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Stone Fish (OKOZE) |
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Most of the seafood including oysters, blow fish and crabs are prime in winter and fall seasons. If you are a great fan of excellent Japanese seafood and travel in summer, tasting stone fish or okoze in Japanese is strongly recommended.
The fish’s delicate taste is as excellent as that of blow fish. Thinly sliced okoze raw fish is eaten dipped into citrus based soy sauce, making the taste more refreshing. Deep fried okoze is the most popular meal using the fish. Deep fried in oil for relatively long periods makes the fish extremely crispy.
You can eat not only its meat but its bones as well. Again dipping into the citrus based soy sauce makes this meal more delicious. I am sure that tasting excellent seafood completes your exploration in Japan! |
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