April, 2023 | Sushiblog－Sushiuniversity

What is Shiba shrimp (Shiba-ebi) sushi?

a photo of Shiba ebi — Even if you look at it favorably, the color of Shiba shrimp (Shiba-ebi) does not make it look delicious.

What is Shiba shrimp (Shiba-ebi)?

Shiba shrimp (Shiba-ebi) is distributed south of Tokyo Bay on the Pacific Ocean side, south of Niigata Prefecture on the Sea of Japan side, and along the coast of China. It lives in sandy mud at depths of 10 to 30 m in inner bays, and grows to about 15 cm in length. The shell is thin, without stripes, and light yellowish-gray in color. They are also called Akahige (Aka means red and hige means antennae.) in some regions because of their red antennae. The season is from November to March. It was once caught in large numbers off the shiba coast of Tokyo Bay, hence the name shiba-ebi. It is important to note that Shiba shrimp lose their freshness quickly and the heads darken quickly, so they should be cooked on the same day or the heads should be removed. The main production areas are the Ariake Sea in Kyushu and Mikawa Bay in Aichi Prefecture. Its scientific name is Metapenaeus joyneri (Miers.1880).

What does Shiba shrimp (Shiba-ebi) sushi taste like?

a photo of Kakiage — Recently, whiteleg shrimp, which is less expensive, is used as an ingredient in Kakiage (seafood tempura) instead of Shiba shrimp.

Shiba shrimp is generally used in seafood tempura, Chinese cuisine, etc. When made into sashimi, it has a light and elegant taste, but the texture and sweetness are not quite enough.

a photo of oboro nigiri — Some sushi chefs serve Oboro nigiri like a dessert at the end of the meal.

It is not a typical ingredient for Nigiri sushi, but it is indispensable at sushi restaurants. It is used as an ingredient in Oboro and Tamagoyaki. Rarely, you will see sushi chefs making Gunkanmaki, but it looks grayish-white and not very tasty, and the delicate taste of Shiba-ebi is masked by the flavor of the nori seaweed.

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Revision date: April 5, 2023

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What is Whitefin trevally (Kaiwari) sushi?

a photo of Kaiwari — Whitefin trevally (Kaiwari) is a type of saltwater fish belonging to the horse mackerel family. It is found in the warm waters of the Indo-Pacific Ocean and is caught for food.

What is Whitefin trevally (Kaiwari)?

Whitefin trevally (Kaiwari) is widely distributed in the warm waters of the Indian and Pacific Oceans. It inhabits sandy muddy areas near the seafloor at depths shallower than 200 m, slightly offshore from the coast. The maximum length of this species is about 40 cm.

It is similar to Striped jack (Shima aji) but taller and flatter, so it is also known as Hiraaji (Hira means flat.) among chefs. There is a black stripe between the second dorsal fin and the tail fin. The shape of the tail fin resembles that of a germinating twin leaf, as in the name of the Kaiwari. Its scientific name is Kaiwarinus equula (Temminck and Schlegel, 1844).

What does Whitefin trevally (Kaiwari) sushi taste like?

Whitefin trevally is generally not well known but is well known among anglers, along with its delicious taste. It is not a standard topping for Edomae sushi, but even at the Toyosu market, it comes in from palm-sized fish. Larger fish can be used as sashimi or sushi, but not in large numbers.

The best time for sashimi and sushi is from summer to early fall, before the spawning season. Its flesh is clear and white, and the larger it gets, the tighter and tastier it becomes. It is beautiful when sliced, has a moderate firmness, and a unique flavor that is as good as that of shari, making it a top-quality sushi topping.

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Revision date: April 4, 2023

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What is Yellowfin goby (Mahaze) sushi?

a photo of Yellowfin goby (Mahaze) — The Yellowfin Goby (Mahaze) is a benthic species that is usually found on muddy seabeds in estuarine and inshore areas.

What is Yellowfin goby (Mahaze)?

Yellowfin goby (Mahaze) inhabits sandy muddy bottoms of inner bays from southern Hokkaido to Kyushu, southern Korean Peninsula, and China. In recent years, it has become established in Sidney and California.

Yellowfin goby is spindle-shaped with a slightly flattened head and a long fan-shaped tail fin. It is a demersal fish that lives on the seafloor with its belly attached to the bottom of the sea. Its body color is light yellowish brown on the back side and white on the belly side, with irregular dark spots along the side of the body. Its scientific name is Acanthogobius flavimanus (Temminck and Schlegel, 1845).

What does Yellowfin goby (Mahaze) sushi taste like?

a photo of Mahaze tempura — The refined white meat is covered with a batter and heated to enhance its flavor and add a fluffy texture that can be eaten as much as you like.

Freshly caught yellowfin goby is made into sashimi, but the most common ways to eat it are tempura and deep-fried. Nigiri sushi made with lightly salted meat has a deep and ecstatic flavor.

Yellowfin goby’s liver, which is the size of a small pea, has a flavor that can sublimate the spirit, and some restaurants serve it on top of the topping. There are many kinds of delicious fish roe, but yellowfin goby roe is definitely one of the best. Its roe shiokara can also be used for sushi.

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Revision date: April 3, 2023

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What is Turban shell (Sazae) sushi?

a photo of turban shell — Sazae is found in waters near Japan and Korea, with ornately beautiful shells distinguished by jagged little horns dotting their perimeter.

What is Turban shell (Sazae)?

Turban shell (Sazae) is found on reefs from the intertidal zone to a depth of about 10 m throughout Japan, with the exception of northern Hokkaido and Okinawa.

The maximum shell height reaches 10 cm. The shell is conical and thick, with spines on the periphery. The number and length of the spines vary greatly depending on the habitat and the individual. Male gonads are yellowish-white and female ones are green.

The summer sazae become skinny due to spawning, so winter and spring are the best seasons for them. The scientific name is Turbo sazae Fukuda, 2017.

In the past, Sazae that grew on rough shores developed magnificent spines, and it was said that they may have developed because the spines caught on rocks like a kind of spike and prevented them from being washed away. Individuals that do not develop spines at all are called Marugoshi or Tsunonashi. Young, small, and thornless specimens are called hime-sazae in the market. However, those without spines and generally rounded may be imported.

Sazae is rarely seen alive, but those that make no sound when lightly shaken or quickly close their lids when touched are fresh. In the summer, even if they are alive, the water inside may be murky, so they judge the freshness by smelling. Sazae weighing 300 g or more are tasty.

The staple food of Sazae is seaweed, and the taste and color of their shells change depending on the quality of the seaweed they eat. It is said that eating arame seaweed turns the shell whitish while eating tengusa seaweed turns it blackish brown.

What does Turban shell (Sazae) nigiri sushi taste like?

a photo of Sazae Gunkan maki — Since turban shells do not fit well with shari, they should be rolled into gunkan-maki.

Sazae flesh is firm and is not easy to make nigiri. It also looks unattractive. In addition, the strong aroma of the sea and the thick umami make the nigiri sushi lose its sense of unity. However, some love the wild flavor and umami of Sazae.

When making nigiri sushi, it is best to put a fine Kakushi boucho on the inside to make it easier to eat. Fresh entrails can be boiled quickly and topped with a pleasantly bitter taste and rich flavor.

a photo of sazae tsuboyaki — For grilling Tsuboyaki, the entire shell can be placed directly onto hot charcoal, eventually coaxing juices to boil from the shell’s interior, at which point soy sauce and sake are poured directly into the shell.

Japanese people may prefer Sazae-no-tsuboyaki, which has the aroma of burnt soy sauce and the scent of the sea from the turban shells.

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Revision date: April 1, 2023

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