Service: rough but friendly Equipment & Facilities: Overall very clean. Excellent shared washroom Prices: Reasonable Strong points: Local seafood!
Mochimune and its harbour in Shizuoka City is going through ea real revolution since CSA Estate Agents have taken on the task to renovate he whole harbour area, hotels, restaurants and even hotsprings!
One particular spot is the new Minato Yokocho/Harbour Alley sheltering all kinds of restaurants. Incidentally it will mean more articles!
At the very entrance of the alley is a restaurant specialising in local seafood bowls: Jiroumaru!
Tidbits served with some of the bowls!
Mochimune is the most famous shrasu/sardine whiting fishing harbor in Japan, so the shirasu will appear in many guises, but there are great produce of the sea!
During our last visit one chose the ‘susume donburi/Coice of the day donburi! It is served with miso soup and tidbits!
Featuring raw and cooked shirasu/sardine whiting, raw and boiled sakuraebi/Cherry shrimps, raw maguro/tuna, and tamagoyaki/ Japanese omelet!With chopped scallions, grated ginger and pickled ginger!
As for me I had an even more extravagant (but reasonably-priced!) Kakiage donburi/deep-fried seafood bowl with tidbits including pickles and boiled shirasu!
Perfect with a beer!
Enormous kakiage mainly including local sakuraebi and chopped vegetables!
Plenty more left to explore at day and at night!
JIROMAU
Shizuoka City, Suruga Ku, Mochimune, 2-11, Minato Yokocho Alley (in front of harbour)
Tel.: 054-2564956
Opening hours: 11:00~22:00, 11:00~14:00 on Tuesdays
Closed on Wednesdays
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 seafood have many names depending on the Japanese region. These are the common names.
If you have a question I will be glad to investigate!
By seafood I meant everything used as food from the sea except fish which is treated in a separate article!
A separate lexicon is being prepared for sushi!
———————————————– CRABS
Takaashigani/高足蟹: Japanese spider crab, the largest crab in the world!
Aburagani/油蟹: blue king crab
Asahigani/旭蟹: frog crab, red frog crab
Benigani/紅蟹: another name for a Japanese variety of Zuwaigani/頭矮蟹: Snow crab
Gazami/蝤蛑(also called Wataraigani/渡り蟹): Swimming crab、Japanese blue crab
Kegani/毛蟹: Horsehair crab, Horse crab
Kurigani/栗蟹: Helmet Crab
Mozukugani/藻屑蟹: Japanese mitten crab
Taiwan gazami/台湾蝤蛑: Swimming blue crab, flower crab, blue crab, blue swimmer crab. blue manna crab
SN3O0199
Takaashigani/高足蟹: Japanese spider crab
Tarabagani/鱈場蟹: red king crab
Wataraigani/渡り蟹 (also called Gazami/蝤蛑): Swimming crab、Japanese blue crab
Zuwaigani/頭矮蟹: Snow crab
SHELLFISH
Hamaguri/蛤: Common orient clam as sushi!
Agemaki/揚巻: jack knife clam, sinonovacula constricta
Akaawabi/赤鮑 (also called Megaiawabi/目外鰒): a big variety of red abalone, haliotis (nordotis) gigantean Gmelin, 1791
Akagai/赤貝: Blood shellfish
Akanaeawabi/茜鮑: red abalone, Haliotis (Nordotis) rufescens Swainson
Aoyagi/青柳: Chinese mactra (also called Bakagai/破家蛤)
Atsuezobora/厚蝦夷法螺: a variety of buccinum whelk, neptunea helos (Gray, 1850)
Asari/浅利: Japanese littleneck, Manila clam
Awabi/鮑: abalone
Bai (or Baigai)/ 蛽、海蠃、海螄 : Japanese ivory shell, Japanese Babylon (also called Umi Tsubo/海つぼ)
Bakagai/破家蛤:Chinese mactra (also called Aoyagi/青柳)
Bateira/馬蹄螺: Top-shell (also called Isomono/いそもの)
Chigai/稚貝: small Scallops
Chiri awabi/チリ鮑: abalone imported from Chile
Ezo Awabi/蝦夷鰒: ezo abalone
Ezobai/蝦夷バイ: Small whelk variety Buccinum middendorff Verkruzen, 1882 (also called Iso Tsubugai/磯つぶ貝)
Hamaguri/蛤: Common orient clam
Himeshakogai/姫硨磲貝: a small Okinawan tridacninae, tridacna crocea
Hiougikai/緋扇貝: noble scallop
Hokkigai/北寄貝: Sakhalin surf clam (also called Ubagai/姥貝)
Honbinosugai/ホンビノスガイ: hard clam, Northern quahog
SN3O0012
Hotate/帆立: scallops
Ishigakigai/石垣貝: clinocardium californiense
Isomono/いそもの: Top-shell (also called Bateira/馬蹄螺)
Iso Tsubugai/磯つぶ貝: Small whelk variety Buccinum middendorff Verkruzen, 1882 (also called Ezobai/蝦夷バイ)
Kaki/牡蠣: oyster
Kuro awabi/黒鰒: black abalone
Madaka awabi/まだか鰒: madaka abalone
Mategai/馬刀貝: razor clam
Matsubu/真螺: whelk
Megai awabi/雌貝鰒 (also called Akaawabi/赤鮑): Megai abalone, a big variety of red abalone, haliotis (nordotis) gigantean Gmelin, 1791
Mirugai/海松貝: mirugai clam, (type of) horse clam, (type of) gaper clam (also called Mirukui/海松食、水松食)
Mirukui/海松食、水松食 8also called Shiromiru/白海松): mirugai clam, (type of) horse clam, (type of) gaper clam
Oomategai/大馬刀貝: larger razor clam
Oomizogai/大溝貝: siliqua alta
Rokogai/ロコ貝/ Baranacle Rock-shell, Concholepas concholepas (Bruguie, 1789)
Saragai/皿貝 (also called Shirogai/白貝): northern great tellin,megangulus venulosa (Schrenk)
Satougai/佐藤貝: bloody clam, Scapharca satowi (Dunker,1882)
Sazae/栄螺、拳螺: Horned Turban
Shirobai/白蛽、白海蠃、白海螄: white Japanese ivory shell, white Japanese babylon
Shirogai/白貝 (also called Saragai/皿貝): northern great tellin,megangulus venulosa (Schrenk)
Shiromiru/白海松 (also called Mirukui/海松食、水松食): mirugai clam, (type of) horse clam, (type of) gaper clam
Sudaregai/すだれ貝: Venus clam
Tairagai/平貝 (also called Tairagi/玉珧): pen shell
Tairagi/玉珧 (also called Tairagai/平貝): pen shell
Tokobushi/床臥, 常節: small ablone, Sulculus diversicolor supertexta
Torigai/鳥貝: Heart Clam、Japanese Cockle
Tsubugai/螺貝 (or Tsubu/螺): whelk
Ubagai/姥貝: Sakhalin surf clam (also called Hokkigai/北寄貝)
Umi Tsubo/海つぼ: Japanese ivory shell, Japanese Babylon（also called Bai (or Baigai)/ 蛽、海蠃、海螄 )
Yakougai/夜光貝: Great Green Turban
CRUSTACEANS
SN3O0290
Botan ebi/牡丹海老: Large Prawn
Aka ebi/赤海老: Red rice prawn, whiskered velvet shrimp
SN3O5189
Ama ebi/甘海老: sweet shrimp
Ashiaka ebi/足赤 (also called Kuma ebi/クマエビ): Green tiger prawn, Penaeus (Penaeus) semisulcatus De.Haan.1844
Botan ebi/牡丹海老: Large Prawn
Budou ebi/葡萄海老: “Grape shrimp”, pandalopsis miyakei hayashi
Burakku Taigaa ebi/ブラックタイガー海老: black tiger prawn
Ebi/海老、蝦、鰕: prawn, shrimp
Hokkai ebi/北海海老 (also called Shima ebi/縞海老): hokkai shrimp
Ibaramo ebi/茨藻海老(also called Oni ebi/鬼海老):spiny lebbeid, Greenland lebbeid
Ise ebi/伊勢海老: spiny lobster
Kuma ebi/クマエビ(also called Ashiaka/足赤): Green tiger prawn, Penaeus (Penaeus) semisulcatus De.Haan.1844
Kuruma ebi/車海老 (also called Saimakiebi/才巻き海老): large prawn
Oni ebi/鬼海老 (also called Ibaramo ebi/茨藻海老):spiny lebbeid, Greenland lebbeid
Saimakiebi/才巻き海老 (also called Kuruma ebi/車海老): large prawn
Akami/赤身: red lean part nigiri
Akami/赤身: red lean part
Chuutoro/中トロ：semi fat part
Chiai/血合い: the whole bloody central part of tuna, never used in sushi
Chiai gishi/血合いぎし: the bloody central part under the skin of tuna, never used in sushi
Engawa/縁側: border flesh of the fillets, especially with soles and flatfish
Fukahire/鱶ヒレ: shark fin
Ho/頬: “Cheek”, flesh near mouth (tuna in particular)
Ikura/いくら: salmon roe
Kama/かま: Flesh near the gills (tuna in particular)
Kami/上: part/flesh of a fish from the head (tuna in particular)
Kaperinko/カぺリン子: the eggs of a variety of Shishamo/柳葉魚: Shishamo (meaning willow leaf fish, a kind of Japanese smelt), Spirinchus lanceolatus
Kazunoko/数の子、鯑: herring roe
Madarako/真鱈子: Pacific cod roe
Mentaiko/明太子: spicy cod roe
Naka/中: central part/flesh of a fish (tuna in particular)
SN3O2973
Negitoro/ネギトロ: scraped underbelly part gunkan nigiri
Negitoro/ネギトロ: scraped underbelly part
O-Toro/おトロ: fat part, belly part
Shimo/下: part/flesh of fish near the tail (tuna in particular)
Sumiika/墨烏賊: Cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885
Shimesaba/〆鯖: pickled mackerel, a popular way to serve it as sashimi or sushi
SN3O2974
Tara Shirako/白子: Cod Male fish whiting, sperm sacs gunkan nigiri
Shirako/白子: Male fish whiting, sperm sacs
Tarako/鱈子: Cod roe
Tobiko/飛子: flying fish roe
SQUIDS/CUTTLEFISH
SN3O0375
Aka Ika/赤烏賊: red spear squid gunkan nigiri
Aka Ika/赤烏賊: red spear squid
Aori ika/障泥烏賊 (also called Mizu ika/水烏賊): bigfin reef squid
Beika/米烏賊: a variety of spear squid loliolus (nipponololig) beka sasaki, 1929
Bozu ika/ボウズ烏賊: North Pacific bobtail, rossia (rossia) pacifica Berry, 1911
Budou ika/葡萄烏賊 (also called Kensaki ika/剣先烏賊: swordtip squid: “Grape squid”, Loligo (photololigo) forma budo Wakiya and Ishikawa, 1921
Ezohariika/蝦夷針烏賊: Andrea cuttlefish, Sepia (Doratosepion) andreana Steenstrup,1875
Hakutenkouika/泊天甲烏賊: Sepia (Doratosepion) aureomaculata Okutani & Horikawa, 1987
Hiika/
Himekouika/姫甲烏賊：Kobi cuttlefish, Sepia (Doratosepion) kobiensis Hoyle, 1885
Hotaru ika/蛍烏賊:
Hiika/ヒイカ( also called Shindo ika/深度烏賊: A variety of Sumiika/墨烏賊): Chinese ink cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885
Ika/烏賊、魷: cuttlefish, squid
Kaminari ika/雷烏賊: Kisslip cuttlefish, Sepia (Acanthosepion) lycidas Gray, 1849
Kensaki ika/剣先烏賊: swordtip squid (also called Budou ika/葡萄烏賊: “Grape squid”), Loligo (photololigo) forma budo Wakiya and Ishikawa, 1921
Kou ika/子烏賊 (also called Mongouika/紋甲烏賊)： Golden cuttlefish, Sepia (Platysepia) esculenta Hoyle, 1885
Mizu ika/水烏賊 (also called Aori ika/障泥烏賊): bigfin reef squid
Mongouika/紋甲烏賊 (also called Kou ika/子烏賊): Golden cuttlefish, Sepia (Platysepia) esculenta Hoyle, 1885
Shindo ika/深度烏賊: A variety of Sumiika/墨烏賊 (also called Hiika/ヒイカ): Chinese ink cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885
Shiriyake ika/尻焼け烏賊: Japanese spineless cuttlefish, Sepiella japonica Sasaki, 1929
Sode ika/袖烏賊：Rhomboid squid, Thysanoteuthis rhombus Troschel, 1857
Suji ika/筋烏賊: Luminous flying squid, ucleoteuthis luminosa (Sasaki, 1915)
Sumiika/墨烏賊: Chinese ink cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885
Surume/鯣: dried cuttlefish, squid
Surume ika/鯣烏賊: Japanese flying squid, Japanese common squid, Pacific flying squid
Usubeni ika/薄紅烏賊: “light red cuttlefish”
Yariika/槍烏賊: Spear Squid
Octopuses
Chiirodako/知色鮹: Chiiro octopus
Iidako/飯蛸: Ocellated octopus
Madago/真鮹: Common octopus
Mizudako/水鮹: North Pacific Giant Octopuss
Tako/蛸、鮹： octopus
these last past weeks have witnessed extreme heats and it must be reaaly tough work for fishermen to go at sea even at night!
Yesterday I visited Parch Market in JR Shizuoka Station to find out what was available as local fish and seafood!
Beautiful red fish over there!
Kinmedai/金目鯛/splendid alfonsino!
A local delicacy with a great name!
Not cheap for a medium-sized fish!
They had been brought in the morning from Kogawa harbor in Yaizu City!
there still some beautiful fish left in the “mixed batch”, too!
Kinmedai/金目鯛/splendid alfonsino (above) and Hobou/方々/red robins 8below)!
Small but expensive Kuchimidai/口美鯛/haarder, redlip mullet-Liza haematocheila (Temminck and Schlegel)!
A local expensive grouper also going by the name of “Menada/目奈陀・目魚”!
Other names I will have to add to the lexicon!
Usumebaru/薄目張 (also called Okimebara/沖目張): sebastes Thompson (Jordan and Hubbs): a variety of Japanese sea perch, Japanese rock fish.
Ko Aji/子鯵: very young horse mackerel (also called Mame aji/豆鯵)!
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 seafood have many names depending on the Japanese region. These are the common names.
If you have a question I will be glad to investigate!
By seafood I meant everything used as food from the sea except fish which is treated in a separate article!
A separate lexicon is being prepared for sushi!
———————————————– CRABS
Takaashigani/高足蟹: Japanese spider crab, the largest crab in the world!
Aburagani/油蟹: blue king crab
Asahigani/旭蟹: frog crab, red frog crab
Benigani/紅蟹: another name for a Japanese variety of Zuwaigani/頭矮蟹: Snow crab
Gazami/蝤蛑(also called Wataraigani/渡り蟹): Swimming crab、Japanese blue crab
Kegani/毛蟹: Horsehair crab, Horse crab
Kurigani/栗蟹: Helmet Crab
Mozukugani/藻屑蟹: Japanese mitten crab
Taiwan gazami/台湾蝤蛑: Swimming blue crab, flower crab, blue crab, blue swimmer crab. blue manna crab
SN3O0199
Takaashigani/高足蟹: Japanese spider crab
Tarabagani/鱈場蟹: red king crab
Wataraigani/渡り蟹 (also called Gazami/蝤蛑): Swimming crab、Japanese blue crab
Zuwaigani/頭矮蟹: Snow crab
SHELLFISH
Hamaguri/蛤: Common orient clam as sushi!
Agemaki/揚巻: jack knife clam, sinonovacula constricta
Akaawabi/赤鮑 (also called Megaiawabi/目外鰒): a big variety of red abalone, haliotis (nordotis) gigantean Gmelin, 1791
Akagai/赤貝: Blood shellfish
Akanaeawabi/茜鮑: red abalone, Haliotis (Nordotis) rufescens Swainson
Aoyagi/青柳: Chinese mactra (also called Bakagai/破家蛤)
Atsuezobora/厚蝦夷法螺: a variety of buccinum whelk, neptunea helos (Gray, 1850)
Asari/浅利: Japanese littleneck, Manila clam
Awabi/鮑: abalone
Bai (or Baigai)/ 蛽、海蠃、海螄 : Japanese ivory shell, Japanese Babylon (also called Umi Tsubo/海つぼ)
Bakagai/破家蛤:Chinese mactra (also called Aoyagi/青柳)
Bateira/馬蹄螺: Top-shell (also called Isomono/いそもの)
Chigai/稚貝: small Scallops
Chiri awabi/チリ鮑: abalone imported from Chile
Ezo Awabi/蝦夷鰒: ezo abalone
Ezobai/蝦夷バイ: Small whelk variety Buccinum middendorff Verkruzen, 1882 (also called Iso Tsubugai/磯つぶ貝)
Hamaguri/蛤: Common orient clam
Himeshakogai/姫硨磲貝: a small Okinawan tridacninae, tridacna crocea
Hiougikai/緋扇貝: noble scallop
Hokkigai/北寄貝: Sakhalin surf clam (also called Ubagai/姥貝)
Honbinosugai/ホンビノスガイ: hard clam, Northern quahog
SN3O0012
Hotate/帆立: scallops
Ishigakigai/石垣貝: clinocardium californiense
Isomono/いそもの: Top-shell (also called Bateira/馬蹄螺)
Iso Tsubugai/磯つぶ貝: Small whelk variety Buccinum middendorff Verkruzen, 1882 (also called Ezobai/蝦夷バイ)
Kaki/牡蠣: oyster
Kuro awabi/黒鰒: black abalone
Madaka awabi/まだか鰒: madaka abalone
Mategai/馬刀貝: razor clam
Matsubu/真螺: whelk
Megai awabi/雌貝鰒 (also called Akaawabi/赤鮑): Megai abalone, a big variety of red abalone, haliotis (nordotis) gigantean Gmelin, 1791
Mirugai/海松貝: mirugai clam, (type of) horse clam, (type of) gaper clam (also called Mirukui/海松食、水松食)
Mirukui/海松食、水松食 8also called Shiromiru/白海松): mirugai clam, (type of) horse clam, (type of) gaper clam
Oomategai/大馬刀貝: larger razor clam
Oomizogai/大溝貝: siliqua alta
Rokogai/ロコ貝/ Baranacle Rock-shell, Concholepas concholepas (Bruguie, 1789)
Saragai/皿貝 (also called Shirogai/白貝): northern great tellin,megangulus venulosa (Schrenk)
Satougai/佐藤貝: bloody clam, Scapharca satowi (Dunker,1882)
Sazae/栄螺、拳螺: Horned Turban
Shirobai/白蛽、白海蠃、白海螄: white Japanese ivory shell, white Japanese babylon
Shirogai/白貝 (also called Saragai/皿貝): northern great tellin,megangulus venulosa (Schrenk)
Shiromiru/白海松 (also called Mirukui/海松食、水松食): mirugai clam, (type of) horse clam, (type of) gaper clam
Sudaregai/すだれ貝: Venus clam
Tairagai/平貝 (also called Tairagi/玉珧): pen shell
Tairagi/玉珧 (also called Tairagai/平貝): pen shell
Tokobushi/床臥, 常節: small ablone, Sulculus diversicolor supertexta
Torigai/鳥貝: Heart Clam、Japanese Cockle
Tsubugai/螺貝 (or Tsubu/螺): whelk
Ubagai/姥貝: Sakhalin surf clam (also called Hokkigai/北寄貝)
Umi Tsubo/海つぼ: Japanese ivory shell, Japanese Babylon（also called Bai (or Baigai)/ 蛽、海蠃、海螄 )
Yakougai/夜光貝: Great Green Turban
CRUSTACEANS
SN3O0290
Botan ebi/牡丹海老: Large Prawn
Aka ebi/赤海老: Red rice prawn, whiskered velvet shrimp
SN3O5189
Ama ebi/甘海老: sweet shrimp
Ashiaka ebi/足赤 (also called Kuma ebi/クマエビ): Green tiger prawn, Penaeus (Penaeus) semisulcatus De.Haan.1844
Botan ebi/牡丹海老: Large Prawn
Budou ebi/葡萄海老: “Grape shrimp”, pandalopsis miyakei hayashi
Burakku Taigaa ebi/ブラックタイガー海老: black tiger prawn
Ebi/海老、蝦、鰕: prawn, shrimp
Hokkai ebi/北海海老 (also called Shima ebi/縞海老): hokkai shrimp
Ibaramo ebi/茨藻海老(also called Oni ebi/鬼海老):spiny lebbeid, Greenland lebbeid
Ise ebi/伊勢海老: spiny lobster
Kuma ebi/クマエビ(also called Ashiaka/足赤): Green tiger prawn, Penaeus (Penaeus) semisulcatus De.Haan.1844
Kuruma ebi/車海老 (also called Saimakiebi/才巻き海老): large prawn
Oni ebi/鬼海老 (also called Ibaramo ebi/茨藻海老):spiny lebbeid, Greenland lebbeid
Saimakiebi/才巻き海老 (also called Kuruma ebi/車海老): large prawn
Akami/赤身: red lean part nigiri
Akami/赤身: red lean part
Chuutoro/中トロ：semi fat part
Chiai/血合い: the whole bloody central part of tuna, never used in sushi
Chiai gishi/血合いぎし: the bloody central part under the skin of tuna, never used in sushi
Engawa/縁側: border flesh of the fillets, especially with soles and flatfish
Fukahire/鱶ヒレ: shark fin
Ho/頬: “Cheek”, flesh near mouth (tuna in particular)
Ikura/いくら: salmon roe
Kama/かま: Flesh near the gills (tuna in particular)
Kami/上: part/flesh of a fish from the head (tuna in particular)
Kaperinko/カぺリン子: the eggs of a variety of Shishamo/柳葉魚: Shishamo (meaning willow leaf fish, a kind of Japanese smelt), Spirinchus lanceolatus
Kazunoko/数の子、鯑: herring roe
Madarako/真鱈子: Pacific cod roe
Mentaiko/明太子: spicy cod roe
Naka/中: central part/flesh of a fish (tuna in particular)
SN3O2973
Negitoro/ネギトロ: scraped underbelly part gunkan nigiri
Negitoro/ネギトロ: scraped underbelly part
O-Toro/おトロ: fat part, belly part
Shimo/下: part/flesh of fish near the tail (tuna in particular)
Sumiika/墨烏賊: Cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885
Shimesaba/〆鯖: pickled mackerel, a popular way to serve it as sashimi or sushi
SN3O2974
Tara Shirako/白子: Cod Male fish whiting, sperm sacs gunkan nigiri
Shirako/白子: Male fish whiting, sperm sacs
Tarako/鱈子: Cod roe
Tobiko/飛子: flying fish roe
SQUIDS/CUTTLEFISH
SN3O0375
Aka Ika/赤烏賊: red spear squid gunkan nigiri
Aka Ika/赤烏賊: red spear squid
Aori ika/障泥烏賊 (also called Mizu ika/水烏賊): bigfin reef squid
Beika/米烏賊: a variety of spear squid loliolus (nipponololig) beka sasaki, 1929
Bozu ika/ボウズ烏賊: North Pacific bobtail, rossia (rossia) pacifica Berry, 1911
Budou ika/葡萄烏賊 (also called Kensaki ika/剣先烏賊: swordtip squid: “Grape squid”, Loligo (photololigo) forma budo Wakiya and Ishikawa, 1921
Ezohariika/蝦夷針烏賊: Andrea cuttlefish, Sepia (Doratosepion) andreana Steenstrup,1875
Hakutenkouika/泊天甲烏賊: Sepia (Doratosepion) aureomaculata Okutani & Horikawa, 1987
Hiika/
Himekouika/姫甲烏賊：Kobi cuttlefish, Sepia (Doratosepion) kobiensis Hoyle, 1885
Hotaru ika/蛍烏賊:
Hiika/ヒイカ( also called Shindo ika/深度烏賊: A variety of Sumiika/墨烏賊): Chinese ink cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885
Ika/烏賊、魷: cuttlefish, squid
Kaminari ika/雷烏賊: Kisslip cuttlefish, Sepia (Acanthosepion) lycidas Gray, 1849
Kensaki ika/剣先烏賊: swordtip squid (also called Budou ika/葡萄烏賊: “Grape squid”), Loligo (photololigo) forma budo Wakiya and Ishikawa, 1921
Kou ika/子烏賊 (also called Mongouika/紋甲烏賊)： Golden cuttlefish, Sepia (Platysepia) esculenta Hoyle, 1885
Mizu ika/水烏賊 (also called Aori ika/障泥烏賊): bigfin reef squid
Mongouika/紋甲烏賊 (also called Kou ika/子烏賊): Golden cuttlefish, Sepia (Platysepia) esculenta Hoyle, 1885
Shindo ika/深度烏賊: A variety of Sumiika/墨烏賊 (also called Hiika/ヒイカ): Chinese ink cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885
Shiriyake ika/尻焼け烏賊: Japanese spineless cuttlefish, Sepiella japonica Sasaki, 1929
Sode ika/袖烏賊：Rhomboid squid, Thysanoteuthis rhombus Troschel, 1857
Suji ika/筋烏賊: Luminous flying squid, ucleoteuthis luminosa (Sasaki, 1915)
Sumiika/墨烏賊: Chinese ink cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885
Surume/鯣: dried cuttlefish, squid
Surume ika/鯣烏賊: Japanese flying squid, Japanese common squid, Pacific flying squid
Usubeni ika/薄紅烏賊: “light red cuttlefish”
Yariika/槍烏賊: Spear Squid
Octopuses
Chiirodako/知色鮹: Chiiro octopus
Iidako/飯蛸: Ocellated octopus
Madago/真鮹: Common octopus
Mizudako/水鮹: North Pacific Giant Octopuss
Tako/蛸、鮹： octopus
Monday is one of the best days of the week to check what’s just arrived in the morning at the fish 6 seafood counters in Parche Market inside JR Shizuoka Station!
A single week can sometimes mean a great difference in availability!
Where shall we start? LOL
The mixed batch of the day!
Hirame/平目/sole, kurodai/黒鯛/japanese black porgy, Ishigaki/石垣, Onigochi/オニゴチ/a variety of sand borer, Aka kasago/赤カサゴ/Rockfish, Marbled rockfish, Scorpionfish, Iso kasago/磯カサゴ/A veariety of rockfish, Kawahagi/皮はぎ/Filefish, Madai/真鯛/Japnese seabream, Anago/あなご/Conger eel (only this one from Chiba prefeture, all the thers form Shizuoka prefecture!), Koshyo/コショウ/Crescent sweetlips, Houbou方々/Red robin, Mejina/メジナ/Largescale Blackfish, Umazura/ウマズラ/a large variety of filefish, Hirasuzuki/A variety of sea blackbasss, Isaki/イサキ/Chicken grunt!
A fish which made Shizuoka famous!
First bonito/katsuo/鰹 of the year from Numazu harbor!
Sazae/turbo shellfish/サザエ!
From Numazu harbor!
Nagarami/ながらみ/Umbonium giganteum sea snail!
Okoze/オコゼ/Scorpion fish!
Iseebi/伊勢海老/lobster!
Freshly-caught sakuraebi/桜えび/Cherry shrimps from Yui!
Not cheap, even by shizuoka standards!
Buri/鰤/yellowtail!
From Ito City in Izu Peninsula!
Amadai/甘鯛/tilefish!
Akamutu/赤ムツ/Rosy seabass!
Kurodai/黒鯛/Japanese black porgy!
Isaki/イサキ/Chicken grunt!
Hobou/方々/red robin gurnard!
A beautiful fish: Aka isaki/赤イサキ/Red chicken grunt!
Kawahagi/かわはぎ/Filefish!
Kuro Mebaru/黒めばる/Black Japanese sea perch!
Shiromebaru/白めばる/White Japanese sea perch!
Kaiwari/かいわり/Whitefin trevally
Onikasago/オニカサゴ/Devil scorpion fish!
Iskasago/磯カサゴ/a variety of scorpion fish/rockfish!
Aka kasago/赤カサゴ/Red rockfish!
Shindouika/シンドウイカ/Japanese squid from Numazu harbor!
Hirasaba/平鯖/Chub mackerel,Pacific mackerel,Blue mackerel from Numazu harbor!
Shirasu/シラス/Sardine whiting and sakuraebi/桜えび/Cheery shrimps caught this morning in Yui!
Aoriika/アオリイカ/Bigfin Reef Squid!
From Numazu harbor!
Madai/真鯛/Japanese seabream sashimi from Numazu harbor!
Horame/平目/sole sashimi!
Nagarami/ながらみ/Umbonium giganteum sea snail!
Beautiful Fish! can you guess what they are?
Probably the most famous fish in shizuoka prefecture!
Kinmedai/金眼鯛/Splendid Alfonsino!
Another beautiful but totally different fish!
Sagoshi/サゴシ/Another name for Sawara/鰆/Japanese Spanish mackerel Double nationality?)!
This the latest visit to the Shizuoka JR Station Parche supermarket in my regular search for seasonal and local seafood arriving directly every morning for the harbors of Numazu, Kogawa, Yui, Omaezaki, Mochimune, Shimoda and many others!
What did I find worthy of attention this first day of the week?
First of all the mixed batch of the day!
Hirame/平目/Sole, Madai/真鯛/Japanese red seabream, Magochi/真ゴチ/Flathead, Houbou/方々/Red Robin Gurnard, Kurodai/黒鯛/Japanese black porgy, Mejina・メジナ/Largescale Blackfish、Ishi kasago/居市カサゴ/A variety of rockfish, Ishidai/石鯛, Barred Knifejaw!
Takahashigani/高足蟹/Japanese Spider Crab from Numazu harbor!
An expensive and a rare fish!
Amadai/甘鯛/Tilefis! See price below!
Mehikari/目光り/”Shining eyes”, a very deep sea fish caught in Eastern Suruga Bay!
The top price per 100 grams is for tilefish on top and mehikari at bottom!
Maaji/真あじ/Japanese jack mackerel!
From Yui harbor! Great sashimi!
Maaji/真あじ/Japanese jack mackerel from Yui!
Caught this morning and more expensive as the price is for only 100 grams!
Very big specimen for Sardines!
They come from Numazu Harbor and they are called Maiwashi/真鰯/Japanese pilchard!
Undecided customers!
One fish is from Shizuoka Prefecture, the other from Chiba Prefecture!
The black one is Honsawara/本さわら/Japanese Spanish mackerel and the red one, Kinmedai/金目鯛/Splendid Alfonsino from Shimoda harbor!
Akamutsu/赤むつ/Rosy seabass!
Jindouika/ジンドウイカ/A local squid variety!
Tsubodai/つぼ鯛/A seabream variety going by the Latin name of Pentaceros japonicus Doderlein!
Aka kasago/赤カサゴ/red rockfish!
Kuromebaru/黒めばる/Black Japanese sea perch!
Isaki/いさき/A typical fish from Shizuoka Prefecture going by the strange English name of Chicken grunt!
Sazae/さざえ/Horned Turban!
Surume Ika/スルメイカ/Japanese Common Squid, Pacific Flying Squid!
Expensive filets of Ishidai/石鯛, Barred Knifejaw!
Botan ebi/牡丹海老/Botan Shrimps!
These are usually found in the north of Japan, but we have a smaller variety in Suruga Bay!
These come from Numazu Harbor!
The latest visit to the Shizuoka JR Station Parche supermarket proved I’m right to conduct regular checks on the fish market which is seasonal and where the local seafood arrives directly every morning for the harbors of Numazu, Kogawa, Yui, Omaezaki, Mochimune, Shimoda and many others!
Right, what was of interest that day!
“Tetsubin”, also called “Shimagatsuo”, Brama japonica Hilgendorf!
“Onagadai”, also called “hamadai”/Flame snapper/Longtailed red snapper/Onaga!
“Maaji”?”True” horse mackerel!
The “Mixed Batch of Shizuoka Fish of the DAY”!
Hirame/sole, Onikasago/Devil (red) marbled Rockish, Hira Suzuki/A local seabass variety, Kinmedai/Splendid Alfonsino, Inada/Young Japanese Amberjack, Anago/Conger eel (From Chiba Prefecture!), KurodaiJapanese black porgy, Kawahagi/Filefish, Houbou/Red Gurnard!
