SUSHI KATSURADA

Bastard halibut (Hirame)

【Nigiri sushi: Shiromi】
Hirame (Bastard halibut) is a high-quality fish that, along with Tai, represents the white meat of sushi toppings. It boasts high popularity because of the softly lingering, polished sweetness, and the firm, chewy texture. Of the various types of Hirame, the “Kanbirame” has the highest fat content during the harsh winter months and sells for high prices. Despite its solid fat content, the meat is firm, and when fileted for preparation, the meat inside is a translucent white with the best flavor.

Besides being used as a raw sushi topping or sashimi, Hirame is also often used in kobujime, which brings out natural umami flavors. To enjoy the umami of the raw topping? Or to taste the Edo-style sushi skills of the chef with a faintly caramel-brown kobujime? Hemming and hawing over decisions like these are part of the fun of sitting at the sushi counter. Also, never hesitate to order this in nigiri form if you happen upon a coveted Engawa (the sinew along the fin). Only 4 can be made from one fish. Enjoy the heavenly sweetness of the fat and umami as they fill your mouth.