December Seasonal Japanese Seafood 12月旬の魚



asari pasta

asari pasta

buri kamayaki

buri kamayaki

Winter has arrived in Tokyo. The waters surrounding the island nation are cold in most parts of the country and the fish are rich with fat. At the moment Shinji, my husband who is a fishmonger, is crazy about wild buri (yellowtail) from Hokkaido. We look for the kama (collar) of the buri and other larger fish to salt and grill. He’s also excited as up until now the monkfish in the market has been imported but now that it’s cold the monkfish is domestic and he loves to make ankimo (monkfish liver). It’s often called “foie gras of the sea”. And while the texture and appearance is similar to foie gras it’s not as rich in fat. We also love kinmedai as nitsuke, simply simmered in a soy and saké broth with a bit of ginger. As for clams, we love asari in pasta and shijimi for miso soup.

Akagarei – 赤鰈 flathead flounder (Hippoglossoides dubius)

Amadai – 赤甘鯛 tilefish (Branchiostegus japonicus)

Ankou – 鮟鱇 monkfish (Lophiomus setigerus)

Asari – 浅利 littleneck clams (Ruditapes philippinarum)

Bora – 鯔 flathead gray mullet (Mugil cephalus cephalus)

Buri – 鰤 Japanese amberjack (Seriola quinqueradiata)

Fugu – 河豚 blowfish or puffer fish (Takifugu porphyreus)

Hata Hata – 鰰 sailfin sandfish (Arctoscopus japonicus)

Hirame – 鮃  olive flounder (Paralichthys olivaceus)

Honmaguro – 本鮪 bluefin tuna (Thunus thynnus)

Houbou – 魴 gurnard (Chelidonichthys spinosus)

Hoya – 海鞘 sea squirt (Halocynthia roretzi)

Inada –  イナダ young Japanese amberjack (Seriola quinqueradiata)

Kaki – 牡蠣 oyster (Crassostrea gigas)

Kanburi – 寒鰤 Japanese amberjack (Seriola quinqueradiata)

Kawahagi – 皮剥 thread-sail filefish (Stephanolepis cirrhifer)

Kinki – 喜知次 thornhead (Sebastolobus macrochir)

Kinme – 金目 splendid alfonsino (Beryx splendens)

Kurumaebi – 車海老 Japanese tiger prawn (Penaeus (Melicertus) japonicus)

Madara – 真鱈 Pacific cod (Gadus macrocephalus)

Makarei – 真鰈 littlemouth flounder (Pleuronectes yokohamae)

Managatsuo – 真名鰹 silver pomfret (Pampus punctatissimus)

Madara shirako – 白子 milt from Pacific cod

Mebaru – 目張 rockfish (Sebastes inermis)

Meji maguro – young maguro

Mizudako – 水蛸 North Pacific giant octopus (Octopus dofleini)

Mutsu – むつ gnomefish (Scombrops boops)

Namako – 生子 sea cucumber (Stichopus japonica)

Nametagarei – 婆鰈 slime flounder (MIicrostomus achne)

Saba – 鯖  Pacific mackerel (Scomber japonicus)

Sakuraebi – 桜蝦  sakura shrimp (Sergia lucens)

Sawara – 鰆  Japanese Spanish mackerel (Scomberomorus niphonius)

Sazae – 栄螺 horned turban shell (Turbo cornutus)

Shijimi – 大和蜆 corbicula clams (Corbicula japonica)

Shirako – milt (from cod or fugu are most popular)

Sukesoutara – 介党鱈   Alaska pollack (Theragra chalcogramma)

Suzuki – 鱸  Japanese sea perch (Lateolabrax japonicus)

Uni –  sea urchin

Wakasagi – 若細魚  Japanese smelt (Hypomesus nipponensis)

Warasa – 鰤 Japanese amberjack (Seriola quinqueradiata)

Zuwaigani – 頭矮蟹 snow crab (Chionoecetes opilio)

One Comment Add yours

  1. ehenning says:

    It all looks delicious! I didn’t realize we can get local ankimo now! I’ll have to get some soon! Thanks!

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