Shellfish
Tokobushi abalone (Tokobushi)
【Nigiri sushi: Kai】
Tokobushi abalone (Haliotis diversicolor supertexta, tokobushi) inhabits rocky reefs along the coast from the Kanto region southward. Its shell length reaches 7 cm, and its shell width reaches 5 cm. Although it resembles a small abalone, it is a distinct species.
Tokobushi has a strong briny aroma and a flavor similar to that of abalone, but its flesh is smaller and thinner, making it somewhat less visually impressive compared to abalone. It is generally not eaten raw but is instead simmered or steamed. Many sushi chefs say that when cooked, its flavor becomes richer than that of abalone.
While abalone, which is well suited for steaming, is in season during the summer, tokobushi is in season during the winter and is used as a winter alternative to abalone in steamed shellfish dishes. However, because catches have declined and prices have risen to levels comparable to those of abalone, few restaurants actively stock it. If anything, it seems to be served more often as an appetizer at sushi restaurants in Tokyo.
(Revised July 2, 2026)
Main production area
Mie Chiba
Season
Winter