# Akagarei no komaburi (flathead flounder topped with roe) ｜ Our Regional Cuisines

**Cuisine Name**: Akagarei no komaburi (flathead flounder topped with roe)

**Region**: Our Regional Cuisines

## Main Lore Areas
Around Ajiro, Iwami Town

## Main Ingredients Used
Flathead flounder

## History, Origin, and Related Events
“Akagarei no komaburi” is a type of sashimi made from flathead flounder, which is topped with the fish's roe. This dish is a popular accompaniment to sake and rice, as the rich and flavorful roe perfectly complements the light and tender white meat. It is believed to have originated from the crucian carp dish that was also served with roe. The fishing season for flathead flounder runs from September to May. Winter is considered the peak season, as the fish is at its fattiest during this time. The fish's name, which translates to "red patterned flatfish," comes from the red patterns on its belly, which is an indicator of its deliciousness. The fresher the fish is, the clearer these patterns are visible. The meat of the flathead flounder is white, tender, and plump, without being too soft or mushy. Female fish that have already spawned are more expensive, but are also more flavorful due to their higher fat content. In Tottori Prefecture, they are often served boiled. Flathead flounder is rich in vitamins B1, B2, and D, as well as collagen. It is also a great source of protein, while being low in fat and calories.

## Opportunities and Times of Eating Habits
This dish is typically consumed during festive events like festivals and New Year's celebrations. It's served fresh and can be enjoyed as sashimi. The unique combination of the freshness of sashimi and the winter season when the eggs are in their hatch, makes it a special delicacy.

## How to Eat
To make flathead flounder sashimi, first cut the fish into five slices. Remove the roe and boil it with vinegar. Afterward, squeeze out the water and remove the thin skin. Once the eggs have cooled, mix them with the sashimi. To coat the eggs with sashimi, fry them to remove any excess water. Serve the sashimi with soy sauce and wasabi (if desired), just like you would with any other sashimi.

## Efforts for Preservation and Succession
The Ajiro Fishing Port sells a type of flathead flounder known as "Ajiro flounder". In order to be sold under this brand name, the flounder must be caught between November and February, be at least 30 cm long, caught within 24 hours prior to landing at the market, and be in good condition to hold eggs. This fish is available for purchase at roadside stations and supermarkets, and can also be enjoyed at local restaurants and inns.

## Ingredients
- Flathead flounder (female with eggs): 1 large piece
- Vinegar: A little
- Wasabi: Appropriate quantity
- Soy sauce: Appropriate quantity

## Recipe
1. 1. Remove the scales and entrails from the flathead flounder and rinse it in cold water.
2. 2. Cut the flounder into five pieces by slicing along the backbone in the center of the fish. You can remove the meat by laying the knife down through the cut. Repeat on the other side.
3. 3. Cut the fish into small pieces and store them in the refrigerator.
4. 4. In a pot of boiling water, add the flounder roe in bunches and some vinegar. Boil for approximately 8 minutes.
5. 5. Remove the eggs from the pot and wrap them in a cloth, squeezing out any excess water. Alternatively, you can fry the boiled eggs to dry them out.
6. 6. After cooling, mix the eggs with the sashimi. Serve with wasabi and soy sauce.

## Provider Information
provider : Shoku-no-Miyako Tottori Prefecture

![Image](Not found)