Semi-Dried Cutlassfish (Tachiuo)

Semi-Dried Cutlassfish (Tachiuo)

Concentrated Umami Flavor
Cutlassfish is known for its delicate white flesh, and when dried, the moisture reduction concentrates its natural umami. Since overnight-dried cutlassfish is seasoned only with salt, you can fully enjoy its authentic flavor.

Rich in Oils
Cutlassfish has a high oil content, giving it a delicious aroma when grilled. Especially when made with fresh fish, the overnight-dried version has no fishy smell and is easy to eat.

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Pleasant Texture
The fish has a nice firmness and the meat easily separates from the bones, making it convenient to eat. When grilled, it develops a pleasantly fluffy texture.

How to Enjoy

Simple Grilling Method
The most traditional way to prepare overnight-dried cutlassfish is to simply grill it. Starting with the skin side down brings out a wonderful grilled aroma, making it perfect with hot rice.
Versatile Cooking Options
Beyond grilling, you can use it in simmered dishes or deep-fried preparations. The concentrated umami from the drying process enhances the overall flavor of any dish.

Fukushima Joban Fish Market

It is a special event showcasing fresh seafood known as "Joban-mono" (Joban products) caught in the coastal region of Fukushima Prefecture, along with processed marine products and local specialties. The event features family-friendly activity corners and food sampling opportunities, while also providing visitors a chance to learn about environmental conservation and SDGs while enjoying Fukushima's marine bounty.

High Quality: "Joban-mono" seafood from Fukushima is renowned for its firm texture and excellent taste, with 99% of Tsukiji Market professionals acknowledging its superior quality.
Support for Recovery: The event serves as an important initiative supporting recovery from the Great East Japan Earthquake, helping local businesses expand their market reach and overcome reputational damage.

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