Largetooth Flounder Sushi [Hirame]

Japanese Name and Pronunciation:

[hirame]

Hirame, also known as largetooth flounder, is a highly prized fish used in Japanese sushi. It is recognized for its delicate flavor, tender texture, and versatility in sushi preparations. The peak season for hirame is late autumn to early spring, with the winter hirame, known as “kan-birame,” being particularly fatty and offering exceptional taste.

In sushi, hirame is commonly enjoyed as nigiri, which consists of a small mound of sushi rice topped with a slice of raw fish. The thinly sliced hirame showcases its translucent, white flesh, which has a firm yet delicate texture. The mild and subtly sweet flavor of hirame enhances the overall taste experience of the nigiri.

When enjoying hirame nigiri, it is customary to lightly dip it into soy sauce to enhance the flavors. A touch of wasabi can also be added to provide a slight kick and complement the natural taste of the fish. The combination of the soft, slightly chewy texture of the fish, the vinegared rice, and the added condiments creates a harmonious blend of flavors.

Hirame nigiri is appreciated for its refined and subtle qualities, showcasing the delicate flavors that are characteristic of Japanese sushi. It offers sushi enthusiasts a chance to savor the clean, umami-rich taste and tender texture that hirame brings to the dining experience.

Largetooth Flounder [Hirame]

White Rice

Wasabi

Pure Rice Vinegar [Junmai-su]

Soy Sauce [Shoyu]

Sugar

Salt

Water