Category: Kai (shellfish).
Season: Summer into early fall.
Not many shellfish are in season in the summer; awabi is the exception. This shellfish feeds mostly on kelp, and therefore has a lovely, sweet flavor of the sea, and a nice crunchy texture. While it can be eaten raw most chefs prefer to simmer or steam awabi. In any case, it always pairs wonderfully well with sushi rice. Adding some of its wata (intestines and liver) – as pictured above – provides a creamy counterbalance to the crunchy texture, and adds another dimension of flavor. Awabi might be an expensive sushi-dane, but it is well worth the price!