EnglishWakasa Guji
“Wakasa-yaki,” which is baked without removing the scales, is exquisite!
Wakasa Guji introduction
Wakasa (Fukui Prefecture) was once called the “Food Country)” as a country where food was allowed to be served to the emperor.
Amadai caught in Wakasa Bay, a treasure trove of this food, is called “Wakasa Guji,” and Wakasa Guji has long been known as one of Japan's finest ingredients.
The name of amadai comes from the sweetness of its meat, and it is a very tasty fish with white meat that has a deep flavor even when it is pale.
Also, it is called a “hunchback (bowfish)” because of its angular head, and it is said that it became a “lottery ticket” or “guji.”
“Wakasa Guji” is a very tasty fish that is both light and tasty. It has a lot of water, the meat is soft, and it's easy to get rid of, so it's not suitable for sashimi, but if you grate the meat and then marinate it with kelp, the water will also be removed, the flavor will stand out, and you can enjoy it deliciously. “Wakasa-yaki,” which is made by opening the back to one side and quickly grilling it with scales on it, is a typical way to eat guji, and the flavor is excellent. Shio marinated meat is suitable for deep-frying, steamed sake, and bowl types, and is also excellent for miso pickles and nukazuke.
Amadai caught in Wakasa Bay, a treasure trove of this food, is called “Wakasa Guji,” and Wakasa Guji has long been known as one of Japan's finest ingredients.
The name of amadai comes from the sweetness of its meat, and it is a very tasty fish with white meat that has a deep flavor even when it is pale.
Also, it is called a “hunchback (bowfish)” because of its angular head, and it is said that it became a “lottery ticket” or “guji.”
“Wakasa Guji” is a very tasty fish that is both light and tasty. It has a lot of water, the meat is soft, and it's easy to get rid of, so it's not suitable for sashimi, but if you grate the meat and then marinate it with kelp, the water will also be removed, the flavor will stand out, and you can enjoy it deliciously. “Wakasa-yaki,” which is made by opening the back to one side and quickly grilling it with scales on it, is a typical way to eat guji, and the flavor is excellent. Shio marinated meat is suitable for deep-frying, steamed sake, and bowl types, and is also excellent for miso pickles and nukazuke.
