To answer Christina’s question (visit her great blog at Lobster Queen!) who asked if a lobster could be eaten raw, here is the basic recipe for preparing it.
Note that lobsters are fine, but spiny lobsters are best, especially small/medium specimens!
The lobster should be still alive before you start proceeding.
First clean the live lobster under running clear cold water.
Note that live lobsters are very “lively”!
Use a short and sharp wide blade knife.
Maintaining the lobster securely in one hand, stab the lobster with the knife point deeply just behind the head at a slant forward.
You should be able to easily twist the tail away from the head.
Put the head aside (will come onto the plate later).
Turn tail over and cut bewteen soft underbelly part and hard shell part.
Cut along both sides.
You should be able to easily pull out the underbelly shell. If you have problems pulling it out, insert a spoon between the shell and the flesh.
Should come out easily then.
Pull the flesh out the shell.
Peel off the thin brown skin and discard.
First cut tail flesh lengthwise through the middle.
Take innards out and discard.
Ten cut the flesh across into one bite size (small size by European/American standards!).
Drop into iced water and clean off the sticky juices. As the flesh will turn white if you leave it in the water too long, this process should not last more than 1 minute!
Take water off in kitchen paper.
Using the shell (cleaned in cold running water and wiped), arrange sashimi as above. Very easy!
You will find out that the flesh is sweet.
A little wasabi and soy sauce (ponzu is even better) is all you need!
On nous demande souvent si la langouste peut se déguster cru, et voici la réponse avec une recette simple !
Les homards sont utilisables pour cette recette mais les langoustes seront préférées, de petite/moyenne taille de préférence.
La langouste doit être vivante avant de commencer le processus. D’abord commencer par laver l’animal sous de l’eau propre coulante en continu. Attention car les langoutes vivantes sont très vivaces et frétillants.
Utilisez une lame courte et bien aiguisée et faites en sorte de bien stabiliser le homard quand vous le tenez de l’autre main, poignardez derrière la tête, celle-ci incliné vers l’avant (voir les photos).
Avec un mouvement de torsion vous devriez être en mesure de séparer les deux morceaux.
Mettez la tête de côté (elle servira de décoration !)
Retournez la queue et coupez entre la partie charnue et molle et la partie dure de la carapace.
Tranchez de tout le long.
Vous devriez pouvoir ensuite retirer toute la carapace de la queue. Si jamais cela coinçait quelque part, s’aide d’une cuillère en la mettant entre la chair et la carapace devrait faire sortir tout ce beau monde !
Sortez la chair, et retirer la pellicule marron et récupérez le précieux aliment 🙂
Ensuite coupez la chair de la queue comme sur la photo dans le sens de la longueur, retirez les impuretés à l’intérieur.
Ensuite coupez les morceaux de manière à ce que cela puisse faire une bouchée…japonaise (donc petite pour les gourmands que nous sommes).
Mettez le tout dans de l’eau gelée et nettoyez ensuite tout ce qui pourrait avoir une texture un peu collante. Comme la chair va devenir blanche si vous la laissez dans l’eau trop longtemps, tout doit être fait en une minute maximum.
Posez le tout sur un sopalin pour absorber l’eau.
Utiliser la carapace lavée vous permettra de présenter les choses ainsi, c’est relativement facile et en envoie plein les mirettes.
La chair obtenue est sucrée. Un peu de wasabi et de sauce soja ou ponzu permet de varier les goûts !
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)
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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
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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
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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
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: Kind and attentive. Easy-going and smiling! Equipment & Facilities: very clean overall. Excellent washroom Prices: Reasonable to slightly expensive Strong points: Sushi and tuna. Great lunch sets. Entirely non-smoking!
for our last meal in kanazawa City, we decided to have d\fish again and more precisely sushi!
Hirai Honten is conveniently located on the second floor about the great Ohmicho Market whose fish only has to travel upstairs to be served on your plate!
Visitors who do not like raw fish should be discouraged (overawed? LOL) as they also serve some great cooked seafood sets!
We chose two fairly similar sets!
My donburi set, quite extravagant!
Can you spot the salmon roe with real gold flakes, the sea urchin, the oyster, the conger eel, the yellowtail and crab?
Can you spot the tuna, negitoro and sweet shrimps?
Another view of the crab!
The Dragon’s donburi set!
Can you spot the oyster, negitoro, salmon roe with gold flakes, and cuttle fish?
Can you spot the octopus, salmon, yellow tail and sweet shrimp?
Can you spot the marinated mackerel, tamagoyaki, tuna among the rest?
This was our first visit to Kanazawa City, but expect at least two more!
There were just too many good things for a single trip!
HIRAI HONTEN
920-0905 Kanazawa City, Kami ohmicho, 29 (2nd floor of Ohmicho Market)
Tel./fax: 076-222-5887 “http://www.kaisen-hirai.com/”>HOMEPAGE
Opening hours: 11:00~15:30, 17:00~21:30
Closed on Wednesdays Entirely non-smoking!
Service: Friendly and attentive. Easy-going. Equipment & Facilities: A bit old but overall very clean. Clean washroom Prices: Reasonable~Slightly expensive Strong points: Traditional Japanese gastronomy. Great local fish and seafood. Excellent sake and shochu list. French spoken!
I wanted to eat some fresh fish for lunch for once today and I’m lucky to have a very good Japanese restaurant near work that serves excellent Japanese lunch sets for all budgets!
They are famous all over the city for their fish, particularly tuna!
This is the lunch I ordered.
Although it was bigger than most of my neighbors’ lunches it is very reasonable at 20 US $ or 15 Euros!
Now, what did it include?
Steamed rice and plenty of cold simmered hijiki seaweed!
Vegetables and seaweed salad, miso soup and Japanese pickles!
The sashimi plate!
Crab in rice vinegar, akagai/blood shellfish, aji/horse mackerel!
TOTOYA
Shizuoka City, Aoi Ku, Tenmacho, 8-9, Kubota Building
Tel.: 054-274-0077
Opening hours: 11:30~14:30, 17:00^22:30
Parties welcome
Small private room up to 8 guests, party room for up to 24 guests
Credit cards OK (dinner only but warn them before ordering!)
Service: Very friendly, informative and always ready for a great chat! Equipment and facilities: Very clean overall. Excellent washroom Prices: Reasonable Strong points: Local gastronomy. Oden. Great sake and drinks list. Great use of local products. Long history and faithful local clientele.
Miyuki Honten is a true Kanazawa City izakaya with a small entrance easy to miss!
The reason is simple enough: like many such establishments in this cold part of Japan, it is all in length with a narrow entrance to keep the cold out!
Even at 17:00 it is a busy place and you had better reserve in advance, not like us who were very lucky to find once again the best seats at the counter because we entered very early!
They certainly need a many staff with so much on the menus!
We were told they use 14 part-timers in shifts of threes to be added to the husband, wife and son team (and probably a hidden cook or two!)!
like all good izakayas you will have a good idea of the gastronomy served with all the appetizers lined up in front of the counter!
Mind you you can take a seat at a table or away from the crowd on a tatami!
But again like in any good izakayas conversation with the owners can be so great fun!
have a good look at the exhibited food before delving into the menu!
And you must try the local oden, an unending conversation topic!
The place was opened 46 years ago. The original owner is still alive and at 87 decided to open his own little karaoke bar for his personal fun and leave everything to the very capable second generation!
As for the many sake don’t hesitate to consult the owners or staff if you are tourists like us!
lightly cooked local na no hana/rape flowers as the appetizer with the first drink!
Already a good sign of the above-average quality!
Simmered cuttle fish!
They do serve excellent sashimi, but as a non Japanese their cooked seafood should be a delight if you are not keen on anything raw!
Great oden!
A local discovery: they serve shumai in oden in Kanazawa City!
Now, we parctically heard all the customers order the above steamed grated lotus root ball!
Delicious and very local in concept!
Home-made potato and vegetables salad!
Perfect with beer or sake!
One my favorites!
Cod milt tempura, another specialty of the house!
Home-made specialty that everyone ordered too: white satsuma age/deep-fried fish paste! A must!
Beef suji/tendons and tofu nikomi/stew!
Nanban-style deep-fried chicken!
Pity there was a limit on our stomachs and that we had to go home the next day!
I plan to come back to Kanazawa City again and Miyuki Honten is first on my list!
One of the very best izakayas in all Japan!
MIYUKI HONTEN
920-0981 Kanazawa City, Kata machi, 1-10-3 金沢市片町１丁目１０－３
Tel.: 076-222-6117
Opening hours: 17:00~23:00
Closed on Sundays and national Holidays
Cash only
Reservations recommended!
The Ohmichou market is certainly one of the most famous spots in Kanazawa City!
It was established 300 odd years ago during the Japan Feudal Times and is still striving!
For more information read one of their homepages I included at the bottom of this article! No less than 5 languages! Great promotion that some places should take good note of!
Alright, let me take you along during my first ever visit last week!
One of the many entrances to the market. Note the curtain to keep the cold out!
Past the entrance!
Naturally, Tengu, the biggest meat company in town has its shop inside!
Ishikawa Prefecture is famous for its vegetables!
But seafood is the main attraction!
Very expensive crabs, many of them still alive!
More crabs and shrimps!
Sweet shrimps!
Enormous oysters!
Aori Ika/Bigfin Reef Squid!
Big and fresh shiitake mushrooms!
Yellowtail/Buri!
Boiled octopus!
Local vegetables for every day food!
aturally
Naturally, there are many restaurants inside, especially on the second floor, offering super fresh seafood in particular!
Wasabi from Shizuoka (cheap variety from Izu, though!)!
Beautifully colored cute little cauliflowers!
Lily roots and taro roots/satoimo!
All kinds of freshly fried food are available for immediate consumption and enjoyment!
We were particularly interested in this famous shop for a quick morning snack!
Octopus and beef Croquettes!
Remember this noren/curtain! We definitely recommend the place!
SHIZUOKA GOURMET 