{"product_id":"kasugo-young-sea-bream-kagoshima-100g","title":"Kasugo Young Sea Bream Kagoshima 100g","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\"\u003eKagoshima · Kasugo · Spring Sea Bream\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eKasugo (Young Sea Bream)\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Kagoshima — 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 Kasugo?\u003c\/strong\u003e\u003cbr\u003eKasugo (春子鯛) is young sea bream — a spring delicacy in Japanese cooking that arrives with the cherry blossoms and is gone just as quietly. It's the juvenile of the madai (red sea bream), caught in spring off the coast of Kagoshima, and prized for a tender, delicate flesh and a subtle sweetness. Each piece is about 100g.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eBecause the fish is young, the flesh is soft and the bones fine, which is exactly what makes it a spring treat rather than a year-round fish. It's a marker of the season, at its best in the short window when the blossoms are out.\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\u003eKagoshima, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eKasugo tai (春子鯛) — young sea bream\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003eapprox. 100g per piece (varies)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCharacter\u003c\/td\u003e\n\u003ctd\u003eTender, delicate; subtle sweetness\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeason\u003c\/td\u003e\n\u003ctd\u003eSpring (cherry blossom season)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eState\u003c\/td\u003e\n\u003ctd\u003eFresh\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest for\u003c\/td\u003e\n\u003ctd\u003eSashimi, kelp-cured, lightly grilled, steamed\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 classic for kasugo is a light cure — kobujime (kelp-cured) or a quick vinegar cure (su-jime), which firms the soft flesh and is a favorite for Edomae sushi. It's also lovely as plain sashimi, lightly salt-grilled, or gently steamed, all preparations that keep the delicate spring flavor rather than covering it. Given the small size, keep the treatment simple. Cook or serve it fresh.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — kombu, rice vinegar, salt, sudachi or yuzu, and a light dry sake.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eHandling:\u003c\/strong\u003e A spring-only seasonal fish — ships fresh once a week during its short season. Keep refrigerated and use within a day or two; for raw preparations, use only if sashimi-grade, the day it arrives. 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":44055702896806,"sku":"KSG001","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/products\/pixta_89281020_Mcopy.jpg?v=1680929425","url":"https:\/\/hokkaidouni.com\/products\/kasugo-young-sea-bream-kagoshima-100g","provider":"Hokkaido Uni Shop","version":"1.0","type":"link"}