Shellfish and roe

kai rui

As an island nation surrounded by seas, Japan features all manner of seafood in its cuisine, including shellfish and roe in sushi and sashimi. It is vital that you buy the freshest possible shellfish. Check the following to ensure freshness:

• Scallops and oysters are bought alive. They should not float in water and should feel heavy; their shells should remain tightly closed and not be chipped.
• Select shrimp with clear, undamaged shells.
• If buying a whole octopus, check that the eyes are clear and bright, not cloudy or sunken.
• Sea urchin is almost always bought ready-prepared, removed from its spiky shell. It should be a bright mustard color and moist but not wet. Avoid ones with a strong smell of ammonia.
• Fish roes tend to have longer shelf-lives, as they are often sold in jars or tins, which makes them good pantry ingredients for sushi.