Japanese Halfbeak Sashimi
A standout delicacy among Hokuriku's seafood treasures!
Japanese Halfbeak Sashimi introduction
Japanese Halfbeak Sashimi (さより刺身, Sayori sashimi) highlights the exquisite flavors of Ishikawa Prefecture, one of the leading regions in Japan for sayori catches. The peak season for sayori is from early March to late May. This delicately translucent fish boasts a refined, mild-flavored white flesh that is as beautiful as it is delicious. Renowned as a premium ingredient for sushi and tempura, sayori also shines in dishes like grilled preparations or vinegared salads. It is even enjoyed as dried fish, offering a luxurious taste despite its higher price. Naturally low in fat, high in protein, and rich in vitamin C, this remarkable fish is as nutritious as it is flavorful.
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