Chapter One

Umi no Uo no Bu (海の魚之部)
Fish of the Sea


  1. TAI 鯛 (Sea Bream)
  2. SUZUKI 鱸 (Japanese Sea Perch)
  3. MANAGATSUO 真鰹 (Silver Pomfret)
  4. HAMO 鱧 (Pike Conger Eel)
  5. TARA 鱈 (Codfish)
  6. TAKO 鮹 (Octopus)
  7. IKA 烏賊 (Squid)
  8. KUJIRA 鯨 (Whale)
  9. FUKA 養魚 (Large Shark)
  10. SAME 鮫 (Shark)
  11. EI 鱏 (Ray or skate)
  12. KAREI 王餘魚 (Flounder or flatfish)
  13. KOCHI [こち] (Flathead)
  14. AJI [あち] (Horse Mackerel)
  15. SABA 鯖 (Mackerel)
  16. KISUGO きすご (Garfish)
  17. SAYORI 細魚 (Half-beak)
  18. KAMASU 魳 (Barracuda)
  19. ANKÔ 鮟鱇 (Monkfish)
  20. FUKUTÔ ふくたう (Puffer Fish)
  21. MO'UO もうを (Seaweed fish)
  22. KANAGASHIRA かながしら (Gurnard, aka Sea robin - Lepidotrigla microptera)
  23. MEBARU めばる (Japanese red sea perch)
  24. TANAGO たなご (Japanese bitterling)
  25. MYÔKICHI 名吉 (Flathead grey mullet)
  26. ESO 鮧 (Lizardfish)
  27. KURAGE 海月 (Jellyfish)
  28. EBI 海老 (Shrimp)
  29. ISEEBI 伊勢海老 (Spiny Lobster) and KURUMA[EBI] 車 (Japanese tiger prawn)
    • Same as ebi, above. However, it is also boiled and Grilled.
  30. GAZAMI 蝤蛑 (Japanese blue crab)
  31. ITOYORI 糸より (Golden threadfin bream)
  32. GUCHI くち (Silver croaker)
  33. KUZUNA くづな (Red tilefish)
  34. IWASHI 鰯 (Sardine)
    • Namasu
    • Shakajiru
    • Suiwashi (Vinegared sardines)
    • Kurozuke (Black pickled)
    • Grilled
    • Kasuni (Simmered in sake lees)
    • Tatsukuri sardines (sardines “made in the field")
    • Nimono
    • Namasu
    • Mizu ae
    • Tatami Iwashi (“rolled up sardines") of the same
    • Sakana
  35. KONOSHIRO 鮗 (Dotted gizzard shad)
  36. KUROBAKE 黒ばけ (?)
  37. TOBIUO 文鰩魚 (Flying fish)
  38. KUMABIKI 熊引 (Mahi-mahi)
  39. SHIRO'UO 白魚 (Ice gobi)
  40. AYU 小鮎 (Young freshwater trout)
  41. UMITAKE 海茸 (Barnea dilatata)
  42. UKIKI 浮木 (Ocean Sunfish, aka Mola mola)
  43. NAMAKO 生海鼠 (Sea Cucumber)
  44. BURI 鰤 (Large (~80cm or more) Yellowtail amberjack)
  45. SAWARA 鰆 (Japanese Spanish mackerel)
  46. NAMAGATSUO 生鰹 (Fresh skipjack tuna, aka bonito or Katsuwonus pelamis)
  47. MEJIKA めぢか (Bullet and Frigate tuna, of the genus Auxis)
  48. WARASA わらさ (Mid-sized (~60-80cm) Yellowtail amberjack)
  49. HAMACHI 鰣 (Small (~30-60cm) Yellowtail amberjack)
  50. MAGURO まぐろ (True tuna, genus Thunnus)
  51. IRUKA 江豚 (Dolphin)
  52. AWABI 蚫 (Abalone)
  53. NISHI 辛螺 (Freshwater clam)
  54. SAZAE 栄螺 (Horned turban, Turbo cornutus)
  55. TSUBETA つべた (Bladder moon snail)
  56. YONAKI よなき (Night crier, aka Spindle snail or tulip snail, genus Fusinus)
  57. MIRUKUI みるくひ (Mirugai clam, aka Tresus keenae)
  58. TAIRAGI たいらき (Atrina pectinata)
  59. AKAGAI 赤貝 (Bloody Clam, aka Anadara broughtonii)
  60. TORIGAI 鳥貝 (Cockle, aka Fulvia mutica)
  61. HOTATEGAI ほたてがひ (Yesso scallop, aka Mizuhopecten yessoensis)
  62. KAKI 蠣 (Oyster)
  63. HAMAGURI 蛤 (Common orient clam, aka Meretrix lusoria)
  64. BAI ばい (Babylonia japonica)
  65. MATE 馬蛤 (Razor Clam, aka Solen strictus)
  66. UNI うに (Sea Urchin)
    • nashimono is good
    • It is the body (or meat) of kabutogai (Sea Urchin).
  67. TANISHI 田螺 (Freshwater Snails of the Viviparidae family)
  68. KARASUGAI からすがひ (Cockscomb pearl mussel, aka Cristaria plicata)
  69. IGAI 井のがひ (Korean Mussel, aka Mytilus coruscus)
    • Korobakashi, cut and dried, and as side dish with sake.
  70. SHIJIMI 蜆 (Freshwater clams of the family Corbiculidae)
  71. TÔKURAGE たうくらげ ('Chinese' Jellyfish, aka Bizen kurage of the genus Rhopilema)

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