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Karei no Engawa (Flounder Fin) Sushi

Sole / Flatfish (Karei)

White Fish & Salmon

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カレイのえんがわ寿司

Order Pleuronectiformes, Family Pleuronectidae

Found on sandy and muddy sea bottoms in shallow waters and deep seas worldwide. With over 113 species, nearly all of them are edible. They have flat bodies well-suited for life on the sea floor, and with few exceptions, both eyes are located on the right side of the body.

About 113 species inhabit sandy and muddy sea floors in relatively cold regions worldwide. While similar in shape to hirame (flounder), karei (sole) belongs to a different family, and unlike hirame which are generally short-lived, some karei species can live nearly 50 years.

When it comes to sushi, karei usually means marbled sole (makogarei) or brown sole (magarei), but many other karei species are also used as sushi toppings. These include the matsukawa garei (barfin flounder) and hoshigarei (spotted halibut), known to be even more expensive than hirame; the massive ohyou (Pacific halibut) from northern waters that can grow to 3 meters; the karasgarei (Greenland halibut) and abura-garei (oilfish sole) commonly used for engawa at conveyor belt sushi; the ishigarei (stone flounder), which is premium in Tokyo; the meitagarei (ridged-eye flounder), popular in the Kansai region; and the same-garei (roughscale sole), which looks like a tattered rag but has meltingly rich fat.

The peak season varies by species, but there is a saying: "winter for hirame, summer for makogarei," and makogarei around June is the top choice among summer white-fleshed fish. Karei are caught throughout Japan but are most abundant in northern areas such as Miyagi, Aomori, and Hokkaido. Although catches are small, the makogarei from Oita Prefecture is known as "Shiroshita Garei" (Castle-foot Sole) and is prized for its flavor - during the Edo period, only samurai were permitted to eat it.

Karei was sometimes shunned by sushi restaurants compared to its close relative hirame due to its lower price and the distinctive smell of bottom-dwelling fish, but today its umami is well recognized, and it is counted among popular sushi toppings. Karei is delicious on its own, but since it is delicate in flavor, curing it with kombu (kelp) enhances the umami.

The Supreme Karei Endorsed by Rosanjin

Generally, karei is less expensive than hirame, but hoshigarei (spotted halibut) and matsukawa garei (barfin flounder) are more expensive than wild hirame or sea bream, and in the Kanto region they are often regarded as the finest white-fleshed fish. Even Kitaoji Rosanjin, the famous gastronome, wrote that hoshigarei is delicious. However, these fish cannot be found at ordinary supermarkets - they are supreme toppings reserved for high-end sushi restaurants and traditional Japanese cuisine establishments.
Makogarei: the top choice of summer white-fleshed fish Makogarei: the top choice of summer white-fleshed fish

How About Some "Karei Rice" for a Change?

Karei rice (a pun on "curry rice" in Japanese) is a hearty dish with sole placed on top of rice. The preparation is simple. First, place washed rice in a pot, then place a sole that has been descaled and gutted and doused with boiling water to remove any odor on top. Next, mix dashi (bonito stock) with soy sauce and mirin, pour it over the sole and rice, add a little vegetable oil, and cover with a lid. Start on high heat, then reduce to medium once it boils, and let it steam for about 20 minutes to finish. Break apart the sole and mix it with the rice to eat. Despite its hearty appearance, the dashi and sole umami infuse the dish, and it is renowned for being absolutely delicious. When you get your hands on some seasonal sole, be sure to give it a try!

Karei rice (a pun on "curry rice" in Japanese) is a hearty dish with sole placed on top of rice. The preparation is simple. First, place washed rice in a pot, then place a sole that has been descaled and gutted and doused with boiling water to remove any odor on top. Next, mix dashi (bonito stock) with soy sauce and mirin, pour it over the sole and rice, add a little vegetable oil, and cover with a lid. Start on high heat, then reduce to medium once it boils, and let it steam for about 20 minutes to finish. Break apart the sole and mix it with the rice to eat. Despite its hearty appearance, the dashi and sole umami infuse the dish, and it is renowned for being absolutely delicious. When you get your hands on some seasonal sole, be sure to give it a try!

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