Higashi Chaya District is a beautifully preserved geisha district where visitors can experience the atmosphere of old Kanazawa.
Kanazawa’s Rich Food Culture and Sushi Tradition
In the early 17th century, when Tokugawa Ieyasu brought an end to the long era of civil war, Japan entered the peaceful Edo period, which lasted for approximately 260 years. Edo (present-day Tokyo), the political, economic, and cultural center of the country, developed into one of the world’s largest cities, with a population exceeding one million. Meanwhile, Kanazawa flourished as Japan’s fourth-largest city, after Edo, Osaka, and Kyoto.
At that time, the Kaga Domain, centered on Kanazawa, boasted the largest kokudaka (rice yield) in Japan and amassed such wealth that it came to be known as “Kaga Hyakumangoku” (Kaga’s One Million Koku). Successive feudal lords actively protected and promoted culture and the arts, leading to the development of magnificent gardens such as Kenroku-en, as well as the flourishing of Noh theater and the tea ceremony. Even today, visitors can enjoy a city where history and modern culture exist in harmony, with attractions including the Higashi Chaya District, the Nagamachi Samurai District, Kanazawa Castle, Kenroku-en Garden, Omicho Market, and the 21st Century Museum of Contemporary Art, Kanazawa.
Nurtured by this rich history, Kanazawa has also become one of Japan’s premier culinary destinations. The city’s food culture—a blend of Kaga cuisine inherited from the Kaga Domain era, fresh seafood from the Sea of Japan, and abundant seasonal ingredients—continues to captivate visitors from around the world. Furthermore, because successive feudal lords encouraged the tea ceremony, Kanazawa developed into one of Japan’s Three Great Confectionery Capitals, alongside Kyoto and Matsue. As a result, the tradition of beautifully crafted Japanese sweets has been preserved and continues to thrive today.
If you visit Kanazawa, sushi is a must-try. Off the coast of Ishikawa Prefecture, the warm Tsushima Current meets the cold Liman Current, while the deep waters are filled with the nutrient-rich, cold Sea of Japan Proper Water. These favorable marine conditions allow both warm-water and cold-water fish and shellfish to thrive, resulting in an exceptionally diverse catch throughout the year. Thanks to the outstanding quality of its seafood, Ishikawa Prefecture is recognized as one of Japan’s leading fishing regions, supplying fresh seafood to markets across the country, including Tokyo and Osaka.
Kanazawa offers an incredible variety of delicious sushi toppings. Kano crab (Ishikawa’s premium branded male snow crab)—the king of winter delicacies—along with rich, fatty winter yellowtail and nodoguro (blackthroat seaperch), often called “the toro of white fish,” are among the city’s most famous specialties and are highly recommended at many sushi restaurants. However, rather than focusing on these well-known favorites, this article introduces five distinctive sushi toppings that are a little less familiar but well worth seeking out—unique local delicacies you’ll want to experience while you’re in Kanazawa.
5 Unique Sushi Toppings You Should Try in Kanazawa
Gasu Shrimp (Gasu Ebi)
Gasu shrimp, officially known as Kurozako shrimp (Argis lar or Argis toyamaensis), is one of Kanazawa’s best-kept culinary secrets. Most of the shrimp served in Kanazawa are caught by bottom trawlers off the Noto Peninsula.
Although its brownish shell and rugged appearance are far less attractive than the familiar sweet shrimp (amaebi), locals often say that its flavor surpasses even amaebi. The flesh is exceptionally firm and springy, with a rich sweetness and deep umami that slowly spreads across the palate.
Because Gasu shrimp deteriorates very quickly after being caught, it is rarely shipped outside the Hokuriku region. This makes Kanazawa one of the very few places where you can enjoy it at its freshest, especially as nigiri sushi.
Best season: September–May (especially winter)
Female Snow Crab (Koubako-gani)
Koubako-gani is the female snow crab and one of Kanazawa’s most treasured winter delicacies.
Although much smaller than the male snow crab, it is prized for its rich crab miso, sweet meat, and flavorful orange roe. Many sushi restaurants carefully prepare it as gunkan-maki or nigiri during the short fishing season.
Koubako-gani is also one of the signature ingredients of Kanazawa oden, making it a unique delicacy that can be enjoyed in both sushi restaurants and traditional oden shops.
To protect the species, the fishing season is strictly limited and ends in late December. While frozen Koubako-gani may still be available afterward, those who want to experience its finest flavor should visit during the short fresh season.
Best season: November–December
Konaganishi
Konaganishi (Fusinus ferrugineus) grows to about 10 cm in shell length. It is one of the smaller species of spindle snails and inhabits shallow sandy seabeds along the Sea of Japan coast, from Mutsu Bay in Aomori Prefecture to Kyushu.
In Nanao, Ishikawa Prefecture, Konaganishi has long been known locally as akanishi. For this reason, it is often labeled simply as “akanishi” on English menus or in travel guides because the local name is more familiar than the species’ official Japanese name. However, the shellfish served in Kanazawa is actually Konaganishi (Fusinus ferrugineus), which is different from the true Akanishi (Rapana venosa).
Its firm yet tender texture and rich natural sweetness become more pronounced with every bite. Because it is rarely served as sushi outside the Hokuriku region, many sushi lovers visit Kanazawa specifically to experience this unique local delicacy.
Best season: Available year-round (best from autumn to spring)
Noto Pufferfish (Mainly Gomafugu)
Noto pufferfish is one of Kanazawa’s finest local seafood specialties. Ishikawa Prefecture ranks among Japan’s leading producers of wild pufferfish, with a variety of species landed along the coast of the Noto Peninsula.
Because the fish is landed locally, visitors can enjoy high-quality wild pufferfish at surprisingly reasonable prices. Depending on the season and the restaurant, sushi chefs may serve species such as gomafugu, mafugu, or shirosabafugu, each offering a delicate sweetness, mild flavor, and pleasantly firm texture.
Although tiger pufferfish (torafugu) is the best known internationally, many locals consider these wild Noto pufferfish to be just as delicious. Prepared as nigiri sushi, they offer an authentic taste of the Sea of Japan that is difficult to experience elsewhere.
Best season: Autumn–Winter
Whelk (Baigai / Echubai)
Baigai is the collective name for several sea snails of the family Buccinidae. In Kanazawa, however, the name almost always refers to Etchubai (Buccinum striatissimum), a deep-sea snail that inhabits sandy and muddy seabeds at depths of 200–500 meters (660–1,640 ft) in the Sea of Japan.
Baigai is one of Kanazawa’s most popular local seafoods and is commonly found at fish markets, sushi restaurants, and traditional eateries. As nigiri sushi, it is prized for its pleasantly crunchy texture, delicate sweetness, and rich umami. It is also enjoyed simmered in soy sauce (tsuboyaki-style) or as one of the signature ingredients of Kanazawa oden, where it pairs beautifully with the light, savory broth.
The fishing season runs from September to June, with the finest quality available during winter. Because its Japanese name, bai, sounds like the word for “double,” it is also regarded as a lucky food symbolizing double the good fortune.
Best season: September–June (especially winter)
Manjugai
Manjugai (Megangulus venulosus) is commonly known as Shirogai or Saragai in most parts of Japan. In Kanazawa, however, it is traditionally called Manjugai and has long been prized as a premium sushi topping.
As local catches in Ishikawa have declined in recent years, much of the Manjugai served in Kanazawa is now sourced from Hokkaido and other parts of Japan, where it is often caught as bycatch during surf clam (hokkigai) fishing. Even so, demand remains strong, reflecting the clam’s enduring popularity among Kanazawa’s sushi lovers.
As nigiri sushi, Manjugai is prized for its crisp, springy texture and delicate natural sweetness. While it has long been a favorite sushi topping in Kanazawa, it has never become particularly popular in the Kanto region, including Tokyo. This regional difference makes Manju-gai one of Kanazawa’s most distinctive local specialties.
Best season: Spring–Summer
Final Tips for Enjoying Kanazawa Sushi
Not every sushi restaurant in Kanazawa serves all of these local specialties. Availability depends on the season, the day’s catch, and sea conditions. During winter, rough seas on the Sea of Japan often prevent fishing boats from going out, making some seafood unexpectedly scarce. If there’s a particular sushi topping you’re hoping to try, contact the restaurant in advance or ask them to set it aside when you make your reservation. And if you spot one of these seasonal delicacies on the menu, don’t pass it up—you may not get another opportunity to enjoy it at its absolute best.
Shirogane Blue Pond was made by accident, as a by-product of attempts to control mudslides. Aluminium that has seeped into the water scatters the sunlight, causing the pond to look blue.
Hokkaido is one of Japan’s greatest culinary destinations. In addition to its majestic nature, hot springs, and breathtaking seasonal scenery, it is the exceptionally fresh sushi and seafood that captivate so many travelers.
Some people may wonder, “Since seafood from all over Japan is gathered at Toyosu Market, wouldn’t it be the same even if I go to Hokkaido?” In reality, however, many fish species are available only in Hokkaido, while others are caught in such limited quantities that they are consumed almost entirely locally. As a result, many sushi toppings can only be enjoyed at local sushi restaurants.
In this article, we’ll introduce sushi toppings you’ll definitely want to try when visiting Hokkaido, along with their rarity ratings. When dining at a sushi restaurant during your trip, it’s worth asking, “Do you have this today?” even if it’s not listed on the menu.
Must-Try Sushi Toppings in Hokkaido: Wild Salmon Edition
In Hokkaido, you can experience the unique flavor of wild-caught salmon, which is truly a cut above the ordinary. It is not uncommon for salmon varieties that are available only in limited quantities, even at high-end sushi restaurants in Tokyo, to be relatively easy to find in Hokkaido.
Tokishirazu (Rarity: ★☆☆)
Season: April–June
“Tokishirazu” (also known as “Toki-sake”) refers to chum salmon (shirozake) caught off the coast of Hokkaido during the off-season—from spring through early summer (April to June)—even though they normally return to rivers in autumn to spawn. Most of these fish are immature salmon born in Russian rivers, such as the Amur River, that migrate through the Pacific Ocean.
Because they have not yet spawned, they have not used their energy to produce roe or milt, unlike autumn salmon. As a result, their flesh is plump, tender, and rich in fat. Thanks to its rich umami and refined flavor, Tokishirazu is regarded as one of Hokkaido’s finest luxury sushi toppings.
Keiji (Rarity: ★★★)
Season: Around November
Keiji is an exceptionally rare immature chum salmon known as the “phantom salmon.” Only one or two fish are caught out of every 10,000. The name refers to immature salmon whose roe and milt have not yet developed, caught primarily around Rausu on Hokkaido’s Shiretoko Peninsula and off the coast of Abashiri.
Its flesh has a high fat content and a concentrated umami flavor. The fine-grained texture is moist and tender, delivering a rich, deep flavor with an unexpectedly clean finish.
Because of its extreme rarity, only a very limited quantity reaches the market, and even high-end sushi restaurants receive it only occasionally. It may sell for tens of thousands of yen per kilogram, with a single fish sometimes fetching more than ¥100,000. If you happen to find Keiji at a sushi restaurant during your trip to Hokkaido, don’t miss the opportunity to try it.
Masunosuke (Rarity: ★★☆)
Season: April–June
King salmon is one of the largest members of the salmon family and is known in Japan as “Masunosuke.”
Although it is recognized worldwide as a premium fish, wild Masunosuke is caught only in limited quantities, making opportunities to enjoy it as sushi in Japan quite rare.
Its high fat content, full-bodied flavor, and intense umami truly make it worthy of the title “King of Salmon.”
While farmed King salmon is produced in countries such as New Zealand, the wild Masunosuke caught in Hokkaido is considered far rarer.
Chip (Rarity: ★★☆)
Season: June–August
Chip (Himemasu) is a lake-resident sockeye salmon that inhabits Lake Shikotsu. Unlike most salmon, it spends its entire life in the lake, and fishing is permitted for only about three months each summer.
Because catches are extremely limited, most Chip is consumed around Lake Shikotsu and within Chitose City, and it is rarely distributed outside Hokkaido.
Lake Shikotsu is renowned as one of Japan’s clearest lakes. The Chip raised there is prized for its clean flavor and refined umami, allowing visitors to appreciate the delicate taste unique to wild salmon.
Only in Hokkaido Can You Savor Wild Salmon
In major cities such as Tokyo, these wild salmon varieties are served only at select high-end sushi restaurants, and their availability is unpredictable. In many cases, you won’t be able to try them unless you make a reservation well in advance.
In Hokkaido, however, wild salmon can be enjoyed not only at sushi restaurants in Sapporo and Otaru but also at conveyor-belt sushi restaurants during the peak season.
Must-Try Sushi Toppings in Hokkaido: Shrimp Edition
When it comes to Hokkaido’s signature sushi toppings, salmon isn’t the only option. Shrimp from the cold waters of Hokkaido are known for their intense sweetness and rich umami flavor. Many of these varieties are rare, with limited distribution even within Japan, making them a must-try when visiting Hokkaido.
Grape Shrimp (Rarity: ★★★)
Season: Summer
Also known as the “phantom shrimp,” the Grape Shrimp is an extremely rare species found only in Japan. It is primarily caught around the Shiretoko Peninsula, particularly off the coast of Rausu, and the annual catch is extremely limited. Its name comes from its deep grape-colored shell, reminiscent of red wine.
While it looks very similar to the button shrimp, its flesh is even richer, characterized by a melt-in-your-mouth sweetness and deep umami flavor.
One reason grape shrimp are so rare is their low reproductive capacity. While button shrimp carry several thousand tiny eggs, grape shrimp carry only about 100 large eggs. As a result, their population grows very slowly, and catch volumes remain extremely limited.
Even in Hokkaido, they are rarely available except during the summer season, making them a delicacy that is seldom found even at high-end sushi restaurants. If you happen to find them at a sushi restaurant, be sure to try them—they are one of Hokkaido’s most representative and rare sushi ingredients.
Sweet Shrimp
Season: Year-round (Best in Early Spring)
Hokkaido is one of Japan’s leading producers of sweet shrimp. In particular, the Sea of Japan off the coast of Mashike Town is a nutrient-rich fishing ground where warm and cold ocean currents meet. Because they grow slowly in the cold water, the sweet shrimp caught here have firm flesh and a rich, sweet flavor.
Since the fishing season varies by region, you can enjoy fresh sweet shrimp year-round. However, they are especially delicious in early spring, when live sweet shrimp caught early in the morning are served at their freshest. Their translucent flesh and melt-in-your-mouth sweetness are truly exceptional.
Due to their high quality, Hokkaido sweet shrimp are shipped to the Toyosu Market almost daily. However, one of the greatest attractions of local sushi restaurants is the opportunity to savor shrimp served shortly after being landed. The delicate sweetness of freshly caught sweet shrimp is something that can truly only be experienced in Hokkaido.
Toyama Shrimp
Season: Spring & Autumn
One of Hokkaido’s most prized premium shrimp is the Toyama shrimp. Many of the shrimp served as botan shrimp at high-end sushi restaurants are actually Toyama shrimp from Hokkaido, highly regarded for their rich sweetness and deep umami flavor.
The fishing season in Hokkaido opens in March and reaches its peak around April. During this season, they have translucent vermilion shells with distinct white spots, offering a pleasantly firm texture and an elegant sweetness.
From early September through around November, Toyama shrimp carrying emerald-green roe are caught. Not only are they visually striking, but the popping texture of the roe and its rich umami flavor make them a highly anticipated seasonal delicacy.
When served as nigiri sushi, one of the highlights is enjoying both the intensely sweet flesh and the rich shrimp miso together. Since you can experience distinct seasonal flavors in both spring and autumn, Toyama shrimp is undoubtedly one of the sushi toppings you should try when visiting Hokkaido.
Hokkai Shima Shrimp (Rarity: ★★☆)
Season: Summer
Hokkai Shima Shrimp is a rare shrimp species caught only in limited areas of eastern Hokkaido, such as the Notsuke Peninsula and Lake Saroma.
They are typically boiled in salted water immediately after being landed and are enjoyed as one of Hokkaido’s signature local delicacies.
They are occasionally served as nigiri sushi at local sushi restaurants, where you can enjoy their concentrated sweetness and pleasantly springy texture.
Must-Try Sushi Toppings in Hokkaido: White-fleshed Fish Edition
In Hokkaido, you can discover many white-fleshed fish that are rarely found elsewhere in Japan. Raised in the cold northern waters, these fish develop high-quality fat and a delicate yet rich umami flavor.
Hakkaku (Rarity: ★★☆)
Season: January–March
As its name suggests, Hakkaku is a fish with a distinctive appearance, featuring horn-like protrusions. While its unusual look may put some people off, it is highly regarded in Hokkaido as an exceptionally delicious white-fleshed fish.
Its fatty flesh is rich in umami, and when served as nigiri sushi, its refined sweetness truly shines.
It was once widely available at affordable prices in Hokkaido, but as its delicious flavor has become better known, its popularity has grown in recent years.
Ohyo (Rarity: ★★☆)
Season: Year-round (Best in Winter)
Ohyo is one of the world’s largest flatfish species and can grow to more than 2 meters in length.
Its flesh has a mild flavor, but when exceptionally fresh, it offers a delicate sweetness. Its umami is enhanced even further when prepared as kobujime (kelp-cured sashimi).
Because fish fresh enough to be served raw is rarely distributed outside Hokkaido, Ohyo is a sushi topping that is difficult to find in Tokyo and other parts of Japan.
Matsukawa (Rarity: ★☆☆)
Season: Winter
Matsukawa is a highly prized luxury fish. In Japan, people often say, “Winter flounder is excellent, but winter Matsukawa is in a league of its own.”
During winter, it develops an abundance of high-quality fat, giving it a rich, concentrated umami flavor. It is outstanding not only as nigiri sushi but also when prepared as kobujime or served with lightly seared engawa (fin muscle).
In Hokkaido, artificial stock enhancement programs help conserve the species, and although catches have increased compared with the past, Matsukawa remains a rare fish throughout Japan.
Other Hokkaido White Fish Worth Trying
Hokkaido is also home to many other outstanding white-fleshed fish. Mazoi, in particular, is rarely targeted by commercial fisheries, so it seldom appears in large quantities at fish markets. If you happen to find it at a sushi restaurant, it’s definitely worth ordering.
Menuki (Rarity: ★★☆)
Mazoi (Rarity: ★★★)
Kurosoi (Rarity: ★★☆)
Kinki
Because these fish grow in cold waters, they develop high-quality fat and are known for their exceptionally rich umami flavor.
Hon-Shishamo (Rarity: ★★★): A Delicacy Exclusive to Hokkaido
One sushi topping you absolutely must try when visiting Hokkaido is Hon-Shishamo.
The “shishamo with roe” commonly found at izakayas and supermarkets is, in most cases, actually Karafuto shishamo (capelin). By contrast, the true shishamo is a species endemic to Japan that is found only along Hokkaido’s Pacific coast. To distinguish it from imported Karafuto shishamo, it is commonly called Hon-Shishamo.
The difference between the two is reflected in their prices. While Karafuto shishamo sold in supermarkets typically costs around ¥30–60 per fish, Hon-Shishamo is considered a premium fish and generally sells for around ¥250–400 per fish—more than four times as much.
Because Hon-Shishamo loses its freshness very quickly, it is difficult to distribute raw. Even in Hokkaido, only a limited number of restaurants serve it as sushi or sashimi. Its fishing season is also short, lasting only from around October to November, making it one of Hokkaido’s most highly anticipated seasonal delicacies.
If you visit a sushi restaurant in Hokkaido, it’s worth asking, “Do you have Hon-Shishamo today?” even if it isn’t listed on the menu. Since some restaurants purchase it specifically for regular customers who make advance reservations, it’s not uncommon for them to have it available without listing it on the menu.
The appeal of Hon-Shishamo extends beyond sushi. Overnight-dried male Hon-Shishamo is one of Hokkaido’s signature local delicacies, prized for its concentrated umami, lightly toasted aroma, and the refined sweetness of its rich fat. When you visit Hokkaido, be sure to enjoy it alongside sushi.
Even If It’s Not on the Menu, Be Sure to Ask
Many of the seafood items featured here are not always listed on the menu because they are caught only in limited quantities.
Some are sourced specifically for reservations made by regular customers, while others are offered only as the day’s special.
When you visit a sushi restaurant in Hokkaido, try asking, “Do you have any rare fish today?” You might discover a unique local delicacy that you won’t find anywhere else.
Why Can You Enjoy Rare Sushi Toppings in Hokkaido?
So far, we’ve introduced a variety of sushi toppings unique to Hokkaido.
Some of you may be wondering, “Since fish from all over Japan is shipped to Toyosu Market, can’t you enjoy these without traveling to Hokkaido?”
Seafood from across Japan is indeed gathered at markets in Tokyo. However, there are still many sushi toppings that can only be enjoyed in Hokkaido. The reason lies in how Japan’s seafood distribution system works.
Markets Prioritize Fish with a Stable Supply
Seafood is generally shipped to the markets where it commands the highest prices. As a result, Toyosu Market receives an exceptional variety of high-quality seafood from across Japan.
However, quality isn’t the only factor buyers consider.
For wholesalers and sushi restaurants, one of the most important considerations is being able to obtain the fish they need consistently and in sufficient quantities.
For example, fish such as maguro (tuna), tai (sea bream), and hirame (flounder), which are available throughout the year, are essential menu items at many sushi restaurants. In contrast, fish that are caught only in small numbers or are available for just a few weeks each year are difficult to offer as regular menu items.
Rare Fish Are Often Consumed Locally
The same is true for fishermen.
Even if a rare fish is caught, shipping it over long distances is often impractical unless there is consistent demand. This is especially true for fish that lose their freshness quickly.
As a result, fish caught in very small quantities are often consumed locally rather than being shipped to distant markets.
In recent years, direct shipping systems connecting fishing ports and sushi restaurants have become increasingly common. However, transportation costs, logistics, and limited demand mean that not every type of fish is distributed nationwide.
That’s exactly why sushi restaurants in Hokkaido are able to serve fish that are rarely found in Tokyo.
Why Hokkaido Is One of Japan’s Leading Fishing Grounds
Why do so many fish and shellfish thrive in the waters around Hokkaido?
There isn’t just one reason. A unique combination of natural conditions—including ocean currents, seabed topography, rivers, and even winter drift ice—has created one of the world’s richest fishing grounds.
The Oyashio Current Brings Abundant Nutrients
Along Hokkaido’s Pacific coast and the Sea of Okhotsk, the cold Oyashio Current (Kuril Current) flows southward from the north.
The Oyashio Current is rich in nutrients such as nitrogen and phosphorus, creating an ideal environment for phytoplankton to flourish.
Phytoplankton form the foundation of the marine food chain.
Zooplankton feed on phytoplankton, small fish feed on zooplankton, and larger species—including salmon, flounder, cod, and crabs—feed on these smaller fish.
Hokkaido’s abundant fishing grounds are sustained by this rich and productive food chain.
A Vast Continental Shelf Supports Marine Life
Another defining feature of the seas surrounding Hokkaido is their broad continental shelf and relatively shallow waters.
Because sunlight can easily reach the seafloor in these shallow areas, phytoplankton can photosynthesize efficiently.
In addition, ocean currents and the uneven seabed continually mix the water, bringing nutrient-rich deep water closer to the surface.
Together, these conditions create an ideal environment for a remarkable diversity of fish and shellfish to thrive.
Nutrients Flow from the Forests to the Sea
Hokkaido is home to many major rivers, including the Ishikari and Tokachi Rivers.
Rain that falls in the mountains flows through forests, carrying nutrients downstream before eventually reaching the sea.
These nutrients enrich coastal ecosystems and help sustain Hokkaido’s productive fishing grounds.
In Hokkaido, people often say, “Rich forests create a rich ocean.” This is far more than just a metaphor—it reflects the close relationship between healthy forests and abundant marine life.
Drift Ice Makes the Sea of Okhotsk Even Richer
One natural phenomenon unique to Hokkaido is the drift ice that arrives in the Sea of Okhotsk each winter.
Drift ice is much more than frozen seawater.
Phytoplankton and nutrients become trapped within the ice and on its surface. When the ice melts in spring, these nutrients are released into the sea, triggering a massive spring phytoplankton bloom.
Zooplankton and small fish feed on this abundant plankton, and the food chain continues upward to support salmon, scallops, sea urchins, crabs, and many other marine species.
In this way, drift ice acts as a natural source of nutrients, replenishing the Sea of Okhotsk every year.
Savor Hokkaido’s Seasonal and Local Specialties
The appeal of sushi in Hokkaido isn’t simply its freshness.
Its true charm lies in discovering seafood that can only be found in this region and enjoyed during a particular season.
These are rare sushi toppings and seafood delicacies that are difficult to find elsewhere in Japan. That’s exactly why a visit to Hokkaido offers a truly special dining experience.
Even if a particular fish isn’t listed on the menu, the restaurant may still have it available if it was caught that day or purchased specifically for regular customers.
Ask the sushi chef, “What do you recommend today?” or “Do you have any rare fish today?” You may discover a seasonal delicacy you’ve never tasted before.
Sushi in Hokkaido is more than just a meal—it’s an opportunity to experience the changing seasons and the extraordinary natural environment that has made Hokkaido’s waters some of the richest fishing grounds in the world.
Toyama Bay, with the Tateyama Mountain Range towering above it as if floating on the water
Toyama Prefecture is widely regarded as one of Japan’s best destinations for sushi.
The secret lies in Toyama Bay, whose unique geography creates one of the richest fishing grounds in the country. Combined with exceptionally fresh seasonal seafood, it has earned Toyama a reputation as a paradise for sushi lovers.
Today, many of the seafood varieties introduced in this article can also be found in cities such as Tokyo and Osaka thanks to modern distribution networks. However, nothing compares to enjoying them in Toyama, where the time from catch to sushi is remarkably short.
In this guide, we’ll introduce the must-try sushi in Toyama and explain why Toyama Bay is often called a natural fish preserve.
Best Sushi in Toyama: 8 Must-Try Local Specialties
1. White Shrimp (Shiro Ebi)
Known as the “Jewel of Toyama Bay,” white shrimp is Toyama’s signature seafood.
Its translucent flesh offers an elegant sweetness and a delicate, melt-in-your-mouth texture.
Since most of Japan’s white shrimp are caught in Toyama Bay, fresh white shrimp nigiri is one of Toyama’s most iconic sushi experiences.
Best season: April–November (especially May–July)
2. Firefly Squid (Hotaru Ika)
Firefly squid is one of the signature delicacies of spring in Toyama Bay.
During the spawning season, they gather close to shore, allowing restaurants to serve them at exceptional freshness. Their rich umami and subtle sweetness make them a seasonal favorite.
Many sushi restaurants offer them raw, lightly boiled, or marinated, each showcasing a different flavor.
Enjoying sushi made with freshly caught firefly squid is one of Toyama’s unique spring experiences.
Best season: March–May (especially April)
3. Himi Winter Yellowtail (Himi Kanburi)
Himi Winter Yellowtail is Toyama’s most famous winter delicacy.
Wild yellowtail spend months feeding in the nutrient-rich waters around Hokkaido before migrating south along the Noto Peninsula. They are caught in fixed nets as they enter Toyama Bay.
Only well-fattened wild yellowtail that meet strict quality standards and are landed at Himi Fishing Port are certified as Himi Kanburi.
Its firm texture, refined richness, and clean finish make it one of Japan’s finest winter fish.
The exceptional freshness available in Toyama enhances the sweetness of the fat and the fish’s elegant umami.
Best season: November–February (especially December–January)
4. Red Snow Crab (Benizuwai-gani)
Caught in the deep waters of Toyama Bay, red snow crab is prized for its delicate sweetness and tender meat.
Because the fishing grounds lie close to the coast, the crabs are landed and brought to market quickly, preserving their outstanding freshness.
Enjoying red snow crab as nigiri sushi is one of the unique pleasures of visiting Toyama.
Best season: September–May (especially autumn and winter)
5. Whelks (Bai-gai)
Toyama Bay is home to four different species of edible whelks, including Oo-Echuu-bai, Kagabai, Tsubai, and Chijimi Ezo-bora.
Few regions in Japan enjoy such variety.
These shellfish have long been a local favorite and are appreciated for their pleasantly firm texture and deep umami that becomes more pronounced with every bite.
Best season: Available year-round (especially spring to early summer)
6. Cherry Salmon (Sakura Masu)
Cherry salmon is one of Toyama’s premium spring fish.
Born in rivers, it migrates to the sea, where it grows by feeding in the nutrient-rich waters of Toyama Bay before returning upstream to spawn.
Its beautiful cherry-pink flesh has a delicate sweetness, refined richness, and just the right amount of fat.
This seasonal delicacy reflects Toyama’s unique geography, where towering mountains and the sea exist side by side.
Best season: March–May
7. Blackthroat Seaperch (Nodoguro)
Often called “the toro of white-fleshed fish,” nodoguro is one of Japan’s most prized luxury fish.
Although it has delicate white flesh, it contains an exceptional amount of fat, creating an incredibly rich, buttery texture.
It is often lightly seared, allowing its smoky aroma to perfectly complement its natural sweetness.
Best season: September–December
8. Gasu Shrimp (Gasu Ebi)
Gasu shrimp is a rare deep-sea shrimp found in Toyama Bay.
Although it resembles sweet shrimp (amaebi), it has an even richer sweetness and an incredibly creamy texture.
Because it deteriorates quickly after being caught, it is rarely shipped outside Toyama, earning it the nickname “the phantom shrimp.”
If you find it on a sushi menu, don’t miss the opportunity to try one of Toyama’s best-kept culinary secrets.
Best season: September–May (especially winter)
Why Is Toyama Sushi So Good?
The secret behind Toyama’s outstanding sushi is its extraordinary natural environment.
Deep Water Just Offshore
Just a few kilometers from the coastline, Toyama Bay plunges to depths of more than 1,000 meters.
This unique underwater geography allows both coastal species and deep-sea fish to thrive in the same waters.
The 3,000-Meter Tateyama Mountains
Snowmelt from the Tateyama Mountains flows into Toyama Bay through rivers such as the Kurobe and Jinzu.
Along the way, it carries minerals and nutrients from the forests, nourishing plankton and supporting a rich marine food chain.
Warm and Cold Currents Create an Ideal Marine Environment
The warm Tsushima Current meets cold deep-sea water in Toyama Bay.
This continuous circulation brings nutrient-rich water toward the surface, supporting an extraordinary diversity of marine life.
Exceptional Freshness
Since the fishing grounds are located close to the ports, seafood reaches the market—and eventually sushi restaurants—in a remarkably short time.
That exceptional freshness is one of the defining characteristics of Toyama sushi.
Because of this remarkable natural environment, Toyama Bay is often called “a natural fish preserve.”
“When It Comes to Sushi, Think Toyama”
Toyama Prefecture actively promotes sushi tourism under the slogans “Toyama Bay: A Natural Fish Preserve” and “When It Comes to Sushi, Think Toyama.”
From long-established sushi restaurants to neighborhood favorites, visitors can enjoy seasonal seafood landed earlier that same day.
Pairing fresh sushi with sake brewed using pure snowmelt from the Tateyama Mountains is another unforgettable experience unique to Toyama.
Conclusion
Toyama’s sushi is about far more than famous fish like yellowtail and nodoguro.
Its true appeal lies in the opportunity to enjoy local specialties such as white shrimp, firefly squid, gasu shrimp, and whelks at their seasonal peak and exceptional freshness.
Because the seafood changes throughout the year, every visit to Toyama offers a new sushi experience.
Himi Winter Yellowtail, red snow crab, and nodoguro are among the best winter specialties, known for their rich flavor and high fat content.
Are there any sushi toppings unique to Toyama?
White shrimp and gasu shrimp are difficult to find outside Toyama due to their limited distribution and delicate freshness. They are among the region’s most sought-after local specialties.
When is the best time to visit Toyama for sushi?
Spring is ideal for white shrimp and firefly squid, while winter is the best season for Himi Winter Yellowtail and red snow crab. Planning your trip around seasonal seafood is the best way to experience Toyama’s outstanding sushi culture.
Shirako is the name given to the testes of fish when they are used as foodstuffs. Shirako (白子) is the testis of the male fish, while the ovary and fish roe of the female fish are called Mako (真子).
The appearance of Red seabream (Madai) shirako
Among them, Blackhead seabream (Kurodai), Pufferfish (Fugu), Mackerel (Saba), Sweetfish (Ayu), and Red seabream (Tai) are considered delicious and have high commercial value and are called the five major shirako. Recently, Pacific cod (Madara) and Chum salmon (Sake) have been added to the list, making seven major shirako.
It can be prepared as tofu, deep fried, steak, grilled, tempura, salted fish, surinagashi (A dish in which seafood is ground and added to soup stock), nigiri sushi, boiled and served with ponzu soy sauce, or grinded and added to sake to make shirako sake.
The appearance of Shirakoponzu (called Tachipon in Hokkaido)
Pacific cod (Madara) shirako is called Tachi in Hokkaido (Kiku in Iwate and Kumoko in Kyoto), and Matachi in particular is known as a premium product. Matachi is rich in nutrients, including protein, vitamins D, E, B1, and B2, phosphorus, and potassium. It is also low in calories and high in protein, making it a good choice for health care. Shirakoponzu (called Tachipon in Hokkaido), a dish that can only be enjoyed at the freshest Shirako, is served with ponzu vinegar as a side dish with sake.
Its preparation is simply a matter of rinsing raw shirako with coarse salt and quickly soaking it in boiling water. When made into a gunkan-maki, the creamy flavor of fresh shirako without any odor, the crispy crunch of nori seaweed, and the combination of grated daikon and chili and green onion condiments are a delightful combination. This is served not only at high-end sushi restaurants, but also at conveyor-belt sushi restaurants.
The appearance of raw torafugu shirako
On the other hand, Torafugu shirako is said to be the most precious part of the high-end torafugu because only a limited amount of shirako can be obtained from one fish, and it is not always available. Torafugu shirako is also called the jewel of the sea, with a creamy taste and high nutritional value. It is most in season from January to March, before the spawning season, and has a flavor so rich that it is hard to put into words.
The appearance of Torafugu shirako sushi
The way to cook it is simply to grill it until the outer skin is cooked to the point that it is not too tough. Since shirako is tender inside, it is served on a plate with sushi rice and shirako on top. Some sushi chefs also make it into a gunkan-maki. In any case, shirako goes well with sushi rice. The shirako served at conveyor-belt sushi restaurants is not Torafugu, but rather more reasonably priced shirako such as purple puffer, Goma globefish, or Shousai puffer, but the rich flavor is the same.
It is not available at any time of the year and only a few sushi restaurants can offer it. If you are a big fan of foie gras or something similar, definitely try it. As you know, some parts of pufferfish are poisonous, so it is recommended to eat it at a restaurant specializing in pufferfish or a sushi restaurant.
John Dory (Matoudai) is benthopelagic coastal fish, found on the coasts of New Zealand, Australia, the coasts of Japan, and on the coasts of Europe.
What is John dory (Matoudai)?
John dory (Matoudai) is distributed south of Honshu, in the East China Sea, Indian Ocean, western Pacific, and western Atlantic. It is found in sandy mud at depths of about 100 m, either alone or in small groups. The body is oval, with a marked lateral flattening. It has a large blackish-brown circular crest with a white border in the center of its body. John dory is called “Saint Peter‘s fish” in Western countries and seems to be revered by Catholics. Its scientific name is Zeus faber Linnaeus,1758.
What does John dory (Matoudai) sushi taste like?
The flesh of John dory (Matoudai) is light and mild, but lacking in flavor, so it is eaten with a variety of flavors. It is very tasty as a poire or meuniere, as it goes well with butter. In France, it is very popular as a standard meuniere along with sole.
It is characterized by its strong umami taste, and its liver is known to be very tasty. Sashimi is served with liver soy sauce, and Nigiri may be served with Kobujime.
Since its season is from fall to winter, it covers the same period as filefish. In Tokyo, there is also farmed filefish, and the sushi chef will use the filefish that is distributed in a considerable amount. Sushi restaurants that deal directly with fishing ports on the Sea of Japan side seem to get it by chance, but you almost never see it at sushi restaurants in Tokyo.
The slender sprat is valued as food in Japan, where it is known as kibinago. These can be eaten raw, as sashimi, or cooked, as whitebait.
What is Slender sprat (Kibinago)?
Slender sprat (Kibinago) is distributed south of central Honshu, the Indian Ocean, and the western Pacific Ocean. They are found in large schools on the surface from the coast facing the open sea to offshore. Its body length is 8~10 cm. It has an elongated body shape like Japanese anchovy at first glance, and is yellowish-white overall, with a bluish back and one bright silvery-white longitudinal stripe on the body. The season is summer. In the Satsuma region of Kyushu, it is highly prized as a local dish, and sashimi, arranged in the shape of chrysanthemum flowers, is famous. In Kagoshima, it is often served with vinegared miso. The scientific name is Spratelloides gracilis (Temminck & Schlegel, 1846).
What does Slender sprat (Kibinago) sushi taste like?
Several fillets of kibinago are placed on top of the shari, and a shiso leaf is placed between the shari and the fish. A dab of grated ginger and some nikiri shoyu is then applied.
Slender sprat (Kibinago) cannot adapt to environmental changes. They need clean underwater to survive. Even in well-equipped aquariums, there are no examples of successful long-term breeding. In addition, their freshness deteriorates very quickly after death, so in the past, only people at fishing ports were able to eat them as sashimi.
When made into nigiri sushi, the fish is eaten with several pieces of hand-opened neta (topping). It is rich in flavor and uses scallions and ginger as condiments. This nigiri sushi should be paired with Satsuma shochu, a local specialty.
Sailfin poacher (Hakkaku) is distributed north of Toyama Prefecture on the Sea of Japan side, north of Miyagi Prefecture on the Pacific side, east coast of the Korean Peninsula, and Peter the Great Gulf. It inhabits shallow muddy areas at depths of about 150 meters. Body color is light blackish brown, and length reaches 40 cm.
The head is triangular in shape, and the body surface is angular, covered with spiny bony plates, and nearly octagonal in cross-section. It has a beard like a catfish. The male’s fins are exceptionally large, hence the name Tokubire (Toku means special and bire means fin), while sushi chefs call it Hakkaku (Hakkaku means octagonal) because of the shape of its cross-section. The season is around from December to February. The scientific name is Podothecus sachi (Jordan & Snyder, 1901).
What does Sailfin poacher (Hakkaku) sushi taste like?
Sailfin poacher (Hakkaku) is a chewy white fish with the perfect amount of sweet fat and rich flavor.
Sailfin poacher (Hakkaku) is not well-known south of the Tohoku region, but it is popular as sushi material at sushi restaurants in Hokkaido. Contrary to its appearance, it is a fatty white fish with a crunchy texture and a rich flavor and sweetness of fat that spreads in the mouth. Usually the white meat is clear, but its flesh is murky white due to the presence of lots of fat. Also, males are larger and have more fat.
However, because of this shape, the yield rate is quite low. Because there are so few of them in Hokkaido, even many Hokkaido residents know of them but have never eaten them, so they are almost never available at sushi restaurants in Tokyo.
You can find Hakkaku at Izakaya because it can be prepared any way you like: “salt-grilled,” “dried overnight,” or “deep-fried.”
Sappa (Japanese scaled sardine) and kohada (Gizzard shad) are similar, but the dorsal fins of the sappa are not thread-like and there is no black dotted line on the body side.
What is Japanese scaled sardine (Mamakari)?
Japanese scaled sardine (Mamakari) is distributed south of Hokkaido, the Yellow Sea, and Taiwan. It inhabits shallow sandy muddy areas near the mouths of estuaries in inner bays. Its standard Japanese name is Sappa, and its length reaches 15 cm. Juvenile fish can be caught in large numbers in small fixed nets, but It has little market value and are treated as small fish.
The morphology and ecology of this species are similar to that of the Gizzard shad (Konoshiro) throughout the egg, juvenile, and young stages, but the adult fish clearly differ in body color and dorsal fin shape. In Japanese scaled sardine, the blue on the dorsal side and the white on the ventral side are clearly separated and vivid. Its scientific name is Sardinella zunasi (Bleeker, 1854).
What does Japanese scaled sardine (Mamakari) sushi taste like?
Mamakari nigiri sushi is an indispensable dish for festivals and family celebrations, and is a representative dish of the special days in Okayama.
In Okayama, Japanese scaled sardine, a close relative of gizzard shad, is called Mamakari and is highly prized. It is in season from fall to winter and is the finest Mamakari with fine texture and fat.
Fresh Mamakari nigiri sushi, lightly vinegared, has a unique Okayama flavor that is different from that of Gizzard shad (Kohada). One thing to note is that, as with other herring species, there are many small bones, so it is easier to eat them if they are pickled in vinegar. It can be said that it is a dish that refreshes the palate and whets the appetite.
Barfin flounder (Matsukawagarei) is large flat fish inhabiting cold sea water basins in the northern Pacific off Japan. It is suitable for aquaculture and resource enhancement in Hokkaido due to its high commercial value and growth rate at low temperatures.
What is Barfin flounder (Matsukawagarei)?
Barfin flounder (Matsukawagarei) is distributed along the Pacific coast north of Ibaraki Prefecture and in the Sea of Japan north of Toyama Prefecture, the southern Sea of Okhotsk, and the Kurile Islands. It inhabits sandy muddy areas at depths of up to 200 m, feeding mainly on crustaceans and small fishes. The maximum length of the body is 80 cm.
It is similar in appearance to the closely related Spotted halibut, but the Barfin flounder has banded black spots on its fins, while the Spotted halibut has circular ones. The name ” Matsukawagarei ” is said to come from its scales, which are hard and resemble the epidermis of a pine tree. Barfin flounder is now very rare in the wild, and most of the fish caught are released juveniles. This is based on the habit of flounder species to remain in the waters where they are released. The main production areas are Hokkaido, Aomori, and Iwate prefectures, and the season is winter. The scientific name is Verasper moseri Jordan & Gilbert, 1898.
What does Barfin flounder (Matsukawagarei) sushi taste like?
The standard Japanese name is Matsukawa, not Matsukawagarei.
Barfin flounder (Matsukawagarei) tastes better in larger sizes, and the males are tastier than the females. Its flesh is firm, and when fresh, it tastes better when thinly sliced. The umami increases after about two days of maturing, as is the case with other flounders.
Barfin flounder, along with spotted halibut, is a high-end fish, and if asked which is more delicious, barfin flounder or spotted halibut, most people would probably say spotted halibut. However, the reason may be that they are not familiar with Barfin flounder. As proof of this, you will almost never see it at high-end sushi restaurants in Tokyo, but it is not that uncommon at high-end restaurants in Sapporo.
Silver pomfret (Managatsuo) is a very tasty fish. In the Kansai region, it is such a high-class fish that it is served at Kyoto’s top-class ryotei restaurants, and if fresh, sashimi is said to be superb.
What is Silver pomfret (Managatsuo)?
Silver pomfret (Managatsuo) is distributed in a wide range of waters from Hokkaido to the southern Sea of Japan, the Pacific Ocean, the Seto Inland Sea, the Ariake Sea and other seas around Japan to the East China Sea, the South China Sea and the Indian Ocean.
They feed on crustaceans such as jellyfish and krill as well as plankton while migrating in schools to sandy muddy bottoms on continental shelves at depths of around 200 m or in the surface layer not far from the coast.
In the waters around Japan, Korean pomfret (Pampus echinogaster (Basilewsky, 1855)) and Silver pomfret (Pampus punctatissimus (Temminck and Schlegel, 1845)) are caught, but they are not well differentiated in the market.
The name “Managatsuo” might lead you to think that it is a member of the Katsuo family, but it is not at all, it is a member of the Ibdai family. Its name comes from the fact that Katsuo could not be caught in the Seto Inland Sea, so this species was called Katsuo. So, it is said that the name was derived from “mane katsuo,” which imitated katsuo.
It is also said that there is no salmon in the Kansai region and no Managatsuo in the Kanto region. In the Kanto region, it is a rare fish, but in the Chubu region and west, especially in the Kansai region, it is a high-class fish that is often used in ryotei and kappo restaurants. It is also used in French and Chinese cuisine, so it is familiar to a wide variety of chefs.
What does Silver pomfret (Managatsuo) sushi taste like?
The royal road to eat in sashimi is the Silver pomfret (Managatsuo), the broiled only the skin using a burner, while confining the umami in the subcutaneous fat, also the fragrant flavor of the broiled skin.
Silver pomfret (Managatsuo) has a shiny body that looks like it has been stamped with silver foil, and the sashimi is superb, but this is only in Kansai where fresh fish is available.
The flesh is shiromi, soft and smooth, with little fat and a light flavor. Not only sashimi, but saikyo-zuke (fish pickled in sweet Kyoto-style miso) is also an excellent dish. Also, it can be frozen and preserved while it is still fresh, as it does not lose its flavor when frozen compared to other fish.
Silver pomfret has 70.8 grams of water per 100 grams, more than Japanese spanish mackerel (Sawara), a typical watery fish. This is a fish that, in the past, would not be suitable for nigiri sushi at all. Besides, fresh ones are difficult to obtain in the Kanto region, so sushi topping is almost never offered at Edomae sushi restaurants. But when it is made into shiojime and the moisture is controlled, it is a first-class sushi topping.
Recently, young sushi chefs in Tokyo have discovered its deliciousness and have begun to make it. This sushi topping goes well with shari made with red vinegar, which contains a lot of amino acids. In any case, sushi topping is rare, so if you can find it, you should definitely try it.
Bigeyed greeneye (Mehikari) was not often on the dinner table as a small fish in the past, but it seems that modern tastes have gradually caught up with it because of its lightness and abundant fat content characteristic of white fish.
What is Bigeyed greeneye (Mehikari)?
Bigeyed greeneye (Mehikari) is distributed south of Sagami Bay to the East China Sea. They live in groups on continental shelf slopes at depths of 200 to 600 meters. Mehikari (standard Japanese name is Aome-eso) with large, striking green eyes are about 20 cm long. Its body is elongated and cylindrical, and it has an issuer around its anus, where bacteria living symbiotically inside emit light. The season is winter, and the main production areas are Fukushima, Shizuoka, Miyazaki and Aichi prefectures.
The scientific name is Chlorophthalmus albatrossis Jordan & Starks, 1904. In the market, Bigeyed greeneye (Chlorophthalmus borealis Kuronuma & Yamaguchi, 1941) and Humpback greeneye (Chlorophthalmus acutifrons Hiyama, 1940) are distributed as the same Mehikari without distinction.
The appearance of grilled Mehikari after overnight drying.
Bigeyed greeneye (Mehikari) is commonly fried in oil at home. High-end sushi restaurants serve it as grilled fish after overnight drying. More establishments are offering this dish.
What does Bigeyed greeneye (Mehikari) sushi taste like?
Bigeyed greeneye (Mehikari), despite its appearance, is a delicious fish with light white flesh and a fluffy texture. However, since it is caught by bottom trawl fishing, it is only available for sashimi within two days of being caught, and the amount of fresh fish in distribution is rather small. Therefore, it is difficult to eat nigiri sushi outside of the area where it is caught. The sushi topping is a specialty of Sushi Itou in Iwaki City.
Flying fish (Tobiuo) can be seen jumping out of warm ocean waters worldwide. It is thought to have evolved this remarkable gliding ability to escape predators, of which they have many. Their pursuers include mackerel, tuna, swordfish, marlin, and other larger fish.
What is Flying fish (Tobiuo)?
Flying fish (Tobiuo) is distributed in warm seas south of central Honshu and around Taiwan, living in the surface layer from the coast to offshore. Its body length is about 30 cm. Its body is long and slender, and its pectoral fins are large and wing-like, used for flying above the sea surface.
It migrates northward from southern Japan in the spring with rising water temperatures and southward in the autumn with falling water temperatures. Flying fish usually migrate near the surface of the ocean in schools, reaching speeds of 35 km/h on the surface and 55 km/h in the air, depending on the species and size of the flying fish. They also glide like gliders at a height of 4 to 5 meters and a distance of 100 to 500 meters in a single flight.
The name Tobiuo (Flying fish) is used as a generic name for the Exocoetidae, but the Narrowtongue flyingfish, which is typical of the waters around Japan, is distinguished by the name Hon-tobi. It is 30 to 35 cm in length and migrate northward in schools on the Kuroshio Current, approaching the coast from April to July to spawn. Another representative Tobiuo is the slightly smaller Dark-edged-winged flyingfish (Hoso-tobi), also known as Maru-tobi or Nyubai-tobi. The scientific name is Cypselurus agoo (Temminck and Schlegel, 1846).
What does Flying fish (Tobiuo) sushi taste like?
Flying fish (Tobiuo) is fresh if it has a shiny surface and shiny blue-black back, and if its eyes are clear. The freshness of the flying fish is also assured by the fact that its digestive tract is small and the food it eats is immediately expelled from the digestive tract. Fresh fish is the best choice for sashimi. The flesh is slightly soft, not too watery, light, and has no peculiar taste. However, sushi topping is not generally used for Edomae sushi.
Ago-dashi has a refined taste and flavor. It is used in various dishes ranging from miso soup to simmered dishes. Especially it goes well with Ramen (noodles).
Flying fish is also called “Ago” in Japanese. “Ago” is the dialect around Nagasaki. Flying fish, which contains less fat than other fish, is dried and used as dashi (fish stock). Dashi of dried flying fish is called “Ago-dashi”. This is one of the highest-quality dashi.
Spotted knifejaw (Ishigakidai) is distributed along the coasts of the Sea of Japan, the East China Sea, and the Pacific Ocean from the entire coast of Hokkaido to the southern coast of Kyushu, the Izu Islands, the Ogasawara Islands, Yaku Island, Okinawa Island, and Okinotori Island.
What is Spotted knifejaw (Ishigakidai)?
Spotted knifejaw (Ishigakidai) is distributed along the Pacific coast south of Ibaraki Prefecture and along the Sea of Japan south of Yamaguchi Prefecture to the South China Sea. It inhabits mainly rocky reefs. The length of the body reaches 90 cm.
The ecology and habits are similar to those of Barred knifejaw (Ishidai), but young fish are generally brownish with numerous blackish-brown stone wall (stone wall is ishigaki in Japanese) patterns scattered throughout the body. As the fish grows, the pattern becomes lighter, and in male adults it disappears completely. The season is summer.
Note that some of the larger Barred knifejaw and Spotted knifejaw (over 60 cm) may have Ciguatera poisoning. The scientific name is Oplegnathus punctatus (Temminck and Schlegel, 1844).
What does Spotted knifejaw (Ishigakidai) sushi taste like?
Spotted knifejaw (Ishigakidai) is a delicious white-fleshed fish very similar to Barred knifejaw with a tough and springy texture that makes it very chewy and gives it a light fragrance of the ocean when served as sashimi.
The meat of Spotted knifejaw (Ishigakidai) is firmer and tighter than that of Red seabream (Madai), and it is so chewy that it feels too hard to make sashimi if it has just died. Therefore, like puffer fish, usuzukuri (thinly sliced) is used for sashimi and sushi topping.
Spotted knifejaw has a more subtle scent of the sea than barred knifejaw. The color of chiai (dark red meat) is not a bright red, but rather a duller shade, but the meat is surprisingly fatty and delicious.
Nigiri sushi is also good with salt and kabosu. Its umami is thought to arise from eating sea urchins, shellfish and crustaceans. Both nigiri sushi and sashimi are rare in Tokyo, but common in Shikoku and Kyushu.
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.
