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Abalone

Characteristics

The main abalone fishing area is Hegurajima Island, which is 48km off the coast of Wajima Port. Women shell-divers harvest abalone, in keeping with a tradition that dates back more than 350 years. The area around the island is rich in marine algae, which abalone feed on. As these abalone live in the rough sea of Noto, they have thick, firm flesh. It takes about seven years for them to grow to about 10 cm in diameter. Although they are expensive because of their rarity, they are very popular. In order to enjoy the texture and marine flavor of abalone, it is best to eat them raw as sashimi. Local residents enjoy abalone sashimi with a sauce consisting of its liver mixed with vinegar and miso. Abalone can be served in various ways: sautéed with butter, steamed with sake, cooked with rice, etc.

Best season 4 5 6 7 8 9 10 11 12 1 2 3
Production site Suzu City, Wajima City, Noto Town, Shika Town
Yield/Delivery amount 8 tons
Appearance It has a flattened shell with a row of apertures on its surface
Size Approx. 300-400 grams
Raw/Cooked Raw
Serving suggestions Sashimi, grilled, steamed, cooked with rice, dried
Type of dish Japanese/ Western/ Chinese