Taste & Texture
Delicate white-flesh with refined umami and subtle sweetness. Versatile — sashimi, salt-grilled, simmered, tai-meshi. Spring 'sakura-dai' (pre-spawning) has extra fat and pink-hued flesh
Season
How to Choose
-
Clear, slightly protruding eyes; vivid red glossy skin.
-
Widely spread tail fin indicates freshness.
-
Fillets should be white to pink with minimal seepage.
How to Store
-
Remove entrails, wrap in paper towels, refrigerate 2-3 days.
-
Fillets: 1-2 days wrapped.
Nutrition Facts
ENERGY CONTENT
129
KCAL
Source: Standard Tables of Food Composition in Japan (8th ed.) 2020
Monthly Supply Volume
Supply Peak
Source: MAFF Seafood Distribution Survey (monthly cold-storage inflow) (2024). Monthly cold-storage inflow — used as a supply-signal proxy when national monthly wholesale prices are not published.
Retail Price
Price Trend
Annual Average
¥657/100g
Source: Statistics Bureau Retail Price Survey (2026)
Top Landing Prefectures
Map data: National Land Numerical Information (MLIT Japan)
Source: MAFF Marine Fisheries Production Statistics (wild + aquaculture) (2023)
Top 5 Prefecture Production Trends (2018-2023)
Consumption Ranking
National Average (annual spending per household)
Source: Statistics Bureau Family Income and Expenditure Survey (2024, two-or-more-person households, prefectural capital cities)