Uotonishikikai “Red sea bream pickled in salt koji”

Enjoy even more flavor with our proud sea bream. Red sea bream marinated in salt koji

Nishiki, Taiki Town is famous for yellowtail fishing, but in recent years it has also become famous for sea bream farming. In front of Nishiki Fishing Port, the Kumanonada Sea, where the Kuroshio Current flows, is a veritable treasure trove of fish. Since ancient times, Nishiki fish, which are grown in the rich ocean, have been praised for their firm flesh and delicious taste. ``We tried various salt koji and pickling methods, and came up with the best way to eat it.'' The ``red sea bream pickled in salt koji'' is made using salt koji made at a nearby miso shop and brought to Nishiki fishing port. It is a masterpiece that you can enjoy a mellow flavor when mixed with freshly fried red sea bream.

Nishiki sea bream has a firm flesh and removes excess fat, giving it a refreshing sweet taste. Each fresh sea bream is carefully processed by hand. By experimenting with various types of salt koji and being particular about pickling methods, we have created a product that brings out the natural flavor of Nishiki red sea bream. We would like you to enjoy the true deliciousness of fish that has been passed down in fishing towns at home.