Awabi (あわび)- Japanese Abalone

Awabi, or abalone, is a highly prized delicacy in Japanese cuisine, renowned for its tender and subtly sweet meat served in forms like sashimi, grilled, simmered, or as sushi. It holds significant cultural and historical value, mentioned in ancient texts as a luxury item used in national ceremonies and as offerings. In Japan, edible abalone types include kuro awabi, megai awabi, madaka awabi, and ezo awabi. The text also offers a simple recipe for preparing abalone sushi, emphasizing its esteemed culinary role. The article encourages exploring the rich cultural and gastronomical heritage associated with awabi, highlighting its importance in Japan’s seafood repertoire.