| Name (Japanese) | Black Abalone (Kuro Awabi / クロアワビ / 黒鮑) |
| Overall Rating |
Flavor: ★★★★★ Texture: ★★★★★ Popularity: ★★★★☆ |
| Reference Price |
Value: ★★★★★ Price range: $40~$100/lb |
| Best Season | Winter to early spring |
| Did you know? | It grows by eating seaweed and takes five years to reach five inches. |
| Category | Details |
|---|---|
| 1. Overview |
Kanji Name: 黒鮑 (Kuro Awabi) English Name: Black Abalone Scientific Name: Haliotis discus hannai Classification: • Kingdom: Animalia • Phylum: Mollusca • Class: Gastropoda • Order: Vetigastropoda • Family: Haliotidae • Genus: Haliotis • Species: H. discus Average Size: 10–15 cm shell diameter (up to 20 cm for premium specimens) Key Features: Firm, tender flesh with umami-rich flavor; prized for sushi, sashimi, and grilled preparations |
| 2. Habitat & Distribution |
Found along rocky coastal areas of Japan and northern Pacific. Prefers cold, oxygen-rich waters and attaches to rocks using its muscular foot. Wild-caught or farmed for high-end sushi markets. |
| 3. Seasonality |
Best season is winter to early spring. Peak flavor and tenderness occur after colder months. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, grilled (yaki-awabi), simmered dishes Flavor: Rich umami, slightly sweet, oceanic aroma Texture: Firm, tender, slightly chewy Fat Content: Low; prized for natural flavor and firmness |
| 5. Preparation & Craftsmanship |
Often thinly sliced for sashimi or lightly grilled to enhance aroma. Shell may be removed or served for presentation. Requires careful handling to maintain tenderness and umami. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned with white vinegar Condiments: Wasabi, yuzu zest, ponzu, sea salt Drinks: Dry ginjo sake, crisp white wine |
| 7. Nutritional Information |
High in protein and low in fat. Rich in vitamin B12, magnesium, zinc, and selenium. |
| 8. Trivia & Cultural Notes |
Considered a luxury sushi ingredient in Japan. The black shell is highly prized and often used in traditional presentations. Slow growth makes premium specimens rare and valuable. |
| 9. Recommended Sushi Styles |
• Raw kuro-awabi nigiri with a touch of wasabi • Lightly grilled (aburi) kuro-awabi nigiri for enhanced aroma • Kuro-awabi sashimi with ponzu and yuzu zest • Grilled kuro-awabi with butter and soy sauce for richer flavor |
