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Kawahagi (filefish)

Kawahagi (filefish) (Kawahagi: かわはぎ)

Kawahagi (filefish)

Best seasons

  • Jan.
  • Feb.
  • Mar.
  • Apr.
  • May
  • Jun.
  • Jul.
  • Aug.
  • Sep.
  • Oct.
  • Nov.
  • Dec.

Specialty areas.

Nationwide

Recommendation.

Sashimi: Tastes best eaten raw topped with a sauce of mashed kawahagi liver. Nabe: The taste of the flesh is mild, simple and suitable for various styles of cooking including nimono, hot pot, and broths. Kawahagi tempura is tasty. Himono: The taste of lightly roasted sun-dried kawahagi keeps alcoholic drinks flowing.