Flatfish

-About ingredients-

Flounder is one of the fish commonly eaten in Japanese cuisine. Flounder is known as a flat fish and has a characteristic feature of its body being flat and spread out.

The flesh of flounder is white, has fine fibers, and has a soft texture. Also, the flavor is light. By choosing the freshest flounder, you can enjoy it even more deliciously.

In Japanese cuisine, flounder is used in a variety of cooking methods. Typical dishes include simmered dishes, grilled dishes, fried chicken, sashimi, and sushi. When boiled, it is simmered in dashi stock and soy sauce-based seasonings, giving it a moist flavor. When grilling, it is common to grill flounder so that the skin is crispy and the inside is soft. For sashimi and sushi, fresh flounder fillets can be sliced ​​thinly and enjoyed raw.

Flounder is a popular fish in Japanese cuisine and cuisines around the world due to its flavor and nutritional value. You can enjoy it in a variety of ways, so try arranging it to suit your tastes and occasion. Dishes made with fresh flounder bring color and deliciousness to your table.