Engawa refers to the part of the fish near the fin base, typically from flounder or sole. The name originates from "engawa" (veranda), as the fish's edge resembles it. As sushi, it is characterized by its translucent white appearance, chewy texture, and rich flavor due to its fat content.

White-bodied fish of the Paralichthyidae family

Engawa refers to the part of the fish near the fin base, typically from flounder or sole. The name originates from "engawa" (veranda), as the fish's edge resembles it. As sushi, it is characterized by its translucent white appearance, chewy texture, and rich flavor due to its fat content.