Young crimson sea bream nigiri

Young crimson sea bream (Kasugo)

【Nigiri sushi: Hikarimono】
What is kasugo?
Kasugo is young sea bream. Originally Kasugo refers to young Chidai (Crimson sea-bream), but recently it is also used for young Madai (Red sea-bream) and Kidai (Yellowback sea-bream).

Apparently, the term Kasugo evolved from the word “kasukko”. Kasukko means “the baby of the family”, in other words, the smallest child, and this word was used to also mean “small sea bream”.

What does Kasugo (Crimson sea-bream) nigiri sushi taste like?
Fish meat of pale pink evokes an image of spring. Enjoy sushi with slight yet palatable sweetness beneath the tender skin. Although Tai is classified as white fish, Kasugo is classified as a silver-skin fish.

In sushi restaurants, young sea bream is elevated into a refined piece of nigiri known as kasugo or kasugo-dai. Generally, small fish are avoided in many kitchens: they are full of fine bones, yield little edible flesh, and tend to have a mild flavor with minimal fat, making them inexpensive at market.

Yet in the hands of a skilled sushi chef, their value is completely transformed. By meticulously removing the tiny bones and applying precise seasoning suited to the delicate flesh, the chef draws out hidden umami and elevates it into a clean, elegant expression of subtle richness.

To discern a fish’s weaknesses and turn them into virtues—this is the very essence of sushi craftsmanship.

Also called Young crimson sea bream.

【Temperature of vinegared rice (shari) and sushi toppings】
36～38℃/20～23℃

【Substitute fish】
Canary chidai (Bluespotted seabream): Pagrus caeruleostictus (Valenciennes, 1830)

【Related contents】
List of Silver-skinned fish (Hikarimono)

(Revision date: April 17, 2026)