Japanese Food Tips

Sea bream is a special fish for Japanese people. It is pale red rather than vivid red on the outside, but its meat is white. It is a very delicious luxury fish. It is often used for celebrations such as weddings because “medetai” (a happy event) and “tai” (sea bream) both contain the same word “tai” and have a nice ring in Japanese. The red color is also suitable for celebrations. The season for the wild catch is from late autumn to early spring, but most of the supply is farm raised year-round. Sea bream is often served as sashimi, sushi, grilled dish and in simmered dishes. Celebratory sea bream cuisine is almost always served with the head - a lucky sign. There are also famous regional cuisines in areas where sea bream is caught. If you have the opportunity to eat sea bream in Japan, it may bring you good luck.