【Reading】まつかさあげ

【English Name】Matsukasa-age (Pine Cone Style Deep-Fry)

Matsukasa-age is one of the cooking techniques of Japanese cuisine that makes use of the fish's scales.

It is a method used mainly when preparing amadai (tilefish), and its greatest characteristic is heating the fish with the scales left on rather than removed. First, salt is sprinkled on the scales, and hot oil is vigorously poured over the skin side, causing the scales to open up like flowers. Because the appearance of these opened scales resembles a pine cone (matsukasa), the name "matsukasa-age" is said to have been born.

The scales take on a distinctive crisp, crunchy texture while the flesh finishes plump and tender, so the appeal lies in being able to enjoy two textures in a single dish. It is often served at Japanese restaurants and kappo, and may appear as a grilled or deep-fried dish in kaiseki cuisine.

There is also an alternative name, "matsukasa-yaki," and the dish may be distinguished by name depending on whether it is deep-fried in oil or finished by grilling. While it can be applied to fish other than amadai that have large scales, amadai matsukasa-age is widely recognized as the most representative combination.