Sashimi Plate at Tomii (’09/06/22)

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Just came from a “quick fix” at Tomii as I was too hungry to continue work! (I’m back at the office right now!)

Just ordered “o-tsukuri/Sashimi plate” as the calories are non-existent (the Missus is preparing dinner!).

FRom top clockwise:
-Madai/Japanese Snapper species
-Aburi Tachiuo/lightly grilled Scabbard Fish
Note the shiso/perilla flowers in between!
-Hata/Grouper
-Murasaki Uni/Violet Sea Urchi from Aomori Prefecture
-Hamo/Pike Conger Eel, lightly boiled
-Aka Ika-Kensaki Ika/Red cuttlefis-Squid
In the middle:
-Mebachi-maguro/ig-eyed Tuna Akami/lean part

I honestly wisjh you were all here!

Cuttlefish/Squid Species 5: Hotaru Ika/Firefly Squid-Sparkling Enope Squid

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Here we go again with this series called “The Jacques Cousteau” upon suggestion by Jaded Fork and forBread + Butter, and Elin who don’t mind being on a long haul! LOL

Sparkling Enope Squid is a name difficult to remember and the translation of the Japanese name, Hotaru Ika/蛍烏賊 or Firefly Squid, certainly holds a better sound and is more adapted to reality.
It is also known as Matsui Ika in Toyama Prefecture.

The Sparkling Enope Squid is found in the Western Pacific ocean at depths of 600 to 1200 feet and exhibits bioluminescence. Each tentacle has an organ called a photophore, which produces light. By flashing these lights, the Sparkling Enope Squid can attract small fish to feed upon.

The Sparkling Enope Squid is the only species of cephalopod in which evidence of color vision has been found. While most cephalopods have only one visual pigment, firefly squid have three, along with a double-layered retina. These adaptations for color vision may have evolved to enable firefly squid to distinguish between ambient light and bioluminescence.

The Sparkling Enope Squid measures about 3 inches long at maturity and dies after one year of life.
The Sparkling Enope Squid can also light up its whole body to attract a mate. The mating season of the Sparkling Enope Squid lasts from March to June.

The fishing season lasts from Spring to Summer. The annual catch varies between 4,500 and 6,500 tonnes.

They are very popular boiled as a snack or cooked in soy sauce and sake. You can of course cook them in wine or tomato sauce, European-style.

They are very much much appreciated raw and whole as sashimi or lightly boiled as sushi on nigiri!

Shellfish species 12: Japanese Ivory Shell-Japanese Babylon Shell/Baigai

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Japanese Ivory Shell/Japanese Babylon Shell are known as Bai, Baigai, Isobai in Japanese.
They are just in season now as we see them over the counters from Spring to Summer.
They used to very common and found all over Japan, but unfortuantely too many have been caught or killed by pollution in recent years.
The biggest specimens are caught off Toyama fairly deep where they can attain 15cm length and weigh as much as 300g.

The most popular way of eating them is to first boil them in water and soy sauce and serve them cold.

But the Japanese apprecaite them very much raw as sashimi and

sushi!

There must be a good reason for the Japanese to call them “Kai no Oosama/King of Shelfish”!

Crab Species 4: Japanese Mitten Crab/Mokuzugani

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Japanese Mitten Crab or Mokuzugani i Japanese is also called Mokuzou, Zugani, Tsugani or Kegani.
It caught alsmost everywhere in Japan in Autumn and Winter.
In Autumn the females come to lay their eggs at river mouths.
Plenty are found along the Izu Peninsula in Shizuoka Prefecture.
They are caught in boxes baited with fish.

As for food, they can be eaten boiled in soups or crushed with their shell and cooked with miso. They could even be prepared as French bisque.

The female specimens are particularly appreciated for their egg sacs.

These boiled egg sacs with the meat make for delicious sushi nigiri or gunkan!

Crab Species 3: Japanese Spider Crab/Takaashigani

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Takaashigani/高足が二, literally meaning “Tall Legs Crab” is the largest crab in the and is caught almost only around Japan especially in the Suruga Bay In Shizuoka Prefecture and Izu Islands, but numbers of the crab have diminished over recent years, and there are many efforts to protect them. In Shizuoka Prefecture, people even help them grow from the eggs before returning them to the sea!

Fully grown it can reach a leg span of almost 4 m (13 ft), a body size of up to 37 cm (15 inches) and a weight of up to 20 kg (44 lb). The crab’s natural habitat is on the bottom of the Pacific Ocean (some 300 to 400 m deep) around Japan, where it feeds on dead animals and shellfish. It is believed to have a life expectancy of up to 100 years.

The Japanese spider crab has 10 legs. The front two legs have been adapted into claws. It has an orange body with white spots on its thin legs. In males, the limbs on which the claws are located become longer than its other limbs, and a large male can widen them to more than 3 m. The oval-shaped and vertically rounded shell can reach 30 cm in width and can be up to 40 cm long. The compound eyes are situated on the front, and two thorns stick out between them. Younger specimens feature hair and thorns on the shell, and their frontal horns are longer, but these gradually atrophy as the crab ages.

In Japan it is considered a delicacy and prices can easily jump!
The Japanese spider crab is caught using small trawling nets, and is often eaten salted and steamed.

Interestingly enough, when bolied/steamed, not only the shell but also the flesh turns red.

They do make for impressive sushi!

Crab Species 2: Red King Crab/Tarabagani

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Tarabagani or Red King Crab is caught in Autumn and Winter.
It is the most coveted of the commercially sold king crab species, and is the most expensive per unit weight. It was named after the colour it turns when it is cooked rather than the colour of a living animal, which tends to be more burgundy.

Red king crabs can be very large, sometimes reaching a carapace width of 11 in (28 cm) and a leg span of 6 ft (1.8 m) [2]. It is most commonly caught in the Bering Sea and Norton Sound, Alaska, and is particularly difficult to catch, but is nonetheless one of the most preferred crabs for consumption.

The King Crab is native to the Bering Sea, north Pacific Ocean, around the Kamchatka Peninsula and neighbouring Alaskan waters.
In Japan it is caught in the Japan Sea and neighbouring Okhotsk Sea.

In Japan 100 tonnes are caught every year, whereas 40,000 tonnes are imported, mainly from Russia!

There are so many way to enjoy this great crab!
Here are a few examples:

Boiled as Sushi Nigiri of course!

Even more extravagant, raw as sushi nigiri!

Just plain boiled on a bowl of freshly steamed rice. My favourite for its extravagant simplicity!

As Chirashizushi should please anyone!

And how about a great soup with miso!

Naturally, there are more ways, including grilling!
I will leave it to your imagination! LOL

Cuttlefish/Squid Species 4: Surume Ika/Japanese Common Squid-Pacific Flying Squid

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Here we go again with this series called “The Jacques Cousteau” upon suggestion by Jaded Fork and forBread + Butter, and Elin who don’t mind being on a long haul! LOL

Surume Ika or Japanese Common Squid/Pacific Flying Squid is also called by regional names of Ma Ika, Matsu Ika or Kanzegi.

It caught off the shores of Northern Japan and south of Kyushu Island.
Catches tend to vary widely.
The Japanese squid can live anywhere from 5° to 27°C, and tend to inhabit the upper layers of the ocean. They are short lived, only surviving about a year.
The fishing season for the Japanese flying squid is all year round, but the largest and most popular seasons are from January to March, and again from June to September. Gear used to catch the Japanese flying squid is mainly line and hook, lift nets, and gill nets, the most popular method being hook and line used in jigging.
Most of it is turned into various pickled or dried cuttle fish/squid products.
It is also much appreciated broiled or simmered.

It is quite popular as a simple sushi nigiri,

or slightly boiled with “tare” sauce.

Cuttlefish/Squid Species 3: Aori Ika/Bigfin Reef Squid

The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Here we go with this series called “The Jacques Cousteau” upon suggestion by Jaded Fork and forBread + Butter, and Elin who don’t mind being on a long haul! LOL

Aori Ika or Bigfin Reef Squid is another extremely popular cuttle fish but in many othere countries.
In French languedoc and Roussillon they call them “piste” and eat them raw marinated in lemon juice, olive oil and spices on top of freshly toasted bread.

America Aori Ika/Caribbean Reef Squid

Of course they come by various regional names in Japan: Mo Ika, Bashoo Ika, Kutsu Ika, Misu Ika, Shiroi Ika.
They are fairly large as they can attain 40~45 cm length for a weight up to 6 kg.

Their season is from Summer to early Autumn (just in time for this article!). They are mainly caught in Central and South Japan along the Southern shores.
The catch has never been big (mainly by trawling nets), making them a choice morsel.
They are considered the best cuttlefish as far as sashimi is concerned.
The Japanese often catch them as a hobby to process and sell at local markets.

As sushi, especially as nigiri, they are simply top-class!

Crab Species 1: Snow Crab/Zuwagani

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(Male Snow Crab)

Snow Crabs, or Zuwagani in Japanese are very popular not only in Japan, but also in Russia, Canada and many other countries.

In Japan, they are also known under the following names: Matsubagani, Echizengani and Yoshigani.
The females are also called Seikogani, Megani or Koubakogani.
They are caught mainly in Autumn and Winter.
Their number have decreased in the Japan seas down to a yearly catch of 5,000 tonnes while 60,000 tonnes are imported from Russia and Canada.

(Female snow Crab)

Male and female snow crabs are equally succulent, but the males contain more flesh and are accordingly more expensive.

The “thorns” of a male snow crab are bigger.

The “teeth” of a male snow crab are triangular in a seesaw shape.
The female “teeth” are in a straight line.

The underbelly of a female snow crabis flatish.

When buying a female (10 tmes as cheap) snow crab, choose a specimen with as few eggs as possible. Above speciman just has too many!

A female snow crab should contain plenty of succulent orange egg sacs (the eggs not yet “born”). Otherwise, there is very little reason to buy any!

Crabs can be eaten in many ways, even raw, but my favourites are on sushi!

Male Snow crab leg Sushi Nigiri.

Female snow crab Sushi Nigiri and its egg sacs!

Japanese Seasonal Fish: Sawara/Spanish Mackerel

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Sawara or Spanish Mackerel is considered as the best kind of Mackerel in Japan. Not only it is a big variety, but its comparatively white flesh is succulent in almost any kind of cooking!

It is known under different names such as Sagoshi and Sagochi when young and Yanagi when mature.
It is basically caught by trawling, but can be fished by line. It is, unlike other mackerels, a pretty solitary fish.

It is caught widely around Japan, off Russia, China and Korea.
The total catch has varied in recent years, but thanks to import, including 21.000 tonnes from China, it has become a feature in season from late Autumn to end of Spring.

(Kan-Sawara at Uzu, Shizuoka City)

In Winter, it is called Kan Sawara/寒鰆 (寒stands for cold, 鰆 stands for Sawara/Spring Fish) and is a sought after morsel. In Shizuoka it is sometimes caught then in Sagara bay, and I can tell you it disappears quickly form the table.

(Sawara at Uzu, Shizuoka City)

Later in Spring, it is just called Sawara and is leaner.

It can be cooked in many ways: broiled as above.

Or grilled.

(Small pic, sorry!)

Of Course, as sushi nigiri! Especially Kan Sawara!

Sea Pineapple/Common Sea Squirt: Hoya/Mahoya

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The Common Sea Squirt, very often called Sea Cucumber is neither a coral, seaweed, shellfish or whatever.
It is an animal of its own class.

in its natural habita, already a prey to many marine predators, it has become rare because of the extensive catch by humans.

Its natural colour is whitish out of the water while (see pic above) Hoya rasied by humans are of a deep orange colour.

We are just in the middle of its season, May.
They are mainly raised in Miyagi Prefecture while natural ones are caught in Iwate Prefecture.

You have to cut it open to reach its edible part.

It can be eaten raw, slightly boiled or pickled.
It is said to be the rare sea animal combining the four tastes: sweetness, saltiness, sourness and acidity.

For a better view of its insides. It is called sea squirt, because it is mainly filled with sea water which can be expelled at will.

Ipersonally appreciate it as sushi nigiri, although it is a bit of an acquired taste!

Cuttlefish/Squid Species 2: Kensaki Ika

The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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I decided to dedicate this series called “The Jacques Cousteau” upon suggestion by Jaded Fork and forBread + Butter, and Elin who don’t mind being on a long haul! LOL

“Kensaki Ika/ケンサキ烏賊 goes by the Latin name of Loligo (Photololigo) edulis Hoyle,1885, but that complicated name does not prevent this particular squid to be extremely popular in Japan!

It is of course known under other local names: Ak Ika/Red Squid, especially in Shizuoka, Budo Ika/Grapes Squid, Shiro Ika, Gotou Ika.

They will soon appear in the markets in Summer.
They are mainly caught by line.
They are more and more available live, so great specimens can be easily bought.

They are a very versatile kind of squid as they can be appreciated as sashimi, sushi, simmered, boiled, broiled, dried, and especially as tempura!

As for me, it is a bit of a dilemna as I like them both as sushi nigiri and sashimi!

Cuttlefish/Squid Species 1: Yari Ika

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Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Cuttlefish or squids are eaten almost all the world as they seem to inhabit the whole planet! They are the favourite food of many big fish such as tuna, whales and birds. Although humans contribute to dwindling stocks, they will never consume the same amount as its natural predators.

The Japanese call them Ika/烏賊, roughly meaning crow shellfish/cephalopods.

This is the start of a long series. I do hope you like them, otherwise you are in for a long haul!LOL

Yari Ika/槍烏賊, or Spear Squid, are also known under the names of sasika, Sayaika, Shyakuhachi, Tsutsuika or Sayanaga.
In Japan they are mainly caught in Winter and Spring off the shores of Aomori, Hokkaido, Ibaragi, Mie, Aichi and Yamaguchi Prefectures.
Females are slightly more rounded thanthe males.
They are either caught with nets or lines.
Their flesh is comparatively thin, but soft and sweet. They are among the most popular in Japan.
The best specimens are the ones caught by line. Buy them live whenever possible.

They can of course be cooked, or eaten as sashimi, but I reckon sushi nigiri is best.
The best sushi restaurants will serve two of them with two different dip soy sauces.

Beche de Mer/Sea Cucumber Species: Namako

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(Red Sea Cucumber)

Beche de Mer in French, Sea Cucumber in English, Sea Rat (海鼠) in Japanese, this marine creature has been called all kinds of names in many different countries over the ages.
French sailors were catching them and trading them with the Chinese as far back as the XVIIIth Century.
They are presently the most poached single creature inthe Jpaanese seas by illegal fishermen from China, Nort Korea and Russia.

(Green Sea Cucumber)

(Black Sea Cucumber)

Quite a few varieties are found in Japanese markets, but the highest quality specimen are the red sea cucumbers.

The best season is Winter, although they are sold over the counter well beyond Spring in Japan.
They ave many names in Japanese: Namako, Manamako, Akako, Aoko, Kaiso and are caught almost all around the Japanese islands.
They lay eggs from late Spring to early Summer, hence their best taste in Winter when the Japanese find them almost sweet.
Choose red ones as they are softer and tastier. Choose specimens with firm flesh and healthy skin.

(Namako Bachiko)

The Japanese eat them in many ways. Like the Chinese they eat them in their dried form, or “Bachiko”.

They are popular boiled in green tea!

Of course you will find them as sashimi!

Or as sushi nigiri!

Their innards, called “konowata”, are considered a delicacy!

Most popular as gunkan sushi!

Please check the new postings at:
sake, shochu and sushi

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Sea Urchin Species

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Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Aka Uni/Red Sea Urchin Roe

Sea urchins, or uni/海栗in Japanese, are popular in many countries, but maybe not as much as in Japan!
The situation sometimes is becoming ridiculous as time and again Chinese and North Korrean ships are caught poaching sea urchins in the Japan seas to export them later to Japan!

There are many kinds of sea urchins, some great, some barely acceptable, and many inedible.
I will keep this posting to the most popular ones in Japan.

EZO-BAFUN-UNI

Ezobafun-uni, or Kaze, or Kanze are best appreciated in Spring.
Most are caught off Hokkaido.
As its name in Japanese says (Sea Chestnut), when fresh it has a firm texture and tastes like chestnuts.

Its roe is a beautiful orange.
Beware of imported copies that don’t mely in your mouth!

Beautiful as sushi nigiri or gunkan!

KITA-MURASAKI-UNI

Appearing on the markets between early Summer and Atumn, domestic specimen come from Hokkaido (12,000 tonnes).

Please note the different colour, more yellowish.
It is widely imported from Russia (6.200 tonnes), USA (2,600 tonnes), Chili (2,100 tonnes), Canada (800 tonnes) and Kora (300 tonnes).

Great as sushi nigiri!
Good quality specimens should be firm, with a definite shape, and leave a yellow colour inside its box or on chopsticks!

CHILI-UNI

Chili-Uni/Sea Urchin from Chili is considered as the best imported sea urchin in Japan and merits a special mention.

Beautiful served as sushi gunkan!

AKA-UNI

Aka-uni/Red sea Urchin, although of a lower grade, is considered a choice morsel.

Aka uni roe, some of which will find its way in the following dishes!

SEA URCHIN DISHES

There are countless ways of cooking and using sea urchins!
The following are just suggestions.
Enjoy!

Uni Chyawan Mushi

Cold Pepperocino Sea Urchin Spaghetti

Sea Urchi Gratin in its shell

Another Sea Urchin Gratin in its shell.

Sea Urchin Pilaf

Uni-Renkon: Sea Urchin cooked inside slices of Lotus roots

Sea Urchin Shou-mai

Sea Urchi Tofu and Avocado Millefeuille

Sea Urchin and Tofu Soup