In Minamiboso City, Chiba Prefecture, ocean sunfish, known as manbo in Japanese, is considered a unique local delicacy. Although catches are not large, ocean sunfish are landed in the Minamiboso area throughout the year, and there is a local tradition of enjoying the fish as sashimi and in other preparations.
The flesh of the ocean sunfish is known for its fresh, juicy texture and light, refreshing flavor. In contrast, its liver has a remarkably rich and concentrated taste. The distinctive aroma of the liver further enhances the flavor, making it an especially interesting ingredient for those looking to discover unusual local cuisine.
One traditional way to enjoy ocean sunfish is kimo-ae, in which the flesh is combined with its rich liver. The liver can also be mixed with soy sauce to create kimo shoyu, a rich liver-infused dipping sauce that can be enjoyed with slices of sashimi.
The contrast between the clean, refreshing taste of the flesh and the intense richness of the liver creates a distinctive combination that is difficult to find in everyday Japanese cuisine.
Ocean sunfish can grow to more than three meters in length, making them difficult to transport. As a result, this unusual seafood is rarely available outside the local area.
For visitors to Minamiboso, trying ocean sunfish is an opportunity to experience one of the region’s distinctive food traditions. If you enjoy discovering unusual seafood and authentic local flavors, this is a delicacy worth seeking out during your visit.