鯛- Tai
Red snapper
Mildness
★★★☆☆
Richness
★★★☆☆
Sourness
☆☆☆☆☆
Aroma
★☆☆☆☆
Tai is a quintessential example of white-flesh nigiri sushi, characterised by its refined sweetness and subtle aroma. It offers a firm texture while still melting gently in the mouth. Besides being served raw, tai can also be marinated with kelp (kombu-jime) or prepared to highlight the delicate skin, making for an appealing presentation. The best season for tai is from winter to early spring, when the fish begins to accumulate fat for its spawning season, which lasts until spring to early summer.
Trivia
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...