Sea squirt (Hoya) is said to be unique in that it has all five tastes humans are able to detect – sweet, sour, salty, bitter, and umami.
What is Sea squirt (Hoya)?
Sea squirt (Its Japanese name is Hoya) is thought to be a specialty of the Tohoku region, but it is distributed from Hokkaido to Honshu, Shikoku, and Kyushu, as well as from the Korean Peninsula to the Shandong Peninsula of mainland China.
It has red, hard skin and protruding warts, the tops of which have entry and exit holes, and lives attached to rocks and other objects on the seafloor.
The sea squirt is nicknamed the pineapple of the sea because of its resemblance to a pineapple, which is not clear whether it is an animal or a plant. It is a close relative of vertebrates, although it is not at all imaginable. Its size is about 20 cm.
The two main species of Hoya (海鞘、老海鼠) consumed in Japan are Ma-hoya or Maboya (Halocynthia roretzi (Drasche, 1884)) and Aka-hoya or Akaboya (Halocynthia aurantium aurantium (Pallas, 1787)). Maboya has numerous conical protrusions on its shell surface and reddish-orange flesh. In contrast, the red-fleshed “Akaboya” is characterized by a smooth, untextured shell surface. Miyagi Prefecture accounts for about 80% of the nation’s production, while Aka-hoya is mostly produced in Hokkaido.
Sea squirt flesh contains vitamin E, which has antioxidant properties. By suppressing the oxidation of unsaturated fatty acids in the body, it is thought to help prevent lifestyle-related diseases such as arteriosclerosis and myocardial infarction. Furthermore, per 100g of sea squirt, it contains approximately 130mg of EPA and 55mg of DHA, making it rich in omega-3 fatty acids essential for maintaining cardiovascular health. It also contains minerals such as phosphorus (approx. 55mg), iron (approx. 5.7mg), zinc (approx. 5.3mg), and B vitamins.
What does Sea squirt (Hoya) nigiri sushi taste like?
Sea squirt (Hoya) has a complex taste with a mixture of bitterness and sweetness.
Its edible parts are the muscles and internal organs, which are removed by peeling the skin. Hoya’s gonads get fatter in the fall and its muscles become leaner. Then, after May, the meat gets fatter and has eight times more glycogen than in winter, making it tastier and sweeter. If the body color of Ma-hoya is pineapple color, Aka-hoya is the color of a persimmon seed that has fully ripened to bright red.
Sea squirt takes in a lot of seawater, so it has a strong smell of the sea anyway. It also has a unique umami and bitter taste because it is rich in amino acids such as glycine, alanine, Taurine, proline, and glutamic acid.
Ma-hoya is generally considered to have a stronger flavor, while Aka-hoya is relatively mild. After a few hours of fishing, a kind of gasoline smell is produced, giving the sea squirt its distinctive aroma. For this reason, it tends to be avoided by first-timers, but many people become addicted to it once they have tasted it. It is also a dish that makes sake go down a treat.
The fresh sea squirt meat is so elastic that it bounces back. The fish is then cut into small pieces with a decorative knife so that it is soft but still crisp. For condiments, we recommend using asatsuki chives, grated daikon and chili, and ponzu (Japanese citrus juice) soy sauce. Ma-hoya is not for everyone, but it can be enjoyed as an unusual sushi topping.
To enjoy the aroma of the sea, eat it raw with wasabi soy sauce or vinegared food. It goes well with cucumber as an accompaniment. Besides, it can be simmered, grilled with miso, deep-fried, or salted.
Japanese spiny lobster is found along the Pacific coast south of Ibaraki Prefecture and is distributed as far as Taiwan. Its length reaches up to 40 cm. Its well-known production areas include Chiba, Wakayama, Shizuoka, and Mie prefectures. Its Japanese name is Ise ebi.
It is very special to the Japanese. With its stately beard, armored appearance, and bright red color when boiled, it has long been regarded as a symbol of good luck, an indispensable part of celebratory occasions. It is also a symbol of longevity.
What does Japanese spiny lobster (Ise ebi) nigiri sushi taste like?
The appearance of Japanese spiny lobster (Iseebi) nigiri
To be honest, it seems a waste for Nigiri sushi, as it is often used in cooking due to its good appearance. However, its flesh is resilient, and in particular, it contains glutamic acid, which is an umami component, as well as glycine and arginine, which give it a sweet taste, on a level with Kuruma prawn. It can be served raw or as Yushimo-zukuri, which brings out its sweetness and is delicious as nigiri. Some sushi chefs also use Kobujime, so adjusting the moisture content is a key point in preparation.
The name “Ise ebi” comes from the Ise Peninsula, which includes the Ise region, where it is often caught. The taste of fish caught in this region is good, and Chiba Prefecture currently boasts the largest catch of Ise ebi.
However, imported products such as Australian spiny lobster (Jasus novaebolandiae Holthuis) and Rock lobster (Jasus edwardsii (Hutton,1875)) from Australia and New Zealand are much more widely distributed. Rock lobster is distributed only in the southern hemisphere and looks different from Spiny lobster. The Rock lobster is different from the Spiny lobster in appearance, and the Spiny lobster has a transmitter that produces a sound, while the Rock lobster does not.
The upper one is Aka-namako and the lower one is Ao-namako.
What is Namako (Sea cucumber)?
Namako (Sea cucumber) is a slender invertebrate measuring 20~30 cm in length. It has numerous protrusions on its body surface. The spawning season is from late spring to early summer, and the season is winter. Its scientific name is Apostichopus armata (Selenka, 1867).
There are three types of Namako (海鼠): Aka-namako (brownish-brown), Ao-manako (bluish), and Kuro-namako (blackish). Aka-namako has an elegant aroma and a strong, crunchy texture when eaten raw, while Ao-manako has a stronger scent of the sea, is moderately soft, and is less expensive than Aka-namako. Kuro-namako, on the other hand, is mainly used as a high-end ingredient in Chinese cuisine. The difference in color is due to the difference in habitat, which is the same namako.
What does Namako (Sea cucumber) sushi taste like?
To prepare Namako, it is first gutted and washed with salt. Afterward, the sea cucumber may be quickly passed through Bancha to remove its distinctive odor and soften its meat. It is then sliced into 2-3 mm thick slices and soaked in vinegar quickly. This is then served in a Gunkan maki. However, it is rare for it to be served as sushi, and is often served as a vinegared dish.
Slender tuna may be a salmon that lives in the southern hemisphere. (Image credit: Redmap Australia)
Salmon is endemic to the North Atlantic Ocean, where it is dominant in the subarctic surface zone, but is not distributed in the Southern Hemisphere. Since the same or closely related species of Bonito, Albacore, and other surface fishes and squids are distributed in the North and South Pacific, one wonders why salmon is not distributed there.
Although still in the research stage, Slender tuna (Allothunnus fallai Serventy, 1948), which has a similar diet to Pink salmon, Chum salmon, and Sockeye salmon in the North Atlantic and is analogous to the huge stocks of these species, seems to occupy the same ecological role as the plankton-eating salmon.
Slender tuna is a species of tuna, the only species in the genus Allothunnus, found around the world in the southern oceans between latitudes 20°and 50° South. It is a close relative of genus Sarda, whose Japanese names are Arotsunasu and Hosogatsuo.
It has small second dorsal and anal fins resembling a small albacore, but the slender tuna lacks the long sweeping pectoral fins characteristic of albacores. As the name implies, it’s more slender and elongated than other tuna types. It has a blue-black back and silver-to-gray sides. The pectoral and pelvic fins are purple on their distal portions and black near their bases. Its length is up to 1 meter and it can weigh up to 12 kilograms.
It is a species of minor commercial importance, taken mainly as a bycatch by fisheries for other tuna species. It is richer in fat than bonito, and its dark flesh is not suitable for sashimi. It tastes better when cooked, but is rarely used as fresh fish, and is instead used for canning.
It can pack 3700 milligrams of omega-3 polyunsaturated fatty acids per 100 grams. Next highest in omega-3s are the more readily available farmed fish, such as the striped perch, and Atlantic salmon.
Apart from Australia and New Zealand, Mexico, South Africa, South Korea, and the United States have seen a marked decrease in the catch of abalone, as in Japan.
There are over 100 species of abalone in the world, but in Japan, the term awabi (abalone) generally refers to Japanese abalone (Kuro awabi), disk abalone (Megai awabi), ezo abalone (Ezo awabi), and giant abalone (Madaka awabi).
Wild abalone can be found worldwide, except for the Atlantic coast of South America, the Caribbean Sea, and the east coast of the United States. Most abalone live in the cold coastal waters of New Zealand, South Africa, Australia, the west coast of North America, and Japan. Among these, China, South Korea, and South Africa are also major aquaculture countries.
Over the past 30 years, China’s abalone aquaculture industry has grown from zero to become the world’s largest producer, with an annual production of over 200,000 tons, accounting for more than 90% of global aquaculture production. Among the world’s major aquaculture countries, China is both the largest producer and the largest consumer of abalone.
The following types of abalone are imported into Japan.
California Abalone
About seven species of large abalone live off the coasts of California and Mexico, and are consumed locally as abalone steaks. Some of these are distributed to the seafood-loving Japanese market.
Red abalone or Akane awabi (Haliotis (Nordotis) rufescens Swainson, 1822) has a reddish surface and a greenish-blue interior. It is as large as Japan’s largest species, the Giant abalone (Haliotis madaka (Habe 1977)), but has a much thicker and heavier shell. For a while, attempts were made to cultivate this species in Japan, but without success.
Pink abalone (Haliotis (Nordotis) corrugata) has a shell about the size of Disk abalone (Haliotis gigantea Gmelin 1791), but much thicker, more circular in shape, and characterized by strong corrugations. The surface of the shell is green and the radial ribs are separated by growth lines. The flesh is tough and is more valuable as a beautiful ornament than as a foodstuff. It is found in shallow waters along with the Green abalone (Haliotis (Nordotis) fulgens).
Green abalone range from point conception, California, to Bahia de Magdalena, Mexico. The oval-shaped shell protects the abalone from predators. The shell is usually brown and marked with many low, flat-topped ribs which run parallel to the 5 to 7 open respiratory pores that are elevated above the shell’s surface. The inside of the shell is an iridescent blue and green.
Black abalone (Haliotis cracherodii Leach, 1814) grows to about 12 cm in length and has a black shell. The blackish-blue shell has five to nine holes (respiratory pores) used to breathe, remove waste, and reproduce. They once numbered in the millions along the California coast, but are now endangered. Threaded abalone (Haliotis assimilis Dall, 1878.) from California is close to Japanese abalone in flavor and firmness.
Hawaiian Abalone
Ezo abalone is cultivated in the deep, cold, and pure waters of the Hawaiian Islands. It is also imported to Japan.
Australian Abalone
Roe’s abalone orAustralian Tokobushi (Haliotis roei Gray 1826) was the most common abalone on the market from early on. The shell is more rounded than that of Tokobushi (Haliotis supertexta Lischke 1870), and the spiral expansion is not as rapid as in Tokobushi. The shell is also characterized by the presence of numerous deep spiral grooves on the surface.
Greenlip abalone or Usuhira awabi(Haliotis laevigata Donovan, 1808) is rarely used as boiled shellfish or steamed in sake.
Bikutoria abalone (Haliotis conicopora Peron, 1816) has recently become more noticeable due to the decrease in the catch of Kuro awabi. Many sushi restaurants dislike this species because the flesh is dark in color and soft when made into sashimi. However, it is used in many restaurants. In Japan, the abalone referred to as Australian abalone is the Blacklip abalone (Haliotis ruber Leach, 1814) and Bikutoria abalone.
Atlantic Ocean Abalone
Although large abalone is not distributed in the Atlantic Ocean as they are in Japan and California, the Mediterranean Sea is home to the Ear shell (Haliotis tuberculata Linnaeus 1758), which is a slightly larger version of Tokobushi. It is rarely imported from France and other countries.
Asian Abalone
Large species of abalone are distributed in waters where large brown algae grow. Therefore, only small species live in the tropical areas of Asia, where coral reefs are well developed. Even so, small species are used as substitutes for Tokobushi in canned foods and bento dishes, such as Glistening abalone (Haliotis glabra Gmelin 1791) from the Philippines, Sheep’s ear abalone (Haliotis ovina Gmelin 1791) from Taiwan, and Ass’s ear abalone (Haliotis asinina Linnaeus 1758) from Hong Kong. Farmed Ezo abalone or Ezo awabi imported from South Korea accounts for more than 90% of total imports.
Chilean Abalone
Chilean abalone(Concholepas concholepas (Bruguie, 1789) ) is listed as Loco-gai in the Japanese product label and as Awabi-modoki in the illustrated book. The name of this species suggests an intention to associate it with abalone, but it belongs to the family Muricidae, which is not related to abalone.
It is native to the coasts of Chile and Peru. The shell is about 8 cm long and plate-shaped. It has a lid of keratin that is not found on real abalones. In rare cases, you can see that it is dyed in a light purple color, etc., because it is a unique characteristic of the family Muricidae, which becomes purple when the secreted mucus comes into contact with air.
When it was first imported to Japan, it was labeled as “awabi” in supermarkets and restaurants, and there was some fuss about the mislabeling, but even when sliced, there is no epipodial tentacle characteristic of awabi, and the difference can be seen.
The trading price of Chilean abalone is about one-fifth that of abalone. It is a popular ingredient in conveyor-belt sushi, Chinese cuisine, etc. under the name Chile-awabi, but actually that name cannot be used.
Japanese Abalone
The five types of Japanese abalone eaten in sushi restaurants include Japanese abalone (Kuro awabi), disk abalone (Megai awabi), ezo abalone (Ezo awabi), giant abalone (Madaka awabi), and Tokobushi (Tokobushi). Japanese abalone and ezo abalone are good raw, while giant abalone and disk abalone can be enjoyed steamed.
Rainbow trout can also be yellow using a feed that does not contain astaxanthin.
Shinanoyuki-masu (信濃雪鱒) is a cold-water fish classified in the genus Coregonus, which is related to salmon, and was not originally from Japan.
In 1975, eggs were introduced to Nagano Prefecture from former Czechoslovakia, and after 10 years of testing and research at the Nagano Prefectural Fisheries Experiment Station, the prefecture succeeded in establishing the world’s first aquaculture technology.
In 1983, full-scale production began on a private-sector basis, and the fish was named Shinanoyuki-masu (shinano means ‘Nagano prefecture’, yuki means ‘snow’, and masu means ‘trout’), an appropriate nickname for its silvery-white appearance reminiscent of snow.
The neighboring Saku Aquaculture and Fisheries Cooperative Association also sell sturgeon roe under the name Golden caviar after separating the muscle-like roe into pieces and marinating them in salt. However, this is not a Golden caviar, but rather a Yellow caviar.
Generally, River trout, Char, Yamame, and Amago, which grow only in rivers and lakes, do not take red pigments, so their eggs themselves remain yellow. Yellow is also associated with roes but can also come from an albino fish. Rainbow trout is almost always orange, but can also be yellow using a feed that does not contain astaxanthin.
Brown trout is a popular target in controlled fishing areas.
What is Brown trout?
In Europe, the word “Trout” often refers to Brown trout. It has been transplanted to many parts of the world as an angling target fish.
Since the 1860s, it has been transplanted to all parts of the world and has become established in natural waters. It appears to have been transplanted to Japan in the 1930s via the U.S. mixed with Brook trout eggs, and natural reproduction has been confirmed in Lake Chuzenji, Lake Ashi, and the upper reaches of the Katsura River.
Body shape is similar to Rainbow trout, etc. The body color is grayish blue with relatively large black spots on the dorsal surface of the body and near the base of the dorsal fin, and whitish-orange spots below the lateral line. 1-5 years in freshwater, then become smolt and descend to the sea, spending 6 months to 5 years in the ocean. The descending type is also called Seatrout. Some spend their entire lives in freshwater areas such as rivers and lakes. It reaches a maximum length of 0.7 m.
What does Brown trout sushi taste like?
Brown trout is said to have less fat and a lighter flavor than rainbow trout, and when eaten as sashimi, it should be frozen completely before eating, since it is a freshwater fish, it is possible that parasites may be hidden in it. It also has a fishy odor unique to river fish, so it is necessary to quickly remove the blood. However, we have never heard of a sushi restaurant serving brown trout nigiri. Brown trout and Rainbow trout hybrids are sold as Shinshu-salmon (信州サーモン), and their market price is over 2,000 yen per kilogram. Shinshu-salmon nigiri is commonly eaten in Nagano and other places in Japan.
In Europe, where it originated, it is a high-grade fish that is delicious to eat. It is farmed mainly in France and Austria for eating purposes. However, compared to Rainbow trout, it grows more slowly and is more difficult to farm, so there are only a few companies that provide it. Hence, it is expensive. The main way to eat trout is to cook it. Incidentally, Schubert’s song “The Trout” was inspired by the brown trout.
Toro was originally used for bluefin tuna (and later for all tuna), but Beni toro was probably the first example of the term being applied to a fish other than tuna.
Around 1970, a major fishery company called Kyokuyo (極洋) gave the name to a sashimi product of fatty Benizake (sockeye salmon; Oncorhynchus nerka) caught in the North Sea, which had not yet entered the spawning migration stage.
At that time, Kyokuyo adapted “ultra-low temperature freezing,” which had been developed mainly as a freezing technology for tuna, to Benizake (red salmon) caught in the Bering Sea in the North Pacific Ocean.
It took many years from application to approval due to various problems, but Beni toro became a legitimately registered trademark in 1987. The registration number is 1991889.
Biwa masu (Biwa trout) nigiri served at Kyogoku zushi.
What is Biwa trout (salmon)?
Biwa trout is a species of fish native to Lake Biwa, but is also found in Lake Kizaki, Lake Chuzenji, Lake Ashi, and other lakes through transplantation. The Japanese name for Biwa trout is Biwa masu (琵琶鱒). As indicated by its scientific name, Oncorhynchus masou subsp., it is considered to be a subspecies of Satsukimasu (Red-spotted masu trout). It reaches up to 60 cm, and the spots on the body are pale orange and disappear with growth. The adult one has a silver colored body.
It has also been farmed in Japan for a long time. There is even a famous Biwa trout farm near Lake Biwa in Shiga Prefecture that has been in operation since 1878.
An interesting fact about Biwa trout is that it is a landlocked variety of Pacific Salmon while being anadromous as it moves between the freshwater lake Biwa and surrounding rivers according to the water temperature as part of its life cycle.
What does Biwa trout sushi taste like?
The natural Biwa trout season is from June to early September. At this time of year, it has no peculiar flavor and has large amounts of fat with refined sweetness. When you put it in your mouth, only the delicious flavor of the fat spreads out as if it were melting softly. The rich flavor of trout can also be fully enjoyed as a sushi topping.
Sushi restaurants in Shiga prefecture, such as Kyogoku-zushi, serve Biwa masu nigiri sushi during the summer months. Ordinary Ikura is red in color because salmon go down to the sea and feed on crabs and shrimps, taking in red pigment. Biwa masu, on the other hand, grows only in lakes, so it does not take in any pigment and its eggs remain golden. Kyogoku-zushi also offers this Golden Ikura sushi. Both are rarely seen at sushi restaurants in Tokyo.
On June 21, 2025, an international academic journal published a new scientific name, “Oncorhynchus biwaensis,” for this salmon species, which is endemic to Lake Biwa.
Longtail tuna inhabits continental shell and ocean waters in warm temperate and tropical regions of the Ind-west pacific. The dark blue-backed fish is recognized by their short pectoral fins and slender body. Its tail is long compared to other tuna. It is also distinguished by the presence of elongated, colorless spots on the underside and belly, between the pectoral and anal fins. As the name suggests, it is characterized by a rather long tail from the tail fins to the tail.
It reaches a maximum length of 1.5 m and up to 32 kg in weight. It is caught by longline fishing in Southeast Asia and Australia.
The Japanese name is Koshinaga maguro (腰長鮪). It is caught in small numbers in Kagoshima, Nagasaki, and Okinawa prefectures, but its numbers are small and it is the least caught species of the tuna genus, so it is traded only in its place of origin and rarely appears on the market. In addition, juvenile tuna look similar to bluefin tuna, yellowfin tuna, and albacore. Therefore, they are sometimes confused in the market.
What does Longtail tuna (Koshinaga maguro) sushi taste like?
In northern Kyushu and Sanin regions where bonito are not caught, however, it is an autumn treat. Most of its flesh is red meat, and its taste is refreshing so it is eaten as sashimi. However its fat is not sweet and has little acidity, so it is not suitable for nigiri sushi. In Australia and Southeast Asia, it is eaten as steak or sauteed.
Its scientific name is Thunnus tonggol (Bleeker, 1851).
An illustration of Blackfin tuna (Image credit: Duane Raver Jr.)
What is Blackfin tuna (Taiseiyou maguro)?
Blackfin tuna is one of the smallest members of the species of Tuna belonging to the genus called Thunnus and family of Scombridae. The English name blackfin tuna comes from its black pectoral fins and other fins. It is known by various interesting names like Blackfinned Albacore, Bermuda and football due to its typical football like appearance.
The Japanese name is Taiseiyou maguro (大西洋鮪). There is also a species called Taiseiyou Kuro-maguro (Atlantic bluefin tuna), which is very confusing. It is not distributed in the Japanese market.
The range of distribution of these tuna is restricted as they can only be spotted in the West Atlantic Ocean, encompassing the Gulf of Mexico, southern Brazil and the Caribbean Sea. This is unique for a species of Tuna to have a limited range but it probably has something to do with the Blackfin Tuna’s preference to migrate to temperate waters above 20℃. It is especially common in the Gulf of Mexico, where it is a favorite target of sports fishermen.
It can be identified by a dark-blue to black stripe across its back usually with a golden hue under it and a silver belly. It is the smallest in the Tuna family reaching lengths of about 1 m and weight of 20 kg. It is at its peak during autumn, winter, and spring in Florida Keys. Only 0.4 tons per year of blackfin tuna is caught in the world.
What does Blackfin tuna (Taiseiyou maguro) sushi taste like?
Though it doesn’t quite measure up to world-class bluefin, yellowfin or bigeye tuna in food value, it is very good in its own right. The top preparation method with fresh blackfin is undoubtedly sushi or sashimi, as it yields an incredible flavor and texture when raw, but it also excels on the grill or is seared over high heat. It also makes a delectable tuna salad.
Its scientific name is Thunnus atlanticus (Lesson, 1831).
Gasutoro (ガストロ) is widely distributed throughout the temperate and subarctic regions of the Southern Hemisphere, but is not known to be found in the Northern Hemisphere. It is found in the open ocean around Australia and New Zealand, at depths of about 200 meters. It has the English name “Butterfly Tuna (Gasterochisma melampus Richardson, 1845)” because of its large, butterfly-like abdominal fins.
It is mostly caught as bycatch in longline fisheries that catch southern bluefin tuna. This is due to the overlap in habitat with southern bluefin tuna.
It is often thought to taste similar to tuna, a popular sashimi fish, perhaps due to the inclusion of maguro and tuna names in its name, such as “Uroko maguro” and “Butterfly tuna,” but it actually does not resemble tuna very much.
It has a refreshing flavor more like swordfish tuna. The best way to eat it raw is marinated with soy sauce, which takes about 15 minutes for the whole saku (fillet).
The reason squid arms came to be called “Geso” is that the shoes that are removed before entering the indoors in Japan are referred to as “Gesoku”. The name comes from a time when restaurants used to hold onto their customers geta (wooden clogs) and the cloak would tie them with a string in 10-pair units.
Geso can be lightly boiled or grilled. For large squid, a butcher knife is inserted at the tip of the arm to peel off the skin membrane, and then the tips of the arms are cut off so the sizes match. When Nitsume or other sauce is applied and it is made into Nigiri, it has an excellent springy texture and scent of the sea. It is also used as Tsumami when drinking alcohol. In my personal opinion, the Geso child of Sumiika is nice and soft and worlds above any others.
This is one of the sushi terms that even most of the general public in Japan knows well.
In Japan, six types of sea urchins are caught: “Bafun uni”, “Ezobafun uni“, “Murasaki uni”, “Kitamurasaki uni”, “Aka uni”, and “Shirahige uni. At sushi restaurants, “Bafun uni” and “Ezobafun uni” are sometimes called “Aka uni (red sea urchin),” while “Murasaki uni” and “Kitamurasaki uni” are called “Shiro uni (white sea urchin). Generally, red sea urchins are considered more expensive than white sea urchins because red sea urchins are sweeter and last longer, but recently, due to the effects of sea desertification, the place of origin has become more important than the type of sea urchin.
The “Kitamurasaki uni” is distributed north of the Tohoku region and the “Murasaki uni” south of the Tohoku region, the “Ezobafun uni” north of the Tohoku region and the “Bafun uni” south of Matsushima Bay, respectively.
The “Kitamurasaki sea urchin” is distributed north of the Tohoku region and the “Murasaki sea urchin” south of the Tohoku region, the “Ezo-bafun uni” north of the Tohoku region and the “Bafun uni” south of Matsushima Bay, respectively.
“Ezobafun uni” and “Kitamurasaki uni” are caught on Rishiri Island and Rebun Island, “Bafun uni” and “Murasaki uni” on Shakotan Peninsula, “Bafun uni” on the four northern islands (Kunashiri Island, Etorofu Island, Shikotan Island and Chimai Islands) and Sakhalin Island, “Kitamurasaki uni” on Sanriku, Hakodate, Matsumae, Esashi and Okushiri Island, and others. Aka uni is caught in Yura, Karatsu, Hagi, Iki, and Amakusa. In Kagoshima and Okinawa, the word “sea urchin” refers to the “Shirahige uni”.
The price of that sea urchin has not stopped soaring. It is said that the price of sea urchin has doubled over the past few years. Combined with the weak yen, we hear that the Toyosu market is losing out to foreign sushi restaurants and other buyers. Increasing conflicts and rising sea temperatures are probably part of the reason for this. And foreigners visiting Japan are beginning to understand the deliciousness of sea urchin, so the number of foreigners who do not eat sea urchin is decreasing. The situation is such that the price of sea urchin is rising more and more.
We have made a list of sea urchin producers as far as we know. We honestly do not know how we should utilize this information, but we hope it will be useful.
Higashizawa Suisan (東沢水産)
Higashizawa Suisan uses carefully selected Kitamurasakiuni from Hokkaido.
143-1 Wakumoto, Chonai-cho, Kamiiso gun, Hokkaido 〒049-1104
+81-11392-5-5237
Types：Kitamurasaki uni
Hadate Suisan (羽立水産)
Hadate Suisan has a processing plant in Mori Town, Hokkaido, facing Funka Bay, and specializes in producing the highest quality Kitamurasakiuni from Hokkaido.
2-19-1 Sunahara, Mori-machi, Kayabe-gun, Hokkaido 〒049-2222
+81-1374-8-3355
Types：Kitamurasaki uni
Tachibana Suisan (橘水産 まるひろの生ウニ)
Tachibana Suisan operates two brands. One is manufactured at the Hakodate factory in Hokkaido and labeled with a green label (特選生うに). The other is manufactured at the Kamikuni factory in Hokkaido and labeled with a light blue label (まるひろの生うに).
238-6 Aza-Osaki, Kaminokuni-cho, Hiyama-gun, Hokkaido 〒049-0603
+81-139-55-3555
Types：Kitamurasaki uni
Daisen Komamine Kaisan (ダイセン駒嶺海産)
Daisen mainly uses Kitamurasakiuni from Aomori Prefecture.
142-1, Aza Furugamatanihei, Oaza Hebaura, Kazamaura Village, Shimokita-gun, Aomori Prefecture 〒039-4503
+81-175-35-2628
Types：Kitamurasaki uni
Ogawa Shoten mainly produces Kitamurasakiuni and Ezobafununi. Although the label says “Ogawa’s fresh sea urchin (おがわの生うに),” the supplier calls it “Abuta Ogawa.” There are three sea urchin manufacturers with “Ogawa” in their names, so unless it is specified whether it is Abuta Ogawa, Hamanaka Ogawa, or Ogawa Company, it is unclear which one the supplier is referring to.
In summer, Kitamurasakiuni is harvested from the Japan Sea side of southern Hokkaido, including Shakotan, Sutto, Setana, and Okushiri Island.
Additionally, Tenma and Yakushima Islands, as well as Rishiri and Rebun Islands, are the closest to other manufacturers, offering the advantage of freshness and quick processing.
On the other hand, Ezobafununi is harvested from Shakotan in summer and Funka Bay in winter.
1-21 Yura, Sumoto City, Hyogo Prefecture 〒656-2541
+81-90-3673-7307
Types：Murasaki uni、Aka uni
Yamaguchi suisan (山口水産)
The appearance of Yamaguchi suisan uni
543-5, Uchida, Yura-cho, Sumoto-shi, Hyogo Prefecture 〒656-2542
+81-799-27-2162
Types：Murasaki uni
Shinagawa suisan (品川水産)
The appearance of aka uni
1129 Minato, Minami-Awaji City, Hyogo Prefecture 656-0332
+81-799-36-2177
Types：Aka uni
Ogawa Suisan (小川水産)
Ogawa Suisan is known for its green label and is commonly referred to as “Hamanaka Ogawa” by industry insiders. The company primarily produces Ezobafununi. Hamanaka Town is located in eastern Hokkaido, between Akkeshi and Nemuro, and is renowned for its high-quality Ezobafununi. Additionally, during the winter season, sea urchins from the Northern Four Islands are widely available in the market.
Hirakawa Suisan (Maruki Hirakawa) is headquartered in Hamacho, Hokkaido, where it also operates a processing plant. Taking advantage of its location in eastern Hokkaido, the company specializes in the production of Ezobafununi, which is found in Hamacho, the Nemuro Peninsula, and the Northern Four Islands.
484 Biwase, Hamanaka-cho, Atsukishi-gun, Hokkaido 〒088-1532
+81-153-62-3556 Hirakawa Suisan
種類：Farmed Bafun uni
Taisho Bussan (泰匠物産)
125-4 Hoka, Nemuro City, Hokkaido 〒087-0037
+81-9050-70-8334
Types：Ensui uni
Marukyo Akatsuki (マルキョウ あかつき水産)
123 Hanasaki Port, Nemuro City, Hokkaido 〒087-0032
+81-153-23-3453
Types：Northern territories
13-3 Hoka, Nemuro City, Hokkaido 〒087-0037
+81-153-27-1300 Marukawa Kawamura Suisan
Kananese Setoshoten (株式会社かねせ 瀨戸商店)
The appearance of Kanese uni
8-123 Nishihama-cho, Nemuro City, Hokkaido 〒087-0025
+81-153-22-3501 Kananese Setoshoten
Types：Ezo-bafun uni, Ensui uni
Sapporo Kaneshin Suisan (札幌カネシン水産)
The appearance of Kaneshin suisan sea urchin
5-3-9, Hachiken 1-jo Higashi 5-chome, Nishi-ku, Sapporo, Hokkaido 〒063-0861
+81-11-676-9531 Sapporo Kaneshin Suisan
Types：Ezo-bafun uni, Ensui uni
Murakami Shoten (村上商店)
Murakami Shoten has a processing plant in Hokuto City, adjacent to Hakodate City in Hokkaido. They mainly use sea urchins from the Hakodate area, which allows them to process them while they are still fresh and ship them quickly to Toyosu.
Hakodate Fisheries Cooperative Association (函館市漁協共同組合)
16-7 Irifune-cho, Hakodate, Hokkaido, Japan 〒040-0057
+81-138-22-4673
Basically, even if you contact us, we are not sure if you can deal with us directly. As far as we know, for example, you would have to buy from an Intermediate wholesaler at the Toyosu market. And the ones with images are the Ita-uni (basic means of distribution are two types: on a plate and in salt water) that you often see at sushi restaurants.
No people in the world love squid more than the Japanese. Squid ranks third in import volume behind shrimp and tuna. Squid is brought to Japan from the oceans all over the world. There are between 400 and 500 species of wild squid on Earth. Some, like the pygmy cuttlefish, are tinier than 3 millimeters while the giant squid is over 10 meters.
There are about 100 species of squid that live in the waters surrounding Japan. Surume ika (Japanese common squid) makes up the highest volume of domestic-caught squid. It is used as a Yari ika or Surume ika topping in eastern Japan, but Surume ika isn’t used very often in western Japan. At sushi restaurants, squid like Sumi ika (Golden cuttlefish), Aori ika (Bigfin reef squid), Kensaki ika (Swordtip squid) and Mongou ika (Ocellated cuttlefish) go for high prices, but they are all caught in smaller quantities and therefore only available to high-end sushi restaurants that can procure them fresh.
There are some conveyor belt sushi restaurants that list Mongou ika (モンゴウイカ又はカミナリイカ) on the menu, but actually serve European common cuttlefish. It is produced in the waters off the coast of West Africa. Even some sushi restaurants do this. This is actually still too pricey for conveyor belt sushi though. What is generally used at conveyor belt sushi is Flying squid, which goes for only 1/10 the price of the European common cuttlefish and reaches 60 cm in length. Jumbo flying squid is also often used. The Jumbo flying squid is more than twice as long as the Flying squid and exceeds 1 meter in length. The Jumbo flying squid is mainly imported from places on the other side of the world such as Chile and Mexico. The thickness of the meat is similar to Mongou ika. However, a big drawback is that the Jumbo flying squid lacks the sweetness peculiar to squid. Therefore, it is soaked in water that has been artificially sweetened. This alters the dried out sensation to a plump, moist sensation, making the customer believe it is Mongou ika.
The squid must have a certain thickness in order to masquerade as Mongou ika. Rhomboid squid, which has a torso length of 80 cm is also disguised as Mongou ika. Rhomboid squid is found in the warm waters of the world and is even caught in relatively high volume in Japan. Large squid have a low price cost, so it’s good for the shops to make a profit. Furthermore, the sweetness is brought out more when frozen first than by serving it fresh. That means it can be used as Mongou ika without any need for the artificial sweeteners used in Flying squid and Jumbo flying squid.
The fact is that there are many substitute products for Mongou ika. But even so, it doesn’t change the fact that using ingredients disguised as others is an unacceptable practice.
Types of substitutes for the Mongou ika
European common cuttlefish: Sepia officinalis (Linnaeus, 1758)
European common cuttlefish (ヨーロッパコウイカ) is found from the Atlantic coast of France to the Mediterranean and west coast of Africa. It is often caught in the waters around Morocco. Its body length is around 30 cm. When it first arrived on the Japanese market, it was called Mongouika, hence the name.
The scientific name sepia means black pigment and officinalis means medicinal, indicating that this is a material for Chinese herbal medicine. At processing plants in Thailand and China, the fish is made into fillets for sashimi, and then vacuum-packed and sent to Japan.
Flying squid (アカイカ) is distributed in the North Pacific, South Pacific, and Atlantic Oceans. Its body length exceeds 40 cm, and it can weigh more than 4 kg. It is similar in appearance to the Surumeika, but has a darker, blackish back. It is used as a substitute for Surumeika for processing such as delicacies.
Jumbo flying squid (アメリカオオアカイカ) is found only off the Pacific coast of the United States, Chile and Peru in South America. They are over 80 cm in length, weigh around 10 kg, and have as many as 100 to 200 suckers. In Peru, they are called Pota. Japanese fishing vessels used to catch flying squid mainly in the North Pacific, but their catch has drastically decreased due to the ban on drift net fishing.
Japanese vessels have switched to fishing for Jumbo flying squid, a member of the flying squid family, in the waters off Peru and other areas. Fishing for Jumbo flying squid in Peruvian waters continues from spring to fall.
Since the drifting net fishing of flying squid has been banned, it is the most promising resource as a raw material for processing. However, the larger ones store ammonia in their muscles, so de-ammonia treatment is required when processing them.
Rhomboid squid (ソデイカ) is widely distributed in the warm waters of the Pacific and Atlantic Oceans. The body length is 70 cm. Its fins are diamond-shaped and the same length as its body. Because they do not form large schools and live scattered, they have been a difficult resource to exploit.
After a new fishing method was developed in the Tajima region of Hyogo Prefecture in the 1960s, the fishery began in earnest. Because of its reasonable price, it is often used in restaurants such as conveyor belt sushi restaurants. Also called Diamond squid or Diamondback squid.
No people in the world love squid more than the Japanese. Squid ranks third in import volume behind shrimp and tuna. Squid is brought to Japan from the oceans all over the world. There are between 400 and 500 species of wild squid on Earth. Some, like the pygmy cuttlefish, are tinier than 3 millimeters while the giant squid is over 10 meters.