Awabi (あわび)- Japanese Abalone
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Awabi (あわび) is the Japanese word for abalone, famous for their distinctive, ear-shaped shells and valued for their tender and flavorful meat.
This article explores the significance of awabi, or abalone, in Japanese cuisine and culture. Awabi, known for its tender, subtly sweet meat and iridescent shell, is considered a luxury delicacy. Historically revered, abalone is mentioned in ancient texts like the Engishiki as a ceremonial food, symbolizing good fortune and longevity. It’s traditionally prepared in various ways, such as sashimi or sushi. The main edible types in Japan include kuro awabi, megai awabi, madaka awabi, and ezo awabi, caught predominantly from November to December via a method called "kuchiake." The article includes a recipe featuring Ezo abalone, highlighting its refined culinary use. Ultimately, the article encourages readers to engage with Japan’s rich seafood offerings and cultural heritage.