- Seasonal season
- Main production area
“Oniokoze”, which looks like a crushed face, is usually simply called “Okoze”. Since the dorsal fin is very poisonous, care must be taken when handling it, but it is white, low in fat and pale in taste. It doesn't look good on the face and is called delicious by high-end restaurants. In recent years, catches have gradually increased and supermarkets are selling at affordable prices.
Although it is almost 30cm long, it is a slow growing fish that takes more than three years to be able to catch. Okoze, grown over a long period of time, enjoys a clear white body, a moderate texture, and a refreshing aftertaste. There are a wide variety of ways to eat, such as freshly made, fried and miso soup. Among white fish, you can enjoy the taste of refined meat for each dish.