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Redspotted grouper (Kijihata)

【Nigiri sushi: Shiromi】
What is Kijihata?
Kijihata (Redspotted grouper) lives in shore reefs at depths of 5 to 25 meters along the coasts and feed on crustaceans and small fish. They live on Japanese coasts from Aomori Prefecture southward, around the Korean Peninsula, Taiwan and China. More are caught on the Pacific Ocean side than the Sea of Japan. They grow to 40 cm long, have somewhat skinny, long bodies and have a red band with spots across the body.

In Kansai they are generally called Akou and in the summer it is such a common treat that “Do you want Hamo or Akou?” is a phrase often uttered during the season. Akou is not commonly served in homes away from the production sites, as in these areas is a rare fish that you’ll only find at expensive restaurants. Akou is preferred over Makogarei at Kansai sushi restaurants and is a vital sushi topping there. Although it has a chewy texture, it blends in with the rice perfectly, and it has rich umami with a nice aftertaste. Kijihata is called “Namera” in Kanazawa and is served as a near-standard sushi topping at sushi restaurants in Kanazawa.

The unit price per kilogram of Kijihata is generally around US$100. However, this is also related to the fat content, as the larger the fish is, the fattier and tastier it becomes, and the price jumps to more than double from around 40 cm in length.

Also called Garrupa or Red spotted grouper.

(Revision date: December 29, 2023)