Little red flounder

Little red flounder introduction

“Little red flounder” is a local dish that is traditionally popular around Ajiro in Iwami-cho, Tottori Prefecture. This dish is a special dish made by sprinkling fresh red flounder sashimi with red flounder eggs. The crunchy texture of eggs and the light flavor of white fish are in perfect harmony, and their unique sweetness spreads in the mouth. This dish is extremely valuable because it can only be enjoyed for a short period of time during the winter when red flounder lays eggs. Also, the way to eat “komaburi” is often eaten on “halle days” such as festivals and New Year's, and is loved by local people as a special dish. Red flounder is caught from September to May, and it is said that winter, when fat is on it, is the most delicious. Fresh red flounder, in particular, has a vivid red belly pattern, and its deliciousness is conveyed from its appearance. Red flounder eggs are rich and rich, and by combining them with light white sashimi, you can enjoy a simple yet deep flavor. “Red flounder” is made by cutting red flounder into 5 slices, boiling eggs, then cooling and sprinkling them on sashimi. By frying the egg, the water is removed, and sprinkling the sashimi lightly, the texture is enhanced even more. If you eat it with soy sauce and wasabi, its umami will stand out even more. The Ajiro fishing port, which serves this dish, sells particularly high quality red flounder under the brand name “Ajiro Garei,” and you can enjoy it at local restaurants and inns. Please enjoy this special flavor that can only be found in winter.

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Other information

• NameLittle red flounder
• Area Tottori
• Kind of food Seafood

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