Shako

I don’t see Shako very often on menus in North America, but it’s always a treat when I do. Typically brushed with a tsume reduction (like Anago), Shako has a few bonuses that make it prized:

First, it’s roe, usually still around at the beginning of summer, is called katsubushi. Second, its pincer meat is limited but apparently delicious, and served as gunkan maki.