Ingredients, dishes and drinks from Japan by Ad Blankestijn

Sunday, July 10, 2011


Yellowfin goby. Acanthogobius flavimanus. ハゼ(鯊、沙魚 、蝦虎魚)

The ma-haze in Tokyo Bay grows to 20 cm. Inhabits muddy and sandy bottoms along the shore of bays and estuaries. The most distinctive aspect of goby morphology are the fused pelvic fins that form a disc-shaped sucker. Its soft flesh is highly regarded and especially used in tempura and as topping of sushi.

[Photo Wikipedia]