【Reading】しゅっせうお

【English Name】Shusseuo

This term refers to fish that have different names at each stage of growth as they get larger. Inspired by the Edo-period custom in which samurai changed their names each time they came of age or were promoted, fish whose names change as they grow came to be called "shusse-uo" (literally "success fish" / "promotion fish").

Shusse-uo particularly familiar in the world of sushi include yellowtail (buri), sea bass (suzuki), and gizzard shad (konoshiro). Among these, konoshiro is an indispensable presence as a sushi topping, and its name changes according to body length: shinko (4–5 cm) → kohada (7–10 cm) → nakazumi (about 13 cm) → konoshiro (15 cm or more). As for buri, the naming systems differ entirely by region: in the Kanto region it is wakashi → inada → warasa → buri, while in the Kansai region it is tsubasu → hamachi → mejiro → buri—another distinctive feature.

Behind the emergence of such differentiated naming lies a practical reason: for fast-growing species, even individuals landed in the same season show clear differences in size, taste, and market value, so distinctions were required in the trading setting.

Because they evoke success and good fortune, they are valued for celebratory banquet dishes, and in sushi too, shusse-uo toppings tend to be chosen for occasions marking new beginnings and celebrations. Note that although tuna (maguro) also changes its name according to growth, it is generally not regarded as a member of the shusse-uo group.