Presenting to you Wakayama’s wondrous catch!

Just southwest of Osaka, Wakayama is known for hauling in the biggest tuna in Japan. From this humble prefecture also comes some of the rarest fishes you will ever taste. Step into the world of Wakayama as you join us this round with Chef Hara, who has kindly prepared a spread of dishes from this region!

You can chow down on these delectable fishes during this seminar.

Wakayama Tachiuo (太刀魚, Scabbard Fish)

Hailing all the way from the Kii channel, the nutrient-packed Tachiuo is not to be missed. When served raw, Tachiuo sashimi has a unique firm texture.

However, when grilled, Tachiuo becomes tender and develops a melt-in-your-mouth texture due to the presence of lightly flavoured fats in its flesh.

Wakayama Shirasu (しらす, Whitebait) 

Yet another famous catch from the Kii channel, the freshness of Shirasu is guaranteed as it only takes a short time to catch and process these tiny fish. This is as close as it gets to almost eating them fresh out of the ocean!

Enjoy them raw with some radish on the side to revel in the freshness. For those who want something more filling, you are in for a treat as boiled Shirasu goes amazingly well with fragrant claypot rice.

 

Wakayama Maguro (まぐろ, Tuna)

As Wakayama lands the highest volume of fresh tuna in Japan, you can rest assured in its quality. Enjoy tuna three ways during this fish seminar~

Ah, nothing like a classic plate of tuna!

Ashiaka Ebi (足赤エビ, Red-legged Shrimp)

Last but definitely not the least, do not go home without sinking your teeth into Ashiaka Ebi from Wakayama. Though not well-known, Ashiaka Ebi is praised for its outstanding sweetness and is said to rival the tastiness of the Japanese Tiger Prawn.

Deep-fried to a golden brown perfection, one tempura Ashiaka Ebi is not enough.

From now till 13 Dec’17, head to our FB page, LIKE & SHARE this post, and tell us the name of the lesser known prawn from Wakayama to stand a chance to attend the seminar and taste all the amazing fish featured!


198095202-1401854504_l

Every month, Kanda Wadatsumi and JF Zengyoren import fresh seasonal fish from different Japanese prefectures for your learning and sampling pleasure. If you’re interested to learn more about the Fish Seminar head to our Facebook page to find out how you can reserve your seat.

The Japanese Fish Seminar
Sat, 16 Dec’17 | 12pm – 3pm
Kanda Wadatsumi
50 Tras Street

Comments

comments

LEAVE A REPLY

Please enter your comment!
Please enter your name here