What is Hata?
The shiny pale-pink flesh has a fine taste, rich texture and sweetness. Very scarce ingredient that can rarely be seen at even fancy sushi restaurant counter. If you find one, don’t miss the opportunity to try it.
Trivia : This fish contains high levels of glutamate, aspartic acid, alanine, leucine and other amino acids that are known as umami components, and are the source of this fish’s deliciousness. If Hata sashimi is matured for two to three days, the umami condenses, giving it a good flavor. This happens because of the mechanism of the amino acids mentioned above, which brings out the umami.
Also called True bass.
Kyushu Wakayama Kochi