Category Archives: Japanese Fish

Japanese Fish: Japanese~English Lexicon (amended October 2017)

I thought that such a lexicon would become handy both for English-speaking newcomers and long term residents!

I wrote the Japanese pronunciation first, the Chinese (Japanese kanji) characters and the English translations.

bear in mind that many fish have many names depending on the Japanese region. These are the common names.
If you have a question I will be glad to investigate!

A separate lexicon is being prepared for all other seafood!

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Traditional Japanese Fish Classification

Akami/赤身: red-fleshed fish (tuna, bonito, etc)
Amago/アマゴ: fresh water Red spotted masu trout, Satsukimasu salmon
Gyoran/魚卵: Fish roe (salmon roe, etc)
Hikarimono/光り物: “shining fish” (scabbard fis, etc.)
Nagamono/長もの: “long fish” (eels, etc.)
Saamon/サーモン: salmons
Shiromi/白身: white-fleshed fish (sole, etc.)

Fish varieties

Aburagarei/油鰈: a cheap variety of karei/鰈: righteye flounder, atheresthes evermanni Jordan and Starks
Aodai/青鯛: “blue snapper”, paracaesio caeruleus (Katayama)
Atorantikku saamon/アトランティックサーモン: Atlantic salmon
Ainame/鮎並、愛魚女: greenling
Akahata/赤羽太: an expensive variety of red grouper, epinephelus fasciatus
Aka isaki/赤伊佐木、赤伊佐幾、赤鶏魚/Red chicken grunt
Aka jinmiidai/赤仁羽鯛 (also called Sujiara/筋𩺊): Red-spotted rockcod, Blue spotted grouper
Akakamasu/赤梭魚、赤梭子魚、赤魳 (also called Honkamasu/本梭魚、本梭子魚、本魳): red barracuda, sphyraena pinguis Gunther
Aka kasago/赤笠子、赤瘡魚: rockfish, marbled rockfish, scorpionfish
Akamanbou/赤万包 (also called Mandai/万鯛): Opah,Moonfish
Aka mebaru/赤メバル: red Japanese sea perch-rockfish
Akamutsu/赤鱫、赤鯥 (also called Nodokuro/喉黒): rosy seabass, red gnomefish
Akou/茂魚,石茂魚 (also called kijihata/雉羽太): redspotted grouper
Akoudai/赤魚鯛: rose fish
Amadai/甘鯛: tilefish
Amenouo (Biwa masu)/岩魚, 鯇、天之魚(琵琶鱒): Biwa trout, Biwa salmon (fresh water), char
Aanago/穴子、海鰻: conger eel
Ankou/鮟鱇、鮟: frogfish, monkfish
Ara/𩺊: sawedged perch
Ayu/鮎、香魚: ayu, ayu fish (fresh water)
Bachimaguro/鉢鮪 ・撥鮪(also known as Mebachi/目鉢 。眼撥or as Mebachimaguro/目鉢鮪・眼撥鮪): big-eyed tuna
Bakemaguro/化け鮪(also called Koshinagamaguro/腰長鮪): longtail tuna, longtailed tuna, spot-side tuna (the smallest tuna in Japan)
Binchoumaguro/鬢長鮪 (also known as Binnaga/鬢長 and Tonbomaguro/蜻蛉鮪): Albacore
Binnaga/鬢長 (also known as Binchoumaguro/鬢長鮪 and Tonbomaguro/蜻蛉鮪): Albacore
Biwa masu (Amenouo)/ 琵琶鱒(岩魚, 鯇、天之魚): Biwa trout, Biwa salmon (fresh water), char
Bora/鯔: mullet
Bouzu Konnnyaku/坊主蒟蒻 (also called Chikodai/チコ鯛 or Chidai/血鯛, although misleading): Chunky fathead, cubiceps squmixeps
Budai/ブ鯛: white-spotted parrotfish, Japanese parrotfish
Buri/鰤: yellowtail/Japanese Amberjack
Chichibu/ちいぶ: Tridentiger obscurus (Temminck and Schlegel)
Chidai/血鯛: Crimson sea-bream,Porgy
Chouzame/蝶鮫、鱘: sturgeon
Dojyou/鰌:loach
Ebisudai/恵比寿鯛: Deepwater squirrelfish, Ebisu perch, Giant squirrelfish
Ebodai (also called Ibodai)/えぼ鯛(疣鯛): Japanese butterfish, Melon seed, Wart Perch 
Ei/鱏、鱝、鰩、海鷂魚: Ray. There are many kinds of ray available on the Japanese market. I have heard of at least 13 varieties: Akaei/Whip stingray, Japanese stingray, Hakutensibireei/Electric ray, Hirataei/ Urolophus aurantiacus Müller and Henle,1841, Hoshiei/Pitted stingray, Karasuei/ Pleroplatytrygon violacea (Bonaparte,1832), Madaratobiei/Eagle ray, Narutobiei/Longheaded Eagle Ray, Naru Eagle Ray,Onagaei/Bennett’s cowtail ray, shibireei/Electric ray, tsubakuroei/Japanese butterflyray, tsumarikasube/Okamejei schmidti (Ishiyama,1958), tobiei/Japanese Eagle Ray, Yamatoshibireei/Trapezoidal torpedo
Eso/狗母魚・鱛: lizardfish, snakefish
Etsu/斉魚、鱭魚: Grenadier anchovy
Fuedai/笛鯛: star snapper
Fugu/鰒、河豚: Globefish
Fuka/鱶: shark
Funa/鮒: crucian carp (fresh water)
Ginzake/銀鮭: coho salmon, silver salmon
Gomasaba/胡麻鯖: blue mackerel
Gori/ごり: floating goby
Gori/ごり:Japanese sculpin (also called ukkigori/うきごり)
Goten anago/御殿穴子: a cheap variety of Anago/穴子: conger eel, arisoma meeki (Jordan and Snyder)
Hagatsuo/歯鰹: striped bonito
Hamachi/はまち/Japanese name for a lighter colored flesh variety of buri/鰤/yellowtail
Hakkaku (also called Tokubire)/八角 (トクビレ): a variety of poacher, Podothecus sachi
Hamadai/浜鯛 (also called Onaga/尾長): flame snapper, longtailed red snapper, Onaga
Hamafuefukidai/浜笛吹鯛: a cheap variety of snapper, lethrinus nebulosus (Forsskal)
Hamo/鱧: pike eel
Hasu/鰣: Opsariichthys uncirostris (Temminck et Schlegel, 1846)
Hata/羽太: grouper, the expensive variety
Hata hata/鰰: a sandfish
Haze/蝦虎魚、鯊: goby
Hedai/平鯛: goldlined seabream-tarwhine-stumpnose
Higai/鰉: fat minnow
Higetara/髭鱈: snubnose brotula
Himedai/姫鯛: Crimson snapper,Sea-perch,Snapper
Hirame/平目、鮃、比目魚: sole, flatfish
Hiramasa/平政: yellowtail amberjack
Hirasaba/平鯖: chub mackerel, Pacific mackerel, blue mackerel
Hirasoudagatsuo/平宗田鰹: auxis, variety of bonito, bullet tuna
Hirasuzuki/平鱸: a variety of sea blackbass
Hokke/𩸽: Okhotsk atka mackerel, Arabesque greenling
Honkamasu/本梭魚、本梭子魚、本魳 (also called Akakamasu/赤梭魚、赤梭子魚、赤魳): red barracuda, sphyraena pinguis Gunther
Honmaguro/本鮪 (also called Kuromaguro/黒鮪): bluefin tuna
Hoshigarei/星鰈: “Star Turbot”,verasper variegatus (Temmink and Schlegel)
Houbou/方々: red gurnard, red robin
Ibodai (also called Ebodai)/ 疣鯛(えぼ鯛): Japanese butterfish, Melon seed, Wart Perch 
Ikanago/玉筋魚: Japanese sand lance
Inada/いなだ/ Japnese name for buri/鰤/yellowtail/Japanese amberjack when it is 40 cm long
Indomaguro印度鮪 (also known as Minamimaguro/南鮪): Southern Bluefin tuna
Irako anago/伊良子穴子: a cheap variety of Anago/穴子: conger eel, synaphobranchus kaupii Johnson
Isaza/魦・鱊・尓魚・𩶗/Biwa goby
Isaki/伊佐木、伊佐幾、鶏魚: chicken grunt
Ishidai/石鯛: striped beakfish, barred knifejaw
Ishigaki-Ishigakidai/石垣-石垣鯛: spotted knifejaw
Ishigarei/石喰霊: stone flounder
Ishimochi/石持: silver croaker, white croaker, silver jewfish
Iso kasago/磯笠子、磯瘡魚: a variety of rockfish
Iwana/岩魚、嘉魚、鮇: char, charr
Jyuzukakehaze/ジュズカケハゼ: Chestnut goby (also called gori/ごり)
Kaiwari/貝割: whitefin trevally
Kajikimaguro/梶木鮪・旗魚鮪 (also known as Makajiki/真梶木・真旗魚): spearfish (blue) marlin
Kagokakidai/駕籠担鯛: Stripey, Microcanthus strigatus (Cuvier)
Kamasu/魳、梭魚、梭子魚: barracuda
Kanpachi/間八、環八: greater amberjack, Japanese amberjack
Harargo/鮞・はららごthe traditional Japanese name for Ikura/イクラ (Russian origin)/salmon roe
Karasugarei/烏鰈: Greenland halibut, Mock halibut, Bastard halibut, Black halibut, Reinhardtius hippoglossoides (Walbaum)
Karei/鰈: righteye flounder
Kasago/笠子、瘡魚: False kelpfish, Marbled rockfish
Kasugo/春子鯛: young Madai/真鯛: Japanese seabream
Katsuo/鰹: bonito
Kawahagi/皮剥: filefish, leather jacket
Kibinago/黍女子、黍魚子、吉備女子、吉備奈仔: silver-stripe round herring,
Kibire/黄鰭: yellowback seabream
Kihadamaguro/黄肌鮪 (also known as Kiwada/キワダ(Tokyo, Wakayama), Gesunaga/ゲスナガ(Shizuoka), Mashipi/マシビ(Osaka, Kochi) and Kinhire/キンヒレ: yellowfin tuna
kijihata/雉羽太(also called Akou/茂魚,石茂魚): redspotted grouper
Kinki/金色魚: Thornhead, Idiot, Sebastolobus macrochir (Gunther)
Kinmedai/金目鯛: splendid alfonsino
Kintokidai/金時鯛: red bigeye
Kisu /鱚、鼠頭魚: sand boarer
Ko Aji/子鯵: very young horse mackerel (also called Mame aji/豆鯵)
Kochi/鯒、牛尾魚: flathead
Kohada (konoshiro)/小肌(鰶・鮗・鯯・鱅): dotted gizzard shad
Koi/鯉: carp (fresh water)
Konoshiro (kohada)/小肌(鰶・鮗・鯯・鱅): dotted gizzard shad
Korodai/胡蘆鯛: a cheap variety of snapper, diagramma pictum
Kose/コセ: A variety of Stripped jack, also called Shima aji/縞鯵!
Koshinagamaguro/腰長鮪 (also called Bakemaguro/化け鮪): longtail tuna, longtailed tuna, spot-side tuna (the smallest tuna in Japan)
Koshyo (Koshiodai)/胡椒鯛: crescent sweetlips
Kuchimidai/口美鯛 (also called Menada/目奈陀・目魚): haarder, redlip mullet, Liza haematocheila (Temminck and Schlegel)!
Other names I will have to add to the lexicon!
Kue/九絵、垢穢: longtooth grouper
Kurodai/黒鯛: Japanese black porgy
Kuromaguro/黒鮪(also called Honmaguro/本鮪): bluefin tuna
Kuro Mebaru/黒眼張、黒眼張魚、黒鮴/Black Japanese sea perch
Kuromutsu/黒鱫、黒鯥: Black gnomefish
Kuro shitabirame/黒舌平目: Black Sole
Kyuusen/九線・九仙 (also called Bera/ベラ): halichoeres poecilopterus (Temminck and Schlegel) a cheap variety of snapper in Eastern Japan, but an expensive one in Western Japan
Maaji/真鯵: Japanese jack mackerel
Ma anago/真穴子 (also called Maru anago/丸穴子): a cheap variety of Anago/穴子: conger eel, conger myriaster (Brevoort)
Madai/真鯛: Japanese seabream
Madara/真鱈: Pacific cod
Magarei/真鰈: flounder, yellow striped flounder, turbot, halibut
Maiwashi/真鰯: sardine
Makajiki/真梶木・真旗魚 (also known as Kajikimaguro/梶木鮪・旗魚鮪): spear fish (blue) marlin
Makubuu/マクブー (also called Shirokurabera/シロクラベラ): Okinawa Blackspot tuskfish, Choerodon shoenleinii (Valenciennes)
Mame aji/豆鯵: very young horse mackerel (also called Ko Aji/子鯵)
Managatsuo/真魚鰹: butterfish
Mandai/万鯛 (also called Akamanbou/赤万包): Opah,Moonfish
Numachichibu/ヌマチチブ: Japanese trident goby (also called gori/ごり)
Maruaji/丸鯵: “round horse mackerel”, decpterus akaadsi Abe
Maru anago/丸穴子 (also called Ma anago/真穴子): a cheap variety of Anago/穴子: conger eel, conger myriaster (Brevoort)
Marusoudagatsuo/丸宗田鰹: auxis, variety of bonito, frigate tuna
Masu/鱒: trout
Masunosake/鱒の介: king salmon, chinok salmon
Matoudai/的鯛、馬頭鯛: John dory, St Peter’s fish
Matsukawagarei/松川鰈: An expensive variety of Japanese Karei/鰈: righteye flounder, verasper moseri Jordan and Gilbert
Mebachi/目鉢・眼撥 (also known as Mebachimaguro/目鉢鮪・眼撥鮪or as Bachimaguro/鉢鮪・撥鮪): big-eyed tuna
Mebachimaguro/目鉢鮪 ・眼撥鮪(also known as Mebachi/目鉢 。眼撥or as Bachimaguro/鉢鮪・撥鮪): big-eyed tuna
Mebaru/眼張、眼張魚、鮴: Japanese sea perch, Japanese rock fish
Medai/目鯛: an expensive variety of Japanese snapper, hyperoglyphe japonica
Meichidai/目一鯛: an expensive variety of Japanese snapper, Gymnocranius griseus
Meitagarei/目板鰈: Frog-flounder, Finespotted flounder, Seriola quinqueradiata Temminck and Schlegel
Mejina/眼仁奈: largescale blackfish
Mejiro/目白: young Buri/鰤: yellowtail
Mekajiki/眼梶木・眼旗魚: swordfish, broadbill
Menada/目奈陀・目魚 (also called Kuchimidai/口美鯛): haarder, redlip mullet, Liza haematocheila (Temminck and Schlegel)!
Menuke/目抜: a Japanese variety of rock fish/sea perch, “flame fish”, sebastes flammeus (Jordan and Starks)
Minaimaguro/ 南鮪 (also known as Indomaguro印度鮪): Southern Bluefin tuna
Mizukamasu/水魳、水梭魚、水梭子魚: a variety of Japanese barracuda
Mojako/もじゃこ/ japanese name for buri/鰤/yellowtail/Japanese amberjack when it is still s fry
Mutsu/鱫、鯥: gnomefish
Namazu/鯰: catfish (fresh water)
Nanyoubudai/: blunt headed parrotfish, parrotfish, Chlorurus microrhinos (Bleeker)
Nishin/鯡・鰊: herring
Nodokuro/喉黒 (also called Akamutsu/赤鱫、赤鯥): Rosy seabass
Noresore/のれそれ: conger eel whiting
Oaka Aji/尾赤鯵:Red tail horse mackerel
Ohyou/大鮃: halibut
Okimebara/沖目張 (also called Usumebaru/薄目張): sebastes Thompson (Jordan and Hubbs): a variety of Japanese sea perch, Japanese rock fish
Okoze/虎魚、鰧: velvet fish
Onaga/尾長(also called Hamadai/浜鯛): flame snapper, longtailed red snapper, Onaga
Onigochi/鬼鯒、鬼牛尾魚/a variety of sand borer
Onikasago/鬼笠子、鬼瘡魚: Devil scorpion fish
Renkodai/連子鯛: Yellowback seabream
Saamon torauto/サーモントラウト: salmon trout
Sagoshi/サゴシ/Another name for Sawara/鰆/Japanese Spanish mackerel
Sake, Shake/鮭: salmon
Samegarei/鮫鰈: roughscale sole, clidoderma asperrimum (Temminck and schlegel)
Satsuki masu/皐月鱒: Red spotted masu trout, Satsukimasu salmon
Sakura masu/桜鱒: seema, cherry salmon, masu salmon
Same/鮫: shark
Sanma/秋刀魚、青串魚: mackerel pike
Sappa/鯥: Japanese shad/Japanese sardinella
Sawara/鰆: Japanese Spanish mackerel
Sayori/細魚、針魚: halfbeak
Sennendai:千年鯛: Emperor red sanpper
Shiira/鱪、鱰: mahi mahi, dolphinfish
Shimaaji/縞鯵・島鯵: striped jack, white trevally
Shimanagatsuo/縞鰹: Striped butter fish (not to be confused with Suma/縞鰹: a variety of bonito found in South Japan/same kanji characters!)
Shinko/シンコ: young Kohada (konoshiro)/小肌(鰶・鮗・鯯・鱅): dotted gizzard shad
Shirauo/白魚: white bait
Shirasu/白子(Namasirasu/生白子 if raw): sardine whiting
Shirokurabera/シロクラベラ (also called Makubuu/マクブー): Okinawa Blackspot tuskfish, Choerodon shoenleinii (Valenciennes)
Shiro mebaru/白眼張、白眼張魚、白鮴: white Japanese sea perch-rockfish
Shirosaba Fugu/白鯖河豚: a variety of globefish/puffer fish, lagocephalus wheeleri abe, tabeta and kitahama
Shishamo/柳葉魚: Shishamo (meaning willow leaf fish, a kind of Japanese smelt), Spirinchus lanceolatus
Soi or Kurosoi/曽以, 黒曽以: a variety of black rockfish, sebastes schlegeli, 1880
Sujiara/筋𩺊 (also called Aka jinmiidai/赤仁羽鯛): red-spotted rockcod, blue spotted grouper, plectropomus leoparadus(Lacepède,1802)
Suma/縞鰹: a variety of bonito found in South Japan. Not to be confused with Shimanagatsuo/縞鰹(same kanji characters!): striped butter fish
Suzuki/鱸: Japanese seabass, Japanese dace
Tachiuo/太刀魚、魛: scabbard fish, cutlass fish
Tai/鯛: Seabream (in Japan, it means the best variety!), red snapper
Taiseiyoumaguro/大西洋鮪: Atlantic (including Mediterranean) bluefin tuna
Takabe/鰖: Yellowstriped Butterfish
Tanago/鱮: Acheilognathus melanogaster Bleeker, 1860
Tara/鱈: cod
Tobiuo/飛魚: flying fish
Tonbomaguro/蜻蛉鮪(also known as Binchoumaguro/鬢長鮪 and Binnaga/鬢長): Albacore
Torafugu/虎河豚・虎鰒: globefish
Tsubodai/つぼ鯛: pentaceros japonicus Doderlein (seabream variety)
Ugui/鯎、石斑魚: a Japanese dace, fresh water minnow
Umazura/馬面 (also called Umazurahagi/馬面剥): black scraper, Filefish, Scraper, a large variety of filefish
Umazurahagi/馬面剥(also called Umazura/馬面): black scraper, Filefish, Scraper, a large variety of filefish
Unagi/鰻: eel (only cooked)
Urumeiwashi/うるめ鰯: round Herring
Usumebaru/薄目張 (also called Okimebara/沖目張): sebastes Thompson (Jordan and Hubbs): a variety of Japanese sea perch, Japanese rock fish
Utsubo/鱓: moray eel
Wakasagi/公魚、鰙、若鷺: pond melt, Japanese melt (fresh water
Wakasわかし/Japanese name for buri/鰤/yellowtail/Japanese amberjack when it is 20 cm long
Warasa/わらさ/Japanese name for a buri/鰤/yellowtail/Japanese amberjack when it is 60 cm long
Yagara/矢柄: trumpet fish. There are two varieties: Akayagara/赤矢柄/red trumpet fish and 青矢柄/blue trumpet fish
Yamame/山女魚: A Japanese variety trout
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RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

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Japanese Fish Species 13: Saba/Mackerel

Mackerel or saba/鯖 is a fish eaten over the whole Northern Hemisphere and does come under many varieties and names.
In Japan it is mainly called “Saba”, “Masaba” or “Sekisaba”.
In this country it is mainly caught off Oita, Saga Prefecture, although quite a few are caught off our coasts, especially off Yaizu.
They feed on plankton mainly.

They are prepared and cooked in many guises. In France, my birthplace, they are steamed and then pickled in white wine and spices before being canned.

Naturally, tinned tuna is available in Japan,too!

In Northern Europe they also eaten half raw as smorgasbrod and pickled fish.

It can be appreciated as sashimi, but it must be absolutely fresh and is best served with grated fresh ginger and lemon.
As far as sushi is concerned, “masaba” variety is best

Saba Konbujime nigiri.

It is especially popular as “oshizushi” (pressed sushi).

Double oshizushi!

My preference goes for Saba konbujime.

Saba Bogata

The mackerel is kept inside a variety of wet seaweed for an hour or so before put whole on top of a long “bar” of rice, then cut to size.

Saba Heshiko Zuke.
Saba/Mackerel has been a staple fish in Japan since immemorial times.
One way to conserve it for better transport away from the shores was “Saba Heshiko zuke”, that is pickled in miso and sake white lees.

Saba/mackerel is easily grilled, either on the stick as above,

or grilled and served cut in slices.

The same grilled saba can be served as oshizushi/presed sushi!

Saba can be also served to a tasty crispiness by deep-frying it!

Or simmered the Japanese way with miso, sake, soy sauce, ginger and mirin!

A very versatile fish!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Japanese Fish Species 12: Noresore/Conger Eel Whitebait

noresore4.jpg

“Noresore” will soon appear at some select fish markets, and as it will be a very short season, you will have to keep your eyes open!
Noresore stands for very young conger eels. They are called different names depending on regions: “Berada” in Okayama Pref., “Tachikurage” in Misaki, “Nagatankurage” in Wakayama Pref.
In Shizuoka, they mainly come from Hamana Lake, a seawater lake west of the Prefecture, famous for its oysters, eels and clams
Its Latin name is “leptocephalus stage”.

5~6cm long, they are practically transparent, save for their eyes. They emit no smell. In our Prefecture they are available only during the first two weeks of March. They are slowly but surely becoming a rarity wherever in Japan, and people come from afar just for the experience!
They have recently attracted much attention outside Japan, especially among the Chinese Community in Indonesia!

Before serving them, lightly wash them in clean salted water.
They are great as they are with a little “ponzu or “yuzu” vinegar, a dash of “momijioroshi” (freshly grated daikon and chili pepper) and some chopped thin leeks for a last touch of colour!

NORESORE-1

A typical presentation at a Japanese izakaya!

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A simpler presentation with freshly grated ginger and chopped scallions!

Now as sushi they are sublime as “gunkan”, or a rice ball wrapped in seaweed if you are an expert, with freshly grated ginger and chopped thin leeks again.

They can even been cooked (very quickly!) in garlic olive oil!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Japanese Fish Species 11: Makogarei/Turbot

“Makogarei” or Pleuronectes yokohamae Gunther for the specialists is one of the many kinds of turbot indigeneous to Japan.
You will find it on the markets between June and August.
Depending where you live, you might do well to know its other names: “Aome” (Sendai), “Mushibirama” (Konahama), “Mako” (Tokyo) or “Amakarei” among many.
It is net-caught all around Japan.

It has comparatively a lot of flesh for a turbot, making it a choice morsel for nigiri or sashimi.

It can reach a length of 30 cm. Contrary to many other fish, the size will bear no incidence on the taste, but if you wish for extra taste, avoid female specimen bearing eggs/roe, and if possible, although a bit extravagant, choose a live fish (possible at Parche, Shizuoka JR Station!).
A good sushi or Japanese restaurant will deep-fry the bones and head for you, making for a great snack with great ale!

As a sushi nigiri, it is served as it is, and can be savoured with a little salt and lemon juice only as seasoning.

Many people also ask their sushi nigiri seasoned with tare/sauce.

One more way is to present it as konbujime/marineated in seaweed.

Being a large fish, it can be easily manipulated into bo sugata sushi/baton sushi with the rice inside the fish.

Small specimens are appreciated grilled whole with some lemon, soy sauce and grated daikon.

Another popular cuisine is to stew/simmer the whole fish in soy sauce, mirin and sake as ni-zakana.

The sperm sacs/shirako of the male specimens are much appreciated in European-style cuisine!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Japanese Fish Species 6: Kampachi/Amberjack

KAMPACHI-1

With the first days of Autumn upon us, Kampachi or Amberjack is appearing on our plates in Japan!

The fish seems to have so many names in any language: Amberjack, Purplish Amberjack, Yellowtail, Greater Yellowtail, and Ruderfish in English, whereas in Japanese it is called Kampachi, Akahana, Kampa, or Shokko among others, not accounting for regional names!.

KAMPACHI-3

It is caught along Central and South Honshu Island, including a lot in Suruga Bay in Shizuoka Prefecture!
It is a very popular fish as it happens to come just in between Hiramasa/Young Japanese Amberjack-Five ray Yellowtail in Summer and Buri/Mature Japanese Amberjack-Five Ray Yellowtail in Winter, making a favourite for the season, but bringinga lot of confusion on foreign tables because of the similar names.
Kampachi (Seriola dumerili (Risso) in Latin) and Buri (Seriola quinqueradiata Temminck and Schlegel in Latin) are very similar but their season is different. Beware of scams! Actually the meat looks different.

KAMPACHI-2BURI-SUSHI

Kampachi vs Buri Sushi nigiri

Natural Kampachi is quite rare in Japan these days whereas human-raised are plenty.

KAMPACHI-NIGIRI-BIG

Claasic way to present a kamppachi sushi nigiri.

Kampachi is savoured in many ways: Sashimi & Sushi, Grilled (Yakimono), Simmered (Nizuke), Meuniere and fried.
Choose comparatibely small specimens. Beware of the large cheap specimens!
Ask for a variation in Sushi called “Kampachi Aburi”?kampachi lightly grilled on one side: a beauty!

KAMPACHI-RAMEN

Kampachi ramen!

KAMPACHI-DON

Kampachi Donburi!

KAMPACHI-GRILL

Grilled kampachi!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Japanese Fish Species 5: Ishigarei/Stone Flounder

Ishigarei, イシガレイ、石鰈 in Japanese, is another popular flatfish/flounder in this country. For the specialists the Englidh name is stone flounder, and its Latin name Kareus bicoloratus. Interestingly enough these fishe are commonly called flatfish in English, whereas the Japanese write them as “leaf Fishes”!

In Japan, depending upon the region it will be called other names, such as Ishimochi, Ishimochigarei or Shirogarei.
Their season is mainly in Summer in Hokkaido and Eastern Japan, although they might appear a lot earlier in Shizuoka.

Ishigarei is considered the best of all flounders in this country. People generally avoid to catch them during the female egg incubation, but the same egg-bearing fish are a delicacy in Tokyo.

Always choose “lively” specimens when buying them as the taste will soon deteriorate if the fish is not dressed quickly first.
If angler-friend of yours calls on the phone with one of them, don’t discuss and buy the fish!

Stone flounders make for such superlative sashimi that it becomes a bit of a waste to consume it in another way.

But who would pass such a Japanese-style carpaccio?

Or an Italian Carpaccio?

Sushi lovers will appreciate it as a sushi nigiri!

A truly extravagant sushi nigiri display. Eat it quickly!

Alright, you were not lucky enough to get it absolutely fresh.
In this case simmer it the Japanese way as Ishigarei Ni (Ni stands for simmer) with soy sauce, sake, mirin and ginger!

Or do it the Italian way with olive oil and dry tomatoes!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Japanese Fish Species 6: Katsuo/Bonito

Bonito or “katsuo” in Japanese are extensively caught by fishermen from Numazu, Shimizu, Yaizu and Omaezaki Harbours (all Shizuoka Prefecture). The main fishing areas are Shizuoka, Mie, Kochi & Miyazaki Prefectures.
It is also called “katsu” (Tohoku Region), “Honkatsuo” (Kyushu Island), “Magatsuo” (Shikoku and Kyushu Islands. N.B.: the same name designates another fish in other parts of Japan!), “Suji” (Yamaguchi & Wakayam Pref.).
It appears on the markets early Spring~Autumn as “sho gatsuo” (first bonito in Spring) and “modori gatsuo” (return bonito end of Autumn).
They are traditionally line-caught but nets have been used extensively in recent years.

It can be appreciated raw, as sashimi with its skin or without it, preferably served with a saucer of soy sauce (shoyu) mixed with thin slices of fresh garlic, or with wasabi, a touch of lemon and shoyu,

or as nigiri topped with grated fresh ginger a thin slice of garlic, unless you prefer grated fresh ginger with chopped thin leeks.

The same is done with lightly grilled/aburi (or tataki) bonito as sushi nigiri.

Another very popular way to eat it that will please Europeans and North Americans alike, is “tataki”.

The fish is first seared/grilled over charcoal until it is lightly cooked on the whole outside then plunged into iced water to stop it from cooking any longer. It is then cut into large slices and served with freshly chopped garlic and thin leeks, “shiso” leaves (perilla/beefsteak plant) and wasabi.

Note 1: in restaurants specify whether you want the skin or not when ordering sashimi.

Note 2: the same fish is a staple food in Sri Lanka where it is first smoked and then prepared as soup or curry!

It is one of the most versatile fish in Japan.
It can be appreciated in many ways:
As a simple donburi/on a bowl or rice at home (see above picture),

Lightly seared and served as carpaccio,

as bogata sushi/whole fish stuffed with sushi rice,

as oshizushi/pressed sushi,

but my favourite is probably as zuke/marinated in soy sauce, mirin, sake, etc. before being served with a slice of garlic!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents