Nodoguro

Nodoguro, formally called akamutsu, is a prized white fleshed fish that represents the bounty of the Sea of Japan. Its name comes from the black interior of its throat, and its meltingly refined fat has captivated countless connoisseurs.

Highlights

Grilled with salt, the fat dripping from the skin and the fragrant aroma are irresistible. As sashimi, the white flesh delivers rich umami and a melting texture, and as nigiri sushi the harmony of fat and vinegared rice stands out. The fresh nodoguro landed at Niigata port can be enjoyed with the freshness only a source region offers.

Enjoying the Seasons

Autumn into winter, when the fat is richest, is considered especially delicious, though high quality fish are landed throughout the season. In the cold months, savoring a lightly seared or simmered fish with its heightened sweetness is also recommended.

Access and Basic Information

It can be enjoyed at markets around Niigata port and at sushi shops and traditional restaurants in the city. Access from Niigata Station is good, and choosing a shop that handles local fish leads you to a plate fresh from the catch.

A Quick Tip

First taste the fat of the fish itself grilled with salt, then compare textures with sashimi or sushi. The more ways you try it, the more you sense the depth of nodoguro.