{"product_id":"amadai-tilefish-japan-1-2lb","title":"Amadai Tilefish Japan 1.2lb","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 · Amadai · Tilefish\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eAmadai (Tilefish)\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 Amadai?\u003c\/strong\u003e\u003cbr\u003eAmadai (甘鯛, tilefish) is a premium member of the sea bream family, prized for its tender, delicately watery flesh. It's most enjoyed from October to March, and the red and white varieties are especially sought after for their flavor, while the yellow is milder. This is red or white amadai, around 1.2 lb per piece.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eSourced mainly from the southern waters of Japan, amadai is a favorite of Kyoto's top kaiseki chefs. It's easy to recognize by its almost square head, large eyes, and big, delicate scales — scales that are part of its signature dish. The flesh is soft and melting, a standout for refined Japanese cooking.\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\u003eAmadai (甘鯛) — tilefish, red or white\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003eapprox. 1.2 lb per piece (varies)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCharacter\u003c\/td\u003e\n\u003ctd\u003eTender, soft, delicate; melting texture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeason\u003c\/td\u003e\n\u003ctd\u003eOctober–March (peak)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eState\u003c\/td\u003e\n\u003ctd\u003eFresh, line-caught\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest for\u003c\/td\u003e\n\u003ctd\u003eWakasa-yaki, steamed, sashimi, kelp-cured\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\"\u003eThe signature dish is wakasa-yaki (若狭焼き) — grilling the fish scales-on so the scales stand up and crisp while the flesh stays soft, a Kyoto technique unique to amadai. It's also steamed (over rice or with vegetables), simmered, or served in a clear soup as a wan-dane. Very fresh, it's excellent as sashimi or kelp-cured (kobujime), which firms the delicate flesh. Keep it cold and cook it fresh.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — salt, sudachi or yuzu, kombu, dashi broth, and a dry sake.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eHandling:\u003c\/strong\u003e Line-caught and shipped fresh from Japan, by pre-order — orders go to our local team as they come in for the freshest catch. Keep refrigerated and cook within a day or two of arrival; use raw preparations only if sashimi-grade, the day it arrives. 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":43798203728038,"sku":"AMD003","price":254.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/products\/pixta_5916826_Mcopy.jpg?v=1671052893","url":"https:\/\/hokkaidouni.com\/products\/amadai-tilefish-japan-1-2lb","provider":"Hokkaido Uni Shop","version":"1.0","type":"link"}