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 US. Main season is from Summer and Autumn (July-November). Ebodai is caught in Japan, Korea and some parts of South East Asia. In Tokushima, commonly style of Bouze Nigiri is the whole fish as seen in the picture below.

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

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