Three Representative Varieties of Hamada Flounder
The three varieties of flounder particularly associated with Hamada are sasakarei, etekarei, and mizukarei. Each has distinctive characteristics in terms of texture and flavor, while sasakarei in particular is regarded as one of the more premium varieties.
Sasakarei is in season from November through February. Flounder from Hamada enjoyed during the winter months offers a wonderful opportunity to experience the natural umami of the fish at its seasonal best and is cherished locally as a traditional winter delicacy.
Deliciously Preserved as “Ichiyaboshi” Overnight-Dried Fish
One of the best ways to appreciate the natural flavor of Hamada flounder is as ichiyaboshi, a traditional style of lightly dried fish. Only freshly caught flounder is used for these dried products, with careful attention paid to maintaining the quality and freshness of the fish.
Hamada’s dried flounder is also processed using a method known as “one-flow freezing.” Rather than repeatedly freezing and thawing the fish during processing and distribution, it is frozen only once. This helps preserve its freshness and allows the natural flavor of the flounder to remain intact.
Start with Fragrant, Grilled Flounder
Freshly dried flounder is traditionally grilled and enjoyed in its simplest form. Grilling gives the surface a beautifully fragrant, savory finish while bringing out the natural umami that develops through the drying process. The delicate white flesh has a subtle yet satisfying flavor that pairs particularly well with steamed white rice.
Flounder is also versatile enough to be prepared in other ways, including butter-fried dishes, meunière, and deep-fried preparations. Each cooking method brings out a different combination of flavor and texture, making Hamada flounder enjoyable in both traditional Japanese and Western-style dishes.
Easy to Eat Thanks to Its Tender, Easily Separated Flesh
Flounder is also known for its flesh that separates easily from the bones. When grilled, the meat can be removed from the bones relatively easily, making it a convenient choice even for people who are not accustomed to eating whole fish.
Deep-frying adds a deliciously crisp and fragrant texture, making it an approachable preparation for both children and adults. Whether simply grilled to highlight the natural flavor, cooked with the richness of butter, prepared as Western-style meunière, or deep-fried until crisp, Hamada flounder can be enjoyed according to your preference.
A Taste of Hamada’s Seafood in Winter
The main season for Hamada flounder is from around November through February. Sasakarei, in particular, reaches its seasonal peak during this period, making it one of the distinctive seafood flavors of winter in Hamada.
With many varieties of flounder landed in Hamada, the fish is also processed into carefully prepared dried products, helping preserve and support the region’s traditional food culture. When visiting Hamada, try the fragrant ichiyaboshi as well as butter-fried flounder, meunière, or deep-fried preparations, and discover the delicate yet elegant umami of Hamada’s locally caught flounder.