What is iwana in sushi?岩魚
This time, I looked into the various names and seasons for sushi iwana.
How to call iwana
【iwana】char イワナ 岩魚
Char is sometimes referred to as the “Nikko Iwana”, which is distributed from Yamanashi Prefecture to the southern part of Chitomi in Tohoku. In addition, there are many subspecies of char such as American trout and Yamato char, so biologically it is difficult to limit it to one species.
Char is also called by different names depending on the region, such as Imona, Kirikuchi, and Tamburi.
The peak season for iwana
The season for char is said to be from June to summer. During this time, the char stores up their nutrients in preparation for spawning, so they are the fattest and most delicious to eat. In particular, char around June is said to be the most delicious.
Char is a freshwater fish belonging to the Salmonidae family, and there are four subspecies of char endemic to Japan: Amemasu, Yamato char, Nikkoiwana, and Gogi. Char is also referred to as a “walking fish” and has a habit of trying to return to the water in a swimming posture without lying down even after coming out of the water.
Char is a white-fleshed fish with an elegant lightness and a light taste with just the right amount of fat. When you eat fresh char as sashimi, you can enjoy the texture and enjoy the refreshing taste. In addition, when grilled with salt, you can enjoy the aroma of the ocean, and the flavor of the char is condensed and the fragrant skin is also delicious.
