Acquired taste: Namako

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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“Namako” (in Japanese) has all kinds of English (and not so English) names: seslug, sea cucumber, trepang, beche de mer. The Chinese have always been a bit crazy about them inciting Europeans to trade them as far back as the 17th Century. The Chinese themselves have made themselves somewhat notorious for ollegal catching in Japanese seas…
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They come in various colopurs (the red one is the most popular) and names: “manamako”, “Akako”, and “Kaiso”.
They are caught all along the Japanese shores.
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Numazu Harbour in Shizuoka Prefecture is renown for its catches in winter, the best season as far as taste is concerned.
There are many ways to prepare it:
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“Namasu” or namako pickled in vinegar and 2Namako Chaburi” are the most popular ways, but many people appreciate them cut in raw slices.
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Even the insides/innards are appreciated under the name of “konowata” and are usually served as “gunkan” style sushi.

Sashimi set at Bu-Ichi (1)

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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My friends and I ordered this sashimi set at Bu-Ichi Izakaya, Shizuoka City, on November 12th:

Top: Kohada/small sardine variety
Clockwise: Kochi/Sand borer, Aji/saurel-pike mackerel, Shimesaba/pickled macerel (centre), Katsuo/bonito, Tako/octopus, Ika/cuttlefish

Sashimi Set at Takasagotei

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Here is a sashimi set I ordered at Takasagotei Restaurant in Hamamatsu City

Top middle: Aji no Tataki/chopped saurel-pike mackerel
Clockwise: Maguro/Tuna, Katsuo/bonito & Kobashira/chopped sea clam