Marbled flounder nigiri

Marbled flounder (Makogarei)

【Nigiri sushi: Shiromi】
Marbled flounder (Makogarei) begins appearing on sushi restaurant menus each year from March to April, just as the fat content of hirame begins to decline. Those caught in Tokyo Bay are particularly highly regarded. Although makogarei are relatively small compared with those caught in other regions, even fully grown fish typically weigh no more than around 1 kg. They are prized for their fine-grained texture and deep umami flavor.

Sushi chefs purchase live makogarei at the market and age them under carefully controlled refrigeration for one to two days. During this time, the flesh becomes moist and tender, and each bite reveals a refined sweetness and deep umami. The translucent white flesh and pristine appearance of makogarei also make it a quintessential summer sushi topping. To bring out its deep, distinctive flavor, which differs from that of red-fleshed fish, the sushi chef must determine the ideal moment to serve it.

【What is makogarei】
Makogarei is found from southern Hokkaido to Kyushu, around the Korean Peninsula, and in the Yellow Sea, the Bohai Sea, and the northern East China Sea. It primarily inhabits sandy or sandy-muddy bottoms at depths of less than 100 meters. Its body is flat, and the eyed side is blackish-brown to grayish-brown, with scattered white spots. The blind side is pale, and its total length is generally around 30 cm.

【Temperature of vinegared rice (shari) and sushi toppings】
36℃/20～22℃

【Related contents】
What is Engawa?

What is Stone flounder (Ishigarei) sushi?

List of White flesh fish (Shiromi)

(Revision date: October 12, 2026)