Engawa sushi has always intrigued me, especially after discovering that 'engawa' isn’t the name of a fish but actually a unique cut from the base of flatfish fins, usually the Japanese flounder. What surprised me most was how this meat’s texture is shaped by the fish’s constant movement on the seafloor, making it rich in collagen and giving it that signature crunchy yet buttery bite. Interestingly, the name 'engawa' comes from traditional Japanese architecture—a narrow wooden veranda running around houses—because sushi chefs thought the thin slice of flatfish fin meat looked just like this veranda. This connection between food and culture adds a layer of depth to enjoying engawa sushi. I also learned that engawa is quite rare since each flatfish can only produce a few small pieces. That explains why it’s considered a delicacy and can be pricier compared to more common sushi types. For sushi lovers seeking a rich, unique taste experience, engawa sushi definitely stands out. If you're new to engawa, I recommend trying it at a reputable sushi spot where freshness and quality shine through. The combination of its delicate flavor and satisfying texture makes it a memorable sushi choice. Plus, it’s fun to share the story behind the name and cut when enjoying it with friends!