Sayori Sashimi (Raw needlefish slices)
Sayori, one of Hokuriku’s signature seafoods, is exceptionally delicious.
About Sayori Sashimi (Raw needlefish slices)
Ishikawa Prefecture ranks among Japan’s top producers of sayori (Japanese halfbeak). It is in season from early March to late May. Its translucent, elegant flesh is a mild white fish. Sayori is prized as a premium ingredient for sushi and tempura, and is also delicious grilled with salt or served in a vinegar dish. It is also available dried; though expensive, it offers a distinctive taste worth savoring. Sayori is low in fat and high in protein, and rich in vitamin C.
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Regional cuisine of Ishikawa region
Japanese Cuisine - Seafood
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