{"id":6263,"date":"2024-09-06T11:10:49","date_gmt":"2024-09-06T02:10:49","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&p=6263"},"modified":"2025-10-27T16:59:36","modified_gmt":"2025-10-27T07:59:36","slug":"garish-hind-shimahata","status":"publish","type":"jetpack-portfolio","link":"https:\/\/sushiuniversity.jp\/basicknowledge\/garish-hind-shimahata\/","title":{"rendered":"Garish hind (Shimahata)"},"content":{"rendered":"
\"A

The appearance of Garish hind (Shimahata)<\/p><\/div>\n

Common name: Garish hind<\/span><\/p>\n

Japanese name: Shimahata (\u7e1e\u7fbd\u592a)<\/span><\/p>\n

Taiwan common name: \u4f0a\u52a0\u62c9\u4e5d\u523a\u9ba8\u3001\u4e03\u5e36\u9c60\u3001\u4e03\u5e36\u683c\u4ed4\u3001\u904e\u9b5a\u3001\u77f3\u6591\u3001\u9ec3\u689d\u3001\u7d05\u6731\u683c\u3001\u7d05\u6731\u9c60\u3001\u7d05\u9c60\u4ed4<\/span><\/p>\n

Chinese common name: \u4e03\u5e26\u4e5d\u68d8\u9c88\u3001\u4e94\u5341\u4e5d\u523a\u9ba8 \u3001\u4e03\u5e26\u9c99\u3001\u5c9b\u4e5d\u68d8\u9c88<\/span><\/p>\n

Korean common name: –<\/span><\/p>\n

French common name: Loche \u00e0 bandes dor\u00e9es, Vieille voyant<\/span><\/p>\n

Spanish common name: Cherna chillona<\/span><\/p>\n

Scientific name: Cephalopholis igarashiensis Katayama, 1957<\/span><\/span><\/p>\n

Nigiri sushi detail: Garish hind (Shimahata) Nigiri sushi<\/a><\/span><\/p>\n

\"A

The appearance of Garish hind (Shimahata) nigiri<\/p><\/div>\n

Feature:<\/span><\/p>\n

Garish hind (Shimahata) is distributed in the Izu Islands, Sagami Bay, Amami Islands, Okinawa Islands, Ogasawara Islands, Taiwan, and the western and central Pacific Ocean. It inhabits slightly deeper reefs, sandy bottoms, and around seamounts. The body and fins are reddish-orange. This species is rather tall, with yellow and white transverse bands on the sides of the body. It can reach 35 cm in length.<\/span><\/p>\n

The taste is rather bland but slightly sweet and tasty. The skin is thick and hard and becomes gelatinous when heated. Sashimi is best served with the skin left on Kawashimozuri rather than as is. It has a very showy appearance and stands out, but it is not very expensive. It can be found in Okinawan markets but is rarely available in the Toyosu market.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Common name: Garish hind Japanese name: Shimahata (\u7e1e\u7fbd\u592a) Taiwan common name: \u4f0a\u52a0\u62c9\u4e5d\u523a\u9ba8\u3001\u4e03\u5e36\u9c60\u3001\u4e03\u5e36\u683c\u4ed4\u3001\u904e\u9b5a\u3001\u77f3\u6591\u3001\u9ec3\u689d\u3001\u7d05\u6731\u683c\u3001\u7d05\u6731\u9c60\u3001\u7d05\u9c60\u4ed4 Chinese common name: \u4e03\u5e26\u4e5d\u68d8\u9c88\u3001\u4e94\u5341\u4e5d\u523a\u9ba8 \u3001\u4e03\u5e26\u9c99\u3001\u5c9b\u4e5d\u68d8\u9c88 Korean common name: – French common name: Loche \u00e0 bandes dor\u00e9es, Vieille voyant Spanish common name: Cherna chillona Scientific name: Cephalopholis igarashiensis Katayama, 1957 Nigiri sushi detail: Garish hind (Shimahata) Nigiri sushi Feature: Garish hind (Shimahata) is distributed in the Izu Islands, Sagami Bay, Amami Islands, Okinawa Islands, Ogasawara Islands, Taiwan, and the western and central Pacific Ocean. It inhabits slightly deeper reefs, sandy bottoms, and around seamounts. The body and fins are reddish-orange. This species is rather tall, with yellow and white transverse bands on the sides of the body. It can…<\/p>\n","protected":false},"author":2,"featured_media":6259,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":[],"jetpack-portfolio-type":[166],"jetpack-portfolio-tag":[19],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/6263"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/types\/jetpack-portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/comments?post=6263"}],"version-history":[{"count":7,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/6263\/revisions"}],"predecessor-version":[{"id":8141,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/6263\/revisions\/8141"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/6259"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=6263"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=6263"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=6263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}