Japanese Seafood Lexicon

Japanese seafood lexicon

I thought that such a japanese seafood 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!

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CRABS

Blue king crab — Aburagani/油蟹==

Horsehair crab, Horse crab—Kegani/毛蟹 ==

Helmet Crab —Kurigani/栗蟹 ==

Japanese mitten crab–Mozukugani/藻屑蟹 ==

Rog crab, red frog crab — Asahigani/旭蟹==

Swimming blue crab, flower crab, blue crab, blue swimmer crab. blue manna crab –Taiwan gazami/台湾蝤蛑 ==

Swimming crab、Japanese blue crab— Gazami/蝤蛑 (also called　Wataraigani/渡り蟹)==

Japanese spider crab — Takaashigani/高足蟹==

Red king crab — Tarabagani/鱈場蟹 ==

Swimming crab、Japanese blue crab — Wataraigani/渡り蟹 (also called Gazami/蝤蛑) ==

Snow crab — Zuwaigani/頭矮蟹==

SHELLFISH

Hamaguri/蛤: Common orient clam as sushi!

Abalone — Awabi/鮑==

Abalone imported from Chile — Chiri awabi/チリ鮑 ==

A big variety of red abalone, haliotis (nordotis) gigantean Gmelin — Akaawabi/赤鮑 (also called Megaiawabi/目外鰒)

A small Okinawan tridacninae, tridacna crocea — Himeshakogai/姫硨磲貝 ==

A variety of buccinum whelk, neptunea helos (Gray, 1850)— Atsuezobora/厚蝦夷法螺 ==

Baranacle Rock-shell, Concholepas concholepas (Bruguie, 1789) —Rokogai/ロコ貝/ ==

Black abalone — Kuro awabi/黒鰒 ==

Bloody clam, Scapharca satowi (Dunker,1882) — Satougai/佐藤貝 ==

Blood shellfish — Akagai/赤貝 ==

Chinese mactra (also called Bakagai/破家蛤)— Aoyagi/青柳 ==

Chinese mactra (also called Aoyagi/青柳) — Bakagai/破家蛤 ==

Clinocardium californiense — Ishigakigai/石垣貝 ==

Common orient clam — Hamaguri/蛤

Ezo abalone — Ezo Awabi/蝦夷鰒 ==

Great Green Turban — Yakougai/夜光貝 ==

Hard clam, Northern quahog — Honbinosugai/ホンビノスガイ==

Hokkigai/北寄貝 ==

Heart Clam、Japanese Cockle — Torigai/鳥貝 ==

Horned Turban — Sazae/栄螺、拳螺 ==

Japanese ivory shell, Japanese Babylon（also called Bai (or Baigai)/ 蛽、海蠃、海螄 ) — Umi Tsubo/海つぼ ==

Jack knife clam, sinonovacula constricta —Agemaki/揚巻==

Japanese ivory shell, Japanese Babylon (also called Umi Tsubo/海つぼ) — Bai (or Baigai)/ 蛽、海蠃、海螄==

Japanese littleneck, Manila clam— Asari/浅利==

Larger razor clam — Oomategai/大馬刀貝==

Megai abalone, a big variety of red abalone, haliotis (nordotis) gigantean Gmelin, 1791 — Megai awabi/雌貝鰒 (also called Akaawabi/赤鮑) ==

Madaka abalone— Madaka awabi/まだか鰒==

Mirugai clam, (type of) horse clam, (type of) gaper clam (also called Mirukui/海松食、水松食) — Mirugai/海松貝==

Mirugai clam, (type of) horse clam, (type of) gaper clam — Shiromiru/白海松 (also called Mirukui/海松食、水松食) ==

Mirugai clam, (type of) horse clam, (type of) gaper clam — Mirukui/海松食、水松食 8also called Shiromiru/白海松) ==

Noble scallop — Hiougikai/緋扇貝 ==

Northern great tellin,megangulus venulosa (Schrenk) — Shirogai/白貝 (also called Saragai/皿貝) ==

Northern great tellin,megangulus venulosa (Schrenk) — Saragai/皿貝 (also called Shirogai/白貝) ==

Oyster — Kaki/牡蠣==

Pen shell — Tairagai/平貝 (also called Tairagi/玉珧)==

Razor clam — Mategai/馬刀貝==

Red abalone, Haliotis (Nordotis) rufescens Swainson — Akanaeawabi/茜鮑 ==

Sakhalin surf clam (also called Hokkigai/北寄貝) — Ubagai/姥貝 ==

Sakhalin surf clam (also called Ubagai/姥貝) —

Scallops — Hotate/帆立 ==

Siliqua alta— Oomizogai/大溝貝 ==

Small abalone, Sulculus diversicolor supertexta — Tokobushi/床臥, 常節 ==

Small Scallops — Chigai/稚貝 ==

Small whelk variety Buccinum middendorff Verkruzen, 1882 (also called Ezobai/蝦夷バイ) — Iso Tsubugai/磯つぶ貝 ==

Small whelk variety Buccinum middendorff Verkruzen, 1882 (also called Iso Tsubugai/磯つぶ貝) — Ezobai/蝦夷バイ==

Top-shell (also called Isomono/いそもの) — Bateira/馬蹄螺 ==

Top-shell (also called Bateira/馬蹄螺) — Isomono/いそもの ==

Venus clam — Sudaregai/すだれ貝==

Whelk — Matsubu/真螺 ==

Whelk — Tsubugai/螺貝 (or Tsubu/螺) ==

White Japanese ivory shell, white Japanese babylon — Shirobai/白蛽、白海蠃、白海螄 ==

CRUSTACEANS

Back tiger prawn — Burakku Taigaa ebi/ブラックタイガー海老==

Cherry shrimp — Sakura ebi/桜海老 ==

Fan lobster, sand crayfish — Uchiwa ebi/団扇海老==

“Grape shrimp”, pandalopsis miyakei hayashi — Budou ebi/葡萄海老==

Green tiger prawn, Penaeus (Penaeus) semisulcatus De.Haan.1844 — Ashiaka ebi/足赤 (also called Kuma ebi/クマエビ)==

Hokkai shrimp — Hokkai ebi/北海海老 (also called Shima ebi/縞海老)==

— Ise ebi/伊勢海老 ==

Large Prawn — Botan ebi/牡丹海老==

Large prawn — Kuruma ebi/車海老 (also called Saimakiebi/才巻き海老)==

Large prawn — Saimakiebi/才巻き海老 (also called Kuruma ebi/車海老) ==

Prawn, shrimp — Ebi/海老、蝦、鰕 ==

Red rice prawn, whiskered velvet shrimp — Aka ebi/赤海老 ==

Spiny lebbeid, Greenland lebbeid — Ibaramo ebi/茨藻海老(also called Oni ebi/鬼海老)==

Spiny lobster

Sweet shrimp — Ama ebi/甘海老 ==

Spiny lebbeid, Greenland lebbeid — Oni ebi/鬼海老 (also called Ibaramo ebi/茨藻海老) ==

Squilla — Shako/蝦蛄 ==

Shiba shrimp, Metapenaeus joyneri (Miers, 1880) — Shiba ebi/芝海老==

(also called Hokkai ebi/北海海老): Hokkai shrimp — Shima ebi/縞海老==

Vannamei shrimp — Vannamei ebi/バナメイ海老==

White shrimp — Shiro ebi/白海老==

FISH PARTS

Red lean part nigiri — Akami/赤身 ==
Red lean part — Akami/赤身==
Semi fat part — Chuutoro/中トロ==
The whole bloody central part of tuna, never used in sushi — Chiai/血合い==
The bloody central part under the skin of tuna, never used in sushi —Chiai gishi/血合いぎし==
Border flesh of the fillets, especially with soles and flatfish — Engawa/縁側 ==
Shark fin —Fukahire/鱶ヒレ==
“Cheek”, flesh near mouth (tuna in particular) —Ho/頬==

Ikura Konb\donburi/いくら小丼:small salmon roe sushi bowl

Salmon roe — Ikura/いくら==
Flesh near the gills (tuna in particular)— Kama/かま==
Part/flesh of a fish from the head (tuna in particular) — Kami/上 ==
The eggs of a variety of Shishamo/柳葉魚: Shishamo (meaning willow leaf fish, a kind of Japanese smelt), Spirinchus lanceolatus —Kaperinko/カぺリン子 ==
Herring roe — Kazunoko/数の子、鯑 ==
Pacific cod roe —Madarako/真鱈子 ==
Spicy cod roe ——Mentaiko/明太子 ==
Central part/flesh of a fish (tuna in particular)— Naka/中 ==

Scraped underbelly part — Negitoro/ネギトロ ==
Fat part, belly part — O-Toro/おトロ==
Part/flesh of fish near the tail (tuna in particular)— Shimo/下 ==
Cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885— Sumiika/墨烏賊 ==
Pickled mackerel, a popular way to serve it as sashimi or sushi— Shimesaba/〆鯖 ==

Cod Male fish whiting, sperm sacs gunkan  nigiri — Tara Shirako/白子 ==  

Male fish whiting, sperm sacs — Shirako/白子==
Cod roe — Tarako/鱈子 ==
Flying fish roe — Tobiko/飛子==

SQUIDS/CUTTLEFISH

Red spear squid — Aka Ika/赤烏賊 ==
Bigfin reef squid —Aori ika/障泥烏賊 (also called Mizu ika/水烏賊)==
A variety of spear squid loliolus (nipponololig) beka sasaki, 1929 — Beika/米烏賊 ==
North Pacific bobtail, rossia (rossia) pacifica Berry, 1911— Bozu ika/ボウズ烏賊 ==
“Grape squid”, Loligo (photololigo) forma budo Wakiya and Ishikawa, 1921 — Budou ika/葡萄烏賊 (also called Swordtip squid == Kensaki ika/剣先烏賊:
Andrea cuttlefish, Sepia (Doratosepion) andreana Steenstrup,1875 — Ezohariika/蝦夷針烏賊 ==
Sepia (Doratosepion) aureomaculata Okutani & Horikawa, 1987 — Hakutenkouika/泊天甲烏賊 ==
Kobi cuttlefish, Sepia (Doratosepion) kobiensis Hoyle, 1885 — Himekouika/姫甲烏賊==
Hotaru ika/蛍烏賊:
A variety of Sumiika/墨烏賊): Chinese ink cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885 — Hiika/ヒイカ( also called Shindo ika/深度烏賊 ==
Cuttlefish, squid — Ika/烏賊、魷==
Kisslip cuttlefish, Sepia (Acanthosepion) lycidas Gray, 1849 — Kaminari ika/雷烏賊 ==
Swordtip squid (also called Budou ika/葡萄烏賊: “Grape squid”), Loligo (photololigo) forma budo Wakiya and Ishikawa, 1921 — Kensaki ika/剣先烏賊 ==
Golden cuttlefish, Sepia (Platysepia) esculenta Hoyle, 1885 — Kou ika/子烏賊 (also called Mongouika/紋甲烏賊 )==
Bigfin reef squid — Mizu ika/水烏賊 (also called Aori ika/障泥烏賊) ==
Golden cuttlefish, Sepia (Platysepia) esculenta Hoyle, 1885 — Mongouika/紋甲烏賊 (also called Kou ika/子烏賊) ==
A variety of Sumiika/墨烏賊 (also called Hiika/ヒイカ): Chinese ink cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885 — Shindo ika/深度烏賊 ==
Japanese spineless cuttlefish, Sepiella japonica Sasaki, 1929 — Shiriyake ika/尻焼け烏賊 ==
Rhomboid squid, Thysanoteuthis rhombus Troschel, 1857 — Sode ika/袖烏賊==
Luminous flying squid, ucleoteuthis luminosa (Sasaki, 1915) —Suji ika/筋烏賊 ==
Chinese ink cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885 — Sumiika/墨烏賊 ==
Dried cuttlefish, squid — Surume/鯣 ==
Japanese flying squid, Japanese common squid, Pacific flying squid —
“light red cuttlefish” — Usubeni ika/薄紅烏賊 ==
Spear Squid — Yariika/槍烏賊 ==

Octopuses

Chiiro octopus — Chiirodako/知色鮹 ==
Ocellated octopus — Iidako/飯蛸 ==
Common octopus — Madago/真鮹 ==
North Pacific Giant Octopuss — Mizudako/水鮹 ==
Octopus — Tako/蛸、鮹 ==

OTHERS

Red sea urchin, pseudocentrotus depressus — Aka uni/赤海胆 ==
North-American violet urchin — Amerika murasaki uni/アメリカ紫海胆 ==
Japanese variety of Ezobafun uni/蝦夷馬糞海胆: short-spined sea urchin — Bafun uni/馬糞海胆 ==
Imported Chilean sea urchin —Chiri uni/チリ海胆 ==
Short-spined sea urchin, strongylocentrotus intermedius (A.Agassiz) — Ezobafun uni/蝦夷馬糞海胆 (also called Oobafun uni/大馬糞海胆) ==
North Pacific short-spined sea urchin — Hokuyouoobafun uni/北洋大馬糞海胆 ==
Sea squirt — Hoya/海鞘 ==
North violet sea urchin, Strongylocentrotus nudus — Kitamurasaki uni/北紫海胆 ==
Herring roe sandwiched on both sides of seaweed sheets — Komochi konbu/子持ち昆布 ==
Whale — Kujira/鯨 ==
Jellyfish — Kurage/海月==
Japanese variety violet sea urchin — Murasaki uni/紫海胆 ==
Sea slug, sea cucumber — Namako/海鼠 ==
Short-spined sea urchin, strongylocentrotus intermedius (A.Agassiz) — Oobafun uni/大馬糞海胆 (also called Ezobafun uni/蝦夷馬糞海胆) ==
“White beard sea urchin”, collector sea urchin, Tripneustes gratilla — Shirohige uni/白髭海胆 ==

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