August Seasonal Japanese Seafood

 

katsuo

Katsuo tataki

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Katsuo sashimi topped with myoga, shiso, and garlic

Den17

Katsuo as done by chef Zaiyu Hasegawa at Den

Look for seafood from this list when eating out in Japan or in the supermarkets or at your fishmonger. Most of the seafood listed here you can enjoy as sushi or sashimi. At home we like to have tachiuo as sashimi with a bit of sesame oil and sea salt. Ayu is best salted and grilled. And while we don’t cook hamo at home we look forward to having it out at restaurants, especially with a bainiku (umeboshi) dressing. At home we often have katsuo topped with lots of yakumi like shiso, myōga, and garlic then dress it with a soy sauce and sesame oil dressing. Katsuo can be bought raw or seared on the outside as tataki).

Ayu 鮎  sweetfish (Plecoglossus altivelis altivelis)

Dojou 泥鰌 loach (Misgurnus Anguillicaudatus)

Hamo   pike eel or pike conger (Muraenesox cinereus)

Hiramasa 平政 yellowtail amberjack (Seriola lalandi)

Hoya  ほや sea squirt(Halocynthia roretzi)

Inada 鰍 young amberjack (or yellowtail) (Seriola quinqueradiata)

Stages of buri: wakashi, inada, warasa, buri

Indo maguro Southern Bluefin tuna 

Isaki 伊佐幾 chicken grunt (Parapristipoma trilineatum)

Kanpachi  間八 amberjack or yellowtail (Seriola dumerili)

Katsuo 鰹 skipjack tuna (or bonito) (Katsuwonus pelamis)

Kensaki ika 剣先烏賊 swordtip squid (Loligo edulis)

Kihada maguro 黄肌鮪 yellowfin tuna (Thunnus albacares)

Kisu 鱚 Japanese whiting (Sillago japonica)*or shirogisu

Kochi 鯒 bartail flathead (Platycephalus)

Koyari ika槍烏賊  baby spear squid (Loligo bleekeri)

Kuruma-ebi 車海老 Japanese tiger prawn (Penaeus (Melicertus) japonicus)

Ma-aji 真鯵 Japanese jack mackerel (Trachurus japonicus)

Ma-anago 真穴子 whitespotted conger (saltwater eel) (Conger myriaster)

Ma-iwashi 真鰯  Japanese sardine (Sardinops melanostictus)

Managatsuo 真名鰹 silver pomfret (Pampus punctatissimus)

Ma-tako 真蛸  common octopus (Octopus vulgaris)

Nijimasu 虹鱒 rainbow trout (Oncorhynchus mykiss)

Shiira  しいら 鱪 dorado or mahi-mahi (Coryphaena hippurus)

Shima aji  島鯵 striped jack or white trevally (Pseudocaranx dentex)

Shinko (Konoshiro) 鰶 dotted gizzard shad (Konosirus punctatus)

Surumei ika するめいか Japanese common squid (Todarodes pacificus)

Suzuki すずき 鱸 Japanese sea bass (Lateolabrax japonicus)

Tachiuo 太刀魚  cutlassfish (Trichiurus lepturus)

Takabe たかべ yellow-striped butterfish (Labracoglossa argentiventris)

Unagi 鰻 Japanese freshwater eel  (Anguilla japonica)

Summer Foods in Tokyo

Kinozen in Kagurazaka

A reader of Food Sake Tokyo recently contacted me regarding her upcoming trip to Tokyo. She asked if there were certain foods she should try in the summer in Japan. Here is my list of favorite Japanese food during the steamy months of July and August. If you can only have one dish, then make it the chilled ramen noodles at Sapporo-ya #4. There’s a photo of it in my book, Food Sake Tokyo. Click on the links for restaurant information.

1. Kakigori - shaved ice with toppings. Click for my favorite restaurants.

2. Cold Soba is great all-year long, but especially in summer.

3. Cold Udon is becoming popular, and is much more filling than soba.

4. Hiyashi Chuka Gomadare at Sapporo-ya in Nihonbashi. Chilled ramen noodles in a large bowl with vegetable toppings and an umami-rich sesame dressing. Lip-smacking good. Chuo-ku, Nihonbashi 3-3-5, Basement 1. 03-3275-0024. Monday – Friday 11:00 – 21:30, Saturday 11:00 – 16:00. Closed Sunday and holidays.

Also, check out Ivan Ramen‘s websites. He often makes seasonal ramen, suited for each season.

5. Reimen – chilled Korean noodles. Most Korean restaurants will serve this dish. I like Pyon Pyon Sha in Ginza. Chuo-ku, Ginza 3-2-15, Ginza Glasse 11F . 03-3535-3020. Open Mon-Sat 11am-11pm, Sun & hols 11am-10pm

www.pyonpyonsya.co.jp

Kintame Bubuchazuke

6. Kintame for a full meal based around a variety of Japanese pickles.

7. While the most convenient beer gardens are found on department store roofs, my favorite is Meiji Kinen Kan in Akasaka for its pedicured lawn, quiet space, and lack of drunk salarymen.