細魚- Sayori

Halfbeak

Sayori has been consumed in Japan since ancient times, with mentions in culinary texts dating back to the Muromachi period (1338–1573). It remains a staple in Edomae sushi. Sayori is known for its low fat content, offering a robust yet clean and refreshing taste with a crisp texture. The delicate nature of its flesh makes it particularly suitable for sushi.

Sayori's transparent, beautiful flesh adds to its allure as a sushi topping, making it visually appealing. The prime season for sayori is from winter to spring, when it is especially delicious.