The Great Korean Seafood Showdown
Japan and Korea share a deep love for raw fish, but Korean seafood culture has its own bold personality. Whether you're craving the sprawling fish markets of Busan or the refined sashimi restaurants of Seoul, both cities deliver extraordinary experiences for Japanese seafood lovers who want something different from home.
Having eaten my way through both cities multiple times, I can tell you the choice isn't straightforward. Busan offers unbeatable freshness and value at Jagalchi Market, while Seoul surprises with creative fusion dishes and upscale omakase that rivals anything in Ginza.
Busan: Where the Ocean Meets Your Plate
Jagalchi Market is the undisputed king of Korean seafood. As the largest fish market in the country, it stretches along the waterfront in Nampo-dong with hundreds of vendors selling everything from live abalone to sea squirt. The second floor restaurants will prepare whatever you buy downstairs, charging only a cooking fee.
Beyond Jagalchi, Busan's Haeundae Beach area is lined with raw fish restaurants where the catches come straight off local boats. The city's proximity to warm and cold ocean currents means incredible biodiversity in what ends up on your plate. Order the modeum hoe (assorted sashimi platter) and you'll get varieties you've never tried in Japan.
Seoul: Sophisticated Seafood in the Capital
Seoul might be inland, but don't underestimate its seafood scene. Noryangjin Fish Market operates 24 hours and rivals Jagalchi in variety. The real draw, though, is Seoul's restaurant scene, where chefs transform Korean seafood traditions into something entirely new.
Gangnam's high-end sushi bars have become pilgrimage spots for Japanese foodies seeking Korean interpretations of familiar dishes. Meanwhile, the pojangmacha (street tent bars) in Jongno serve spicy seafood stews and grilled shellfish that pair perfectly with soju on a cool evening.
Price Comparison for Japanese Travelers
Busan wins on pure value. A massive sashimi platter for two at Jagalchi costs around 30,000-50,000 won (roughly 3,500-5,800 yen), which would be unthinkable in Tokyo. Seoul is pricier but still 30-40% cheaper than equivalent quality in Japan. Both cities accept most Japanese credit cards widely.
Getting There from Japan
Busan is absurdly accessible from western Japan. The Beetle ferry from Fukuoka takes just 3 hours, making it feasible as a weekend trip. Flights from Osaka or Tokyo to Gimhae Airport take under 2 hours. Seoul is equally well-connected with multiple daily flights from all major Japanese airports.
Q: Is Korean sashimi different from Japanese sashimi?
A: Yes, Korean hoe is typically served with sesame oil, garlic, and chili paste (ssamjang) rather than wasabi and soy sauce. The fish is often cut thicker and served with lettuce wraps.
Q: Which city is better for a weekend seafood trip from Japan?
A: Busan wins for weekends, especially from Fukuoka or Osaka. You can take the morning ferry, eat seafood all afternoon at Jagalchi, and return the next day.
Q: Do Korean fish markets accept Japanese yen?
A: Most vendors prefer Korean won or card payment. Exchange currency at the airport or use an international debit card at Korean ATMs for the best rates.
Q: When is the best season for seafood in Korea?
A: Winter (December-February) is peak season for many prized species like cod and yellowtail. However, summer brings excellent squid and octopus. Each season has its specialties.
Q: Can I bring seafood back to Japan from Korea?
A: Fresh seafood cannot be brought into Japan due to quarantine regulations. However, dried and processed seafood products are generally allowed with proper declaration.
Recommended South Korea Tours and Experiences
South Korea blends centuries-old palaces with cutting-edge pop culture. Whether you are exploring Seoul or venturing to Jeju, pre-booking saves hours of queuing and guarantees entry to the most popular sites.
What things cost in South Korea
Live HolidaySG prices for the experiences in this guide, so you can sanity-check a budget before you commit.
| Experience | Where | From price |
|---|---|---|
| Korean local guide translator Dermatologist Hairstyle Color Te... | Seoul | From S$103.66 |
| Moonlight Seoul Night Tour|Gwangjang Market, Royal Palace, Che... | Seoul | From S$49.86 |
| [Non-Korean] [Prepaid Card] WOWPASS Card | Seoul | From S$7.00 |
| ELand Cruise | Seoul | From S$11.24 |
| Seoul - Nami Island Round-trip Shuttle Bus Ticket Transport Pa... | Seoul | From S$37.41 |
| Gyeonggi Province, South Korea|Nami Island X Petite France X I... | Seoul | From S$33.00 |
| Nami Island Round trip bus | Seoul | From S$14.00 |
| [Non-Korean] [Seoul] COEX Aquarium Discount Admission Ticket | Seoul | From S$21.18 |
Jagalchi Market in the Early Morning
If you want to understand Busan's seafood culture in one visit, arrive at Jagalchi Market before nine in the morning. The fishing boats have been unloading since the small hours, and the lanes between the stalls are full of crates of squid, flatfish, octopus and live crabs still moving their legs. Many of the vendors are women who have run their stalls for decades, and they will call out to you in a friendly, direct way that feels familiar to anyone who has shopped at a Tokyo fish market.
Walk the whole length of the market first without buying anything. Look at the species on display, notice which fish are sold whole and which are cut to order, and watch how the sellers weigh and wrap the catch. When you are ready, choose a stall that has a clean counter and a steady flow of customers. Ask the price before you point, and confirm whether it is per kilogram or per fish, because the two can be confusing when the numbers are written in Korean.
Most stalls will offer to prepare your purchase at a nearby restaurant on the upper floors. You pay for the fish, then pay a separate cooking or preparation fee, and the restaurant brings side dishes, rice and soup. This arrangement is simple once you understand it, and it is one of the most memorable meals a seafood lover can have in Korea. Japanese visitors often find the textures similar to what they know, yet the seasoning and the sheer generosity of the side dishes are very different.
Haeundae Beach and the Gwangalli Evening
Busan is also a beach city, and the seafood on the shore can be just as rewarding as the market. Haeundae Beach is the most famous stretch of sand, lined with hotels and cafes. The restaurants around the beach are busy in summer, and some of them serve grilled shellfish, clam soup and fresh sashimi alongside cold drinks. The atmosphere is relaxed, and the sea breeze makes a long dinner feel effortless.
Gwangalli Beach, further along the coast, is a favourite for evening walks. The Gwangan Bridge lights up after dark and makes a striking backdrop for photos. Many visitors choose a seafood pancake restaurant or a raw fish house nearby, then take a stroll along the sand to digest. In cooler months the wind can be sharp, so bring a light jacket even if the afternoon feels mild.
If you are travelling with children or older relatives, the beach restaurants with terraces are often the most comfortable choice. Booking a table for the sunset hour is wise in peak weekends, and many places have photo-friendly seating near the water.
Gukbap and Sundubu: Everyday Seafood Comfort
Not every good seafood meal in Korea is an elaborate platter. Seafood soups are a daily comfort for locals, and Busan has many small restaurants that have served the same bowl for generations. Spicy seafood stew, sundubu jjigae made with soft tofu and clams or mussels, and clear broths with fish cakes are all worth trying. These dishes are hearty, inexpensive and very different from the delicate sashimi you might know from Japan.
Look for restaurants that are full of local office workers at lunchtime. The turnover is fast, the food is fresh, and the staff usually bring a side of kimchi, rice and a small bowl of soup to start. Do not be surprised if the broth is spicier than you expect. Ask for a milder version if you prefer, and keep a glass of water close by.
Hot seafood pancakes, known as haemul pajeon, are a good way to share a snack while you explore. The batter is crisp at the edges and the spring onion and squid add a savoury note. Pair it with a traditional rice wine if you want to try something local, but keep the pace gentle when you are walking between markets.
Noryangjin Market for Seoul's Seafood Lovers
Seoul's answer to Jagalchi is Noryangjin Fish Market, in the Dongjak district on the south side of the Han River. The market is larger and more modern than Busan's, with a covered hall of stalls and a separate wholesale area. The same system applies here: you buy at a stall, then take the fish upstairs to a restaurant to be cooked or served raw. Arrive early for the best selection and a quieter atmosphere.
The fish in Seoul often travels further than in Busan, so the variety can be wider. You may find live octopus, whelks, sea urchin and a range of white fish that are less common on the Busan coast. Ask the vendor what came in that morning and what they recommend for raw eating. A good vendor will be honest about freshness and will suggest a preparation that suits your taste.
Seoul also has a more refined seafood scene, with sashimi counters, Japanese-style sushi bars and Korean fusion restaurants in Gangnam, Itaewon and around Gyeongbokgung Palace. These places are often quieter and more formal, which makes them suitable for a special dinner or a business meal.
Ordering Raw Fish Without Confusion
Many Japanese travellers feel at home with raw fish in Korea, but the ordering habits differ. In many restaurants you order by the portion rather than by the piece, and the quantity you choose may be shown on a menu board in Korean numerals. Ask the staff to show you the portion sizes on the menu or in photos, or use a translation app if you need to.
Korean raw fish dishes such as hoe are often served with a spicy sauce, sesame oil and a bed of lettuce or perilla leaves. The fish may be cut thicker than a Japanese sashimi slice, and it is commonly eaten in a wrap with garlic, chili paste and rice. Experiment with one wrap at a time until you know which combination you like best.
If you have a seafood allergy, or if someone in your group does, learn the Korean word for shellfish and the phrase for allergy before you go. A simple written note is also helpful. Restaurants are generally accommodating, but they can only avoid what they know about.
Seafood Etiquette for Japanese Visitors
Korean dining customs share some ideas with Japanese ones, but there are differences that are worth knowing. Many Korean diners share dishes from the centre of the table rather than eating from individual plates, so use the serving chopsticks when you take food from a communal pot. Wait for the eldest person at the table to begin before you start eating, when you are dining with a group of older Koreans.
Pouring drinks for others is a sign of friendship. If someone pours for you, lift your glass slightly and accept with both hands if you can. Do not pour your own drink when others are at the table, because it is considered rude. Tipping is not customary in most restaurants, so there is no need to leave extra cash unless the service is exceptional.
Chopsticks are usually metal in Korea, and spoons are used for soup and rice. Do not stick chopsticks upright into a bowl of rice, which is a funeral custom in several parts of East Asia.
Planning a Two-City Route
Seoul and Busan are linked by high-speed rail, and the journey takes roughly two and a half hours, depending on the service you choose. Check the current timetable and fares on the official railway website before you travel, because schedules change and seasonal services can run more often in peak periods. Booking ahead is wise for weekend trips.
A practical route for seafood lovers is to spend two nights in Seoul, with a morning at Noryangjin and an evening in a sushi or fusion restaurant, then travel to Busan for two or three nights. Use the Busan days for Jagalchi, the beach restaurants and a day trip to a coastal fishing village if the weather allows. Leave a margin on your last morning so that a late train or a traffic jam does not cause you to miss your flight home.
If you prefer a shorter trip, choose one city for a full seafood focus. Busan has the more distinctive market culture, while Seoul gives you a wider range of restaurants across different price points.
Seasons and What Is on the Menu
Seafood in Korea follows the seasons just as it does in Japan. Winter brings sweet crab, oysters and certain white fish that the coastal communities value highly. Spring and early summer are good for squid and small shellfish, while autumn is often considered a strong season for a range of fish that grow fatty before the cold sets in.
The menu changes from day to day, and a stall may sell out of a popular species by lunchtime. If you have a particular dish in mind, ask the vendor what is available that day rather than insisting on a specific item. Flexibility is part of the fun, and the best surprises often come from a recommendation you did not expect.
Weather can affect supply. Typhoons and heavy seas can keep boats in harbour, so the variety on a given day may be smaller than on a calm one. Be patient, and remember that the market always has something good to eat.
Food Safety, Allergies and Dietary Notes
Raw seafood carries a risk of bacteria and parasites if it is not handled and frozen correctly. Reputable restaurants and fish markets follow strict cold chain practices, but it is still sensible to eat raw fish only at places that look clean and busy. If you have a weak stomach, start with a cooked dish and build up your tolerance over the trip.
Travellers with shellfish allergies should be especially careful, because shrimp, crab and clams appear in soups, sauces and side dishes. Check the ingredient list where you can, and carry a clear medical card in Korean if your doctor can provide one. Pregnant travellers, young children and older guests may also want to avoid certain raw preparations.
Vegetarian and halal diets are harder to manage in seafood-focused markets. Many restaurants serve vegetable side dishes and rice, but the broths and sauces often contain fish. Plan ahead by searching for dedicated vegetarian restaurants in both cities.
Frequently Asked Questions for Japanese Seafood Travellers
Is Korean seafood similar to Japanese sushi?
The raw fish is often similar in quality, but the seasoning, portions and serving style are different. Korean raw fish is frequently served with spicy sauces and wraps, while Japanese sushi focuses on rice and fish in a precise balance.
Do I need to speak Korean at the market?
Basic gestures, numbers and a translation app are usually enough. Many vendors speak a little English or Japanese, and they are used to helping first-time visitors.
Can I book seafood tours in advance?
Yes, guided market tours and food experiences can be booked online. Read the inclusions and meeting point carefully, and remember that bookings are confirmed by our team before the ticket is issued. Leave enough time in your itinerary for that step.
What should I do if I feel unwell after eating?
Drink water, rest, and seek medical help if symptoms are severe or persist. Keep your travel insurance details handy and check the official health guidance for South Korea before you depart.
Final Thoughts on Busan and Seoul
Busan and Seoul each offer a different window into Korea's love of seafood. Busan feels raw, generous and connected to the sea, while Seoul offers polish, variety and a wider range of dining styles. For Japanese travellers, the common ground is a shared respect for freshness, and the differences are where the real discovery begins.
Go hungry, ask questions, and let the vendors guide you. The best seafood meal in Korea is often the one you choose on impulse from a busy stall with a line of local regulars.
Getting Your Bearings in Busan's Neighbourhoods
Busan is a port city built on steep hills, and its neighbourhoods feel very different from one another. Nampo-dong, near Jagalchi, is a dense web of shops, street food stalls and narrow lanes that smell of grilled squid and roasted chestnuts. Seomyeon, a short subway ride to the north, is the commercial heart of the city with department stores, late night restaurants and younger crowds. Gamcheon Culture Village, perched on a hillside to the north west, is famous for its painted houses and makes a welcome break from the seafood trail.
Plan your days by neighbourhood rather than by dish. Spend the morning at Jagalchi and Nampo-dong, lunch in a local restaurant nearby, and an afternoon walk along the coast. In the evening, take the subway to Seomyeon or a beach district for dinner. This keeps the travel time low and gives you a better sense of the city's daily rhythm.
The subway system in Busan is clean, efficient and easy to read once you know the colour lines. Signs are in Korean and English, and station names are announced in both languages. A transport card can be bought at machines in most stations and used on buses as well, which saves a lot of small change on a busy day.
Choosing a Seafood Restaurant With Confidence
With so many seafood restaurants in both cities, choosing one can feel overwhelming. A few simple checks help. Look for a steady flow of local customers, especially at lunchtime, when office workers and families want a reliable meal. Check whether the tanks or display counters look clean and whether the staff handle the fish with care. A busy, fresh-smelling kitchen is usually a better sign than a quiet room with a glossy menu board.
Menus in tourist areas can be translated, but the translation may not be precise. Ask the staff to describe the dish in simple terms, including whether it is raw, grilled, boiled or served in a soup. If the menu lists a price per portion, confirm the amount that will be served for your group before you order. Most good restaurants are happy to explain and will suggest a smaller or larger set if you need it.
Reviews from other travellers are a helpful guide, but read them with care. Look for specific comments about freshness, service and portion size rather than general praise. Recent reviews are more useful than old ones, because restaurants change owners and menus over time.
Understanding the Side Dishes
One of the joys of a Korean seafood meal is the banchan, the small side dishes that arrive without being ordered. They can include kimchi in several styles, seasoned spinach, bean sprouts, fried anchovies, pickled radish and a dish of salted shrimp. Some restaurants bring dozens of banchan, and the staff will refill favourites until you ask them to stop.
Eat the side dishes as you would eat a Japanese set meal, taking a little with each bite of rice or fish. Refills are usually free for the basic items, but ask first for any specialty dish, because it may be charged separately. The side dishes are part of the value of the meal, so do not be shy about trying them.
Kimchi is a strong flavour for many visitors. If you find it too spicy, try the white kimchi or the mild cucumber varieties, which are gentler on the palate. Keep water or barley tea close by, and avoid rubbing your eyes after handling chili paste.
Drinks, Rice Wine and Soju Etiquette
Seafood meals in Korea are often paired with soju, a clear distilled spirit that is generally milder than Japanese shochu but still strong enough to warrant care. Makgeolli, a milky rice wine, is another local favourite and works well with fried seafood and pancakes. Beer is widely available and easy to order if you prefer something lighter.
When you drink with Korean companions, watch for the custom of turning your head slightly away when you drink in front of an older person. It is a sign of respect and is appreciated by hosts. Pace yourself, because seafood dinners can run long and soju tends to catch people out on the walk back to the hotel.
If you are not drinking alcohol, most restaurants can offer barley tea, sikhye (a sweet rice drink) or soft drinks. Ask for them at the start of the meal so the staff can bring them with the first round.
Sample One-Day Seafood Itinerary in Busan
For a single full day in Busan, start at Jagalchi Market by eight or nine in the morning and buy a fish or shellfish to be cooked upstairs. Enjoy a slow breakfast of fish soup and side dishes, then walk to Nampo-dong for street snacks such as hotteok or fish cake skewers. Early afternoon can be spent in Gamcheon Culture Village, where the colourful houses and narrow stairways make an excellent photo walk.
Take the subway or a taxi to Haeundae or Gwangalli in the late afternoon. Watch the sun drop over the water, then sit down to a relaxed beach dinner with grilled shellfish or a seafood pancake. End the evening with a walk along the sand, and leave a little energy for the next day's travel.
If the weather turns, switch the order. Visit the covered areas of the market and the indoor restaurants first, then head to the beach when the sky clears. Flexibility is the key to enjoying Busan's seafood scene.
Budgeting Your Seafood Trip Without Surprises
Seafood costs can vary a lot in Korea. A bowl of soup or a simple lunch set is often very reasonable, while live shellfish, premium sashimi and imported species will push the bill higher. Ask the price of any special item before you order, and remember that prices for live seafood are often quoted by weight.
Keep some cash in Korean won for market stalls and small shops, because not every vendor accepts cards. Larger restaurants and department stores generally take cards and mobile payments. Check with your bank about foreign transaction charges before you travel, and set a rough daily food budget so that you can enjoy the experience without stress.
If you want to try several restaurants in one day, share dishes and order a smaller portion of the expensive items. Korean meals are designed for sharing, and the variety of side dishes often means you leave full without ordering too much.
Travel Insurance and Practical Preparation
Travel insurance is sensible for any international trip, and it becomes more important when you plan to eat a lot of raw food and walk through crowded markets. Choose a policy that covers medical treatment, emergency transport and any cancellation that might arise from illness. Keep the emergency number in your phone and on paper in your bag.
Pack a basic medicine kit with rehydration sachets, plasters and any regular medication, carried in its original packaging. Bring a copy of your prescriptions if you take anything that might raise questions at customs. Check the official entry requirements for South Korea on the government website before you book flights, because rules can change.
Download an offline map of both cities and save your hotel address in Korean. Taxi drivers appreciate a written address far more than a verbal one, and it saves a great deal of time when you are tired after a long market morning.
Questions Japanese Travellers Often Ask About Korean Food
Are Korean restaurants friendly to people who cannot eat spicy food?
Many restaurants will adjust spice levels on request, and some dishes are naturally mild. Say that you prefer a gentle flavour and point to the dish on the menu, then taste a small amount first before adding chili paste.
Is it rude to leave food on the plate?
Leaving a little food is generally acceptable, but finishing the main dishes shows appreciation for the cook. Take only what you can comfortably eat, because many restaurants serve generous portions.
Are there options for children?
Yes, seafood pancakes, rice dishes and mild broths are popular with younger diners. Ask the staff to remove the chili from a dish if your children are not used to spicy food.
Closing Notes on Eating Well Across Korea
Eating seafood in Korea is less about following a strict script and more about curiosity, a willingness to try new textures and a warm welcome from people who love their food. Whether you spend your days in the markets of Busan or the sushi counters of Seoul, the meal is usually more memorable when you share it, ask questions and take your time over each course.
Plan with care, check current official information for travel rules, and then leave some room in your schedule for the unexpected. The best seafood moments are often the ones you did not plan at all.
Korean Seafood Culture FAQ and Questions from Japanese Travellers
How do I know if seafood at Korean markets is fresh and safe to eat raw?
Korean markets operate under strict hygiene regulations, and vendors at places like Jagalchi Market in Busan turn over stock constantly because of the high volume of sales. Look for fish with clear, bright eyes, firm flesh that springs back when pressed, and a clean ocean smell—avoid anything with a sour or ammonia odour. Reputable stalls display their catch prominently and will explain where and when the fish arrived; vendors who rush sales or seem evasive about sourcing are worth skipping. If you're uncertain, ask the vendor to recommend sashimi-grade fish specifically, and they'll guide you to the best specimens for raw consumption.
What is the difference between Korean raw fish and Japanese sashimi preparation?
Korean hoe (raw fish) is typically served thicker-cut and often accompanied by gochujang (red chilli paste) and perilla leaves, whereas Japanese sashimi emphasizes thin slicing and minimal seasoning to showcase the fish's natural flavour. Korean preparation tends to be more rustic and emphasizes texture, while Japanese technique is about precision and elegance. The fish quality is comparable, but Korean vendors may source more local catches like mackerel and squid, whereas Japanese sashimi spotlights premium tuna and salmon. Both traditions respect the ingredient deeply—the main difference is cultural presentation rather than freshness standards.
Are there seafood restaurants in Seoul that cater to visitors unfamiliar with Korean ordering customs?
Yes, and restaurants near Noryangjin Market in Seoul actively welcome international customers and often have staff who speak basic English or Japanese. Many display plastic food models or laminated menus with photographs, making it easier to point at what appeals to you rather than relying on Korean-only descriptions. Established spots in tourist areas like Gangnam or near Myeongdong won't make you feel rushed, and the servers understand that travellers may need extra time to decide. That said, learning to say "raw fish, please" (saengseon hoe juseyo) and "how is this fish prepared?" goes a long way toward a smoother experience.
What seafood dishes should I avoid if I have a shellfish allergy?
Beyond obvious crustaceans and molluscs, watch for seafood broths (dashi-style stocks in soups), fish cakes (eomuk), and seafood side dishes (banchan) that often contain anchovies or shrimp paste—these are common across Korean meals and easy to miss. Always inform your server immediately and clearly state your allergy in Korean if possible; write it down or show a translation app if verbal communication feels uncertain. Cross-contamination can occur at markets and open-kitchen restaurants, so mention your allergy when ordering at places like Jagalchi where fish is handled in close quarters. Vegetable-based dishes, rice, and meat options are plentiful in Korea, so you have alternatives even if you must avoid seafood entirely.
How much should I expect to spend on a seafood meal in Busan versus Seoul?
Busan is notably cheaper because seafood is sourced locally and competition is fierce; a generous plate of sashimi at a casual stall costs significantly less than the same meal in Seoul's upscale restaurants. At Jagalchi Market, you can eat well-prepared raw fish with side dishes for a modest sum, whereas a comparable experience in Seoul's Gangnam district or near Noryangjin would be double the price. Mid-range restaurants in both cities offer good value, but Seoul's capital-city pricing means budget travellers will find better bang for their won in Busan's casual, working-class seafood spots. Factor in that accommodation and transport in Busan are also cheaper, making it the more economical choice for seafood-focused trips.
Quick answers
Can I eat raw seafood at street stalls, or should I stick to restaurants?
Both are safe if you choose busy, well-established stalls—vendors at Jagalchi Market have been preparing raw fish for decades and follow hygiene standards. Street stalls with high turnover are often safer than quiet restaurants because stock moves constantly. Always watch the vendor prepare your food and avoid anything that looks like it has been sitting for hours.
Is it acceptable to ask for cooked versions of seafood I'm nervous about?
Absolutely—Korean restaurants expect this and won't judge. Many tourists request grilled or steamed seafood instead of raw, and staff accommodate without hesitation. Steamed whole fish (saengseon jorim) and grilled squid (ojingeochim) are delicious and widely available everywhere from casual spots near Haeundae Beach to formal Seoul establishments.
What time of year has the best seafood variety in Korea?
Autumn and early winter bring the most abundant catches, especially for squid and white fish; spring offers fresh prawns and seasonal catches. Summer is warm but the selection is still good, though some fish migrate away from Korean waters. Avoid planning specifically around a single seafood type unless you check local fishing calendars beforehand.
Do I need to tip at seafood restaurants in Korea?
No—tipping is not customary in Korea and is sometimes considered awkward. Prices include service, and rounding up or leaving small change is entirely optional. Some high-end restaurants in Seoul may add a service charge to the bill, but this is separate from tipping and clearly stated on the receipt.
