Sea cucumber is called Namako なまこ / ナマコ in Japanese.
Thinly sliced fresh (raw) sea cucumber is used for a kind of Japanese vinegared food. It is usually served with ponzu sauce (citrus-flavored soy sauce).
![Sea Cucumber ナマコ - Standing Bar 立飲みたきおか Tachinomi-Takioka in Ueno 上野](https://japancourse.com/en/wp-content/uploads/sites/2/2019/04/Takioka05.jpg)
It is often topped with grated daikon radish with chili pepper called もみじおろし Momiji-oroshi.
The texture of the sliced sea cucumber is a little tougher than usual seashell.
![Sea Cucumber ナマコ - Standing Bar 立飲みたきおか Tachinomi-Takioka in Ueno 上野](https://japancourse.com/en/wp-content/uploads/sites/2/2019/04/Takioka06.jpg)
![](https://japancourse.com/en/wp-content/uploads/sites/2/2019/04/Takioka12-160x90.jpg)
Standing Bar: Tachinomi-Takioka 立飲み-たきおか in Ueno 上野 Tokyo
I went to a standing bar with a friend in Ueno 上野 Tokyo. We had a good time and spent only 4100 yen for the both of us. l will write about the food and drinks that we had in this blog below.
![Sea Cucumber なまこ - Edokko Sushi 江戸ッ子寿司](https://japancourse.com/en/wp-content/uploads/sites/2/2019/07/Edokko02.jpg)
おつまみなまこ 500 yen
![Sea Cucumber なまこ - Edokko Sushi 江戸ッ子寿司](https://japancourse.com/en/wp-content/uploads/sites/2/2019/07/Edokko03.jpg)
This one is topped with grated daikon radish with chili pepper, chopped green onion and wakame (sea vegetable).
![Sea Cucumber なまこ - Edokko Sushi 江戸ッ子寿司](https://japancourse.com/en/wp-content/uploads/sites/2/2019/07/Edokko04.jpg)
![](https://japancourse.com/en/wp-content/uploads/sites/2/2019/07/Edokko01.jpg)
![](https://japancourse.com/en/wp-content/uploads/sites/2/2019/07/Shun01.jpg)
赤ナマコ Aka-namako
Red Sea Cucumber
Some supermarkets sell fresh sea cucumber in Japan.
![Sea Cucumber (Apostichopus armata) マナマコ 真海鼠 - 足立区生物園 Adachi Park of Living Things](https://japancourse.com/en/wp-content/uploads/sites/2/2019/07/Seibutuen02.jpg)
マナマコ Manamako
Apostichopus armata
![Sea Cucumber (Apostichopus armata) マナマコ 真海鼠 - 足立区生物園 Adachi Park of Living Things](https://japancourse.com/en/wp-content/uploads/sites/2/2019/07/Seibutuen01.jpg)
Have you ever had the opportunity to eat the third compartment of the stomach, called omasum, in cattle?
![串屋横丁 Kushiya-Yokocho センマイ刺し Sliced Beef Omasum](https://japancourse.com/en/wp-content/uploads/sites/2/2020/05/Motsuyaki12.jpg)
![](https://japancourse.com/en/wp-content/uploads/sites/2/2019/05/Motsuyaki05-160x90.jpg)
Grilled Organ Meat on a Skewer of a Restaurant KUSHIYA-YOKOCHO in Tokyo 串屋横丁 もつ焼きセンター
A bar restaurant chain in Japan specializes in a variety of organ meats of mainly pork which is very cheap and chewy.But they use fresh and tasty ones. They also offer a few kinds of chicken and beef.