for local markets and restaurants. In Japan, 漁師 often work in coastal areas, where they may also engage in aquaculture, the farming of fish and shellfish. The profession has a rich history, with many families passing down fishing techniques through generations. Sustainable practices are increasingly emphasized to protect marine ecosystems.