the head stewed as kabuto-ni. Freshwater fish ayu - the shiokara made from this fish is called . Japanese eel (unagi) - refers regionally to different fish, but often the goby type, some are high-end fish. salmon (sake) - shiojake or salted salmon are often very salty fillets, so lighter salted amajio types may be sought. is salt-cured whole fish. uses snout cartilage. suzuki (Family Salangidae) nigoro buna (Carassius auratus grandoculis) - vital source of funazushi for Shiga-kennians Marine mammals baleen whale (kujira) dolphin (iruka) Mollusks Squid and cuttlefish These fish are collectively called ika in Japanese. (aori ika) (surume ika) (kensaki ika) (yari ika) (hotaru ika) (kō ika) Octopus Octopus is called tako in Japanese. Common Octopus (madako) Giant Pacific Octopus (mizudako) Amphioctopus fangsiao (iidako) Bivalves scallop (hotate-gai) littleneck clam (asari) freshwater clam (shijimi) oyster (kaki) iwagaki (Crassostrea nippona), available during summer months. clam (hamaguri) (akagai) (aoyagi) Geoduck (mirugai) (torigai) Single shelled gastropods and conches horned turban (sazae) abalone Crustaceans These foods are collectively called ebikani-rui or kokaku rui in Japanese. Crab Crab is called kani in Japanese. snow crab (zuwaigani) horsehair crab (kegani) king crab (tarabagani; hanasaki gani=Paralithodes brevipes) horse crab (gazami) Kona crab (asahi-gani) Lobsters, shrimps, and prawns These shellfish are collectively called ebi in Japanese. spiny lobster (ise-ebi) Kuruma prawn (kuruma ebi) humpback shrimp (botan ebi; Pandalus hypsinotus) mantis shrimp - (shako) barnacle (Palaemon paucidens) - freshwater Echinoderms Sea cucumbers (namako) - body, intestines (konowata), ovaries (kuchiko, konoko) Sea urchin (uni), ovaries Tunicates Sea pineapple (hoya) Roe salmon roe (ikura) herring roe (kazunoko) mullet roe (karasumi) - similar to botargo pollock roe (tarako (food)) capelin roe (masago) flying fish roe (tobiko) crustacean eggs Liver ankimo, or monkfish liver. (Thread-sail filefish) and abalone livers are used as is, or as kimo-ae, i.e., blended with the fish flesh or other ingredients as a type of aemono. squid and katsuo (skipjack) livers and guts, used to make shiokara. Processed seafood anchovy (katakuchi-iwashi), dried to make Niboshi. The larvae are shirasu and made into Tatami iwashi chikuwa himono (non-salted dried fish) - some products are bone dry and stiff, incl. ei-hire (skate fins), surume (dried squid), but often refer to fish still supple and succulent. kamaboko, satsuma age, etc., comprise a class of food called nerimono, and are listed under surimi products. niboshi shiokara of various kinds, made from the guts and other portions. Insects Some insects have been considered