Shellfish
Ezo abalone (Ezo awabi)
【Nigiri sushi: Kai】
What is Ezoawabi?In the past, when people simply referred to “abalone (Awabi),” they were talking about black abalone. However, due to aquaculture, Ezo abalone, which is more affordable, has become the mainstream variety of abalone. Ezo abalone is a northern subspecies of black abalone, originally found only in cold regions, but its habitat has expanded through breeding and transplantation.It is found in shallow waters less than 10 meters deep along the Pacific coast of Honshu north of Ibaraki Prefecture, the Japan Sea coast of Hokkaido, the Tsugaru Strait, the Korean Peninsula, and the coastal waters of Hebei Province in China. The shell length reaches 10 cm in five years.
It grows quickly and is resistant to disease, making it suitable for aquaculture not only in coastal waters across Japan but also in land-based facilities. Aquaculture is also thriving in South Korea and China, and farmed Ezo abalone is imported from Hawaii. When it comes to abalone in sushi, most of it is either imported substitutes or Ezo abalone. Steamed or raw, its rich liver enhances the flavor when served together. It pairs well with the acidity of vinegar rice, making it a highly refined dish when served as sushi.
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Main production area
Hokkaido Iwate Miyagi
Famous production area
Ezo abalone, now mainstream in sushi, is prized for its rich liver and firm texture. Often farmed, it's a refined choice steamed or served raw.
Season
Late autumn－Winter