About Himesuma

“Himesuma” is a comprehensive brand name for suma (kawaka) raised in Ehime Prefecture. Aquacultured solely in Ehime, the Kawakawa are cultivated from artificially incubated fish seed to avoid impacting wild stocks and raised for about one to two years. Their flesh is characterized by an appealing smooth, fine fattiness year-round, akin to tuna’s toro chūtoro (medium fatty) around the back and fattier ōtoro around the belly with a light, fresh fragrance lacking “fishiness” and a smooth, velvety mouthfeel. While the fish is well suited to a variety of cuisines, from Japanese and Chinese to Western, in addition to being served as sashimi and aburi (flame-seared), it is particularly appetizing as sushi, an excellent ingredient for bite-sized nigiri, makizushi rolls, and more. Ehime Prefecture has been working since 2013 on the challenge of achieving full aquaculturing of Himesuma, a new rising star in the Aiiku-fish lineup available only from Ehime.