Shellfish
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Japanese abalone (Kuro-awabi)
【Nigiri sushi: Kai】
The five types of abalone eaten in Japan include Japanese abalone (黒鮑), disk abalone (雌貝鮑), ezo abalone (蝦夷鮑), giant abalone (真高鮑) and Tokobushi (常節). Japanese abalone and ezo abalone are good raw while giant abalone and disk abalone can be enjoyed steamed. The chewy texture of raw abalone is from the scleroproteins collagen and elastin. Steaming it with sake softens the collagen into gelatin, softening the texture as well.
Sea grass-feeding abalone has tasty meat with a crunchy texture and fine flavor of the ocean.