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?
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.
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.
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?
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.
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.
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?
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.
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?
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.
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?
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.
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?
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.
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?
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.
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.
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.
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.
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.
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?
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.
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?
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.
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.
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.
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?
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.
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 theintertidal 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?
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.
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.
