Tai Ryori (Sea Bream Dishes)

Japan’s No. 1 tai from Akashi whose fatty but firm flesh is superb

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Tai which is harvested from the Akashi Strait with its fast currents and abundant sources of food is regarded to be the best fish in Japan in all areas including the firmness of its flesh, fattiness, taste and appearance. Autumn is the best time to eat it since the fish has the most fat at that time.

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