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 are going through a real revolution since CSA Estate Agents have taken on the task to renovate the 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/Choice 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!
I’m just repeating myself, not now but always it is time to have a good look (and buy) seafood and fish at the big supermarket in Parche, Shizuoka JR Station, in Shizuoka City, especially local! And once again I had a good look yesterday as Mondays are especially busy!
I don’t know how I managed to take that picture in spite of the crowd!
Now, what did I find?
The mixed batch as usual!
All coming from the Suruga Bay, they will suddenly disappear when the izkaya cooks come early in the afternoon!
Connoisseurs always start there!
The fish and the prices (per 100 g):
Sole, Red robin, True seabream, True sand borer, Devil sand borer, Largescale blackfish, Kosyou (no English name!), Shirattai seabream, Black seabream, Turbot, Meita seabream, Karasu seabream, Black bass, Conger eel!
What are these?
Red sea slugs!
A delicacy marinated in vinegar here!
Red cuttle fish!
From Yui, Shimizu Ku, Shizuoka City!
Horse mackerels!
Also from Yui!
Splendid Alfonsino and mackerel!
The splendid Alfonsino are from Shimoda City, Izu Peninsula and the mackerel from Numazu City!
As I said before, now is the time to have a good look (and buy) seafood and fish at the big supermarket in Parche, Shizuoka JR Station, in Shizuoka City, especially local!
And once again II did find some thinsgs of great interest as usual!
It was in early afternoon away from the thick morning and late afternoon crowds!
taka Ashi Gani/Japanese spider crab！
These are comparatively small specimen as the Japanese spider crab is the biggest (legs and all. The biggest body belongs to the Tasmania Crab!) crab in the world!
Although they can be found elsewhere in Japan, the largest specimens are found in Suruga Bay off Heda (part of Numazu City9 in Izu Peninsula!
Very long tachiuo/Scabbard fish from Yui, Shimizu, Shizuoka City!
Not really cheap, but a succulent fish, raw or cooked! A popular choice at local sushi shops!
Small cuttle fish/Ko ika from Numazu!
They are probably all family!
matodai/John dory, St. Peter’s fish!
Umazurahagi/A large variety of Filefish also called Black scraper!
Himekari, a very deep sea fish caught in Numazu! Rare!
Meitakarei/Ridge-eyed flounder caught on sand bottoms off yui, Shimizu Ku, Shizuoka City!
Now is the time to have a good look (and buy) seafood and fish at the big supermarket in Parche, Shizuoka JR Station, in Shizuoka City, especially local!
I had a quick look today as I was shopping for tonight’s dinner and I did find some things of great interest as usual!
Large lobsters! Live!
At 698 yen for 100 grams, they are not cheap, but they will not stay long there!
They were caught in the Suruga Bay off Mochimune, one the main fishing harbors in Shizuoka City with those of Shimizu and Yui!
More than in French or Italian Restaurants they will find their way to some expensive/exclusive Japanese restaurant as these are wild lobsters!
Gambas/tenagaebi (not to be confused with river water shrimps of the same name!)! Live!
Same price tag as for live wild lobsters!
The ones found in the Suruga Bay are famous all over the country!
These will definitely find their way in one of the top Italian restaurants in town!
Fish freshly brought from harbors in Shozuoka Prefecture!
They had been brought to harbor less than 12 hours ago!
Soles, sailfish sandfish, sea robins, leather jackets/Thread-sail filefish, umasura, meita and Barred Knifejaws!
All local, wild and fresh!
Service: Pro and very friendly Facilities: Very clean. Excellent toilets Prices: Reasonable to slightly expensive Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake and shochu
After the report on the two stars of the night here is the full report of our first dinner ofthe year at Sushi Ko Restaurant in Aoi Ku, Shizuoka City!
O-toshi/snack coming with the first drink was tuna sashimi (akami/lean part)!
As for the first drinks we started with Chablis, a wink at my home country, Bourgogne!
I did switch later to Sake while the Dragon took care of the wine!
First, the sashimi plate with the recommended fish of the day: Akami/Tuna lean part, kinmedai/Spledid Alfonsino and Hirame/Sole-Grouper!
Sushi Ko is not all sushi and sashimi but also some succulent cooked dishes!
Geso karaage/Deep-fried squid tentacles!
Ankimo/Japanese foie gras/Frogfish-Monkfish liver steamed in sake!
Sushi Ko’s specialty: Sushi Millefeuille!
Japan meets France: Scallops Gratin!
Hotate/Scallops sushi nigiri!
Ikura/Salmon roe sushi gunkan!
Shiroebi/White shrimps sushi gunkan!
Ika shiokara/Pickled cuttle fish for the Dragon!
A special roll not on the menu with shiso/perilla leaf, ume/pickled Japanese plum flesh, natto/fermented beans and ika/squid-cuttle fish!
Deep-fried shiroebi/white shrimp eaten whole!
And plenty of nameko mushroom miso soup to wash it all down!
SUSHI KO
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK HOMEPAGE</strong> (in Japanese) Smoking allowed.Private room can be arranged for non-smoking (4 people)
Service: Pro and very friendly Facilities: Very clean. Excellent toilets Prices: Reasonable to slightly expensive Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake and shochu
To the surprise of our neighbors (it is not on the menu!) we challenged Chef Kenta Birukawa/尾留川健太さん at Sushi Ko in Aoi Ku, Shizuoka City, to come up with a different/new millefeuille sushi!
Chef Kenta Birukawa/尾留川健太さん obviously likes the challenge and as long as the place is not too busy he is more than willing to comply to such requests!
Moreover he knows that photos will be taken and kept for posterity!
This time the ingredients placed between layers of sushi rice were pieces of raw ika/cuttle fish and boiled shrimps!
The toppings were pretty complicated as they included tamagoyaki/Japanese omelette, anago/conger eel, tako/octopus, leek rolls, menegi/leek sprouts and tobikko/flying fish roe!
Not to mention the dressing artistically placed around the millefeuille!
Now the naming of this millefeuille was a bit of a revenge to make him work so hard! I was already in my cups wen I made a mistake ordering sake, that is I asked for “hage tora/bald tiger”! The “s’il vous plait” is a jab at my nationality! LOL
Mind you, I had my own revenge, destroying the whole succulent edifice!
SUSHI KO
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK HOMEPAGE</strong> (in Japanese) Smoking allowed.Private room can be arranged for non-smoking (4 people)
Service: Pro and very friendly Facilities: Very clean. Excellent toilets Prices: Reasonable to slightly expensive Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake and shochu
Last night saw our first visit of the year to our favorite sushi restaurant in Shizuoka City, namely Sushi Ko Bar Restaurant located in busy Aoba Park Street, Aoi Ku!
We always start such dinners with a selection of sashimi out of the day’s recommendations!
So what did the plate consist of?
Tuna akami/lean part!
This tuna was not from Shizuoka Prefecture but still obtained at Yaizu City Fish market!
Kinmeidai/Splendid Alfonsino!
This is one of the most famous fish found in Shizuoka Prefecture people are ready to travel just to taste!
The skin being soft and tasty, the whole fish makes a superb presentation!
Hirame/sole or grouper, another fish caught in Shizuoka Prefecture!
It was cut in very thin slices you can wrap around thin scallions before dipping it in a sauce based on vinegar and momiji oroshi, grated daikon with chili pepper!
the dip!
More to come!
SUSHI KO
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK HOMEPAGE</strong> (in Japanese) Smoking allowed.Private room can be arranged for non-smoking (4 people)
Service: Very friendly. Great explanations Facilities and Equipment: Very clean if old overall. Washroom in nearby Shizutetsu Store Prices: Reasonable Strong points: Osaka-style takoyaki, senbei takoyaki, ika yaki, yakisoba Entirely non-smoking inosde!
I only waited two days before my second visit to Ebisu in Aoi Ku, Shizuoka City as a friend of mine couldn’t wait to visit the place!
In any case I already told you I wanted to sample the rest of the menu!
Unfortunately the yakisoba were already sold out at 6:30 in the evening!
The man at work!
Years of apprenticeship in Osaka and 5 ears spent in the shop his mother and he opened 5 years ago on the first floor of their abode had made him a real artist!
Very hard work in the heat actually. A job that keeps you trim!
At last I had the pleasure to sample the Osaka-style Ikayaki!
AS it is opened!
It is actually a kind of cuttle-fish omelette/pancake the mother makes with a very strange contraption!
Plenty of pieces of cuttle fish inside!
A real comfort in the cold weather!
Actually beer cans are available at the shop, so don’t hesitate!
While my friend had her takoyaki with (cold) dashi soup stock I asked a plate of plain takoyaki!
I seasoned them myself with the shop’s tare sauce and white mayonnaise sauce for two different tastes!
The mother must have felt in love with me as she gave us takoyaki as service!
The above is a Shizuoka and Osaka love affair as they were seasoned with dry bonito shavings, a Shizuoka specialty!
Of co
Of course we had to sample another takosen!
Japanese or expat you try that!
I’ll have to come back for the yakisoba soon!
Actually the place closed one hour early because all the takoyaki were sold out!
In any case I have an inkling that the son is a rocker!
EBISU
Shizuaok City, Aoi Ku, Tamachi, 7-1 (go along the Hon Toori Street and turn right onto the karge street going at a slant before the bridge. You will find Ebisu just past Shizutetsu Stire)
Tel.: 054-253-1637
Opening hours: 11:30~20:00 (earlier if sold out!)
Closed on Thursdays
Entirely non-smoking!
EBISU/戎
shizuoka City, Aoi Ku, Tamach, 7-1 (along the Hon Toori Street, Turn right into the 45 degrees main street before the bridge, on your left hand side just beyond Shizutetsu Store)
Tel.: 054-253-1637
Opening hours: 11:30~20:00
Closed on Thursdays
Take-out possible
Entirely non-smoking!
Service: Very friendly. Great explanations Facilities and Equipment: Very clean if old overall. Washroom in nearby Shizutetsu Store Prices: Reasonable Strong points: Osaka-style takoyaki, senbei takoyaki, ika yaki, yakisoba Entirely non-smoking inosde!
i my case for takoyaki initiated recently I got some help from Japanese friends.
The next place i was recommended no later than yesterday was Ebisu/戎 (one of the seven Luck Deities in Japan!)!
Now, this particular takoyaki is Osaka-style because the son/chef did learn his trade in that big city!
Smokers are requested to damage themselves outside in the cold!
Now, as the place is really busy at lunch time (and around 17:00 when high school teens flock the place) I had plenty of time to take pictures to supply myself with enough information!
I want this noren/暖簾/entrance curtain!
My first order: takoyaki as they are! One can use sauces et al as he/she wants or have a small bowl of cold/hot dashi stock soup with it!
it was lunch time today and I was hungry, so I asked quite a few things to the surprise of the mother! It is a mother and son’s venture.
The mother is a great smiling lady with an almost maternal attitude towards her customers she repeatedly advise on how to eat her shy son’s preparations!
The small bowl of stock soup!
You drop the takoyaki inside the stock soup, break it with your chopsticks (easy as they are soft) and eat ii by picking the pieces with your chopsticks. When you have finished you drnk the soup and all the tiny pieces you didn’t take out! Delicious until the very end!
Next I ordered another serving seasoned with sauce, chopped scallions and white sauce (mayonnaise)!
For a closer view!
Have a peek under to see how they are presented!
As they are very hot, it is a good idea to break them first….
and have a look inside!
my third order: takosen!
“takosen” is a combination of “tako” for “takoyaki” and “sen” for “senbei/rice cracker”!
The rice cracker is a large and thin but crispy and solid enough shrimp rice cracker which is broken manually to sandwich a couple of takoyaki inside and served inside a hamburger paper bag!
The insides of the rice cracker are coated with no less than three seasonings!
For a closer view!
You may eat the lt as a sandwich/hamburger, but do be careful as it is flaming hot!
I guarantee you I ate it very slowly!
Mark: 91/100
I’m planning to visit the place again with a friend the day after tomorrow as I want to taste their ika yaki/girlled cuttle fish and yakisoba!
EBISU
Shizuaok City, Aoi Ku, Tamachi, 7-1 (go along the Hon Toori Street and turn right onto the karge street going at a slant before the bridge. You will find Ebisu just past Shizutetsu Stire)
Tel.: 054-253-1637
Opening hours: 11:30~20:00 (earlier if sold out!)
Closed on Thursdays
Entirely non-smoking!
EBISU/戎
shizuoka City, Aoi Ku, Tamach, 7-1 (along the Hon Toori Street, Turn right into the 45 degrees main street before the bridge, on your left hand side just beyond Shizutetsu Store)
Tel.: 054-253-1637
Opening hours: 11:30~20:00
Closed on Thursdays
Take-out possible
Entirely non-smoking!
