Other seafood

Abalone (Awabi)

In contrast to many other mussels that are only eaten at certain seasons, the Abalone may be eaten throughout the whole year. Make sure that the Abalone is alive just before you prepare it. It is the only way to use it raw for Sushi. If you touch the mussels's flesh and it contracts, you can be sure it is alive.

The suction foot of the Abalone is the eatable part. Detach it from the shell and clean it with a brush and much salt. Rinse it off with running water. Take a sharp knife and remove the dark edges around the flesh. In the following, cut the suction foot in angular slices.

Squid (Ika)

In order to remove the tentacles and intestines of the squid, we seize the tentacles firmly with one hand at their basis, pulling the body strongly with the other hand. After separating the tentacles we carefully remove the fins. Finally you have to get rid of the outside skin of the squid's body. We do not use the intestines, fins and skin. Wash the squid's body and dry it off a little before you cut it in slices.

Ika-nigiri

Shrimps (Ebi/Ama ebi)

The size of the shrimps for Sushi should be about 5 to 6 centimeters without head. First we remove the heads of the shrimps and wash the bodies off very thoroughly. Detach the intestines and spear the shrimp between shell and joint on a small skewer so that it remains straight when cooking. Boil water in a pot and put the shrimps in. The shrimps are done if they rise to the surface. Rinse with ice-cold water immediately and detach the skewers. Remove shell from around body, but not tail. Cut the shrimps open along belly only going halfway in. Open out and flatten the shrimps with your fingers.

Ebi-nigiri

Amaebi-nigiri