from Choshi
Ara(Sawedged perch)
from Choshi
Ara(Sawedged perch)
Deep seas and cold currents nurture rich umami and delicate white flesh
Choshi City in Chiba Prefecture is known as Japan's coastal town where the first sunrise of the year appears earliest. It is blessed with rich fishing grounds where the Kuroshio and Oyashio currents collide. Offshore, deep-water areas are scattered, and as winter's chill intensifies, the large, white-fleshed, high-grade fish known as ara appears there.
The sawedged perch of Choshi are carefully caught one by one using single-hook fishing lines by anglers and fishermen targeting deep rocky reefs. Possessing sharp spines, handling them is difficult, requiring meticulous manual work from landing and killing to cooling. With extremely limited catches heavily dependent on weather and tides, it is sometimes called the “phantom fish.” Carefully handled in this way, the ara maintains its freshness even after arriving at port and is shipped while monitoring its maturation.
The flesh, tempered by cold currents, is finely textured and moist yet firm with each bite, characterized by its refined fat content and rich umami flavor. Even raw, it possesses a satisfying firmness, and when cooked, intense umami is drawn from the bones, delivering a rich and satisfying taste.
Other origins of ara
Similarly, the ara from Hokuriku, Shonai, and Akita offer a pleasant elasticity and firm texture when enjoyed raw, while heating releases rich umami from the bones. Each region's ara exhibits distinct characteristics, differing in fat content, sweetness, and firmness of the flesh, making their individuality stand out.
- Ishikawa (Hokuriku) Ara：The fat is light and translucent, with an elegant flavor.
- Yamagata (Shonai) Ara：The richness and sweetness are perfectly balanced, creating a deep, complex flavor.
- Akita's Ara：The firmest texture, with a rich, robust flavor and intense umami.