Kagawa prefecture products

Olive Yellowtail

Photo of olive yellowtail

"Olive Hamachi" is a collaboration between prefectural fish yellowtail and prefectural flower / prefectural tree olives.
I grew up in a fluffy body with a meal mixed with olive leaves.
Olive Hamachi is a special yellowtail that you can enjoy a refreshing taste.

Seasonal season
Time to go around Peak season (seasonal season)
1 2 3 4 5 6 7 8 9 10 11 12
Main production area
Aji / Mure / Hikita / Naoshima / Kamosho

  • About Olive Hamachi

    Olive yellowtail is a farmed yellowtail that has been fed a diet containing olive leaf powder, which is mainly produced in Kagawa prefecture, for a certain period of time.Yellowtail aquaculture that originated in Kagawa prefecture and spread all over the country.In 20, we celebrated the 100th anniversary of the birth of Mr. Kazusaburo Noami, who succeeded in commercializing yellowtail farming for the first time in the world, and the 80th anniversary of yellowtail farming.In that year, a commemorative project was carried out by the prefecture and related organizations, and a product improvement study group was established with the aim of creating branded yellowtail, and research on olive yellowtail was promoted."Olive Hamachi" is a brand hamachi only for Kagawa that was finally born after various researches and tests were repeated.

  • With a refreshing taste
    Yellowtail with moderate chewy texture

    Olive leaves are rich in "oleuropein," a type of polyphenol that has a strong antioxidant effect.It was found that breeding yellowtail on a diet containing olive leaf powder improves the meat quality to prevent oxidation and discoloration.In addition, recent research has revealed that the amount of collagen in the muscle is increased compared to normal cultured yellowtail, which makes it chewy and less likely to soften the meat even when refrigerated.A yellowtail with a refreshing taste and moderate texture.

  • Kagawa Brand Hamachi Three Brothers

    The eldest son "Hiketa Yellowtail" who grew up freely in a large cage, the second son "Naoshima Hamachi" who grew up vigorously in the sea where the tide flows fast, and the collaboration of prefectural fish hamachi and prefectural flowers and prefectural tree olives were born. The third son "Olive Hamachi".The Kagawa brand, which has a long history and is full of individuality, is unique to Kagawa, the birthplace of yellowtail aquaculture.That is the "Three Brothers of Hamachi".

  • Kagawa's hamachi is a treasure trove of nutrients

    Essential amino acids contained in abundant proteins in a well-balanced manner.An EPA that works to reduce bad cholesterol and fat that impede blood flow.Calcium that Japanese people tend to lack.It also contains plenty of taurine, various vitamins, DHA, etc., and is truly a treasure trove of nutrients.These well-balanced nutrients are the appeal of yellowtail from Kagawa prefecture, which is grown without stress and with attention to health.

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A comedian who lives in Kagawa, “Tsuyoshi Kaji” reports on local products

No. 80 Olive Hamachi

Watch the video “80th Olive Hamachi”

Shimano Fish Farm Co., Ltd. Bunta Shimano
Organization name Kagawa Prefectural Marine Fish Farming Cooperative Association
Group location 8-25 Kitahama-cho, Takamatsu-shi
Recommended way of eating Sashimi, grilled salt, teriyaki, etc.
Prefecture retail store Kanto, Kansai, prefecture retail stores, etc.
Olive hamachi is a cultured hamachi fed with olive leaf powder * containing a kind of polyphenol with strong antioxidant activity for more than 15 days. If you eat with sashimi, you can understand the taste well. The savory fat spreads in your mouth, and it really impresses you. Shipments usually begin on September 9th, and will be lined up at stores until early January of the following year. Among them, olive hamachi from autumn to winter has the highest fat content and is a “miracle taste”. The beginning of the story about hamachi and olives began in 15 (Heisei 1), celebrating the 2008th anniversary of olive planting and the 20th anniversary of hamachi cultivation. That was the trigger. A cultivation test of 100 olives began in 80 (3000) on how olive leaves rich in a kind of polyphenols affect hamachi.
We compared the data with and without olive leaf powder. From the test stage, the differences in the flavor, the unique smell of the fish, the change in the blood crossing, etc. were clearly apparent, and the officials were convinced that this hamachi culture was successful. Sales began in earnest in the following year, and as a result of aggressive publicity activities such as tastings, the reputation of consumers spread, and the explosion hit in 2010. When the shipment began, the purchase reservation was buried. People who have eaten once are impressed by the taste and their hands grow, so the consumption of olive hamachi is increasing year by year. To respond to this, Shimano's farm has been increasing its production every year, and we plan to ship more than 22 this year (23). Olive hamachi are mostly consumed in Kagawa Prefecture, and some of them seem to be very popular in the shipping Kanto and Kansai regions. In addition, people in the Tohoku and Hokuriku regions often eat hamachi, and Shimano is planning to ship more eastward than Kanto in the future. The goal is to eventually reach 3, and we want many people to eat this miracle hamachi. * Olive leaves are rich in oleuropein, a kind of polyphenol with strong antioxidant activity. 30-40% of leaf dry weight is "oleuropein".
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Recipe using this prefecture product

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