from Awaji

Pomfret

The gentle tide nurtures plump, smooth, and savory flavors.

The waters around Awaji Island in Hyogo Prefecture are characterized by relatively calm currents influenced by the Kuroshio, making them a well-known fishing ground for pomfret.

The pomfret landed in these waters is characterized by its thick, moist flesh with a refined fat content, revealing a natural sweetness with each bite.
Its fibers are fine and smooth, highlighting a clear, umami flavor with minimal off-notes.

Compared to individuals caught in other fishing grounds, they are prized for their thin skin, mild sweetness, firm texture, and distinct flavor profile.
The smooth texture and moderate sweetness, resulting from being raised in gentle currents, are characteristics unique to Awaji-produced fish.