Tag Archives: madai

Japanese Fish Species 19: Seabream-True Seabream-Tai-Madai-鯛-真鯛

There are many varieties of Seabream/Snappers/Tai/鯛in Japan:
Batodai, Hanadai, Ishidai, Kinmeidai, Mekkidai, etc., but the most popular variety is called Madai/真鯛, or True Seabream.

Even Madai/True Seabream is called different names depending upon the region: Oodai or Hondai.
The best season streches from Winter to Spring.
It is extensively raised by humans in Ehime, Mie and Saga Prefectures.
Wild specimen are mainly caught off the shores of Nagasaki, Fukuok, Kumamoto, and Yamaguchi Prefectures. Not so many Madai are caught in Shizuoka but other varieties are abundant especially around Izu Penisula.

Human-raised amount to over 80,000 tonnes a year wild ones are caught at a rate inferior to 15,000 tonnes a year.
Imports are relatively and account for only about 6.500 tonnes a year.

Madai is widely appreciated raw as sashimi in the Japanese style (above),

in carpaccio, Italian-style sashimi!

The Japanese also love them grilled or steamed.

The Japanese since immemorial times have preserved the raw fish in rice miso, mirin/sweet sake and konbu/seaweed, but this has become quite an expensive morsel these days!

(Only relatively) lesser varieties, like Kinmedai, are appreciated as Himono/干物/naturally dried fish, a specialty of Shizuoka Prefecture which produces no less half of all naturally dried fish in Japan! Actually they come almost as expensive!

Konbujime/marinated in seaweed nigiri sushi

As sushi, madai (and other seabreams) are very versatile.
You will encounter them, depending on the region as konbujime/marinated in seaweed (above),

simple, straight nigiri sushi,

oshizushi/pressed sushi,

or zuke/marinated in ponzu, sake, mirin, etc.,

Seabream certainly looks great as temarizushi/Kyoto-style small round sushi nigiri!

Tai Shirako

Like tara/cod, their sperm sacs of the male specimens are highly appreciated and even more expensive than those of cods.

You can have served raw/slightly boiled or grilled as above,

meuniere-style as in French or Italian cuisine,

or on gunkan sushi nigiri!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

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French Gastronomy: Organic Vegetables & Madai Seabream at Pissenlit-Shizuoka City!

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat.

Difficult to believe as it is, but Shizuoka Prefecture, both officially at the Government level and unofficially by all gastronomes here, has the largest number of varieties of food grown, bred or caught both on land and at sea in Japan!
No wonder that the local restaurants find it both so easy and pleasurable to associate local products any time of the year!

So the other day, actually Saturday last week when I had lunch at Pissenlit in Shizuoka City, Chef Touru Arima/有馬亨さん first served me as an amuse-bouche a veloute/smooth soup made from organic Takinogawa burdock root from Kitayama Farm in Fujinomiya City.

The wine served then was not from Shizuoka, but it is worth talking about it as it was made in Osaka from Delaware and Koshu grapes! Its name, “Ganko Oyaji Tetsukuri Wain”, means “Wine hand-made by an old stubborn man”!

Nakamura Winery in Osaka also makes the above white wine called “Yume Asuka” or “Dream Asuka”!

Here is the happy marriage of products from the land and sea of Shizuoka Prefecture!

The Madai/真鯛/”True Seabream” was caught off Sagara/相良 shore, west of Shizuoka City, an area of Suruga Bay replete with semi-deep water fish.
First sauteed on its skin and then finished in the oven, the skin had a beautiful crispy bite in superb contradiction with the flesh perfect tenderness. The sauce kept to a minimum with lemon and butter accentuated all the freshness of the fish.

The organic vegetables came from two distinct farms: Shizuen No Chikara In Shizuoka City and Kitayama in Fujinomiya City!

Beautiful carrots!

Now, what is this organic vegetable from Kitayama Farm?

Romanesco broccoli bud!
So extravagant, elegant, beautiful and full of flavors!

To be continued… (can you wait?)

PISSENLIT

420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
E-Mail: pissenlit2008@ybb.ne.jp
Credit Cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

Masala Herb by Helene Dsouza in Goa, India
Mummy I Can Cook! by Shu Han in London
Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery