White flesh
Engawa
【Nigiri sushi: Shiromi】
Engawa is the generally used name for the meat muscle that moves the soft ray of the dorsal and ventral fins of flatfish (such as hirame (flounder) and makogarei). Most people in Japan think of the hirame version when they hear the word ‘engawa’.
The unique, crunchy texture comes from the high content of collagen, which is a scleroprotein. “Kakushi boucho” is used to make the crunch pleasant and is one of the skills a sushi chef must perfect. The delicious flavor is related to the high amount of fat compared to the body meat. There is also a sense of elegant sweetness. Only four pieces of engawa can be taken from a single flat fish, so it makes sense that foodies love it. The name “engawa” comes from its resemblance to the unique veranda structure of Japanese-style homes. This veranda is called “engawa” in Japanese.