Introducing the charms and recipes of Ainame

What is Ainame?

Ainame, or aburame as it is called in the Kansai region, is a white-fleshed sea fish that is 25-30cm long. It has a refreshing taste, yet is moderately fatty, providing a familiar flavor to anglers. The season varies by region, with the fish being most delicious in spring in the Kansai region and early summer in the Kanto region. When choosing fresh ainame, it is best to choose one that is slimy

How to eat Ainame

Ainame has many small bones, so removing the bones when cooking makes it easier to eat. It can be enjoyed in a variety of ways, such as teriyaki, simmered, in a hotpot, or as a soup topping. If it's fresh, it's also excellent as sashimi

Deep fried ainame

• Ainame: 1
• Chili peppers: 8 to 12
• Salt and pepper: a little each
• Potato starch: appropriate amount
• Frying oil: appropriate amount

​​

1. Fillet the fish into three pieces, remove the belly bones, and make small, deep cuts to remove the bones.Cut into bite-sized pieces
2. Season with salt and pepper, coat with potato starch and fry in oil at 180°C
3. Lightly slit the chili peppers and fry them in oil

Grilled Ainame tree buds

• Aimeme: 1 fish (approx. 600g)
• Leaf buds: 15-20 pieces
• Green asparagus: 4-6 spears
• Dipping sauce (prepare ingredients as needed)

​​

1. Fillet the fish and remove the belly bones. Place the skin side down on the cutting board and cut into 6-7cm lengths with a knife, leaving some space between each cut
2. Combine the ingredients for the dipping sauce and marinate the ainame for 30 minutes to an hour
3. Finely chop the kinome and bring the dipping sauce to a boil. Peel the asparagus and cut it into 4cm pieces
4. Grill the ainame and add the dipping sauce and kinome. Grill the asparagus as well and pour the dipping sauce over it before serving

Ainame has a unique flavor that can be enjoyed in a variety of dishes. Why not try these recipes and fully enjoy the charm of Ainame?

Introducing special recipes using Ainame

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.