Kuro Awabi/”Black Abalone
With the weather definitely turning hotter, the first abalones or “awabi” start appearing on the markets.
The Japanese are great connoisseurs and amateurs of abalones, and they do have to import a lot to satisfy their demand!
There amany varieties of different quality avalaible inthe markets and restaurants.
Most are eaten raw, especially as sushi on nigiri!
Kuro Awabi/”Black Abalone”
As for the main varieties, you can sample expensive Kuro Awabi or “Black Abalones”
Another expensive variety is Ezo Awabi/”Ezo Abalone”
Ezo Awabi as sushi.
Lesser varieties include:
Madaka Awabi as sushi
Megai Awabi as sushi.
Victoria Awabi imported from Australia.
Victoria Awabi as sushi.
Do not forget that catching abalones in a ny place in Japan without a proper license is a severly punished poaching offense!
Please check the new postings at:
sake, shochu and sushi
5 thoughts on “Shellfish Species 1: Abalone/Awabi”
I love your blog! The pictures make me so hungry and homesick (my homesick is mainly for food, if you can believe it.) うらやまし~、私も食べたーい!（でも日本は地震が怖いし、夏暑いからベイエリアから遊びに行ったほうががいいか。。。）
I’m with doggy!! I’ve neer tasted abalone, but I’ve seen it used in so many dishes. I didn’t know there was such a variety too.
There are quite a few more but the quality is not the same!
boy oh boy would I love to taste the sweetness of this abalone
It is realy popular (and expensive9 in Japan! But quality varies with species!