Akagarei Komaburi

Akagarei Komaburi introduction

Akagarei Komaburi (アカガレイの子まぶり, Akagarei komaburi) is a traditional local delicacy cherished in the Ajiro area of Iwami Town, Tottori Prefecture. This extraordinary dish is made by delicately coating slices of fresh Akagarei (red flatfish) sashimi with its own roe, resulting in a rare culinary treat. The popping texture of the roe perfectly complements the mild, tender flavor of the white fish, while its subtle sweetness spreads delightfully across your palate. This dish is available only during the short winter period when Akagarei carry roe, making it truly precious. Often served on festive occasions such as New Year celebrations and local festivals, Akagarei Komaburi holds a special place in the hearts of the local community. Akagarei are typically caught between September and May, with the winter season considered the best time to enjoy their rich flavor. The vividly red markings on the fish's belly are a sign of its freshness and quality, further enhancing its visual appeal. The roe, known for its rich and flavorful taste, harmonizes beautifully with the delicate sashimi, creating a simple yet deeply satisfying dish. Akagarei Komaburi is prepared by filleting the fish into five pieces, boiling the roe, cooling it, and then gently sprinkling it over the sashimi. Toasting the roe evaporates moisture, enhancing its texture as it lightly clings to the sashimi. When paired with soy sauce and a hint of wasabi, the umami of this dish truly shines. At the Ajiro fishing port, the highest-quality Akagarei are marketed under the brand name "Ajiro Garei" and are featured in local restaurants and inns. Experience this exceptional seasonal flavor, available only in winter, and savor its unique charm.

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Other information

• NameAkagarei Komaburi
• Area Tottori
• Kind of food Seafood

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Seafoodrelated dishes