{"id":5423,"date":"2024-06-22T07:56:34","date_gmt":"2024-06-21T22:56:34","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&p=5423"},"modified":"2025-10-27T16:56:33","modified_gmt":"2025-10-27T07:56:33","slug":"cinnamon-flounder-ganzobirame","status":"publish","type":"jetpack-portfolio","link":"https:\/\/sushiuniversity.jp\/basicknowledge\/cinnamon-flounder-ganzobirame\/","title":{"rendered":"Cinnamon flounder (Ganzobirame)"},"content":{"rendered":"
\"A

The appearance of Cinnamon flounder (Ganzobirame)<\/p><\/div>\n

Common name: Cinnamon flounder, Flatfish, Flounder, Japanese tamper<\/span><\/p>\n

Japanese name: Ganzobirame<\/span> (\u96c1\u96d1\u5e73\u76ee)<\/span><\/p>\n

Taiwan common name: \u6ab8\u6aac\u6591\u9b83\u3001\u6241\u9b5a\u3001\u7687\u5e1d\u9b5a\u3001\u534a\u908a\u9b5a\u3001\u6bd4\u76ee\u9b5a\u3001\u8089\u7787\u4ed4<\/span><\/p>\n

Chinese common name: \u6842\u76ae\u6591\u9c86<\/span><\/p>\n

French common name: Cardeau cannelle<\/span><\/p>\n

Spanish common name: Falso halibut canela<\/span><\/p>\n

Portuguese common name: Carta-japonesa<\/span><\/p>\n

Scientific name: Pseudorhombus cinnamoneus (Temminck and Schlegel,1846)<\/span><\/span><\/p>\n

Nigiri sushi detail: Cinnamon flounder (Ganzobirame) Nigiri sushi<\/a><\/span><\/p>\n

Characteristics:<\/span><\/p>\n

Cinnamon flounder (Ganzobirame) is distributed south of southern Japan, along the coast of China, the Philippines, and the South China Sea. It inhabits sandy and muddy bottoms at depths shallower than 30 meters. It is characterized by its cinnamon-colored front side and white underside. It has two eyes on the left side of its body. Its maximum length is about 50 cm.<\/span><\/p>\n

Ganzobirame is caught in small numbers and are rarely seen, but they are delicious with clear white flesh and a sweet taste. It is delicious grilled, fried, simmered, tempura, meuniere, or dried.<\/span><\/p>\n

It is a member of the flatfish family, but there was a time when it was curiously served as flounder at conveyor belt sushi restaurants. The reason, we imagine, is that its meat is thin and difficult to use for fillets.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Common name: Cinnamon flounder, Flatfish, Flounder, Japanese tamper Japanese name: Ganzobirame (\u96c1\u96d1\u5e73\u76ee) Taiwan common name: \u6ab8\u6aac\u6591\u9b83\u3001\u6241\u9b5a\u3001\u7687\u5e1d\u9b5a\u3001\u534a\u908a\u9b5a\u3001\u6bd4\u76ee\u9b5a\u3001\u8089\u7787\u4ed4 Chinese common name: \u6842\u76ae\u6591\u9c86 French common name: Cardeau cannelle Spanish common name: Falso halibut canela Portuguese common name: Carta-japonesa Scientific name: Pseudorhombus cinnamoneus (Temminck and Schlegel,1846) Nigiri sushi detail: Cinnamon flounder (Ganzobirame) Nigiri sushi Characteristics: Cinnamon flounder (Ganzobirame) is distributed south of southern Japan, along the coast of China, the Philippines, and the South China Sea. It inhabits sandy and muddy bottoms at depths shallower than 30 meters. It is characterized by its cinnamon-colored front side and white underside. It has two eyes on the left side of its body. Its maximum length is…<\/p>\n","protected":false},"author":2,"featured_media":5426,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":[],"jetpack-portfolio-type":[166],"jetpack-portfolio-tag":[19],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/5423"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/types\/jetpack-portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/comments?post=5423"}],"version-history":[{"count":6,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/5423\/revisions"}],"predecessor-version":[{"id":8095,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/5423\/revisions\/8095"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/5426"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=5423"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=5423"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=5423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}