Vinegared Sea Cucumber “Namako”

There are about 1,500 species of sea cucumber in the world, and It is one type of what is edible in Japan.

This is one of Japanese horrifyingly tempting seafood!!  “Namako”

Namako, Stichopus japonica Celenka
The edible Namako in Japan is a kind of “Ma-Namako” (Stichopus japonica Celenka), commonly called “Namako”, which is written “海鼠” in Kanji literally “sea mouse”.

They are grouped into three classes according to the body color.
–  red      Aka-Namako
–  blue    Ao-Namako
–  black  Kuro-Namako

These photos are blue one.  Although it is not blue as it is, if rubbed with salt and rinsed, then it will change the color into blue and green.

Namako, Stichopus japonica Celenka
Namako, Stichopus japonica Celenka
Namako, Stichopus japonica Celenka

Parapodium of Namako is easy to be softenen and melty by the fat, and to loose their peculiar rubbery and crunchy texture.
So when rubbed and rinsed them, it is needed using the plastic bag or the plastic gloves.

After rubbed with salt and rinsed.
Removed the internal organs
Cooking of Vinegared Sea Cucumber "Namako"
Cooking of Vinegared Sea Cucumber "Namako"
Squeeze a citrus into them, such as Kabosu, Yuzu, Sudachi, and lemon.  Then slice them.

Cooking of Vinegared Sea Cucumber "Namako"
Serve added a drop of soy sauce.

If you travel to Japan during winter season, try to taste them with courage!

Vinegared Sea Cucumber "Namako"

・Namako
is a sea cucumber.  海鼠(なまこ) literally “sea mouse”
・Ma-Namako
is a kind of edible sea cucumber in Japan, Stichopus japonica Celenka.  It is called commonly “Namako”, grouped classes according to the body color.  真海鼠(まなまこ) literally “genuine sea mouse”
–  red      Aka-Namako
–  blue    Ao-Namako
–  black  Kuro-Namako