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Netherlands| Common Animals Fish Mushrooms Flora |
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Mytilus japonicus |
July: Larvae settling. Mussel larvae settle on various hard surfaces and begin to grow.
Safe after cooking. Widely used in Japanese cuisine. Commonly prepared with miso and teriyaki sauces.
Distributed along the coast of Japan. Inhabits rocky and sandy coastal areas. Filter feeder, cleans water of particles and microorganisms.
Hand collection on coastal rocks and tidal zones Use of nets and special racks for commercial fishing
Best harvesting time is spring and early summer. Prefers cool water with temperature 10–16°C.
Average weight: 0.05 kg
Thoroughly rinse to remove sand and algae. Discard damaged and open shells. Popular in Asian cuisine.
Meat: Boiling, stewing, baking, frying
Mussels in miso sauce (Stewing)
Rich flavor with miso aroma
Rich flavor with miso aroma
1. Clean mussels and remove beards.
2. Stew with miso, ginger, and soy sauce for 10 minutes.
3. Serve hot with rice.
2. Stew with miso, ginger, and soy sauce for 10 minutes.
3. Serve hot with rice.
Steamed mussels with teriyaki sauce (Steaming)
Light sweet flavor
Light sweet flavor
1. Clean mussels.
2. Steam with teriyaki sauce for 7 minutes.
3. Serve with greens.
2. Steam with teriyaki sauce for 7 minutes.
3. Serve with greens.
Baked mussels with cheese and herbs (Baking)
Rich cheese and herb flavor
Rich cheese and herb flavor
1. Open and clean mussels.
2. Sprinkle with cheese and chopped herbs.
3. Bake 10 minutes at 180°C (350°F).
2. Sprinkle with cheese and chopped herbs.
3. Bake 10 minutes at 180°C (350°F).
Fried mussels with garlic and chili (Frying)
Spicy and flavorful
Spicy and flavorful
1. Fry mussels with garlic and chili for 5 minutes.
2. Serve with lemon.
2. Serve with lemon.