"It is the tastiest, sweetest and most refined," say the fishermen who relish eating them as much as catching them.
The rough, hard shell is as big as an adult's fist.
The meat is surprisingly sweet and rich, its juice often described as the "milk of the sea."
Whether raw, steamed or deep-fried, it is always tasty.
As sashimi, it has a crisp texture.
When steeped in sake and steamed, it is springy, soft and tender.
We offer premium kuro awabi (black abalone).
It is usually simmered in soy sauce and sugar, or broiled with salt.
Characterized by its medium-bodied texture,it is a premium variety of fish.
The texture and flavor of this fish are similar to those of fugu (blowfish), and believe that oniokoze is the tastier of the two.
Chew the transparent meat well to experience it fully.