from Yawatahama

Grunt

Plump flesh and refined umami cultivated in waters with excellent tidal flow

Off the coast of Yawatahama in Ehime Prefecture lies a fishing ground where plankton and small fish thrive, situated in an area with excellent tidal flow where the Bungo Channel and the Kuroshio Current converge.

The grunt from Yawatahama, raised in these waters, develops a muscular yet plump physique from being buffeted by the currents. Its flesh, perfectly marbled with fat, releases an elegant sweetness and savory umami with each bite. Characterized by a firm texture and well-balanced fat content, it also boasts a clean, refreshing aftertaste.

Compared to other varieties from the Seto Inland Sea and Kyushu coast, Yawatahama-produced fish boast a thick, rounded body with a distinct aroma and flavor profile. Nurtured by strong currents and abundant food sources, their plump form, firm flesh, and well-balanced fat content create a rich taste unique to Yawatahama.