Seafood
Abalone
アワビ あわび awabi
Also known asawabi
At its best in Jun, Jul, Aug
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Sashimi
Sliced thin. The liver is edible too.
Sakamushi (steamed with sake)
Steaming makes it tender.
Steak
Pan-seared in butter.
Mizugai (chilled abalone in salted water)
Floated in ice water as a summer refreshment.
How to choose
Plump flesh that contracts strongly when touched, with a thick shell.
Storage
Keep alive in the fridge wrapped in damp newspaper. Cooked abalone keeps one or two days.
Main areas
Good to know
Several kinds exist, including kuro-awabi, megai-awabi and madaka-awabi. Kuro-awabi is the most expensive.
