{"id":2069,"date":"2021-01-05T10:07:56","date_gmt":"2021-01-05T01:07:56","guid":{"rendered":"https:\/\/sushiuniversity.jp\/sushiblog\/?p=2069"},"modified":"2025-08-08T14:27:54","modified_gmt":"2025-08-08T05:27:54","slug":"what-is-shusseuo","status":"publish","type":"post","link":"https:\/\/sushiuniversity.jp\/sushiblog\/what-is-shusseuo\/","title":{"rendered":"What is Shusseuo?"},"content":{"rendered":"

During the Edo period, samurai would change their names at Genpuku (coming-of-age ceremony and career stages. Following this tradition, fish that are called by names as they grow older\/larger are called \u201cshusseuo (\u51fa\u4e16\u9b5a<\/a><\/span>)\u201d, are considered lucky and are used in cooking to celebrate milestones in life.<\/p>\n

Shusseuo doesn’t just change in name, they also change in taste. The bigger the body, the more fat. However, young fish also have their own delicious, refreshing taste unique to their age. For example, using the young fish for deep-frying and fatty fish as sashimi is an interesting way to put it.<\/p>\n

In addition to fish commonly referred to as \u201csyusseuo,\u201d there are other fish whose names change as they grow. According to \u201cA Study of Japanese Fish Names,\u201d there are 82 species of fish whose names change as they grow. Bluefin tuna (Maguro) and Greater amberjack (Kanpachi) are representative examples. Maguro changes from \u201ckomaji\u201d to \u201cmeji\u201d to \u201cmaguro\u201d to \u201coomaguro.\u201d Kanpachi changes from \u201cmojaco\u201d to \u201cshiwoko\u201d to \u2018akahana\u2019 to \u201ckanpachi.\u201dFish such as konoshiro, sawara, unagi, sake, and koi are not considered \u201csyusseuo.\u201d It is not the case that all fish whose names change as they grow are classified as \u201csyusseuo.\u201d Rather, these are fish whose taste improves as they grow, undergo minimal changes over time, and were highly valued in eras when preservation and transportation technologies were not yet developed.<\/p>\n

Incidentally, opinions are divided on whether to call Maguro \u201cShusseuo.\u201d Maguro is also called \u201cMeji\u201d or \u201cChubou\u201d when it is small, and its name changes as it grows. Fishermen distinguish between different stages of Maguro before it becomes an adult fish, but when it is sold in stores, even if it is slightly small, it seems that people tend to trust the name \u2018Maguro\u2019 and do not treat it as a fish that has \u201cmade it.\u201d<\/p>\n

\"\"A good representative fish of shusseuo is the yellowtail (Buri)<\/span><\/a>. Its name changes as it grows and there are various forms of their names depending on the region. In the Kanto region, it changes from Wakashi (15-20cm) to Inada (30-40cm) to Warasa (60cm) and then to Buri (80cm or greater). It is said to be most delicious at 40 cm or longer and even if the body is plump, inada often has little fat.<\/p>\n

Even if the name is the same, depending on the region, it may be referring to a different size. For example, inada is a fish up to 40 cm in Kanto but in Tohoku and Tokai, it refers to small fish of 15-20 cm. Further, although it is not related to its growth, those caught in Tohoku during summer are called \u201cao\u201d. In Toyama, they are called \u201cgan\u201d and \u201cgando\u201d.<\/p>\n

Finally, the changing names of fish demonstrate the breadth of culture. We should cherish this local diversity present in the names of our fish that capture the abundant food culture and importance of the seasons.<\/p>\n

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We hope this information will be helpful.<\/p>\n

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Revision date: August 8, 2025<\/p>\n

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During the Edo period, samurai would change their names at Genpuku (coming-of-age ceremony and career stages. Following this tradition, fish that are called by names as they grow older\/larger are called \u201cshusseuo (\u51fa\u4e16\u9b5a)\u201d, are considered lucky and are used in cooking to celebrate milestones in life. Shusseuo doesn’t just change in name, they also change in taste. The bigger the body, the more fat. However, young fish also have their own delicious, refreshing taste unique to their age. For example, using the young fish for deep-frying and fatty fish as sashimi is an interesting way to put it. In addition to fish commonly referred to as \u201csyusseuo,\u201d there are other … Continue reading What is Shusseuo?<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[67],"tags":[71,5,109],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/2069"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/comments?post=2069"}],"version-history":[{"count":11,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/2069\/revisions"}],"predecessor-version":[{"id":7053,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/2069\/revisions\/7053"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/media?parent=2069"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/categories?post=2069"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags?post=2069"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}