Sushi - Sushi Shellfish - Abalone
discus discus Reeve (Black Abalone)Also
Sushi in Sushi
abalone has been used in many main
dishes in Japanese cuisines besides sushi, and there are two basic ways
are enjoyed. The first is raw. The abalone must be live and extra cold.
consumed raw, the aromas of the sea are enjoyed along with a very
flavor. The sound of the crunch is considered a compliment to raw
second way is grilled. They are usually
grilled in their shell with a dash of rice wine, and soy sauce to be
to cook in their own juices. The abalone becomes very soft and chewy
when it is
cooked. The strong ocean scents are lost, but a meatier flavor is
achieved. In Edo
style sushi, the abalone were quickly steamed with
rice wine to prevent the flavors to be bled out due to water loss when
This sealed the flavors inside the abalone as much as possible for a
piece of nigiri.
black abalone is the most expensive
type in the markets. Many less expensive Australian Victoria abalone (Haliotis conicopora) are seen in the
market recently for the decrease in black abalone catches. The Victoria
brown in color and much softer compared to the white and turgid black
but some chefs are starting to like the soft raw texture as well.
The name awabi is believed
to come from the term awanu
mi, or a body that does not match, which describes how it
is a single shell clam. Awanu
mi became awami
and then awabi.