Ready to dive into another fishy adventure?
This time, our tummies are headed to yummy Yamagata Prefecture!
Resembling a lady’s lip with lipstick, this small red shrimp lives deep in the ocean and is best known for its fatty, sweet, succulent flesh. Similar to Amaebi, it is often served as sushi or sashimi. They are raised and trawled in Shonai Hama, Yamagata, one of Japan’s top five producers of these Akaebi.
Pacific Cod (真鱈)
This fish is prized for its snowy white flesh and mild yet distinct meaty flavour. Pacific Cod is a winter speciality in Yamagata as it has more fats during its spawning season. It has a flakey texture and is usually served in a soup, deep fried or grilled.
Also known as sailfin sandfish due to its sandy-muddy water habitat, this fish is only found during the cold winter months as it is unable to survive in warmer waters. One unique feature of this fish is that it is scaleless. Another is that it is highly prized for its roe, buriko, which look like a small, plum-coloured balls and has a hard and chewy texture. The eggs burst with each bite and are rather salty, making them best enjoyed with rice. Hata-hata can be cooked in various ways such as broiled, fried, dried, salted or even as sushi.
Japanese Spanish Mackerel (鰆)
Making a comeback due to popular demand is the Japanese Spanish Mackerel. Fatty and rich in of DHA, EPA and vitamins, this fish is extremely popular in Japan and Yamagata is well-known as one of the best providers of Japanese Spanish Mackerel in Japan.
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, 10 Dec
12pm – 3pm
50 Tras Street