【Reading】たいずし

【English Name】Tai-zushi (sea bream sushi)

Sea bream (tai) is a representative white-fleshed fish in Japan's sushi culture, and its greatest appeal is its refined sweetness and delicate umami. The flesh has a moderate resilience, and a dignified flavor spreads through the mouth with each bite. At sushi restaurants, nigiri sliced thinly is the standard, and the technique of drawing out umami through konbu-curing is also widely known as a traditional Edomae preparation.

The peak season is broadly divided into two periods. The "sakura-dai," which is well-marbled before spring spawning, and the period from autumn to winter when the flesh tightens, are especially prized. Among fish of the family Sparidae living in waters near Japan, there are four species -- madai (red sea bream), chidai, kidai, and kurodai -- and the one regarded as the highest grade as a sushi topping is the madai.

In Japan, since ancient times it has been treated as an indispensable fish for celebratory occasions. Because its red body color connects to "medetai" (auspicious), it became indispensable for happy events, and bone fragments have been found even at Jomon-period sites, attesting to the long history of people eating it. In the Edo period it was prized as a tribute item to the shogunal family, and records of many domains presenting dried sea bream to the shogunate are still passed down today.

Because it is poor in protein-decomposing enzymes and does not spoil easily, it has also been valued as an offering at Shinto rites and festivals. With truly abundant cooking methods such as sashimi, salt-grilling, simmering, and tai-meshi (sea bream rice), it is a fish that has been widely beloved in settings other than sushi as well.