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What is Meki? Substitute for Kuruma ebi?

Japan leads the world in shrimp consumption by far. Most of the shrimp is imported, but it is a little known fact that shrimp is called “Meki” among importers and sushi restaurants in Japan. It is said to be a remnant from a time when much of the imported shrimp came from Mexico (pronounced “Mekishiko” in Japanese).

Shrimp can be caught within 45 degrees north or south of the equator. The caught shrimp is quick-frozen on site and then sent to Japan. Mexico was early in advanced refrigeration technology so when it became impossible to catch shrimp in the seas around Japan in the 1970s, a large volume of shrimp was already being imported from Mexico. It was around that time that importers shortened the phrase “Shrimp imported from Mexico” to “Meki”.

After that the major source of shrimp imports switched to Taiwan, which started shrimp aquaculture, and it is now also imported from Thailand, Indonesia and China. The name “Meki” stuck in the industry, despite the fact that shrimp is now mainly imported from other places in Asia.

Imported shrimp is categorized by body color tones, either brown, pink or white. The color is combined with the place of origin or country name and that is what each type of fish is called at the distribution stage. For example, they may be called Mexico brown or Guiana pink.

Well-known brown-toned shrimp include Ushi ebi (Black tiger shrimp) and Mexico brown (Yellowleg shrimp). Pink-toned types include Guiana pink (Pink spotted shrimp) and Nigeria pink ebi (Southern pink shrimp). White-toned shrimp include Taisho ebi (Fleshly prawn), Banana ebi (Banana Prawn) , Eedeavour ebi (Eedeavour prawn) and Vannamei ebi (Whiteleg shrimp). There are many sushi restaurants that use pink and brown-toned sushi that turn into a nice red color when boiled. While the meat of white-toned shrimp is soft, it turns a whitish color when boiled and doesn’t look very appetizing. However, due to the splendid, large tail, it is perfect for tempura or fried prawns.

Next, We will touch on the characteristics of shrimp that is typically imported to Japan. All these types are actually related to the Kuruma prawn, which is representative of premium shrimp and a familiar ingredient of sushi. In other words, these imports are alternatives to make up for the shrimp consumption in Japan that can’t be covered by the Kuruma prawn. Normally the head is removed, it is frozen, packed in large lots, and then embarks on the distribution channel in Japan.

There are about 27 species of kuruma prawns (Penaeus japonicus Spence Bate, 1888). The following is a list.

Crystal shrimp: Farfantepenaeus brevirostris (Kingsley, 1878)

Witch Shrimp: Farfantepenaeus Burukovsky, 1972

Northern pink shrimp: Farfantepenaeus duorarum (Burkenroad, 1939)

Indian white prawn (Shonanebi): Fenneropenaeus indicus (H.Milne Edwards, 1837)

Caramote Prawn: Penaeus kerathurus (Forskål, 1775)

Western king prawn (Futomizoebi): Penaeus latisulcatus Kishinouye, 1896

Redspot King Prawn: Penaeus longistylus Kubo, 1943

Aloha Prawn (Terao-kurumaebi): Penaeus marginatus J.W.Randall, 1840

Western White Shrimp (Tenjiku-kurumaebi): Penaeus occidentalis Streets, 1871

San Paulo Shrimp: Penaeus (Melicertus) paulensis Pérez Farfante, 1967

Redtail Prawn (Akaoebi): Penaeus penicillatus Alcock, 1905

Southern White Shrimp: Penaeus schmitti Burkenroad, 1936

Green Tiger Prawn (Kumaebi): Penaeus semisulcatus De Haan, 1844

Northern White shrimp: Penaeus setiferus (Linnaeus, 1767)

－: Penaeus silasi Muthu & Motoh, 1979

Blue Shrimp (Paradise prawn or Theshinoebi): Penaeus stylirostris Stimpson, 1874

Southern Brown Shrimp: Penaeus subtilis Pérez Farfante, 1967

The following is a list of those commonly used in sushi restaurants and Japanese restaurants in Japan.

Guiana pink (Redspotted shrimp, Spotted pink shrimp /Farfantepenaeus brasiliensis (Latreille, 1817))

For more information, go here.

Taisho ebi (Fleshly prawn /Fenneropenaeus chinensis (Osbeck, 1765))

It is found from the Indian Ocean to the Pacific Ocean, the Malay Archipelago and Australia. The species is of considerable commercial importance in the Yellow Sea, East China Sea and Korean Bight, where it is trawled. It is sold in Korea, China, Japan and Hong Kong. This is a large shrimp that reaches up to 25 cm in body length. The appearance is similar to the Kuruma ebi, but without any special pattern. The edge of the abdomen is a dark brown color. There are 28 known species related to the Kuruma ebi. In the Toyosu market, those with a striped pattern are Kuruma ebi, and those without are Taisho ebi. In Japanese it’s been dubbed “Korai ebi” is due to the fact that it is often caught in the waters off the west coast of the Korean peninsula. The soft meat has a sweetness that makes this shrimp delicious. The number of wild Taisho ebi has decreased drastically in recent years. The coloring is lighter than Kuruma prawn and Black tiger shrimp, but darker than other white-toned shrimp. This type has a long history compared to other imported frozen shrimp and such high volumes were imported from China that it was called Chinese Taisho. It accounted for the majority of the market share until farmed Black tiger shrimp started to appear on the market.

Banana ebi (Banana Prawn /Penaeus merguiensis De Man, 1888)

It found around the northern coast of Australia from the New South Wales-Queensland border to Shark Bay in Western Australia, it is mainly caught by trawlers between Exemouth Gulf, Western Australia and Brisbane, with the bulk of the catch coming from the Gulf of Carpentaria. It weighs between 18 to 30 g per shrimp and is colored like a banana. The meat is soft and has a sweetness. Sometimes it is also sold as Taisho ebi. The body is thinner and slenderer than the Black tiger shrimp. It is available year round with peak supply in April.

Mexico brown (Yellowleg shrimp, Brown shrimp /Farfantepenaeus californiensis (Holmes, 1900))

For more information, go here.

Vannamei ebi (Whiteleg shrimp, Pacific white shrimp/Litopenaeus vannamei (Boone, 1931))

For more information, go here.

Ushi ebi (Black tiger shrimp, Giant tiger prawn/Penaeus monodon Fabricius, 1798)

For more information, go here.

Australia tiger (Brown tiger prawn /Penaeus esculentus Haswell, 1879)

The Australian tiger (Brown tiger prawn) is endemic to Australia and is found at depths of 15~20 meters along the coast except in the southern part of the country. Its main locality is the Gulf of Carpentaria on the northern coast of Australia. It reaches 25 cm in length but is generally 15~20 cm long.

Because of its beautiful red legs and reddish-brown stripes, this shrimp is mainly imported to Japan with its head on. In addition to its shape and size reminiscent of Kuruma ebi, it is a high-end variety that is not so tough, sweet, and has a good taste and coloration and is used in grilled dishes and tempura.

Nigeria pink ebi (Southern pink shrimp, Candied shrimp/Farfantepenaeus notialis (Pérez Farfante, 1967))

Nigeria pink ebi (Southern pink shrimp) is found from Mauritania to Angola at depths of 20~100m. It is also found in the western Atlantic Ocean from the Caribbean coast to southern Brazil.

It inhabits bottom mud or sandy mud, and sandy patches among rocks in marine environments. Juveniles are found in estuarine environments. Also inhabits lagoons. It is often used for sushi because of the soft meat, good flavor, and nice coloring. This is one of the highest grades of imported shrimp.

Mexico ebi (Northern brown shrimp, Brown shrimp /Farfantepenaeus aztecus (Ives, 1891))

Mexico ebi (Northern white shrimp) is distributed from the Gulf of Mexico to depths of up to 30 meters along the eastern coast of North America. Juvenile shrimp grows in estuaries. It is the most important species in the Gulf of Mexico, with an average annual catch of nearly 30,000 tons. On the other hand, Southern white shrimp is distributed in shallow waters from the Caribbean Sea to southern Brazil. It is almost indistinguishable from this species in appearance, but the male and female reproductive organs differ in shape.

Maximum standard length: 22 cm. It lives in bottom mud or peat, often with sand, clay, or broken shells. Adults inhabit the marine environment. Juveniles inhabit the estuarine and marine environments. There are 13 types of brown-toned Kuruma prawn in the world and the names get confusing.

Also called Golden Shrimp, Red Shrimp, Redtail Shrimp.

King ebi (Eastern king prawn /Penaeus plebejus Hess, 1865)

Adults are found in marine environments while juveniles are found in estuarine environments. It is found over sandy bottoms at depths of 2-350 m or deeper.

Finally, the shrimp introduced in this section is consumed not only in Japan but all over the world. Judging by the images on social media, takeout sushi and the frozen shrimp sold at Costco are made from one of the types of shrimp described here. If you’re going to learn about sushi, it’s important to learn the types of shrimp used in sushi.

India ebi (Indian prawn/Madagascar white prawn/Fenneropenaeus indicus (H.Milne Edwards, 1837))

India ebi (Indian prawn) is widely distributed from the Philippines through Southeast Asia to the western Indian Ocean. It is especially important in the waters from the Indian coast to the western Indian Ocean.

It is a White species of Kuruma ebi and is similar in appearance to the Banana Prawn. Once the head is removed, it is difficult to distinguish between the two species. In Southeast Asian markets, both species are sold together.

Those distributed in East African waters have brownish bodies and reddish legs. It has a rich flavor and aroma and is very tasty. It is suitable for frying and tempura.

Also called Indian white prawn, Tugela prawn , White prawn.

Endeavour ebi (Endeavour prawn/ Metapenaeus endeavouri (Schmitt, 1926))

Endeavour ebi (Endeavour prawn) are abundant in all waters except the southern part of Australia, but can also be caught in Philippine waters. It is found at depths of 20 to 45 meters. It is said to be caught together with shiba shrimp in some waters, but unlike shiba shrimp, it does not enter brackish water.

It is about 15 cm long and weighs about 17 grams. The entire body is covered with fine hair. Its scientific name is derived from the name of a research vessel, the Endeavour, which surveyed the eastern coast of Australia.

Also called Brown prawn, Endeavour shrimp.

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Revision date: June 15, 2024

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What is Sekisaba?

Sekisaba (関サバ) and Sekiaji (関アジ) are ‘designer’ fish known for their high prices.

Of them, Sekisaba is a premium fish that can go for as high as US $50 per fish. So, what kind of fish is Sekisaba and what’s the difference between it and normal Saba (Mackerel)?

Sekisaba is a Saba caught in the Hoyo Strait with a fishing pole by a union member of the Saganoseki branch of the Oita National Federation of Fisheries Cooperative (JF Oita). In other words, Sekisaba is not a type of Saba, but a premium fish created by differentiating the fishing method.

Sekisaba started to become known all over Japan between the late 1980s and early 1990s. Until then, Sekisaba was only known as a commonplace fish that was caught incidentally with Aji and went for US $2 per fish.

However, the Saganoseki branch of JF Oita applied for the first trademark ever in the industry and then grew the brand through methods such as tagging each individual fish by hand. This resulted in recognition of its taste as “Saba that can be enjoyed even as sashimi” (while Saba is generally a fish that loses its freshness easily and not eaten raw), catapulting it to a national constituency After that, the thorough quality management and branding paid off and the price jumped to 10 times that of normal Saba.

The first difference between Sekisaba and normal Saba is that Sekisaba is caught carefully, one at a time. The use of ground bait is also banned so that the Sekisaba won’t eat anything but the natural diet (avoiding odor). Each fisher is only allowed to use fishing lures they make from fish skin or ragworms. Fish caught in this way are let out into a live holding tank on the ship and brought to the fishing port alive. After arriving at the port, the tank on the ship is checked, the fish size is looked at from the water surface and the approximate weight is measured. This method is called “Tsurugai”. This is because when the fish is placed on a scale, it struggles violently and can injure itself. The fish are allowed to calm down in the tank (called Ikekoshi) for a day at the fishing port. At the time of shipping, Ikejime is performed, in which a knife is put into gill parts, the spinal cord is cut, and then it is submerged into saltwater and the blood is let out. After that a processing method called Shinkeijime is performed in which a wire is inserted into the spinal cord to put the fish in a state of asphyxiation. Therefore, there is little damage to the fish, maintaining the freshness. When it is transported to the place of consumption, the temperature is kept at 5°C (41°F). This is because the fish does not lose its crunchiness compared to when it is cooled to 0°C. Even this is not easy to imitate.

The Hoyo Strait where Sekisaba is caught is rich in plankton, which the Sekisaba feeds on, and the flow of the tide is fast. The reason Sekisaba meat firms well and is fatty year-round is thanks to the good environment of the sea it is raised in.

If you come across a Sekisaba that so much work has been put into, try it as sashimi, not Nigiri sushi. This is because Saba, which has a peculiarity to it, is unpopular among some people. However, Sekisaba doesn’t have this off-taste and doesn’t taste like Mackerel, so even people who don’t care for fish should be able to find it tasty.

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Revision date: August 21, 2023

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What is Shiromi?

Hirame is a high-quality fish that goes for at least US $50 per kilogram. It can even exceed US $80 per kilogram, depending on the timing and the fish’s body.

Hirame is a typical shiromi (white meat fish) when winter is approaching and a great sushi topping to start off a meal. Also, the taste is so delicate that the original flavor can be cancelled out just by adding too much soy sauce. How the chef expresses this delicate taste is a tribute to his skill and something that foodies look forward to.

In the US, Hirame is often written as “halibut” on the menu of sushi restaurants. Technically the English name of Hirame is Bastard halibut. Hailbut (referring to Pacific halibut) is called “Ohyo” in Japanese. In Japan, the engawa of massive Ohyo is often used as a substitute for Hirame engawa at conveyor belt sushi, but the two are not confused for each other. There is no mistake that Hirame is related to halibut, but they are completely different species. Incidentally, the price of Ohyo is US $3 to $20 per kilogram. It is incomparably cheaper than Hirame.

Also, depending on the restaurant it may be represented in a variety of other ways such as fluke, flatfish and flounder. These terms refer to relatives of Hirame (鮃) or Karei (鰈), but do not indicate any certain species of fish. In other words, there is generally no distinction between Hirame and Karei in the US and to go even further, all white fish are thought to be the same species.

The delicious taste of fish is dependent on the distribution of fat and the amount of inosinic acid. Therefore, fish taste better in the seasons when they have fattened up. On the other hand, people have a hard time distinguishing between types of fish when comparing the tastes of the parts with less fat. The free amino acids in fish meat differ only slightly between different types of fish. In other words, the flavor of all fish is mostly the same. It is only the amount of fat and the amount of the umami component, inosinic acid, that differ between fish, so apparently even sushi chefs cannot distinguish between fish just by eating the back part, which has a low fat content.

This is part of the reason why in the US all white fish is all lumped into the same category and to top it off, the common consensus there is that white fish has no flavor.

At sushi restaurants in Japan, generally there are at least two types of white fish on offer. It is practically guaranteed that Hirame will be in stock in winter. The light flavor unique to this white meat that spreads with each bite maximizes the aroma and sweetness of the vinegared rice. Recently, white fish with high levels of fat such as Kinmedai and Nodoguro, have become standard, high-quality white fish.

The difference between how even these sorts of white fish are handled in the US and Japan is astonishing. That said, flavorless Hirame is not consumed as sashimi or sushi even in Japan. It is served in dishes with strong flavors, like carpaccio. It’s possible that delicious Hirame is just not available in the US.

Related contents: List of White flesh fish

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Revision date: July 16, 2022

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There are strangely two types of Ama ebi

It goes without saying, that each type of fish has its very own scientific name. However, in places like the Toyosu Fish Market, there are seafoods that end up sharing a name.

The official Japanese name of ama ebi (sweet shrimp) is “Hokkoku Akaebi” (scientific name: Pandaluseous Makarov).

In Japan, ama ebi lives naturally along the Sea of Japan coast and the coasts of Hokkaido, and the ama ebi sold at Toyosu market is caught from Toyama prefecture and northward to Hokkaido and southward. When made into nigiri sushi, it is harmonious with the acidity of the vinegared rice and the thick sweetness is irresistible. It really lives up to its “sweet” name.

However, what dominates the Toyosu Market is frozen shrimp of the same pandalidae family, called “Honhokkoku Akaebi” (scientific name: pandalus borealis kroyer) from Iceland and Greenland.

This is distributed as “Ama ebi” at the market, but strictly speaking it is a different type of shrimp. As far as appearance goes, it is impossible to tell the difference and they say that even the flavor is the same.

The majority of ama ebi used at conveyor belt sushi is produced in Greenland and imported to Japan through China. The reason for this import circumvention is that the processing to turn the shrimp into ready-made sushi toppings is done using inexpensive labor in China. The frozen ama ebi is thawed in China, processed (head, shell, etc., are removed) and then frozen again. Of course, this process diminishes the freshness of the fish. Preservatives are used to help prevent this. For example, pigment fixing agents are used in order to reduce discoloration from fading. Furthermore, acidity regulators and antioxidants are used to prevent changes in the quality and color of the meat. Ama ebi is stored in packs of 50, imported en masse to Japan, and can be used for sushi or sashimi immediately upon thawing.

As this ama ebi caught in the North Atlantic Ocean is considerably cheaper than domestic ama ebi, the reality is that conveyor belt sushi wouldn’t survive in Japan without these imports.

What is Masuzushi?

The origin of Masuzushi dates back about 300 years. Apparently, in 1717 it was first presented as Ayu narezushi (narezushi is a traditional food, said to be the original form of sushi and made from lactic fermentation of fish) to the third-generation feudal lord, Toshioki Maeda, by Shinpachi Yoshimura, a feudal retainer of Toyama who excelled in cooking skills. Toshioki liked the dish very much and assigned the role of vinegaring Ayu to Shinpachi. After that, it is said that the same narezushi was presented to the eighth shogun of the Tokugawa shogunate, Yoshimune Tokugawa, and that Yoshimune was extremely pleased with it.

Shinpachi’s ayuzushi was made through the painstaking process of washing salt-preserved ayu with sake, then pickling it for around 12 days, removing the rice the day before it was to be served, then adding new rice that had been flavored with sake and salt.

This transformed to the present-day Masuzushi in the late Edo period, when the amount of vinegar was increased. Hayazushi, in which vinegar is added to rice for a quick meal, became popular, and Sakuramasu started to be used instead of Ayu, These factors seem to have contributed to how it transformed into the Masuzushi we see today.

It is made by first filleting fresh Sakuramasu into three pieces and removing the skin and bones, then cutting into 3 mm thick strips. These strips are sprinkled with salt and left for 3 to 5 hours before being washed with a vinegar mixture made of salt, sugar and other seasonings (water is never used for this). The type and amount of seasonings mixed with the vinegar at this time is a secret and determines the house flavor of the restaurant or family. Sakuramasu that has marinated for 1 to 2 hours in the vinegar mixture is placed on sushi rice in the container, then held down with weights to press for several hours to complete the Masuzushi.

Long ago, it was only made with Sakuramasu caught in Jinzu River, so it was made between April and July. However, due to reasons such as a dam being built upstream and water pollution, Sakuramasu produced outside the prefecture and imported Masu (trout) is used now, and it is made year-round.

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Revision date: August 3, 2021

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What is Funazushi?

Narezushi (mainly a preserved food in which fish undergoes lactic fermentation with salt and rice), in which Sushi finds its roots, can still be found even today throughout Japan. The most famous is Funazushi (鮒寿司, 鮒鮓, 鮒寿し) in Shiga prefecture.

Although it has “sushi” in the name, according to common knowledge of the day, it would be called crucian carp. The sweet and sour smell tickles your nose and it’s almost like pickled crucian carp. When you actually put it in your mouth it fills with an intense sourness and it can only be described as a really sour pickled food. However, the more you eat it, the more you somehow get used to it and in the end it becomes a favorite food that you will even crave. This effect is so mysterious that people even wonder, “Could this have been synchronized at some point with the tastes of our Japanese ancestors?”

Making Funazushi sushi is surprisingly simple. The only ingredients are crucian carp caught in Lake Biwa, rice and salt. First the internal organs are removed from the crucian carp, next it is salted and then it is shade-dried. This crucian carp is packed tightly into freshly steamed rice in a large cask. “Sushizume” refers to this precise situation, and the ingredients are packed in so there is no air inside. If air is let in, the oxygen will cause microbiota to grow. In other words, it will rot. This is the most important thing in making funazushi.

While this cask is left for eight months to two years, special microorganisms will cultivate even without oxygen. These are lactic bacteria and acetic bacteria, which work to change the entire contents into a sour flavor.

After that, the mushy rice is removed from the finished Funazushi, and only the crucian carp is consumed. However, let me reiterate, this sour flavor is intense and complicated. Comparing it to bleu cheese or camembert cheese might make it easier to understand. The taste is so intense that it makes some people sick.

Incidentally, there are records from when Hideyoshi Toyotomi advanced his army to the Korean peninsula (around 1592), that Funazushi from Oumi was presented to soldiers on the front line as a comfort food. This episode illustrates the fact that Funazushi was a dish of pride for the people of the town of Nagahama (where Toyotomi’s castle was located, now part of Shiga prefecture).

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Revision date: June 23, 2023

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What is Yamawasabi?

Horseradish is believed to have originated in Eastern Europe. It’s a cruciferous vegetable, alongside mustard, wasabi, cabbage, and broccoli. Horseradish is very fertile, and buds and roots will sprout just by cutting the root stock part to an appropriate size and soaking it in water. Once transferred to soil the roots will multiply quickly even without any other efforts.

In Europe horseradish is used as an ingredient for sauces or to accompany sausage and roast beef, or as a subtle seasoning for other dishes. In Japan most is used as an ingredient in processed foods such as wasabi powder or wasabi paste. Unlike wasabi, horseradish is characterized by its pure white root and strong spicy flavor. In Hokkaido horseradish is called “Yamawasabi” and is a common sight at home dinner tables.

Farming of Yamawasabi for food started in the Meiji era and settled in Hokkaido. Currently over 90% of the domestic production in Japan is accounted for in Hokkaido. While it is grown throughout Hokkaido, the vast Yamawasabi fields befitting Hokkaido are especially prevalent in Abashiri and Kitami.

In Hokkaido, Yamawasabi is eaten as an accompaniment to white rice. Grated Yamawasabi is sprinkled on rice and there are also jars of “Soy sauce-marinated Yamawasabi” sold as a normal item at supermarkets. Besides on rice, it is also indispensable to Hokkaido cuisine as seasoning for hiyayakko (cold tofu) and sashimi.

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Revision date: June 28, 2021

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What is Rendaku?

In Japanese, when a compound word is made out of two individual words, and the first consonant of the second word changes from a “clear sound” to a “fuzzy sound”, it is called “Rendaku”. For example, Edomae (江戸前) + sushi (寿司) changes to Edomaezushi (江戸前寿司). However, the correct pronunciation is only generalized among Japanese people, so in this book we chose the most commonly searched version of each compound word.

Examples of Rendaku (連濁):

Nigiri (握り) + sushi (寿司)→Nigirizushi (握り寿司)

Inari (稲荷) + sushi (寿司)→Inarizushi (稲荷寿司)

Masu (鱒) + sushi (寿司)→Masuzushi (鱒寿司)

Kaiten (回転) + sushi (寿司)→Kaitenzushi (回転寿司)

Kuro (黒) + tai (鯛)→Kurodai (黒鯛)

Ma (真) + tako (蛸)→Madako (真蛸)

Aka (赤) + kai (貝)→Akagai (赤貝)

Tori (鳥) + kai (貝)→Torigai (鳥貝)

Shiromi (白身) + sakana (魚)→Shiromizakana (白身魚)

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Revision date: June 9, 2021

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What is Shiojime?

Generally, saltwater fish grow in seawater, and their bodies naturally contain a certain concentration of salt. Because seawater has a higher salinity than the fish’s internal fluids, the water in their bodies is constantly being drawn out by osmotic pressure. As this water is lost, the internal salt concentration increases. To compensate, saltwater fish actively drink large amounts of seawater and excrete the excess salt through specialized cells in their gills and kidneys. This complex osmoregulation mechanism helps them maintain a balance, which is why their flesh typically contains a high percentage of water.

This high moisture content sometimes gives the impression that the fish is “somehow watery” or lacking in firmness. However, once the fish is cooked—especially through gentle heating—the texture becomes soft and fluffy, enhancing its natural qualities.

Therefore, when preparing fish for cooking, it is often sprinkled with salt approximately 30 minutes to one hour beforehand. This process, commonly practiced by sushi chefs as well, is called Shiojime (塩締め), or salting.

Shiojime serves several purposes. First, it draws out excess moisture through the process of osmosis, which in turn concentrates the fish’s natural umami (savory) flavor.

Additionally, by removing moisture, Shiojime helps eliminate the fishy odor (commonly caused by compounds like trimethylamine), allowing the clean, delicate flavor of the fish to shine through.

Another important benefit of Shiojime is that it helps control bacteria. When salt is applied to the fish, it creates a salty (hypertonic) environment that draws water out of the bacteria on the surface. Without enough water, the bacteria can’t survive or grow. In addition, salt lowers the water activity in the fish, which makes it harder for microbes to multiply. This helps keep the fish safe to eat and slows down spoilage, making it last longer.

In traditional sushi preparation, Shiojime is often followed by Sujime (vinegar curing). The amount of vinegar that penetrates the fish depends significantly on the prior conditions established during Shiojime, making it a delicate and finely tuned process that requires experience and attention to detail.

Ultimately, Shiojime is a time-honored technique that delivers numerous benefits—enhancing flavor, improving texture, reducing odors, and increasing safety—while showcasing the depth of Japanese culinary knowledge.

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Revision date: June 12, 2025

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What is Karami?

Sashimi essentials such as wasabi, ginger, karami-daikon, etc., are collectively called “Karami”. Originally Karami was a type of Tsuma. From the mid to late Edo period, Karashi (mustard) was mainly used for karami in sashimi. Eventually, due to the influence of Edomae sushi, wasabi became the norm. For sashimi such as bonito and sardines, wasabi isn’t enough to offset the peculiar aroma. In some cases, it is better to use ginger, which works on the root components of the odor. These types of fish have the best flavor once spring has passed, and interestingly enough, wasabi is least prevalent in summertime, while ginger is in peak season. Mother nature seems to know what she’s doing.

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Revision date: April 5, 2021

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What is Mazuma wasabi?

So, what is the true meaning of the shocking phrase, “Once you try tuna or flounder with this wasabi, you’ll never be able to eat it without wasabi again”?

Wasabi is assessed by five points: its coloring, fragrance, stickiness, spiciness and sweetness. So does that mean this wasabi gets the highest marks for all these categories? In other words, when wasabi is grated, it’s a bright green color. The fragrance is fresh. It has a strong stickiness. The spiciness has a punch. After some time, it has a delicate sweetness.

The glorious thing about wasabi is that the vivid spiciness that goes through to the tip of your nose never lingers on your tongue or in your mouth. This lack of aftertaste is the biggest feature of wasabi’s delicious taste. The tastes of sashimi and sushi are subtle and delicate. Each cut of fish and each piece of sushi has its own unique and enjoyable flavor. If the wasabi were to linger on your tongue or in your mouth, it would get in the way of the next, new taste.

Furthermore, the potency of this spiciness is not what makes wasabi taste good. Good wasabi is spicy, but it also has a premium sweetness and refreshing fragrance at the same time. This is the true delicious taste of wasabi and it is a specific characteristic. Therefore, it is a superb spice for making good fish even more delicious.

Wasabi is native to the Japanese Islands and Sakhalin, Russia, is a perennial plant that belongs to the Brassicaceae family and is bred both by dividing roots for replanting and from seeds. The potato-shaped part that is normally grated and consumed, is part of the wasabi’s stem and called rhizome, just as potatoes have subterranean stems. Wasabi is broadly divided into red stem, which has a high anthocyanin content in the stems and blue stem, which has a low anthocyanin content. Mazuma (red stem), daruma (blue stem) and Shimane No. 3 (blue stem) are the three major types and it is known that most varieties that are currently cultivated were improved breeding from these. During the Edo period, daruma wasabi that was cultivated in Shizuoka was the most common, but then mazuma was introduced and became widespread, perhaps from degradation due to about 40 years of cultivation. Currently, mazuma seed cultivation only makes up about 30% of the total wasabi, even in Shizuoka, because the cultivation period of mazuma is longer than the seedling type and suitable places for planting have decreased, among other reasons.

The external appearance of mazuma is a dark green color and since there is purple on the base of the leaf, they are easy to distinguish by appearance alone. Since mazuma seeds mostly don’t fruit, the seedlings are cultivated by dividing the roots. It is difficult to ensure high quantity by dividing roots. Furthermore, it takes time to grow, so there is inevitably a rarity value.

The protrusions that occur with the growth of the surface are small and grow very close together, arranged in a spiral shape. This is the best wasabi of which the spiciness includes sufficient sweetness and that has a refreshing fragrance. On the market, it goes for US $50 to $200 per kilogram. Of course, it depends on the size, but one plant goes for about US $20. Wasabi is mainly produced on the Izu peninsula right now, but Yugashima, Amagi and Gotemba are known for mazuma. However, mazuma is actually native to Wakayama prefecture. It started in the Kawamata area of Inami Town in Wakayama, formerly known as Mazuma Village.

What is the trick to super cheap Ikura at conveyor belt sushi restaurants?

Immature salmon eggs still wrapped in ovarian membrane and salted are called sujiko. Ikura is salmon roe in which each mature egg is separated from the ovarian membrane before laying the eggs and then salted or marinated in soy sauce. The ikura of Chum salmon going upstream in the Kushiro River and Tokachi River in Hokkaido From October to December are considered to be premium ikura.

For cheap ikura, roe broken up inside the ovarian membrane in a fish that is approaching spawning time called “barako” is used. When the ovarian membrane of barako is torn, the eggs will fall out and scatter, so while they don’t take much work to prepare for serving, they also don’t taste particularly good. Even cats turn up their noses at barako, so they are also called “neko-matagi”, which literally means “the cat walks over it” and is used to refer to unpalatable fish. However, each egg is large and they look very appealing, so they are used at higher-end conveyor belt sushi. Unlike the 100-yen (US $1) restaurants, these higher-end restaurants don’t use disguised fish or substitute fish. This is because their basic business strategy is to differentiate themselves by attracting customers with authentic toppings. Generally they market the high quality of their toppings, but the ikura is actually this cheap “neko-matagi”.

Beneath this strategy of attracting customers with authentic toppings is this “Deceptive business strategy”. Salmon also swims upstream in the rivers of Tohoku and Hokuriku. However, the taste of ikura tastes inferior to that in Hokkaido. This ikura is also served at the higher end restaurants. That’s because although it doesn’t taste as good, it’s orthodox ikura. In case of orthodox ikura, the roe is used within one hour of the catch. But, if time passes and the freshness drops, the eggs will dry out and the surfaces will dimple, wrinkling. This is the type of ikura that is cheaper and often served at the cheap conveyor belt sushi restaurants.

The most commonly used roe in conveyor belt sushi restaurants is ikura from cheap Alaskan or Russian Chum salmon. An even cheaper type is masuko. Besides the masu roe, raw materials included soy sauce, salt, fermented seasoning, amino acids, reduced sugar syrup, enzymes, fish sauce, and fish and shellfish extract. For homemade versions, only soy sauce, mirin (sweet cooking sake) and sake are used.

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What is Salmon caviar?

In Japan, salmon roe that has been separated from the ovarian membrane and then salted is called ikura. At sushi restaurants, this is also marinated in broth that includes soy sauce, mirin and sake. This is called ikura marinated in soy sauce, or simply ikura. Worldwide, caviar is considered to be of more value than ikura. Therefore, in an attempt to improve the impression of soy sauce-marinated ikura, it is sometimes called ‘salmon caviar’. This is behavior especially seen among manufacturers selling soy sauce-marinated ikura.

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Revision date: March 9, 2021

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What is Red caviar?

Not to belabor the point, but the following is dependent on the following. In Japanese salmon is referred to as “鮭” (sake/salmon) or “鱒” (masu/trout). The characters look different, but they are part of the same family and there aren’t clear biological categories to separate them into. Incidentally, in English the type that makes their way into the sea are called “salmon,” and those that remain in freshwater their entire lives are known as, “trout.” They are all considered to be part of the salmon family. Now, foreigners who know about Japan may imagine Japanese sake (the alcoholic beverage) when they hear the word “sake” so we spell sake/salmon as “shake”, which is close to the sound pronounced by Japanese people.

First of all, shake is mainly Chum salmon, caught in the seas near Japan. Masu caught in the seas near Japan are mostly Pink salmon (Humpback salmon) and Sakura masu. Masu caught in rivers and lakes are generally Char or Rainbow trout.

Now we finally get to the topic of this article, shake roe that has been removed from the ovarian membrane then salted or marinated in soy sauce is called ikura while masu roe is called masuko and they are clearly distinguished. This is because masuko can be bought at just 20-40% of the cost of ikura. However, the difference is really that each egg is smaller than that of ikura and in general people can’t taste a difference.

Over the past 10 years or so, the masuko made from the roe of Rainbow trout farmed in France and the masu farmed in Japan have been called ‘red caviar’ by manufacturers. Of course black caviar made from the roe of sturgeon and tobiko made from the roe of flying fish are distinctive. Certainly there is no problem in calling fish roe caviar according to the Product Labeling laws, but it’s extremely clear that they are only trying to get a higher price out of it.

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Revision date: March 9, 2021

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What is ken?

Ken is considered to be better the longer and thinner it is, but this is a mistake. Not only is Ken tangled and difficult to eat, but it also doesn’t give any sense of the flavor of the materials. It’s long been said that 10 cm is a reasonable length and this is also the length that looks the most refined.

Many people believe that the thinly cut daikon radish strips that accompany sushi are tsuma. That is not tsuma. It’s called ken. Besides daikon radish, udo, pumpkin, cucumber, carrots and turnips are also used. It is cut into thin strands and stood up next to sashimi like a sword (which is called “ken” in Japanese). However, when the sashimi is laid on top of it, it is called shikitsuma. While it is a bit confusing, in that case it is a type of tsuma. Since the Meiji era, combos of many different types of sushi have become popular, and with it larger dishes have become necessary. Therefore, there has also been a tendency to make it more showy. It’s only natural that the types of tsuma increase to place focus on the highly valued seafood, but if there is too much ken, it will take over the space meant for the sashimi.