The fish is named Hirame, it is flounder, indigenous to the seas around Japan and it has razor sharp teeth. It is used for sushi, or sashimi, it is very popular for “white fish lovers”, considered in sushi lingo, shirome. If you order shirome, you order white fish. Hirame is a fantastic fish, it is very characteristic of its life in the sea. One side dark camouflage and the other white to match the bottom of the sea.

It has a leading edge named engawa, a part of the fish most French chefs throw away. Interestingly the word engawa has the meaning to have space before the outside and is used to describe in architecture what we commonly refer to as the porch. The fish’s fin has a muscle (engawa) and this is between the fish and the sea, hence engawa.