Wakasa Guji

Wakasa Guji introduction

Wakasa (present-day Fukui Prefecture) was historically known as "Miketsu-kuni," a region esteemed for providing food to the Imperial Court. This bountiful area is home to the Wakasa Guji, a prized type of tilefish (amadai) harvested from Wakasa Bay. Recognized as one of Japan's most luxurious ingredients, Wakasa Guji has been cherished for centuries. The name "amadai" originates from the natural sweetness of its delicately flavored white flesh. Interestingly, its nickname "guji" is said to have evolved from "kutsuna," referring to its square-shaped head. Wakasa Guji is highly regarded for its mild yet rich taste. With its high moisture content and tender texture, it isn’t ideal for sashimi in its raw form. Instead, the fish is often filleted and cured with kombu (kelp) to enhance its flavor and reduce excess moisture, creating a truly remarkable dish. A classic preparation is "Wakasa-yaki," where the fish is lightly salted and grilled with its scales left on, resulting in a crispy exterior and a flavorful, juicy interior—a must-try for any seafood lover. Guji prepared this way is iconic and truly exceptional. It can also be salted and used for frying, sake steaming, or as a soup ingredient. For a unique twist, try it marinated in miso or pickled in rice bran for an even more luxurious taste experience.

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Other information

• NameWakasa Guji
• Area Fukui
• Kind of food Seafood

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