Hirame, or Japanese flounder, is the official prefectural fish of Tottori and has been caught in the waters off the prefecture for generations. Fishing for hirame has long been an important local industry, particularly in the coastal waters near the region’s sand dunes.
The name “hirame” originally became established as a regional name in Tokyo and Niigata. Young fish weighing less than approximately 1 kg and measuring under 40 cm are known in Japanese as soge. For sashimi, specimens weighing around 2 kg are often considered especially delicious, offering a satisfying balance of texture and flavor.
Hirame caught in Japanese coastal waters is generally at its best from October through January, although the exact season varies by region. Its prime season tends to last longer in areas farther north.
During the colder months, the fish develops a richer flavor as its flesh becomes more deeply marbled with fat. Although hirame is known for its delicate white flesh, particularly fatty specimens can take on an attractive amber hue.
Hirame is especially appreciated for its delicate flavor and refined texture, making it an excellent choice for sashimi. Sampling fresh, locally caught hirame is a wonderful way to discover the seafood culture of Tottori, where fishing traditions have shaped regional foodways for centuries.
If you visit Tottori between October and January, look for hirame on the menus of local seafood restaurants. This seasonal specialty offers a taste of the Sea of Japan at one of the best times of year for enjoying its fresh catch.