Chef Satoshi Iida’s blog

Koshotai 胡椒鯛 (Crescent Sweetlips)

In Japan there are many fish names that include the word “tai”, which all refer to types of sea bream, and koshotai is one of them. From the dorsal fin area to the tail of the fish there are black specks that look like pepper, which is kosho in Japanese. Koshotai is in season from about now and reaches its peak in early summer. As sashimi, it has a delicate taste with a hint of shellfish and a firm bite that seems a perfect match to the season. As well as sashimi, koshotai is delicious prepared as shio-yaki (grilled with salt) or as nitsuke (simmered in soy sauce, sake, mirin and ginger).

2013.05.12 koshotai

Source: Kyoryori Doraku



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s