Amagarei is the local name used on Awaji Island for makogarei, a type of Japanese flounder prized for its thick, delicate flesh and pronounced natural sweetness. Its amber-colored meat is especially popular among local seafood lovers, making it one of the island’s distinctive seafood specialties.
The main season runs from May through August, with early summer being an especially good time to enjoy this fish. After spawning in winter, the flounder feeds on marine worms, shellfish, and other organisms living on the seabed, gradually building up its body and developing a richer flavor.
Flounder caught in early summer, particularly specimens with greenish patterns on their skin, are considered especially delicious. The flesh is thick yet finely textured, with a delicate balance of sweetness and umami that makes this fish a prized seasonal catch.
When the fish is exceptionally fresh, sashimi is one of the best ways to appreciate its subtle sweetness, fine texture, and clean flavor. Thin slices allow the natural qualities of the flesh to shine without being masked by strong seasonings.
Amagarei is also excellent when deep-fried, grilled with salt, or simmered in a savory soy-based broth. Deep-frying creates a crisp exterior while preserving the tender flesh inside. Salt-grilling brings out the fish’s natural flavor, while simmering allows it to absorb the gentle sweetness and umami of the seasoning.
Surrounded by the waters of the Seto Inland Sea and the Pacific-facing Naruto Strait, Awaji Island is blessed with a rich variety of seafood. Sampling Amagarei between May and August offers visitors an opportunity to experience the island’s seasonal food culture and enjoy a premium flounder celebrated for its sweetness, substantial flesh, and versatility in traditional Japanese cooking.