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Hirame (Flounder) Sushi

Flounder (Hirame) / Engawa

White Fish & Salmon

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ヒラメ寿司

Order Pleuronectiformes, Family Paralichthyidae

When people think of hirame, they think of engawa. Engawa is the general term for the muscles that move a fish's fins, found in both flounder (hirame) and sole (karei). Hirame is distributed in the western Pacific, and large specimens can reach 1 meter in length and weigh about 10 kilograms.

Engawa, the part of hirame (flounder) that is particularly famous, refers to the muscles that move the fins. Hirame and karei (sole), which actively move their fins, have long engawa. The name comes from its resemblance to the engawa (veranda) of a traditional Japanese house, and four strips of engawa can be obtained from a single fish. Generally, "engawa" refers to hirame engawa, though sometimes hirame engawa is specifically called "hirame no engawa" while karei engawa is simply called "engawa."

Hirame and karei have similarly flat body shapes, with some exceeding 1 meter. They can change their body color, matching the color of the sea floor when not hiding in the sand. They are caught throughout Japan, particularly in the Tohoku and Hokkaido regions, though imports from overseas have been increasing recently. Hirame have short lifespans of just a few years, but they grow faster than karei, making them easier to farm.

"Left hirame, right karei" is a well-known saying - with some exceptions, hirame have both eyes on the left side of their body, while karei have them on the right. Both hirame and karei larvae have eyes on both sides like normal fish and are not flat-bodied, but as they grow, the eyes gradually migrate to one side and the body flattens.

The peak season for hirame is late autumn to winter. From January to February, known as "kan-birame" (winter flounder), the fat content is high, and the engawa can be enjoyed for its refined flavor combined with the richness of fat and a satisfyingly chewy texture.

Hirame and Karei Engawa

Since only about four pieces of sushi can be made from the engawa of a single fish, sushi restaurants that serve hirame engawa tend to be high-end establishments. The engawa used at conveyor belt sushi restaurants is mainly from karei species such as Greenland halibut, oilfish sole, and Pacific halibut, often imported in frozen packs. In the past, karei engawa was sometimes labeled as hirame engawa, but legal reforms put an end to this practice, and conveyor belt sushi restaurants now typically refer to karei engawa simply as "engawa."

Comparing the two, hirame engawa has a more refined umami, while karei engawa is said to have a bolder, oilier flavor. For this reason, karei engawa sushi sometimes has a shiso leaf placed between the topping and the rice to create a lighter, more refreshing taste.
Buri changes names as it grows Buri changes names as it grows

The "Hirame Person" Personality

A "hirame person" refers to someone who is only interested in their own career advancement, constantly watching their superiors' moods, and whose true thoughts are unknown - a two-faced individual. This expression comes from the hirame's habit of always looking upward and the fact that its white underside is never visible. Unlike hirame sushi, which is loved everywhere, a "hirame person" is disliked no matter where they go. Nobody wants to be a hirame person!

A "hirame person" refers to someone who is only interested in their own career advancement, constantly watching their superiors' moods, and whose true thoughts are unknown - a two-faced individual. This expression comes from the hirame's habit of always looking upward and the fact that its white underside is never visible. Unlike hirame sushi, which is loved everywhere, a "hirame person" is disliked no matter where they go. Nobody wants to be a hirame person!

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