鮃- Hirame
Flounder
Mildness
★★★★★
Richness
☆☆☆☆☆
Sourness
☆☆☆☆☆
Aroma
★★☆☆☆
Hirame has long been known as a premium ingredient for sashimi and sushi. Among white-fleshed fish, it is particularly prized for its subtle sweetness and delicate flavour. Hirame has a soft yet pleasantly resilient texture, with umami that spreads with each bite. Its prime season is winter, when it fattens up and becomes especially sweet. Marinating with kelp (kombu-jime) can further enhance its umami. Hirame pairs well with wasabi, salt, and citrus, which complement and elevate its delicate flavour.
Related Techniques
Kombu-jimeFlavoured with kelp
For Kombu-jime, the fish is sandwiched between sheets of kelp (kombu) and left to rest for a certain...
Shari-kiriSushi rice preparation
Shari-kiri is the mixing of rice and sushi vinegar, a crucial technique in sushi preparation. First,...
Nigiri
The technique used to press the shari (sushi rice) and neta (topping) together greatly impacts the q...