April, 2023 | Sushiblog－Sushiuniversity

What is Flying fish (Tobiuo) sushi?

a photo of Flying fish (Tobiuo) — Flying fish (Tobiuo) can be seen jumping out of warm ocean waters worldwide. It is thought to have evolved this remarkable gliding ability to escape predators, of which they have many. Their pursuers include mackerel, tuna, swordfish, marlin, and other larger fish.

What is Flying fish (Tobiuo)?

Flying fish (Tobiuo) is distributed in warm seas south of central Honshu and around Taiwan, living in the surface layer from the coast to offshore. Its body length is about 30 cm. Its body is long and slender, and its pectoral fins are large and wing-like, used for flying above the sea surface.

It migrates northward from southern Japan in the spring with rising water temperatures and southward in the autumn with falling water temperatures. Flying fish usually migrate near the surface of the ocean in schools, reaching speeds of 35 km/h on the surface and 55 km/h in the air, depending on the species and size of the flying fish. They also glide like gliders at a height of 4 to 5 meters and a distance of 100 to 500 meters in a single flight.

The name Tobiuo (Flying fish) is used as a generic name for the Exocoetidae, but the Narrowtongue flyingfish, which is typical of the waters around Japan, is distinguished by the name Hon-tobi. It is 30 to 35 cm in length and migrate northward in schools on the Kuroshio Current, approaching the coast from April to July to spawn. Another representative Tobiuo is the slightly smaller Dark-edged-winged flyingfish (Hoso-tobi), also known as Maru-tobi or Nyubai-tobi. The scientific name is Cypselurus agoo (Temminck and Schlegel, 1846).

What does Flying fish (Tobiuo) sushi taste like?

Flying fish (Tobiuo) is fresh if it has a shiny surface and shiny blue-black back, and if its eyes are clear. The freshness of the flying fish is also assured by the fact that its digestive tract is small and the food it eats is immediately expelled from the digestive tract. Fresh fish is the best choice for sashimi. The flesh is slightly soft, not too watery, light, and has no peculiar taste. However, sushi topping is not generally used for Edomae sushi.

a photo of Ago dashi — Ago-dashi has a refined taste and flavor. It is used in various dishes ranging from miso soup to simmered dishes. Especially it goes well with Ramen (noodles).

Flying fish is also called “Ago” in Japanese. “Ago” is the dialect around Nagasaki.　Flying fish, which contains less fat than other fish, is dried and used as dashi (fish stock). Dashi of dried flying fish is called “Ago-dashi”. This is one of the highest-quality dashi.

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Revision date: April 28, 2023

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What is Spotted knifejaw (Ishigakidai) sushi?

a photo of Spotted knifejaw (Ishigakidai) — Spotted knifejaw (Ishigakidai) is distributed along the coasts of the Sea of Japan, the East China Sea, and the Pacific Ocean from the entire coast of Hokkaido to the southern coast of Kyushu, the Izu Islands, the Ogasawara Islands, Yaku Island, Okinawa Island, and Okinotori Island.

What is Spotted knifejaw (Ishigakidai)?

Spotted knifejaw (Ishigakidai) is distributed along the Pacific coast south of Ibaraki Prefecture and along the Sea of Japan south of Yamaguchi Prefecture to the South China Sea. It inhabits mainly rocky reefs. The length of the body reaches 90 cm.

The ecology and habits are similar to those of Barred knifejaw (Ishidai), but young fish are generally brownish with numerous blackish-brown stone wall (stone wall is ishigaki in Japanese) patterns scattered throughout the body. As the fish grows, the pattern becomes lighter, and in male adults it disappears completely. The season is summer.

Note that some of the larger Barred knifejaw and Spotted knifejaw (over 60 cm) may have Ciguatera poisoning. The scientific name is Oplegnathus punctatus (Temminck and Schlegel, 1844).

What does Spotted knifejaw (Ishigakidai) sushi taste like?

a photo of Spotted knifejaw (Ishigakidai) nigiri sushi — Spotted knifejaw (Ishigakidai) is a delicious white-fleshed fish very similar to Barred knifejaw with a tough and springy texture that makes it very chewy and gives it a light fragrance of the ocean when served as sashimi.

The meat of Spotted knifejaw (Ishigakidai) is firmer and tighter than that of Red seabream (Madai), and it is so chewy that it feels too hard to make sashimi if it has just died. Therefore, like puffer fish, usuzukuri (thinly sliced) is used for sashimi and sushi topping.

Spotted knifejaw has a more subtle scent of the sea than barred knifejaw. The color of chiai (dark red meat) is not a bright red, but rather a duller shade, but the meat is surprisingly fatty and delicious.

Nigiri sushi is also good with salt and kabosu. Its umami is thought to arise from eating sea urchins, shellfish and crustaceans. Both nigiri sushi and sashimi are rare in Tokyo, but common in Shikoku and Kyushu.

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Revision date: April 26, 2023

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What is Whitebait (Shirasu) sushi?

a photo of Whitebait (Shirasu) — Whitebait (Shirasu) is a generic term used worldwide to describe small fish, often juveniles, which are collected in quantity and eaten whole.

What is Whitebait (Shirasu)?

Whitebait (Shirasu) is a generic name for juvenile fish without pigmentation, such as Pacific sand lance, Japanese eel, Japanese anchovy, Japanese sardine, round herring, Ayu, and Pacific herring. The most commonly seen Whitebait (Shirasu) in the market is the Japanese anchovy.

Japanese sardine spawns from winter to spring, round herring from April to June, and Japanese anchovy spawns all year round, but spawning peaks especially in spring and fall. Shirasu in spring are small but plump, and shirasu in fall are fatty, but each has its own unique flavor.

What does Whitebait (Shirasu) sushi taste like?

a photo of shirasu gunkan maki — Conveyor belt sushi restaurants made Whitebait (Shirasu) available for sushi.

Only raw Shirasu can usually be eaten only on the same day it is caught. Because of the rapid loss of freshness, it is not always possible to eat it even if you go to the area when the weather is slow or the catch is poor. Generally, this food has been preserved by boiling (釜揚げ) or sun-drying (天日干し).

Whitebait has a high water content, so it is good manners to eat it quickly once it is made into a Gunkan maki. Its rich flavor and bitterness go well with the refreshing vinegared rice, and the condiments used are green onions and ginger. It was a local sushi restaurant that popularized raw shirasu sushi, which is eaten when it is in season. These days, it is also available at conveyor-belt sushi restaurants, but this one is quick-frozen.

a photo of Shirasu sashimi — You can fully enjoy the elegant sweetness and sticky texture of fresh Shirasu.

On the other hand, Edomae sushi restaurants do not offer nigiri sushi, only serving it as Tsumami.

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Revision date: April 21, 2023

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What is Blackfin Seabass (Hirasuzuki) sushi?

a photo of Hirasuzuki — The main habitat of blackfin seabass (Hirasuzuki) will be a rough ocean facing the open sea from autumn to spring, and it will not catch a calm day and catch when it becomes rough weather.

What is Blackfin Seabass (Hirasuzuki)?

Blackfin Seabass (Hirasuzuki) prefer warmer waters and are distributed south of the Boso Peninsula on the Pacific Ocean side, and south of Hokuriku on the Sea of Japan side, as well as in the southern part of the Korean Peninsula. Juveniles and young fish may be found near estuaries that connect to the open ocean, but as they mature, they move to areas of higher salinity and are not found in the brackish waters near estuaries.

It is very similar to the Japanese sea bass (Suzuki) only in the same genus, but is taller and more strongly laterally flattened than the Japanese sea bass. A large Blackfin Seabass exceeds 1 meter. The scientific name is Lateolabrax latus Katayama, 1957.

What does Blackfin Seabass (Hirasuzuki) sushi taste like?

a photo of Blackfin Seabass (Hirasuzuki) — This may be a bit of a challenging statement, but there must be very few sushi chefs using Blackfin Seabass (Hirasuzuki).

Blackfin Seabass is in season during the cold season, the opposite of Japanese sea bass. Unlike Japanese sea bass, blackfin seabass has a bright red, clear white flesh with no black streaks in the flesh. This makes it look better than Japanese sea bass when served as nigiri or sashimi. Another reason for the high price is that there are few arrivals at Toyosu Market. It used to fetch more than blackthroat seaperch (Nodoguro).

Blackfin Seabass are firm and fatty. Unlike Japanese sea bass, which lives in brackish water, Blackfin Seabass does not have a muddy smell, perhaps because it lives on rough reefs connected to the open sea. It is often described as having a taste similar to Isaki or Tai, for example, with a refined flavor and a sweet aftertaste. It is a top-quality fish that can replace Hirame, which is a representative winter shiromi.

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Revision date: May 1, 2023

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What is Silver croaker (Ishimochi) sushi?

a photo of Silver croaker (Ishimochi) — Because it loses its freshness quickly, the average supermarket is unlikely to find fresh eating silver croaker (Ishimochi or Shiroguchi). The high-moisture content of the silver croaker is said to make it an exquisite dish when grilled with salt.

What is Silver croaker (Ishimochi)?

Silver croaker (Ishimochi or Shiroguchi) is distributed in the Tohoku region and southwards, the East China Sea, the Indian Ocean, and the western Pacific Ocean. It is mainly found on sandy mud bottoms at depths of 20~140m. Its body color is shiny silvery white with somewhat indistinct black spots on the tops of its gill covers. The Japanese name Ishimochi (Ishimochi means having the stones) is derived from the presence of large calcareous otoliths within the skull bones. The length of the body is about 40 cm. The season is summer. Caught in large quantities in the East China Sea by bottom trawl fishing, it is mainly used as a raw material for high-grade fish paste. The scientific name is Pennahia argentata (Houttuyn,1782).

What does Silver croaker (Ishimochi) sushi taste like?

Silver croaker (Ishimochi) can be eaten raw if fresh, and it goes well with vinegared rice. Its clear white flesh has a firm texture, but it is somewhat watery, so it is best served as sujime or yubiki.

There are many delicious white fish, but in terms of individuality, Silver croaker may be the top level among sushi toppings. Conversely, I am once again impressed by the power of vinegared rice that catches the peculiarities of Silver croaker. In the Kanto region, it is a popular fish for salted grilled fish, and it takes on a completely different flavor when grilled.

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Revision date: April 19, 2023

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What is Blue mackerel (Gomasaba) sushi?

a photo of Blue mackerel (Gomasaba) — The blue mackerel is native to the tropical and subtropical waters of the Pacific Ocean. Its range extends from Japan to New Zealand, in smaller quantities it can also be found off the coasts of the eastern Pacific and in the Indo-Pacific.

What is Blue mackerel (Gomasaba)?

Blue mackerel (Gomasaba) is distributed south of Wakasa Bay on the Sea of Japan side and south of the Boso Peninsula to the East China Sea on the Pacific side and in the northeast Pacific off Australia, New Zealand, Hawaii, and Mexico. And recently, they have been appearing in southern Hokkaido due to rising sea temperatures near Japan. They migrate northward along the coast of Japan in summer in pursuit of prey, and after spawning, migrate southward in autumn. The season is summer.

Compared to Chub mackerel (also called Pacific mackerel), the Blue mackerel has a fuzzy, irregular pattern on its back and scattered black-gray spots on its belly. These spots are goma (sesame seed)-like, hence the name Goma (Sesame) mackerel. Chub mackerel, which are tall and flat, are called Hira (Hira means flat)-saba, whereas Blue mackerel is called Maru (Maru means round)-saba because of their round body. The length of the fish is about 40 cm. Its scientific name is Scomber australasicus Cuvier, 1832.

What does Blue mackerel (Gomasaba) sushi taste like?

a photo of Gomasaba nigiri sushi — There are different ways of preparing saba sushi. The most common variant today is marinated mackerel (shime saba) as nigiri sushi.

In Japan, most mackerel used for nigiri sushi is chub mackerel, and blue mackerel is rare. This is because Chub mackerel contains 16.8g of fat per 100g of edible part, while Blue mackerel contains only 5.1g of fat, so it is generally said to be inferior to Chub mackerel. On the other hand, Chub mackerel loses its flavor in summer, while Blue mackerel remains the same all year round.

But with the recent increase in catches, the reputation of Blue mackerel is changing. This is spurred by the appearance of blue mackerel that can be eaten raw. These include “Shimizu-saba (清水サバ)” from Kochi and “Kubiore-saba (首折れサバ)” from Kagoshima. Kubiore means “broken neck” and refers to a processing step after catching.

Mackerel is now also commonly served raw, but traditionally it is made with Sujime. The Sujime method, a preparation involving salt and vinegar, is used to preserve freshness, suppress odors and reduce the dominant inherent flavor of mackerel. The meat treated in this way is called Shime saba.

Some chefs sear the Sujime blue mackerel on straw to give it a savory aroma and soften the skin. Some chefs place Shiraita Kombu (a translucent thin slice of Kombu) on top of the topping to soften the acidity of the Sujime. We have a feeling that blue mackerel will be used in nigiri sushi from now on.

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Revision date: April 17, 2023

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What is Black skipjack (Suma) sushi?

a photo of Black skipjack (Suma) — In western Japan, it is called “Yaito,” which means moxibustion, and the name comes from the black spot on the body of the Suma, which resembles the black mark of moxibustion.

What is Black skipjack (Suma)?

Black skipjack (Suma) is a migratory fish widely distributed from temperate to tropical zones in the Indian and Pacific Oceans. In the waters around Japan, it is found mainly in southern Japan, including Kyushu, Shikoku, and Okinawa. Because it does not form large schools, it is rarely caught in large quantities at one time and therefore is not sold in large quantities in the market.

It is a member of the mackerel family, so it is written “縞鰹 (striped bonito)” in Chinese characters because of its distinctive wave-like stripes. it resembles Bonito but can be distinguished by the presence of several black dots between the ventral and pectoral fins. Adults are about 40-50 cm in length, with the larger ones reaching about 1 m in length and some individuals weighing as much as 10 kg. In Micronesia and the Hawaiian Islands, it is an important food fish. The scientific name is Euthynnus affinis (Cantor, 1849).

What does Black skipjack (Suma) sushi taste like?

a photo of Black skipjack (Suma) sushi — In western Japan, this fish is served as sushi, sashimi, salted grilled, simmered, and fried fish.

Black skipjack (Suma) is a lean fish with thin skin and not so hard bones. Chiai (dark red meat) is bigger, though not as big as bonito. The flesh is lighter red than Frigate tuna, slightly softer, and greasier. The taste is lighter than Oriental Bonito.

Black skipjack, which is fatty, tastes like toro all over. Because of its outstanding flavor, it is also attracting attention as a substitute fish for tuna. Besides, its flesh does not shrink much when heated, making it suitable for a variety of dishes. The broth made from ara (bony parts) has a strong flavor and is a sign of a delicious fish. Some sushi restaurants are already using it as a sushi topping under another name, Yaito-gatsuo.

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Revision date: April 15, 2023

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What is Tokobushi abalone sushi?

a photo of Tokobushi abalone — Many people may think of Tokobushi as small abalone, but it is in fact different from abalone.

What is Tokobushi abalone?

Tokobushi abalone is widely distributed from southern Hokkaido to Kyushu and Taiwan. It inhabits the reef zones along the coasts facing the open ocean in warm seas. It is oval in shape and has a shell length of 7 cm. In the past, people thought that the Tokobushi abalone was the child of the abalone.

Abalone has four to five water absorption holes, which are tubular, while Tokobushi abalone has six to nine water absorption holes, and the holes are more numerous and larger than those of abalone. Based on the amount of Tokobushi abalone caught, Kochi, Tokushima, and Mie prefectures are the production areas.

The average wholesale price of Tokobushi abalone at the Toyosu market is around US$30 per kilogram. Since domestic catches alone cannot keep up with demand, a large number of imports, mainly from Taiwan, are also distributed. The scientific name is Sulculus diversicolor supertexta (Lischke, 1870). A substitute is Luzon Tokobushi (Haliotis(Sulculus) glabra Gmelin, 1791), which is mainly processed into canned products.

Incidentally, Kinki University, which has succeeded in the complete cultivation of bluefin tuna, has been conducting research on Tokobushi abalone cultivation since 2014. The university succeeded in artificial hatching in the same year, and is currently continuing its research with the aim of achieving complete aquaculture.

What does Tokobushi abalone sushi taste like?

a photo of Tokobushi sushi — Tokobushi abalone is also used in preparations known as “nigai (煮貝)” or ni-awabi (煮鮑)”, whole abalones cooked with fish broth and soy.

Tokobushi abalone has a strong scent and taste similar to that of abalone, but its meat is smaller and thinner than that of other types of abalone (Japanese abalone (黒鮑), disk abalone (雌貝鮑), ezo abalone (蝦夷鮑), giant abalone (真高鮑)). Tokobushi abalone is generally not eaten raw, but rather boiled or steamed. Many sushi chefs say that when heated, the taste is richer than that of abalone.

Tokobushi abalone is sold in the market throughout the year, but in many fishing areas, winter is a closed season. While abalone, which is suitable for steamed shellfish, is in season in summer, Tokobushi abalone, on the contrary, is in season in winter and is used as an alternative to abalone for steamed shellfish in winter.

However, because the catch of Tokobushi abalone is decreasing and its price is high like that of abalone, few sushi restaurants use it. Compared to abalone, Tokobushi abalone is softer and does not get tough when heated, so it is boiled in soy sauce and sake to make Tsumami.

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Revision date: April 14, 2023

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What is Golden threadfin bream (Itoyoridai) sushi?

a photo of Golden threadfin bream (Itoyoridai) — Golden threadfin bream is one of the most important species of commercial fisheries in the East China Sea and northern South China Sea.

What is Golden threadfin bream (Itoyoridai)?

Golden threadfin bream (Itoyoridai) is distributed in Chiba Prefecture and southward except Ryukyu Islands, Korean Peninsula, East China Sea, South China Sea, Philippines, and Northern Australia. It has a low, slender body shape, is generally reddish yellow with 6~8 longitudinal yellow stripes on the body, and the upper lobe of the tail fin is elongated in a thread-like shape. It lives on muddy bottoms at depths of 40~100m and are 40~50cm long. Its season is from fall to winter.

The yellow stripes on its body are beautiful and do not fade after being caught, so it is often used for celebrations and festivals. It can be found in the market all year round, but the catch is not so large that it is in short supply. It is more highly prized in the Kansai region than in the Kanto region, where it is treated as a luxury fish. It is not a member of the bream family and used to be called Golden threadfin (Itoyori) without bream.

A closely related species, yellowbelly threadfin bream, is very similar, but the Toyosu market does not distinguish between the two and distributes them under the name Itoyori. There is almost no difference in taste. If anything, Yellowbelly threadfin bream (Nemipterus bathybius Snyder, 1911) is a bit softer than Golden threadfin bream (Nemipterus virgatus (Houttuyn, 1782)). Itoyori surimi is used to make Kamaboko (fish cake). It is one of the most important species of commercial fisheries.

What does Golden threadfin bream (Itoyoridai) sushi taste like?

a photo of Itoyoridai nigiri sushi — Golden threadfin bream (Itoyoridai) can definitely be eaten as sashimi, kobujime nigiri, sujime nigiri, or steamed with sake.

Golden threadfin bream (Itoyoridai) is used widely in French and Italian cuisine because it has a light, natural flavor and does not shrink when heated. However, it has high water content, so its flesh is a bit softer when made into sashimi.

Golden threadfin bream has umami not only in its meat but also in its skin, so immersed it in boiling water quickly to retain its umami flavor and give it a beautiful appearance.

And then Kobujime makes nigiri sushi with a mild and elegant flavor. The fat between the skin and the flesh contains umami, so it is sometimes seared to give it a savory aroma.

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Revision date: April 13, 2023

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What is Red cornetfish (Akayagara) sushi?

a photo of Aka-yagara — Red cornetfish (Akayagara) was one of the underutilized fish, but will soon be promoted to a luxury fish.

What is Red cornetfish (Akayagara)?

Red cornetfish (Akayagara) is distributed mainly in warm seas around the world, from the seas around Japan south of central Honshu to the Indian, Pacific, and Atlantic Oceans. It inhabits depths shallower than 200 meters. They swim in small groups in rock and coral reefs’ upper layers. Adults are reddish brown, with each fin and belly side slightly paler and sticky without scales. The maximum length of the body is up to 2 m, one-third of which is the head, and the area from the tip of the mouth to the eye is long and tubular.

What does Red cornetfish (Akayagara) sushi taste like?

a photo of Aka-yagara sushi — If you find red cornetfish (Akayagara) at a sushi restaurant, you must try it.

Only Red cornetfish (Fistularia petimba Lacepède, 1803) and Bluespotted cornetfish (Fistularia commersonii Rüppell, 1838) are edible in the waters around Japan. Red cornetfish is more frequently caught. Despite its odd appearance, Red cornetfish is known as a tasty fish and is in season in the summer when few fish are in season.

The taste is mild and light, the meat is firmer than many other white-fleshed fish. It does not become hard even after being heated and is delicious even when steamed. It is so refined and flavorful that it is served as sashimi at Ryotei (Japanese-style restaurants), and is naturally delicious as nigiri sushi. Considering the yield rate, it can be said to be a super-premium fish.

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Revision date: April 12, 2023

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What is the difference between Shiso and Ooba?

a photo of Ooba — Ooba (Aojiso) is the name for only the leafy part of the shiso plant, the green perilla.

Actually, Shiso (紫蘇) and Ooba (大葉) are the same things.

a photo of Red perilla — Akajiso (red perilla) is a perilla with reddish purple leaves.

Shiso (perilla leaf) has green perilla (青紫蘇) with green leaves and red perilla (赤紫蘇) with reddish-purple leaves. Shiso is originally reddish purple in color, and green perilla is a variant of red perilla. The red color of red perilla is due to the pigment shisonin, a type of anthocyanin.

What is Shiso?

Shiso originates from southern China to Myanmar. The shiso is an aromatic Japanese herb and has been used as a condiment in tempura and other Japanese dishes for centuries. Shortly sprouted seeds are called Mejiso (芽紫蘇). The young shoots of green perilla are Aome (青芽), and the young shoots of red perilla are Murame (紫芽).

And Hanajiso (花紫蘇), where about 30% of the shiso flowers are about to bloom. Hojiso (穂紫蘇) is harvested while the fruit is immature. These are also used as garnishes and condiments for sashimi and other dishes.

Why is Shiso called Ooba?

There are two theories. One is to distinguish it from Mejisho, which was used as Tsuma for Sashimi. The young shoots of shiso are Mejisho and the leaves of shiso are Ooba. The other is Ooba, which was adopted as the trade name for the bundles of green perilla leaves that were sold. Since neither of these names is well known to the general consumers, there is no understanding that green perilla and Ooba are the same things.

The many benefits of Shiso

Shiso has one of the highest levels of β-carotene among vegetables. β-carotene is an antioxidant that boosts immunity and protects the body from active oxygen species that cause cancer and atherosclerosis. Shiso is also rich in alpha-linolenic acid. It is converted into DHA and EPA in the body and is believed to prevent aging.

Shiso is rich in iron. Since anemia requires supplementation of iron deficiency, shiso leaves, which are rich in iron, are good food for preventing anemia. It also contains high amounts of calcium, which helps iron absorption.

Shiso contains high levels of potassium, a mineral that helps the body eliminate excess sodium in the urine. By controlling water metabolism in the body, it is expected to reduce swelling.

Perillaldehyde, the aromatic component of green perilla and red perilla, stimulates the secretion of gastric juice, increases appetite, and stimulates gastrointestinal function. red perilla is also used in Chinese herbal medicine to improve gastrointestinal symptoms. It also has strong antiseptic and antibacterial properties. It is often used as a condiment for sashimi tsuma and other dishes because of this potential antimicrobial and sterilizing action, and it is also believed to have some antiseptic properties.

Rosmarinic acid, a type of polyphenol contained in Shiso, is believed to suppress the generation of the active oxygen with its high antioxidant power, making it less likely to cause allergic symptoms. Taking it into the body on a daily basis is expected not only to suppress the aggravation of inflammation but also to make the body less prone to inflammation.

The β-carotene in shiso prevents skin from oxidizing and aging. Calcium, which is abundant in shiso leaves, helps to connect skin cells to each other. It is also rich in vitamin C, which is believed to be effective in whitening the skin.

a photo of Squid nigiri — The common taste of squid is sweetness. However, the taste is not very rich. Therefore, Nori or other ingredients are placed between the sushi rice and the sushi topping, because Nori has a unique umami taste due to amino acids, such as glutamic acid.

As a side note, Ooba is often placed between the shari and squid at conveyor-belt sushi restaurants. This is to mask the fishy smell of the squid with the smell of the Ooba.

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Revision date: April 11, 2023

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What is Ocellated Octopus (Iidako) sushi?

a photo of — There are five types of octopus mainly used for food in Japan: Madako, Mizudako, Iidako, Yanagidako, and Tenagadako.

What is Ocellated Octopus (Iidako)?

Ocellated Octopus (Iidako) is distributed south of southern Hokkaido, Honshu, Shikoku, Kyushu to the Korean Peninsula and the coast of mainland China. It inhabits sandy muddy bottoms of inner bays at depths of 10 to 20 meters. Its entire body is covered with small warts, and it has black streaks on its back and a golden annular crest on its interbrachial membrane. The length of the body is about 20 cm, and the season is from winter to spring. Its scientific name is Octopus ocellatus Gray, 1849.

In winter, the eggs are packed with a diameter of about 6 mm, which look like grains of rice (Ii means rice), hence the Japanese name. Because these eggs are rich and delicious, the female is highly prized. Famous production areas include the Seto Inland Sea, Mikawa Bay, and Tokyo Bay.

What does Ocellated Octopus (Iidako) sushi taste like?

Fish with eggs are called “Ko (Ko means egg)-mochi,” but in the case of Iidako, it is called “Ii -mochi. Select fish with a taut body and brown color remaining on the body. Be careful, as it spoils quickly. Boil small ones before making Nigiri sushi and then applying them with Nitsume. The key is to pull it out early so that it does not become overcooked and hard.

The crispy texture of the meat combined with the chewy texture of the roe makes a perfect match for the sweet Nitsume. You can also eat it with soy sauce, putting wasabi between the shari (vinegared rice) and the topping. But to be honest, carpaccio and garlic saute are definitely tastier.

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Revision date: April 10, 2023

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What is Blue rainbow trout (Cobalt masu)?

a photo of Blue rainbow trout — Blue rainbow trout are an angler’s dream.

The Japanese name for the blue rainbow trout is Cobalt masu, derived from its blue body color. Blue rainbow trout is a mutation in the hatchery production of rainbow trout. This fish lacks the middle lobe of the pituitary gland. This resulted in blue body color. This rare genetic glitch has occurred only in rainbow and brown trout. It is said that one blue rainbow trout is born for every ten of thousand rainbow trout. This trait is inherited recessively. It does not reproduce and is susceptible to disease. Therefore, although it has a beautiful body color, it is difficult to produce in large numbers.

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Revision date: April 8, 2023

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What is Albino rainbow trout?

a photo of Albino rainbow trout — Other Albino fish have a white body color, but the Rainbow trout has a yellow body color.

There is a Rainbow trout with yellow body color.

This is the Albino rainbow trout.

The Albino has no pigmentation. Other Albino fish have a white body color, but the Rainbow trout has a yellow body color. Since its first discovery in 1956 at the Fisheries Experiment Station in Nagano Prefecture, Japan, experiments conducted by crossbreeding Albino with other Albino or Albino with ordinary Rainbow trout have shown that it is genetically dominant. Pure descendants of the Albino are now being produced in aquaculture farms throughout Japan.

Albino is rarely found in the normal production of Rainbow trout in aquaculture farms. Albino is a mutation of the Rainbow trout that lacks tyrosinase (An enzyme that breaks down tyrosine, a type of amino acid, to produce melanin). This prevents the production of melanin, a black pigment, and causes the trout to turn yellow. The yellowish coloration is thought to be due to the other pigments that remain after the melanin-black pigment is gone.

Normal Albino is genetically recessive, so if both parents are not Albino, their offspring will not be Albino. However, Albino rainbow trout is dominant, so if either male or female parent is an Albino, their offspring will be born as an Albino.

Neither the albino rainbow trout nor the blue rainbow trout is a protective color, so if it were to occur in nature, it would have little chance of surviving due to bird damage.

Albino rainbow trout has little edible value but is released for recreational fishing because of its scarcity. In fish farms, it is sometimes used as a visible indicator of growth. There may be some differences in taste, smell, and texture, but these are within the range of individual differences. And Sushi chefs do not use Albino rainbow trout for sushi.

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Revision date: April 7, 2023

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What is White spotted Char (Iwana) sushi?

a photo of Iwana — Once known as “phantom fish” on the main island for the reduced population, Iwana has become thoroughly available in mountain streams of Japan in recent years due to stocking.

What is White spotted Char (Iwana)?

The Iwana group is divided into four subspecies, with body color and spots varying from region to region. The Ezo Iwana (Salvelinus leucomaenis (Pallas, 1814)) is distributed in Yamagata Prefecture, Chiba Prefecture and northward, Hokkaido to Kamchatka, Sakhalin, and elsewhere. The Yamato Iwana (Salvelinus leucomaenis japonicus (Oshima, 1938)) is distributed along the Pacific coast of Honshu west of the Sagami River in Kanagawa Prefecture, the Kii Peninsula, and the rivers flowing into Lake Biwa. The Nikko Iwana (Salvelinus leucomaenis pluvius (Hilgendorf, 1876)) is distributed throughout Honshu north of the Fuji River in Yamanashi Prefecture and the Hino River in Tottori Prefecture. The Gogi (Salvelinus leucomaenis imbrius (Jordan and McGregor,1925)) is distributed in the Chugoku region west of the Yoshii River in Okayama Prefecture and the Ibo River in Tottori Prefecture. Although all are land-locked, the Ezo Iwana has a descending sea-run type, the Amemasu (アメマス). However, there is one species.

The White-spotted Char (Iwana) is characterized by its low body height, long and slender body, fine scales, whitish spots on the body that are lighter than the body’s natural color, and white anterior margin of the pectoral and anal fins. It lives in the uppermost reaches of mountain streams and is separated from Yamame and Amago, which live in the same streams.

What does White spotted Char (Iwana) sushi taste like?

a photo of Iwana nigiri sushi — Iwana Nigiri sushi is a rare delicacy that can only be enjoyed because of its freshness.

Because Iwana is in the salmon family, they descend to the sea or lakes during their growth period and migrate up rivers as adults. Most of the rivers in Japan are among the world’s steepest, with short lengths, elevation differences, and fast currents. Therefore, it is thought that Iwana has the strength and muscles to withstand the rapid river currents and become tighter. The best ways to cook tight-fleshed Iwana are deep-fried, grilled, and sashimi, which takes advantage of the fish’s firmness when eaten. Arctic char, a close relative, is highly prized in French cuisine, and lives in Lake Leman and Lake Annecy, and is actively farmed in many areas.

Even Iwana pressed sushi is quite rare, but if you want to eat nigiri sushi, you will have to go to a restaurant adjacent to an aquaculture farm in Nagano or Toyama. It may look like Shiromi, but it has the flavor of salmon itself. However, the meat and flavor are somewhat inferior to those of Yamame and Amago.

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Revision date: April 6, 2023

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