Discover Flounder (hirame): its ingredient, flavour, texture, representative season, regional context, and how to approach soy sauce and wasabi.
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An editorial reference for the shape and colour of Flounder (hirame); the shop’s cut and supply will change the real piece.
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Nigiri
Delicate, savoury and clean
Firm with a fine grain
Soy sauce
Try salt or citrus when supplied; otherwise use very little soy.
Wasabi
A small amount is common but optional.
WHAT IS IT?
What exactly is Flounder (hirame)?
Hirame is Japanese flounder, a flatfish with a fine-grained white body and firm bite. The fin-edge muscle is sold separately as engawa.
CHOOSE WITH CONFIDENCE
Place Flounder (hirame) beside two close relatives.
After Flounder (hirame), use Sea bream (tai) to move the flavour and Engawa (flounder fin edge) to change the texture. Order one at a time and test one contrast.
PLACE & CONTEXT
Flounder (hirame) and place
Caught along many coasts; winter hirame is a familiar association in eastern Japan.
YOUR FIRST PIECE
Build the baseline before seasoning.
Try the first piece before adding anything. Taste: Delicate, savoury and clean. Texture: Firm with a fine grain. Soy guidance: Try salt or citrus when supplied; otherwise use very little soy. Wasabi guidance: A small amount is common but optional.
