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Sea cucumber


Nanao Bay in Noto, the main production center, is blessed with a splendid environment for the growth of sea cucumbers; it is rich in clean meltwater flowing from the surrounding mountains, and in the planktons that sea cucumbers feed on. Sea-cucumber fishing is done using nets or by women free divers. The two types of sea cucumbers collected are the red type and blue type The former, in particular, is a delicacy. Its flesh is eaten with rice-vinegar dressing. Its intestines are salted and fermented for shiokara or konowata. Its ovaries are salted and dried to make kuchiko. These are all popular as an accompaniment to sake.

Best season 4 5 6 7 8 9 10 11 12 1 2 3
Production site Nanao City
Yield/Delivery amount 157 tons
Appearance Shaped like a long, thin caterpillar. Its thick body wall consists mostly of collagenous tissues.
Size Approx. 15 cm
Raw/Cooked Raw / Cooked
Serving suggestions Vinegared, dried, simmered
Type of dish Japanese/ Chinese