Chapter One

Umi no Uo no Bu (海の魚之部)
Fish of the Sea


1. TAI 鯛 (Sea Bream)

  • Hamayaki

  • Sugiyaki

  • Kamaboko

  • Namasu

  • Shimofuri

  • Kuzudai

  • Shiru

  • Dengaku

  • Sakabite

  • Sushi

  • Dried Fukume

  • Other miscellaneous uses outside of those.

  • The entrails and fry are also good as nashimono and suimono.

2. SUZUKI 鱸 (Japanese Sea Perch)

  • Sashimi

  • Shiru

  • Grilled

  • Namasu

  • Young Suzuki

    • Okinamasu

3. MANAGATSUO 真鰹 (Silver Pomfret)

  • Sashimi

  • Sushi

  • Grilled

4. HAMO 鱧 (Pike Conger Eel)

  • Namasu

  • Kamaboko

  • Ko iri

  • Gongiri

  • Various other uses.

5. TARA 鱈 (Codfish)

  • Shiru

  • Sushi

  • Sakabite

  • Dried and various other uses.

6. TAKO 鮹 (Octopus)

  • Sakura iri

  • Suruga-ni ("Suruga-style" boiling)

  • Namasu

  • Kamaboko

  • Various others outside of these.

  • IIDAKO (Webfoot Octopus)

    • Suimono

  • KUMODAKO (Spider Octopus)

    • Sakana

7. IKA 烏賊 (Squid)

  • U-no-hana

  • Namasu

  • Sashimi

  • Namabi

  • Kamaboko

  • Nimono

  • Ao ae

  • Various others outside of those.

  • KO-IKA (small squid)

    • Suimono

  • SURUME (cuttlefish)

    • Mizu ae

    • Various others

8. KUJIRA 鯨 (Whale)

  • Shiru

  • Sashimi

  • Suimono

  • Aemono

  • Pickled with sake lees

  • There are many other uses for the internal organs.

  • Kabura-hone (典urnip Bones") of the same:

    • Mizu ae

    • Sakana

9. FUKA 養魚 (Large Shark)

  • Sashimi

  • Dengaku

10. SAME 鮫 (Shark)

  • Sashimi

  • Dried and pared

  • Grilled

11. EI 鱏 (Ray or skate)

  • Shiru

  • Namasu

  • Dengaku

  • Nabeyaki

  • Suimono

12. KAREI 王餘魚 (Flounder or flatfish)

  • Namasu

  • Kamaboko

  • Shiru

  • Dengaku

  • Grilled

13. KOCHI [こち] (Flathead)

  • Shiru

  • Sashimi

  • Pan-fried

14. AJI [あち] (Horse Mackerel)

  • Shiru

  • Okinamasu

  • Su iri

  • Namabi

  • Entrails of the same: nashimono

  • The same can be done with SHIMA-AJI (Striped horse mackerel)

15. SABA 鯖 (Mackerel)

  • Okinamasu

  • Su iri

  • Salted is also good.

  • The back entrails (Sewata) are good as nashimono.

16. KISUGO きすご (Garfish)

  • Shiru

  • Namasu

  • Suimono

  • Tamari yaki

  • Namabi

17. SAYORI 細魚 (Half-beak)

  • Namasu

  • Namabi

18. KAMASU 魳 (Barracuda)

  • Grilled

  • Namabi

  • Fukume

19. ANKŌ 鮟鱇 (Monkfish)

  • Shiru

  • Sashimi

  • Suimono

20. FUKUTŌ ふくたう (Puffer Fish)

  • Shiru

  • Sugiyaki

  • Dengaku

  • Hibuku

  • Various others

21. MO'UO もうを (Seaweed fish)

  • Like fukutō

  • Grilled

22. KANAGASHIRA かながしら (Gurnard, aka Sea robin - Lepidotrigla microptera)

  • Shiru

  • Grilled

23. MEBARU めばる (Japanese red sea perch)

  • Pan-fried

  • Namabi

24. TANAGO たなご (Japanese bitterling)

  • Shiru

  • Grilled

  • Kogori

25. MYŌKICHI 名吉 (Flathead grey mullet)

  • Shiru

  • Kogori

  • Kamaboko

  • Namasu

  • Kotori yaki

  • Sashimi

  • Nabeyaki

  • Heso (pyloris muscles) of grey mullet:

    • Suimono

    • Kaiyaki

    • Namasu

  • INA:

    • Okinamasu

    • Suzume-zushi.

26. ESO 鮧 (Lizardfish)

  • Namasu

  • Kinome yaki

  • Pan-fried

27. KURAGE 海月 (Jellyfish)

  • Aemono

  • Namasu

  • Suimono

28. EBI 海老 (Shrimp)

  • Pan-fried

  • Namasu

  • Nimono

  • KO-EBI (Small shrimp)

    • Shiru

    • Namasu

    • Suimono

29. ISEEBI 伊勢海老 (Spiny Lobster) and KURUMA[EBI] 車 (Japanese tiger prawn)

  • Same as ebi, above. However, it is also boiled and Grilled.

30. GAZAMI 蝤蛑 (Japanese blue crab)

  • Kōni (simmered in the shell)

  • Pan-fried

  • The leg-meat (tsumajiro) and mame

    • Nashimono

31. ITOYORI 糸より (Golden threadfin bream)

  • Shiru

  • Kamaboko

  • Namasu

  • Grilled

32. GUCHI くち (Silver croaker)

  • Pan-fried

  • Grilled

  • Also called ISHI MOCHI (stone mochi).

33. KUZUNA くづな (Red tilefish)

  • Shiru

  • Kamaboko

  • Also called AMATAI (sweet tai).

34. IWASHI 鰯 (Sardine)

  • Namasu

  • Shakajiru

  • Suiwashi (Vinegared sardines)

  • Kurozuke (Black pickled)

  • Grilled

  • Kasuni (Simmered in sake lees)

  • Tatsukuri sardines (sardines “made in the field")

  • Nimono

  • Namasu

  • Mizu ae

  • Tatami Iwashi (“rolled up sardines") of the same

  • Sakana

35. KONOSHIRO 鮗 (Dotted gizzard shad)

  • Namasu

  • Grilled

  • Nashimono

36. KUROBAKE 黒ばけ (Unclear)

  • Shiru

  • Sashimi

  • Strip the skin (Kawa wo saru)

  • Namabi

37. TOBIUO 文鰩魚 (Flying fish)

  • Sashimi

  • Strip the skin (Kawa wo saru)

  • Dried

38. KUMABIKI 熊引 (Mahi-mahi)

  • Kezurimono

  • Ebinose

39. SHIRO'UO 白魚 (Ice gobi)

  • Shiru

  • Sashimi

  • Kamaboko

  • Nimono

  • Pan-fried

  • Suimono

40. AYU 小鮎 (Young freshwater trout)

  • Sashimi

  • Pan-fried

  • Thinner than shiro'uo.

41. UMITAKE 海茸 (Barnea dilatata)

  • Aemono

  • Sashimi
    [with]

    • Ginger vinegar

    • Irizake

42. UKIKI 浮木 (Ocean Sunfish, aka Mola mola)

  • Sashimi

  • Shishime

  • Ginger vinegar

43. NAMAKO 生海鼠 (Sea Cucumber)

  • Namasu

  • Fukura iri

  • Kodatami

  • Suko

  • Made into string

  • Good with irizake

  • Watako (entrails) of the same:

  • Nashimono

  • Konoko (Sea cucumber roe)

  • Raw for irizake

  • Wata (entrails) of the same

  • Suimono

  • Iriko (roasted and dried sea cucumber)

  • Shiru

  • Kezurimono

  • Nimono

  • Ao ae

  • Mizu ae

  • Various others

44. BURI 鰤 (Large (~80cm or more) Yellowtail amberjack)

  • Aburayaki

  • White

  • Sashimi

  • Su iri

45. SAWARA 鰆 (Japanese Spanish mackerel)

  • Gosaiyaki

  • Sashimi

46. NAMAGATSUO 生鰹 (Fresh skipjack tuna, aka bonito or Katsuwonus pelamis)

  • Sashimi

  • Namasu

  • Shiru

  • Su iri

  • Senba

  • Namabi

  • Grilled and tenderized is good

  • Nitori, is a broth (Shiru) of boiled bonito.

47. MEJIKA めぢか (Bullet and Frigate tuna, of the genus Auxis)

  • Just like bonito (katsuo).

48. WARASA わらさ (Mid-sized (~60-80cm) Yellowtail amberjack)

  • Sashimi

  • Su iri

  • Grilled

  • Namabi

49. HAMACHI 鰣 (Small (~30-60cm) Yellowtail amberjack)

  • Sashimi

  • Su iri

50. MAGURO まぐろ (True tuna, genus Thunnus)

  • Just like hamachi.

51. IRUKA 江豚 (Dolphin)

  • Sashimi

  • Shiru

  • Su iri

52. AWABI 蚫 (Abalone)

  • Kaiyaki

  • Nigai

  • Sugai

  • Sashimi

  • Kamaboko

  • Namabi

  • Fukura iri

  • Nobusama

  • Namasu

  • Tatakiawabi

  • Wasabi ae

  • Entrails (wata) and NAGAREKO (Ear shell, aka Sulculus diversicolor aquatilis)

    • Nashimono

    • Also called FUKUDAME or TOKOBUSHI

  • KUSHIAWABI (Dried and skewered abalone)

    • Shiru

    • Nimono

    • Kezurimono

    • Various others are good

    • Noshi

    • Tanzaku

    • Mominoshi

    • Musubinoshi

    • Nimono

53. NISHI 辛螺 (Freshwater clam)

  • Kaiyaki

  • Korobakashi

  • Salty, it can be put into cold broth (shiru).

54. SAZAE 栄螺 (Horned turban, Turbo cornutus)

  • Tsuboyaki

  • Nigayaki

  • Sashimi

  • Korobakashi

  • Noshi

  • Nimono

  • Pickled in sake lees

55. TSUBETA つべた (Bladder moon snail)

  • Sashimi and korobakashi.

56. YONAKI よなき (Night crier, aka Spindle snail or tulip snail, genus Fusinus)

  • Karayaki

  • Sashimi

  • Namasu

  • Grilled on skewers (Kushiyaki): It is good to add some tamari with a sprinkle of sanshō pepper.

57. MIRUKUI みるくひ (Mirugai clam, aka Tresus keenae)

  • Karayaki

  • Grilled on skewers (Kushiyaki)

  • Sashimi

  • Wata ae

58. TAIRAGI たいらき (Atrina pectinata)

  • Wasabi ae

  • Grilled on skewers (Kushiyaki)

  • Nimono

  • Shiru

  • Namasu

  • Entrails as Sashimi

59. AKAGAI 赤貝 (Bloody Clam, aka Anadara broughtonii)

  • Shiru

  • Karayaki

  • Nimono

  • Grilled on skewers (Kushiyaki)

  • Namasu

  • Korobakashi

60. TORIGAI 鳥貝 (Cockle, aka Fulvia mutica)

  • Karayaki

  • Sashimi

61. HOTATEGAI ほたてがひ (Yesso scallop, aka Mizuhopecten yessoensis)

  • Karayaki

  • Grilled on skewers (Kushiyaki)

  • Same as yonaki

62. KAKI 蠣 (Oyster)

  • Suimono

  • Shiru

  • Vinegared Oyster (Sugaki)

  • Grilled on skewers (Kushiyaki)

  • Sugiyaki

63. HAMAGURI 蛤 (Common orient clam, aka Meretrix lusoria)

  • Steamed (Mushi)

  • Vinegared (Su)

  • NabeyakiSugiyaki

  • Shiru

  • Grilled

  • ASARI (Japanese littleneck or Manila clam)

    • Suimono

    • Nashimono

64. BAI ばい (Babylonia japonica)

  • Korobakashi

  • Nimono

  • Karayaki

65. MATE 馬蛤 (Razor Clam, aka Solen strictus)

  • Shiru

  • Nimono

  • Aemono

  • ŌNO (clams in the order Myoida)

    • Dried and scorched (Hoshiaburi)

    • Sakana

66. UNI うに (Sea Urchin)

  • Nashimono is good

  • It is the body (or meat) of kabutogai (Sea Urchin).

67. TANISHI 田螺 (Freshwater Snails of the Viviparidae family)

  • Ao ae

  • Suimono

68. KARASUGAI からすがひ (Cockscomb pearl mussel, aka Cristaria plicata)

  • Korobakashi

  • Grilled on skewers (Kushiyaki)

69. IGAI 井のがひ (Korean Mussel, aka Mytilus coruscus)

  • Korobakashi, cut and dried, and as side dish with sake.

70. SHIJIMI 蜆 (Freshwater clams of the family Corbiculidae)

  • Nimono

  • Shiru

  • Aemono

71. TŌKURAGE たうくらげ ('Chinese' Jellyfish, aka Bizen kurage of the genus Rhopilema)

  • Sakana

 

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