{"product_id":"shiro-amadai-white-tilefish-japan-2-2lb","title":"Shiro Amadai White Tilefish Japan 2.2lb","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 · Shiro Amadai · White Tilefish\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eShiro Amadai (White 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 Shiro Amadai?\u003c\/strong\u003e\u003cbr\u003eShiro amadai (白甘鯛, white tilefish) is the top grade of amadai — rarer than the red or yellow, and highly prized by Kyoto kaiseki chefs. Its flesh is tender with a delicate, watery consistency that takes expert handling, and it's celebrated for a refined sweetness and a soft texture. It's at its peak from October to March, and runs 0.8–2 lbs per piece.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eAmong the three amadai, the white is the most sought after and the hardest to come by — a fish that appears on the finest kaiseki menus. It's often prepared with the scales on (matsukasa-yaki), where the scales stand up like pine cones and crisp while the flesh underneath stays soft.\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\u003eShiro amadai (白甘鯛) — white tilefish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eTop of the amadai varieties\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e0.8–2 lbs per piece\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCharacter\u003c\/td\u003e\n\u003ctd\u003eTender, watery, delicately sweet\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 \/ frozen\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 is matsukasa-yaki (松笠焼き), also called wakasa-yaki — grilling the fish scales-on so they stand up and crisp like pine cones, while the flesh stays soft. It's also steamed, simmered, or served in a clear soup as a wan-dane, and very fresh it's excellent as sashimi or kelp-cured (kobujime), which firms the delicate flesh. Because the flesh is soft and watery, it rewards careful handling — 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 A seasonal delicacy at its peak October–March. Ships fresh or frozen depending on supply; thaw frozen fish in the refrigerator. The flesh is delicate and takes expert preparation. Use raw preparations 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":45956324917414,"sku":"AMD002","price":229.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/Shiroamadai.jpg?v=1731768158","url":"https:\/\/hokkaidouni.com\/products\/shiro-amadai-white-tilefish-japan-2-2lb","provider":"Hokkaido Uni Shop","version":"1.0","type":"link"}