Every month the Zengyoren holds a Fish Seminar at Kanda Wadatsumi and this month is no different (click here for more details). This time, the theme is autumn fishes from Yamaguchi Prefecture.

Located on the southwest side of Honshu Island in the Chugoku region, Yamaguchi is also known as “Kyoto of the West” and famous for its rich history, culture and yummy food!

Here’s what you can look forward to at the next seminar:

AKA AMADAI (Tilefish)


While there are many other kinds of amadai (アマダイ), Yamaguchi is best known for its red tilefish. The fish has a long, thin, lean body and its meat is slightly sweet and delicate due to its high moisture content. Normally a winter season fish, due to its unchanging fat to meat ratio, the fish can be enjoyed all year round.

Yamaguchi tilefish caught near the Mishima shore are immediately put in the fish tank with chilled sea water for maximum freshness. The ratio of seawater and ice water in the fish tank is very important to maintaining the flavour of fish, and fishermen constantly improve their skills to keep tilefish in their best condition.

KIJIHATA  (Red-spotted Grouper)


A large, robust fish with an elongated body, the red-spotted grouper is a well-known high quality fish. Its flesh is firm and sweet thanks to its rich oil and moisture levels. It also has a hint of lobster and shrimp due to its mostly shellfish diet.

It is also considered a “rare” fish due to regulated fishing. Fished through sustainable methods, kijihata (キジハタ) are often caught by hand lines cast over rocky waters as they are hard to farm.

KENSAKI IKA (Swordtip Squid)


Named after its sword-like body shape, the Swordtip Squid has thick, tender meat that is sweet and chewy. It is high in protein and taurine and rich in vitamins. It is also low in fat and calories.

The Swordtip Squid migrates to the shores of Yamaguchi Prefecture around summer and autumn as the large quantity of small fishes found along the shores are a good source of food for them.  And while the Swordtip Squid can be enjoyed in various ways (tempura, grilled, sushi, sashimi, etc.), dried, it is considered one of the highest grade dried squid available.

TACHIUO (Hairtail)


The Hairtail has a long, knife-shaped silver body. It lives in warm seawater areas around the world and can be found in all sea areas south of Hokkaido in Japan. A migratory fish, it travels between the north, during spring and summer, and the south during autumn and winter. Its scale-less, silver body contains guanine powder which is used to make artificial pearls and silver foil paper.  Its meat has a light flavour and very little fat.


Interested in learning more about the Fish Seminar? Be sure to head to our Facebook page to find out how you can reserve your seat. Hurry, only 30 spots available!

The Japanese Fish Seminar
Sat, 15 Oct
12.30pm – 3pm
Kanda Wadatsumi
50 Tras Street


Plus, Kanda Wadatsumi will be holding a month-long Yamaguchi Fair (1-31 Oct ’16). You’ll be able to enjoy dishes such as Amadai sashimi, steamed kijiaha head with sake, kensaki ika claypot rice, tempura tachiuo and more! Delicious sake from Yamaguchi will also be available to complete your dining experience. Prices start from $6++.




  1. Always fascinated by Japan & Japanese love for fish. I have been to Mishima fish market and looking forward to visit Tsukiji before its relocation. I am keen to know & contribute to sustainable fishing industry. I am looking forward to meet you during the Seminar


Please enter your comment!
Please enter your name here