What is dojō in sushi?泥鰌
This time, I looked into the various names and seasons for sushi dojō.
How to call dojō
【dojō】loach ドジョウ ドゼウ 泥鰌
The loach has many different names in various parts of Japan, but in many regions it is called Hondojo or Numadojo. In addition, there are areas called Kinekan Loach, Mannen Loach, and Abra Loach.
Their habitat is very wide, and they can be found not only in Japan but also in areas such as the Amur River, North America, and China to Vietnam.
The peak season for dojō
Loaches are in season from early summer to summer, and the best time to eat them is from May to July. Loaches still live in swamps, rivers, and rice paddies throughout Japan. They are also farmed, and are actively farmed in areas such as Kyushu and the Chugoku region.
Loach contains about 9 times more calcium than eel. It is also rich in vitamin D, protein, and zinc, which promotes healthy teeth, is effective against adult diseases, stabilizes the mind, and has a nourishing and tonic effect. Loach slime also contains ingredients that thin the blood.
Loach has a slightly muddy smell, and to counteract it, Yanagawa nabe is a typical dish where it is boiled with strong burdock root. Loach may have a muddy image, but when you try it, you’ll be surprised how delicious it is.
