Shellfish Species 1: Abalone/Awabi

AWABI-KURO-2
Kuro Awabi/”Black Abalone

With the weather definitely turning hotter, the first abalones or “awabi” start appearing on the markets.
The Japanese are great connoisseurs and amateurs of abalones, and they do have to import a lot to satisfy their demand!
There amany varieties of different quality avalaible inthe markets and restaurants.
Most are eaten raw, especially as sushi on nigiri!

AWABI-KURO-1
Kuro Awabi/”Black Abalone”

As for the main varieties, you can sample expensive Kuro Awabi or “Black Abalones”

AWABI-EZO-1

Another expensive variety is Ezo Awabi/”Ezo Abalone”

AWABI-EZO-2
Ezo Awabi as sushi.

Lesser varieties include:

AWABI-MADAKA-1
Madaka Awabi

AWABI-MADAKA-2
Madaka Awabi as sushi

AWABI-MEGAI-1
Megai Awabi

AWABI-MEGAI-2
Megai Awabi as sushi.

AWABI-VICTORIA-1
Victoria Awabi imported from Australia.

AWABI-VICTORIA-2
Victoria Awabi as sushi.

Do not forget that catching abalones in a ny place in Japan without a proper license is a severly punished poaching offense!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Why may Shizuoka people be justified in assuming they eat some of the best in Japan?

Follow

Get every new post delivered to your Inbox.

Join 936 other followers

%d bloggers like this: