Tango guji is a premium variety of red tilefish, known by its official Japanese name, aka-amadai. Highly sought after in Kyoto Prefecture and throughout the Kansai region, this white-fleshed fish is prized for its delicate sweetness and is an essential ingredient in traditional Kyoto cuisine.
In 2012, Tango guji was officially recognized as a Kyoto-branded specialty product. The fish is caught using longline fishing methods and shipped under carefully controlled temperature conditions to preserve its freshness.
Only the highest-quality fish, with an attractive shape, excellent freshness, and unblemished skin, can be sold under the name Tango guji. Its vivid, beautiful reddish-pink color also makes it an eye-catching feature of Japanese cuisine.
Because its flesh is soft and delicate, Tango guji is often prepared as lightly dried fish or marinated in Kyoto-style sweet white miso, known as saikyo-zuke. It is also excellent as sashimi, in shabu-shabu hot pot, or as a sushi topping.
One traditional preparation is hitoshio-guji, in which the fish is opened, lightly salted, and left to rest overnight. Another is Wakasa-yaki: the fish is skewered and grilled until fragrant, with sake brushed onto the skin during cooking.
Tango guji is also delicious in pressed sushi made with fish that has been filleted, carefully trimmed of its skin, and cured with kombu seaweed. This preparation highlights the fish’s refined flavor and delicate texture.
November to February