Namako nigiri

Sea cucumber (Namako)

【Nigiri sushi: Others】
The sea cucumbers eaten in Japan come in red, blue, and black varieties, but sushi restaurants primarily use red and blue ones. Incidentally, the blue and black varieties are the same species. Red sea cucumbers inhabit rocky areas and have a slightly firm texture. Blue sea cucumbers, on the other hand, live in sandy areas and are characterized by their soft texture. At the market, red sea cucumbers command a higher price than blue ones.

To prepare sea cucumbers, first cut off both ends. Then make a vertical incision along the underside, open it up, remove the internal organs, and rinse under cold water. Sprinkle salt over the surface and rub it in with your hands to remove the slime, then rinse thoroughly with cold water. If this process is done carefully, the color of the skin will change from reddish-brown to gray.

When eating sea cucumbers with vinegar, one method to soften them is to simmer them in bancha tea. Shorter cooking times result in a firmer texture, while longer cooking times make it softer. However, please note that the longer you cook it, the more thoroughly it will be cooked through. Additionally, the tannins and catechins in the tea help mitigate the sea cucumber’s distinctive odor.

Fresh red sea cucumber is used for nigiri sushi. However, since the preparation is labor-intensive relative to the low demand, very few sushi restaurants in Tokyo offer it. Furthermore, as it lacks a particularly appealing flavor, it may be a topping enjoyed primarily for its texture.

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