Acquired taste: Namako

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

—————————————————-

namako1.jpg

“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…
namako2.jpg namako3.jpg
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.
namako-numazu.jpg
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:
namako-sumono.jpg namako-chaburi.jpg
“Namasu” or namako pickled in vinegar and 2Namako Chaburi” are the most popular ways, but many people appreciate them cut in raw slices.
namako-konowata-gunkan.jpg
Even the insides/innards are appreciated under the name of “konowata” and are usually served as “gunkan” style sushi.

Advertisements

3 thoughts on “Acquired taste: Namako”

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