Espesia i Peskadot yan Seafood

Study Notes

Inada: Baby yellowtail, characterized by its tender texture and mild flavor.
Madai: Known as sea bream, popular in Japanese cuisine for its delicate taste and firm flesh.
Buri: Adult yellowtail, richer in flavor compared to its baby form, often used in sashimi.
Hirame: Flounder, recognized for its mild taste and thin, delicate fillets.
Akami: Lean bluefin tuna, valued for its deep red color and low fat content.
Chu-Toro: A medium fatty tuna cut, known for its balance of rich flavor and tender texture.
Otoro: Tuna belly, considered a delicacy due to its high fat content, providing a buttery taste.
Kinmedai: Golden eye snapper, prized for its sweet flavor and bright skin.
Sake: Salmon, a versatile fish consumed raw or cooked, noted for its rich flavor and omega-3 fatty acids.
Hotate: Scallop, known for its sweet and slightly briny taste, often served raw or lightly cooked.
Uni: Sea urchin roe, considered a luxurious delicacy with a creamy texture and unique flavor.
Harami: Salmon belly, referred to as a fatty part with a rich taste, commonly served as sashimi.

A5: Refers to the highest grade of Wagyu beef, praised for its marbling and tenderness, enhancing various dishes.
Kanpachi Tartare: Made from young yellowtail, this dish combines fresh fish with seasoning for a zesty, flavorful starter.
King Salmon Ceviche: A refreshing dish made with raw king salmon, marinated in citrus juices, enhancing flavor and texture.
Chutoro Toast: A dish featuring medium fatty tuna served atop toast, offering a rich and crunchy textural contrast.
Lobster Meshi: A flavorful rice dish featuring lobster, combining savory ingredients cooked together for a rich taste.