Light and Refreshing Flavor
Because flying fish are highly active swimmers, their flesh contains relatively little fat. This gives them a light, clean, and refreshing flavor that is well suited to a variety of Japanese preparations.
Fresh flying fish can be enjoyed as sashimi or simply grilled with salt. Their delicate flavor also makes them an excellent ingredient in traditional dishes from the coastal areas of Chiba.
A Favorite Ingredient for Namero and Sanga-yaki
One of the best-known ways to enjoy Minamiboso flying fish is in namero, a local specialty of Chiba. The fish is finely chopped and pounded together with miso, ginger, green onions, and shiso leaves, creating a flavorful dish with a refreshing aroma and savory taste.
Flying fish can also be used to make sanga-yaki, another traditional coastal dish closely associated with Chiba’s fishing culture. These preparations highlight the natural flavor of the fish while showcasing the simple, flavorful cooking traditions of the Boso Peninsula.
Season
June