福井県·特産品
Wakasa Guji
When grilled with the scales left intact, the skin becomes crispy while the flesh remains tender and flaky. An elegant sweetness spreads throughout your mouth—Wakasa Guji is a sophisticated, premium fish that Fukui is proud of. "Guji" is the name used for tilefish in Fukui and Kyoto. Only red tilefish caught in Wakasa Bay that meet strict criteria regarding fishing methods, size, and freshness management are permitted to bear the name "Wakasa Guji." Wakasa has long been known as an "Oshikoku" (a province providing food to the Imperial Court). Carried over the mountains to Kyoto, Guji has been revered as a star ingredient in Kyoto cuisine. A tradition also exists of salting the fish at the shore before shipping to ensure maximum freshness. The most iconic way to enjoy it is "Wakasa-yaki," where it is grilled with the scales on. It is a beautiful treasure nurtured by the Oshikoku.
Record it after reading
