{"id":3412,"date":"2016-03-12T08:00:54","date_gmt":"2016-03-11T23:00:54","guid":{"rendered":"https:\/\/voyapon.com\/?p=3412"},"modified":"2020-03-27T11:41:34","modified_gmt":"2020-03-27T02:41:34","slug":"seafood-lexicon","status":"publish","type":"post","link":"https:\/\/voyapon.com\/seafood-lexicon\/","title":{"rendered":"Japanese seafood: Japanese-English lexicon"},"content":{"rendered":"

Bearing in mind that many seafood have a variety of names depending on the region in Japan, a Japanese-English lexicon surely comes in handy! So whether you are a newcomer or a long term residents here is the Japanese pronunciation first followed by the Chinese (Japanese kanji) characters and the English translations.<\/p>\n

 <\/p>\n

CRABS<\/strong>
\n\"Seafood,<\/a><\/p>\n

Takaashigani: Japanese spider crab, the largest crab in the world<\/p>\n

Aburagani\/\u30a2\u30d6\u30e9\u30ac\u30cb: blue king crab
\nAsahigani\/\u30a2\u30b5\u30d2\u30ac\u30cb: frog crab, red frog crab
\nBenigani\/\u7d05\u30ac\u30cb: another name for a Japanese variety of Zuwaigani\/\u30ba\u30ef\u30a4\u30ac\u30cb: Snow crab
\nGazami\/\u30ac\u30b6\u30df(also called Wataraigani\/\u30ef\u30bf\u30ea\u30ac\u30cb): Swimming crab\u3001Japanese blue crab
\nKegani\/\u6bdb\u30ac\u30cb: Horsehair crab, horse crab
\nMozukugani\/\u30e2\u30ba\u30af\u30ac\u30cb: Japanese mitten crab
\nTaiwan gazami\/\u53f0\u6e7e\u30ac\u30b6\u30df: Swimming blue crab, flower crab, blue crab, blue swimmer crab, blue manna crab<\/p>\n

\"Seafood,<\/a>Takaashigani\/\u30bf\u30ab\u30a2\u30b7\u30ac\u30cb: Japanese spider crab
\nTarabagani\/\u30bf\u30e9\u30d0\u30ac\u30cb: Red king crab
\nWataraigani\/\u30ef\u30bf\u30ea\u30ac\u30cb (also called Gazami\/\u30ac\u30b6\u30df): Swimming crab\u3001Japanese blue crab
\nZuwaigani\/\u30ba\u30ef\u30a4\u30ac\u30cb: Snow crab<\/p>\n

SHELLFISH
\n\"Seafood,<\/a><\/strong><\/p>\n

Hamaguri: Common orient clam as sushi.<\/p>\n

Agemaki\/\u30a2\u30b2\u30de\u30ad: Jack knife clam, sinonovacula constricta
\nAkaawabi\/\u8d64\u30a2\u30ef\u30d3 (also called Megaiawabi\/\u30e1\u30ac\u30a4\u30a2\u30ef\u30d3): A big variety of red abalone, haliotis (nordotis) gigantean Gmelin, 1791
\nAkagai\/\u8d64\u8c9d: Blood shellfish
\nAkanaeawabi\/\u831c\u30a2\u30ef\u30d3: Red abalone, Haliotis (Nordotis) rufescens Swainson
\nAoyagi\/\u9752\u67f3: Chinese mactra (also called Bakagai\/\u30d0\u30ab\u8c9d)
\nAtsuezobora\/\u30a2\u30c4\u30a8\u30be\u30dc\u30e9: A variety of buccinum whelk, neptunea helos (Gray, 1850)
\nAsari\/\u30a2\u30b5\u30ea: Japanese littleneck, Manila clam
\nAwabi\/\u9b91\u3001\u9c12\u3001\u30a2\u30ef\u30d3: abalone
\nBai (or Baigai)\/ \u30d0\u30a4\u8c9d : Japanese ivory shell, Japanese babylon
\nBakagai\/\u30d0\u30ab\u8c9d: Chinese mactra (also called Aoyagi\/\u9752\u67f3)
\nChiri awabi\/\u30c1\u30ea\u9b91: Abalone imported from Chile
\nEzo Awabi\/\u30a8\u30be\u30a2\u30ef\u30d3: Ezo abalone
\nHamaguri\/\u86e4: Common orient clam
\nHimeshakogai\/\u59eb\u30b7\u30e3\u30b3\u30ac\u30a4: A small Okinawan tridacninae, tridacna crocea
\nHiougikai\/\u30d2\u30aa\u30a6\u30ad\u30ab\u30a4: Noble scallop
\nHokkigai\/\u30db\u30c3\u30ad\u8c9d: Sakhalin surf clam (also called Ubagai\/\u30a6\u30d0\u8c9d)<\/p>\n

\"Seafood,<\/a><\/p>\n

Hotate<\/p>\n

Hotate\/\u5e06\u7acb: Scallops
\nIshigakigai\/\u77f3\u57a3\u8c9d: Clinocardium californiense
\nKaki\/\u7261\u8823: Oyster
\nKuro awabi\/\u9ed2\u30a2\u30ef\u30d3: Black abalone
\nMadaka awabi\/\u30de\u30c0\u30ab\u30a2\u30ef\u30d3: Madaka abalone
\nMategai\/\u30de\u30c6\u8c9d: Razor clam
\nMatsubu\/\u30de\u30c4\u30d6: Whelk
\nMegai awabi\/\u30e1\u30ac\u30a4\u30a2\u30ef\u30d3 (also called Akaawabi\/\u8d64\u30a2\u30ef\u30d3): Megai abalone, a big variety of red abalone, haliotis (nordotis) gigantean Gmelin, 1791
\nMirugai\/\u30df\u30eb\u8c9d: Mirugai clam, (type of) horse clam, (type of) gaper clam (also called Mirukui\/\u30df\u30eb\u30af\u30a4)
\nMirukui\/\u30df\u30eb\u30af\u30a4 (also called Shiromiru\/\u30b7\u30ed\u30df\u30eb): Mirugai clam, (type of) horse clam, (type of) gaper clam
\nOomategai\/\u5927\u30de\u30c6\u8c9d: Giant razor clam<\/span>
\nOomizogai\/\u5927\u30df\u30be\u8c9d: Siliqua alta
\nRokogai\/\u30ed\u30b3\u8c9d: Baranacle Rock-shell, Concholepas concholepas (Bruguie, 1789)
\nSaragai\/\u30b5\u30e9\u8c9d (also called Shirogai\/\u30b7\u30ed\u8c9d): Northern great tellin,megangulus venulosa (Schrenk)
\nSatougai\/\u30b5\u30c8\u30a6\u30ac\u30a4: Bloody clam, Scapharca satowi (Dunker,1882)
\nSazae\/\u30b5\u30b6\u30a8: Horned Turban
\nShirobai\/\u30b7\u30ed\u30d0\u30a4: White Japanese ivory shell, white Japanese babylon
\nShirogai\/\u30b7\u30ed\u8c9d (also called Saragai\/\u30b5\u30e9\u8c9d): Northern great tellin, megangulus venulosa (Schrenk)
\nShiromiru\/\u30b7\u30ed\u30df\u30eb (also called Mirukui\/\u30df\u30eb\u30af\u30a4): Mirugai clam, (type of) horse clam, (type of) gaper clam
\nTairagai\/\u30bf\u30a4\u30e9\u8c9d (also called Tairagi\/\u30bf\u30a4\u30e9\u30ae): Pen shell
\nTairagi\/\u30bf\u30a4\u30e9\u30ae (also called Tairagai\/\u30bf\u30a4\u30e9\u8c9d): Pen shell
\nTokobushi\/\u30c8\u30b3\u30d6\u30b7: Small abalone, Sulculus diversicolor supertexta
\nTorigai\/\u30c8\u30ea\u8c9d: Heart clam, Japanese cockle
\nTsubugai\/\u3064\u3076\u8c9d (or Tsubu\/\u87ba): Whelk
\nUbagai\/\u30a6\u30d0\u8c9d: Sakhalin surf clam (also called Hokkigai\/\u30db\u30c3\u30ad\u8c9d)
\nYakougai\/\u30e4\u30b3\u30a6\u30ac\u30a4: Great green turban<\/p>\n

CRUSTACEANS<\/strong>
\n\"Seafood,<\/a><\/p>\n

Botanebi<\/p>\n

Aka ebi\/\u8d64\u30a8\u30d3: Red rice prawn, whiskered velvet shrimp<\/p>\n

\"Seafood,<\/a><\/p>\n

Amaebi<\/p>\n

Ama ebi\/\u7518\u30a8\u30d3: Sweet shrimp
\nAshiaka ebi\/\u30a2\u30b7\u30ab\u30a8\u30d3 (also called Kuma ebi\/\u30af\u30de\u30a8\u30d3): Green tiger prawn, Penaeus (Penaeus) semisulcatus De.Haan.1844
\nBotan ebi\/\u30dc\u30bf\u30f3\u30a8\u30d3: Large Prawn
\nBudou ebi\/\u30d6\u30c9\u30a6\u30a8\u30d3: “Grape shrimp”, pandalopsis miyakei hayashi
\nBurakku Taigaa ebi\/\u30d6\u30e9\u30c3\u30af\u30bf\u30a4\u30ac\u30fc\u30a8\u30d3: Black tiger prawn
\nEbi\/\u30a8\u30d3\u3001\u6d77\u8001\u3001\u8766\u3001\u9c15: Prawn, shrimp
\nHokkai ebi\/\u5317\u6d77\u30a8\u30d3 (also called Shima ebi\/\u30b7\u30de\u30a8\u30d3): Hokkai shrimp
\nIbaramo ebi\/\u30a4\u30d0\u30e9\u30e2\u30a8\u30d3(also called Oni ebi\/\u30aa\u30cb\u30a8\u30d3): Spiny lebbeid, Greenland lebbeid
\nIse ebi\/\u4f0a\u52e2\u6d77\u8001: Spiny lobster
\nKuma ebi\/\u30af\u30de\u30a8\u30d3 (also called Ashiaka\/\u30a2\u30b7\u30ab\u30a8\u30d3): Green tiger prawn, Penaeus (Penaeus) semisulcatus De.Haan.1844
\nKuruma ebi\/\u8eca\u30a8\u30d3 (also called Saimakiebi\/\u624d\u5dfb\u304d\u30a8\u30d3): Large prawn
\nOni ebi\/\u30aa\u30cb\u30a8\u30d3 (also called Ibaramo ebi\/\u30a4\u30d0\u30e9\u30e2\u30a8\u30d3): Spiny lebbeid, Greenland lebbeid
\nSaimakiebi\/\u624d\u5dfb\u304d\u30a8\u30d3 (also called Kuruma ebi\/\u8eca\u30a8\u30d3): Large prawn<\/p>\n

\"Seafood,<\/a><\/p>\n

Sakura ebi<\/p>\n

Sakura ebi\/\u685c\u30a8\u30d3: Cherry shrimp
\nShako\/\u8766\u86c4\u3001\u30b7\u30e3\u30b3: Squilla
\nShiba ebi\/\u829d\u30a8\u30d3: Shiba shrimp, Metapenaeus joyneri (Miers, 1880)
\nShima ebi\/\u7e1e\u30a8\u30d3 (also called Hokkai ebi\/\u5317\u6d77\u30a8\u30d3: Hokkai shrimp
\nShiro ebi\/\u767d\u30a8\u30d3: White shrimp
\nUchiwa ebi\/\u30a6\u30c1\u30ef\u30a8\u30d3: Fan lobster, sand crayfish
\nVannamei ebi\/\u30d0\u30ca\u30e1\u30a4\u30a8\u30d3: Vannamei shrimp<\/p>\n

FISH PARTS<\/strong>
\n\"Seafood,<\/a><\/p>\n

Akami nigiri<\/p>\n

Akami\/\u8d64\u8eab: Red lean part
\nChuutoro\/\u4e2d\u30c8\u30ed\uff1aSemi fat part
\nChiai\/\u8840\u5408\u3044: The whole bloody central part of tuna, never used in sushi
\nChiai gishi\/\u8840\u5408\u3044\u304e\u3057: The bloody central part under the skin of tuna, never used in sushi
\nEngawa\/\u30a8\u30f3\u30ac\u30ef: Border flesh of the fillets, especially with soles and flatfish
\nFukahire\/\u30d5\u30ab\u30d2\u30ec: Shark fin
\nHo\/\u982c: \u201cCheek\u201d, flesh near mouth (tuna in particular)<\/p>\n

\"SN3O0293\"<\/a><\/p>\n

Small salmon roe sushi bowl.<\/p>\n

Ikura\/\u3044\u304f\u3089: Salmon roe
\nKama\/\u304b\u307e: Flesh near the gills (tuna in particular)
\nKami\/\u4e0a: Part\/flesh of a fish from the head (tuna in particular)
\nKaperinko\/\u30ab\u307a\u30ea\u30f3\u5b50: The eggs of a variety of Shishamo\/\u3057\u3057\u3083\u3082: Shishamo (meaning willow leaf fish, a kind of Japanese smelt), Spirinchus lanceolatus
\nKazunoko\/\u6570\u306e\u5b50\u3001\u9bd1: Herring roe
\nMadarako\/\u771f\u9c48\u5b50: Pacific cod roe
\nMentaiko\/\u660e\u592a\u5b50: Spicy cod roe
\nNaka\/\u4e2d: Central part\/flesh of a fish (tuna in particular)<\/p>\n

\"Seafood,<\/a><\/p>\n

Negitoro\/\u30cd\u30ae\u30c8\u30ed: Scraped underbelly part gunkan nigiri<\/p>\n

Negitoro\/\u30cd\u30ae\u30c8\u30ed: Scraped underbelly part
\nO-Toro\/\u5927\u30c8\u30ed: Fat part, belly part
\nShimo\/\u4e0b: Part\/flesh of fish near the tail (tuna in particular)
\nSumiika\/\u58a8\u30a4\u30ab: Cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885
\nShimesaba\/\u3006\u9bd6: Pickled mackerel, a popular way to serve it as sashimi or sushi<\/p>\n

\"Seafood,<\/a><\/p>\n

Tara Shirako: Cod male fish whiting, sperm sacs gunkan nigiri<\/p>\n

Shirako\/\u767d\u5b50: Male fish whiting, sperm sacs
\nTarako\/\u9c48\u5b50: Cod roe
\nTobiko\/\u98db\u5b50: Flying fish roe<\/p>\n

SQUIDS\/CUTTLEFISH<\/strong><\/p>\n

\"Seafood,<\/a><\/p>\n

Aka Ika: Red spear squid gunkan nigiri<\/p>\n

Aka Ika\/\u8d64\u30a4\u30ab: Red spear squid
\nAori ika\/\u30a2\u30aa\u30ea\u30a4\u30ab (also called Mizu ika\/\u6c34\u30a4\u30ab): Bigfin reef squid
\nBeika\/\u7c73\u30a4\u30ab: A variety of spear squid loliolus (nipponololig) beka sasaki, 1929
\nBozu ika\/\u30dc\u30a6\u30ba\u30a4\u30ab: North Pacific bobtail, rossia (rossia) pacifica Berry, 1911
\nBudou ika\/\u30d6\u30c9\u30a6\u30a4\u30ab (also called Kensaki ika\/\u5263\u5148\u30a4\u30ab: Swordtip squid: \u201cGrape squid\u201d, Loligo (photololigo) forma budo Wakiya and Ishikawa, 1921
\nEzohariika\/\u30a8\u30be\u30cf\u30ea\u30a4\u30ab: Andrea cuttlefish, Sepia (Doratosepion) andreana Steenstrup,1875
\nHakutenkouika\/\u30cf\u30af\u30c6\u30f3\u30b3\u30a6\u30a4\u30ab: Sepia (Doratosepion) aureomaculata Okutani & Horikawa, 1987
\nHimekouika\/\u59eb\u7532\u30a4\u30ab\uff1aKobi cuttlefish, Sepia (Doratosepion) kobiensis Hoyle, 1885
\nHotaru ika\/\u30db\u30bf\u30eb\u30a4\u30ab:
\nHiika\/\u30d2\u30a4\u30ab( also called A variety of Sumiika\/\u30b9\u30df\u30a4\u30ab): Chinese ink cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885
\nIka\/\u30a4\u30ab\u3001\u70cf\u8cca\u3001\u9b77: Cuttlefish, squid
\nKaminari ika\/\u30ab\u30df\u30ca\u30ea\u30a4\u30ab: Kisslip cuttlefish, Sepia (Acanthosepion) lycidas Gray, 1849
\nKensaki ika\/\u5263\u5148\u30a4\u30ab: Swordtip squid (also called Budou ika\/\u30d6\u30c9\u30a6\u30a4\u30ab: “Grape squid”), Loligo (photololigo) forma budo Wakiya and Ishikawa, 1921
\nKou ika\/\u7532\u30a4\u30ab (also called Mongouika\/\u7d0b\u7532\u30a4\u30ab)\uff1a Golden cuttlefish, Sepia (Platysepia) esculenta Hoyle, 1885
\nMizu ika\/\u6c34\u30a4\u30ab (also called Aori ika\/\u30a2\u30aa\u30ea\u30a4\u30ab): Bigfin reef squid
\nMongouika\/\u7d0b\u7532\u30a4\u30ab (also called Kou ika\/\u7532\u30a4\u30ab): Golden cuttlefish, Sepia (Platysepia) esculenta Hoyle, 1885
\nShiriyake ika\/\u30b7\u30ea\u30e4\u30b1\u30a4\u30ab: Japanese spineless cuttlefish, Sepiella japonica Sasaki, 1929
\nSode ika\/\u30bd\u30c7\u30a4\u30ab\uff1aRhomboid squid, Thysanoteuthis rhombus Troschel, 1857
\nSuji ika\/\u30b9\u30b8\u30a4\u30ab: Luminous flying squid, ucleoteuthis luminosa (Sasaki, 1915)
\nSumiika\/\u30b9\u30df\u30a4\u30ab: Chinese ink cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885
\nSurume\/\u30b9\u30eb\u30e1: Dried cuttlefish, squid
\nSurume ika\/\u30b9\u30eb\u30e1\u30a4\u30ab: Japanese flying squid, Japanese common squid, Pacific flying squid
\nUsubeni ika\/\u30a6\u30b9\u30d9\u30cb\u30a4\u30ab: “Light red cuttlefish”
\nYariika\/\u30e4\u30ea\u30a4\u30ab: Spear Squid<\/p>\n

OCTOPUSES<\/strong>
\nIidako\/\u30a4\u30a4\u30c0\u30b3: Ocellated octopus
\nMadago\/\u30de\u30c0\u30b3: Common octopus
\nMizudako\/\u30df\u30ba\u30c0\u30b3: North Pacific Giant Octopus
\nTako\/\u30bf\u30b3\u3001\u86f8\u3001\u9bb9\uff1aOctopus<\/p>\n

OTHERS
\n\"Seafood,<\/a><\/strong><\/p>\n

Uni: Sea urchin gunkan nigiri<\/p>\n

Aka uni\/\u8d64\u30a6\u30cb: Red sea urchin, pseudocentrotus depressus
\nAmerika murasaki uni\/\u30a2\u30e1\u30ea\u30ab\u7d2b\u30a6\u30cb: North-American violet urchin
\nBafun uni\/\u30d0\u30d5\u30f3\u30a6\u30cb: Japanese variety of Ezobafun uni\/\u30a8\u30be\u30d0\u30d5\u30f3\u30a6\u30cb: Short-spined sea urchin
\nChiri uni\/\u30c1\u30ea\u30a6\u30cb: Imported Chilean sea urchin
\nEzobafun uni\/\u30a8\u30be\u30d0\u30d5\u30f3\u30a6 (also called Oobafun uni\/\u5927\u30d0\u30d5\u30f3\u30a6\u30cb): Short-spined sea urchin, strongylocentrotus intermedius (A.Agassiz)
\nHokuyouoobafun uni\/\u5317\u6d0b\u30d0\u30d5\u30f3\u30a6\u30cb: North Pacific short-spined sea urchin
\nHoya\/\u6d77\u9798\u3001\u30db\u30e4: Sea squirt
\nKitamurasaki uni\/\u5317\u7d2b\u30a6\u30cb: North violet sea urchin, Strongylocentrotus nudus
\nKomochi konbu\/\u5b50\u6301\u3061\u6606\u5e03: Herring roe sandwiched on both sides of seaweed sheets
\nKujira\/\u9be8: Whale
\nKurage\/\u6d77\u6708\u3001\u30af\u30e9\u30b2: Jellyfish
\nMurasaki uni\/\u7d2b\u30a6\u30cb: Japanese variety violet sea urchin
\nNamako\/\u6d77\u9f20\u3001\u30ca\u30de\u30b3: Sea slug, sea cucumber
\nOobafun uni\/\u5927\u30d0\u30d5\u30f3\u30a6\u30cb (also called Ezobafun uni\/\u30a8\u30be\u30d0\u30d5\u30f3\u30a6\u30cb): Short-spined sea urchin, strongylocentrotus intermedius (A.Agassiz)
\nShirohige uni\/\u30b7\u30ed\u30d2\u30b2\u30a6\u30cb: “White beard sea urchin\u201d, collector sea urchin, Tripneustes gratilla
\nUni\/\u6d77\u80c6\u3001\u96f2\u4e39\u3001\u30a6\u30cb: Sea urchin<\/p>\n","protected":false},"excerpt":{"rendered":"

Bearing in mind that many seafood have a variety of names depending on the region in Japan, a Japanese-English lexicon surely comes in handy!<\/p>\n","protected":false},"author":5,"featured_media":3415,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"pgc_meta":"","_editorskit_title_hidden":false,"_editorskit_reading_time":0,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","footnotes":""},"categories":[21],"tags":[1385,1357,1364],"class_list":{"0":"post-3412","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-japanese","9":"tag-seafood","10":"tag-sushi"},"acf":[],"yoast_head":"\nJapanese seafood: Japanese-English lexicon<\/title>\n<meta name=\"description\" content=\"Bearing in mind that many seafood have a variety of names depending on the region in Japan, a Japanese-English lexicon surely comes in 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