Rare Sushi Ingredients – Bouze (Ebodai), Tokushima


In English, Ebodai is referred to as Japanese Butterfish. It’s about 8-12inches in length and is different from “Butterfish” that is served at some sushi restaurants in the US. The main season is from Summer and Autumn (July-November). Ebodai is caught in Japan, Korea, and some parts of South East Asia. In Tokushima, the common style of Bouze Nigiri is the whole fish as seen in the picture below.

Bouze Nigiri has become popular thanks to a famous Japanese food comic/mango called, “Oisinbo.” In other areas, it is served without the head and skin.


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