White flesh
Japanese butterfish (Ibodai)
【Nigiri sushi: Shiromi】
Fresh fish caught in the waters of Edo (now Tokyo Bay) were used as ingredients for Edomae sushi. One such fish is Japanese butterfish (Psenopsis anomala, ibodai). Although ibodai is rich in umami and has long been prized in kaiseki cuisine, it is rarely seen as a sushi topping.
During preparation, gently removing excess moisture concentrates the umami. The rich flavor of the fat blends with the moist texture of the flesh, and with each bite, a well-rounded natural sweetness spreads across the palate. When the skin is left on, the fish is often lightly marinated in vinegar to soften the skin and make it easier to eat. Lightly marinating ibodai, which is in season during the summer, in vinegar creates a refreshing nigiri sushi that can be enjoyed even during the summer months, when appetites tend to wane. Although lightly marinating white-fleshed fish such as ibodai in vinegar is uncommon, it is essential to choose a fatty specimen and avoid over-marinating it. To prevent the skin from detracting from the texture, some chefs use a technique called kirikake-zuri, in which the skin is scored.
Alternatively, the fish may be lightly salted, then scalded on the skin side with boiling water and immediately cooled before the skin is removed, and the fish is shaped into nigiri. If the skin is removed, the fish may also be cured with kombu (kobujime). The kombu's gentle umami harmonizes with the sweetness of the fat, creating a piece of nigiri with a rich, full flavor that spreads across the palate.
Although ibodai has traditionally been used as a hikari-mono (silver-skinned fish) in Edomae sushi, it is now rarely seen as a sushi topping in the Kanto region and is used primarily in the Kansai region. In Tokyo markets, it is called ebodai, while in western Japan, it has long been known by regional names such as shizu. In Tokushima, it is called bouze and is also used to make sugata-zushi, a traditional regional sushi made by opening a whole fish, either with or without its head removed, and filling it with sushi rice. These regional names and preparation methods reflect the distinct culinary traditions that have developed in different parts of Japan.
Ibodai is also in high demand as a raw material for dried fish. To meet this demand, fish resembling ibodai, such as North American butterfish (Peprilus triacanthus), are imported and used as substitute ingredients.
【Also known as】
Melon seed, Wart perch
【What is Ibodai】
Ibodai is distributed south of Matsushima Bay on the Pacific Ocean side, south of the Oga Peninsula on the Sea of Japan side, and in the East China Sea. Adult fish spend the daytime in the bottom layers at depths of about 200 meters and swim in schools near the surface at night in search of food.It belongs to the family Sparidae and is classified under the order Perciformes. There are 27 species worldwide, with 4 species found in Japanese waters.In the Kanto region, it is called Ebodai, but nationally it is known as Ibodai.
Its body color is silver-gray with indistinct black spots on the gill covers. It can grow up to about 30 cm in length. The scales covering its body are very fragile and easily peel off, so they are often lost during distribution, making it appear smooth-skinned at retail stores. It secretes a sticky mucus from its body surface, which gives it the English name “Japanese Butterfish.”
【Substitute fish】
White warehou: Seriolella caerulea Guichenot, 1848
Black fathead: Cubiceps baxteri McCulloch, 1923
【Related contents】
List of White flesh fish (Shiromi)
(Previous revision date: May 9, 2026; Current revision date: November 2, 2026)