Hiji Shiroshita Karei, a Prized Flatfish Raised by Pure Springs

The shiroshita karei caught off the coast of Hiji in Oita Prefecture is a prized marbled flounder that was once presented to the shogun's household during the Edo period. Its name refers to the area below Hiji Castle, where pure fresh spring water bubbles up into Beppu Bay. This special brackish place where fresh and salt water mingle raises white flesh that is refined and free of any muddy taste. The translucent meat is usually enjoyed as sashimi or simmered, and it is a signature dish that local restaurants take pride in.

Highlights

The appeal of shiroshita karei lies above all in its refined white flesh. Thanks to the fresh water welling up from the seabed, it lacks the off-notes of ordinary flatfish and offers a delicate yet deeply savory taste. The flesh is tender and pure white, and served as sashimi when very fresh, it has a firm bite and a subtle sweetness. Simmered, its plump flesh soaks up an elegant broth so that flavor spreads with every bite. The historic name, tied to the fish once caught below the castle, makes the experience all the more special.

Enjoying the Seasons

Shiroshita karei is in season from around April to September, as the flesh plumps up toward spawning, with roughly May to July considered the finest period. Each May during this season, Hiji holds the Shiroshita Karei Festival, a lively event where you can taste the fish at a relatively affordable price. In summer it is refreshing as sashimi, while in winter it is warming when simmered, so you can vary the preparation by season. Visit in season to meet a plate at its finest.

Access and Basic Information

Shiroshita karei is served at restaurants and inns centered on Hiji. Facing Beppu Bay, Hiji is reachable from stations such as Yokoku and is an easy trip from Beppu or Oita City. As a premium fish, only a limited number of shops offer it, often as a course or kaiseki meal, and the price is accordingly higher. It is especially popular in season, so reservations are advisable. It helps to check each shop's preparations, such as sashimi, simmered, or served whole, before you visit.

Practical Travel Notes

To taste shiroshita karei at its best, aim for an early-summer visit, especially May to July, when the flesh is plump. Timing your trip to the Shiroshita Karei Festival each May gives you a chance to enjoy this premium fish relatively affordably. Restaurants handling a premium fish often have limited seating, so booking early in the season is reassuring. Hiji is close to Beppu and Oita City, making it easy to build an itinerary combined with Beppu Onsen or Yufuin. To round out the experience, pair it with other treasures of Oita's sea, such as ryukyu, or a dish accented with refreshing kabosu, to savor the bounty of Beppu Bay. Budget generously, as this is a special meal.

A Quick Tip

To savor its delicate flavor, first try it as sashimi to confirm its refinement. Early summer is especially recommended, and a reservation ensures you can enjoy it. A taste raised by Hiji's unique spring water truly reveals its worth only when enjoyed on site. If you would like to enjoy it more affordably, one idea is to work the May Shiroshita Karei Festival into your itinerary.

Practical Information for Your Visit

• Definition: Marbled flounder (makogarei) caught off Hiji Town is known as shiroshita-garei. Its distinctive feature is that it grows in the unusual environment below Hiji Castle, where fresh spring water wells up from the seabed of Beppu Bay.
• Season: The season runs from around April to September, with the period from May to early July considered the time when the flavour is at its best.
• History: It is said that dried fillets were presented to the shogunal family during the alternate attendance journeys, and that once every four years, in leap years, live fish were transported all the way to Edo in time for the Boys' Festival (Tango no Sekku).
• Shiroshita-garei Festival: The 41st edition will be held on Saturday 9 May 2026 from 10:00 to 21:00 and on Sunday 10 May from 10:00 to 15:00, in the area around the ruins of Hiji Castle (2610-1 Hiji Town). Events include a bare-hands fish-catching contest, a hands-on release of juvenile fish, stage performances and a fireworks display on the first day.
• How it is eaten: As sashimi, deep-fried karaage or simmered in broth, among other preparations. It is said that you can enjoy it to suit your budget, from full kaiseki course meals to reasonably priced lunch sets.

Note: Opening hours, prices and availability vary from restaurant to restaurant. Reservations are heavily concentrated during the peak season.

(Sources: official Hiji Town tourism information website (Hiji Town Tourism Association), official Oita Prefecture tourism information website, The 41st Shiroshita-garei Festival)