Chapter One

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

NOTE: We are in the process of updating these pages, to include adding links to the chapter with the mentioned recipes, the original Japanese where possible, including modern kanji where appropriate. This will take some time but eventually we will update the entire cookbook. Until then, please pardon our mess.

1. TAI 鯛 (Sea Bream)

  • Hamayaki（はまやき・浜焼）

  • Sugiyaki　（杉やき・杉焼）

  • Kamaboko　（かまぼこ・蒲鉾）

  • Namasu　（なます・鱠）

  • Shimofuri　（しもふり・霜降）

  • Kuzudai　（くずだい・葛鯛）

  • Shiru　（汁）

  • Dengaku　（でんがく・田楽）

  • Sakabite　（さかびて・酒浸）

  • Sushi　（すし・寿司）

  • 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　（汁）

  • Grilled

  • Namasu　（なます・鱠）

  • Young Suzuki

    • Okinamasu

3. MANAGATSUO 真鰹 (Silver Pomfret)

  • Sashimi

  • Sushi

  • Grilled

4. HAMO 鱧 (Pike Conger Eel)

  • Namasu　（なます・鱠）

  • Kamaboko

  • Ko iri

  • Gongiri

  • Various other uses.

5. TARA 鱈 (Codfish)

  • Shiru　（汁）

  • Sushi

  • Sakabite

  • Dried and various other uses.

6. TAKO 鮹 (Octopus)

  • Sakura iri

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

  • Namasu　（なます・鱠）

  • Kamaboko

  • Various others outside of these.

  • IIDAKO (Webfoot Octopus)

    • Suimono

  • KUMODAKO (Spider Octopus)

    • Sakana

7. IKA 烏賊 (Squid)

  • U-no-hana

  • Namasu　（なます・鱠）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　（汁）

  • 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　（汁）

  • Namasu　（なます・鱠）

  • Dengaku

  • Nabeyaki

  • Suimono

12. KAREI 王餘魚 (Flounder or flatfish)

  • Namasu　（なます・鱠）

  • Kamaboko

  • Shiru　（汁）

  • Dengaku

  • Grilled

13. KOCHI [こち] (Flathead)

  • Shiru　（汁）

  • Sashimi

  • Pan-fried

14. AJI [あち] (Horse Mackerel)

  • Shiru　（汁）

  • 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　（なます・鱠）

  • Suimono

  • Tamari yaki

  • Namabi

17. SAYORI 細魚 (Half-beak)

  • Namasu　（なます・鱠）

  • 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)

23. MEBARU めばる (Japanese red sea perch)

  • Pan-fried

  • Namabi

24. TANAGO たなご (Japanese bitterling)

  • Shiru　（汁）

  • Grilled

  • Kogori

25. MYŌKICHI 名吉 (Flathead grey mullet)

  • Shiru　（汁）

  • Kogori

  • Kamaboko

  • Namasu　（なます・鱠）

  • Kotori yaki

  • Sashimi

  • Nabeyaki

  • Heso (pyloris muscles) of grey mullet:

    • Suimono

    • Kaiyaki

    • Namasu　（なます・鱠）

  • INA:

    • Okinamasu

    • Suzume-zushi.

26. ESO 鮧 (Lizardfish)

  • Namasu　（なます・鱠）

  • Kinome yaki

  • Pan-fried

27. KURAGE 海月 (Jellyfish)

  • Aemono

  • Namasu　（なます・鱠）

  • Suimono

28. EBI 海老 (Shrimp)

  • Pan-fried

  • Namasu　（なます・鱠）

  • Nimono

  • KO-EBI (Small shrimp)

    • Shiru

    • Namasu　（なます・鱠）

    • 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　（汁）

  • Kamaboko

  • Namasu　（なます・鱠）

  • Grilled

32. GUCHI くち (Silver croaker)

  • Pan-fried

  • Grilled

  • Also called ISHI MOCHI (stone mochi).

33. KUZUNA くづな (Red tilefish)

  • Shiru　（汁）

  • Kamaboko

  • Also called AMATAI (sweet tai).

34. IWASHI 鰯 (Sardine)

  • Namasu　（なます・鱠）

  • Shakajiru

  • Suiwashi (Vinegared sardines)

  • Kurozuke (Black pickled)

  • Grilled

  • Kasuni (Simmered in sake lees)

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

  • Nimono

  • Namasu　（なます・鱠）

  • Mizu ae

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

  • Sakana

35. KONOSHIRO 鮗 (Dotted gizzard shad)

  • Namasu　（なます・鱠）

  • 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　（汁）

  • 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　（なます・鱠）

  • 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　（汁）

  • 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　（なます・鱠）

  • Shiru　（汁）

  • 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　（なます・鱠）

  • 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　（なます・鱠）

  • 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　（汁）

  • Namasu　（なます・鱠）

  • Entrails as Sashimi

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

  • Shiru

  • Karayaki

  • Nimono

  • Grilled on skewers (Kushiyaki)

  • Namasu　（なます・鱠）

  • 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　（汁）

  • 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　（汁）

  • Aemono

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

  • Sakana

 

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