{"product_id":"akamutsu","title":"Akamutsu","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eJapan · Nodoguro · Blackthroat Seaperch\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eAkamutsu (Nodoguro)\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Japan — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is Akamutsu (Nodoguro)?\u003c\/strong\u003e\u003cbr\u003eAkamutsu (赤むつ), better known as nodoguro (のどぐろ, blackthroat seaperch), is one of Japan's most celebrated premium fish. It's prized for an exceptionally high oil content and rich umami — so fatty for a white fish that it's often called the \"toro of white fish.\" The name nodoguro comes from its distinctive black throat. It's a favorite of top sushi chefs across Japan, and delivers a melting richness whether served raw or grilled.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eUnlike a lean white fish, nodoguro carries its fat evenly through the flesh, so it stays moist and rich however it's cooked. Raw it's silky and sweet; grilled, the fat bastes the fish from within and crisps the skin. Autumn through winter is its peak.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eAkamutsu \/ nodoguro (のどぐろ) — blackthroat seaperch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e[要確認 — 重量 \/ 尾数]\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeason\u003c\/td\u003e\n\u003ctd\u003eAutumn–winter (peak)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eState\u003c\/td\u003e\n\u003ctd\u003eFresh \/ frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest for\u003c\/td\u003e\n\u003ctd\u003eSashimi, salt-grilled (shioyaki), sushi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003eTwo classic ways bring out the fat. As sashimi or nigiri, slice it thin — the flesh is silky and sweet, and a light sear (aburi) softens the fat further. Salt-grilled (shioyaki) is the other classic: salt the fish and grill until the skin crisps and the fat runs, served with grated daikon and a squeeze of sudachi or yuzu. It also simmers well in a nitsuke. Thaw frozen fish in the refrigerator before cooking.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — salt, grated daikon, sudachi or yuzu, soy and wasabi, and a dry sake.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eHandling:\u003c\/strong\u003e Ships fresh or frozen depending on supply; thaw frozen fish in the refrigerator. For raw preparations, use only if sashimi-grade and eat the day it's thawed. A seasonal, limited fish at its peak in autumn and winter. A pre-order item that usually takes about a week to prepare. Any transit damage should be reported to the carrier directly.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hokkaido Uni Shop","offers":[{"title":"Default Title","offer_id":43694439039142,"sku":"AKM001","price":279.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/products\/shutterstock_269943977copy.jpg?v=1667792830","url":"https:\/\/hokkaidouni.com\/products\/akamutsu","provider":"Hokkaido Uni Shop","version":"1.0","type":"link"}