With the gentle spring breeze in Japan and the blooming and scattering of cherry blossoms come the delicately flavored spring fish. Indeed, one of the joys of living here is the seasonal rotation of ocean catches and the dishes that let their flavors shine through.
Below are five fish that are delicious when combined with other spring specialties, like veggies such as rapeseed, or as sashimi to enjoy their light flavors in their purest form.
Sea Bream
Tai (sea bream) and, more specifically, matai, a redfish with hard scales, has long been revered in Japan. Ever since the Seven Gods of Fortune and the God of Fishing and Commerce caught it, tai has been known as the medetai (joy and congratulatory) fish. It is often served whole, with its head, on special occasions and is particularly delicious in the springtime. As such, so-called sakura dai (cherry blossom sea bream) are highly prized.
The flavor of this fish is considered very refined and subtle. With a toothy bite and sweetness as well as heartiness, it is quite popular as sashimi or as carpaccio. In the spring, it is sometimes paired with other seasonal ingredients, like na no hana (rapeseed) for a fresh meal. The taste of matai caught in various regions of Japan like Nagasaki and Mie can differ, so try getting your hands on this fish from different prefectures!
Skipjack Tuna/Bonito
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Charlie Sommers
One of the things I really miss about living in Japan is the great seafood I used to eat. Su-saba sashimi washed down with a chilled beer was heaven on earth,