Tai (sea bream) Noodles

Tai Noodles is a local dish that portrays the characteristics of Okayama. It is a fusion of seafood brought from warm Setouchi and products brought from quiet and cold villages. Tai (sea bream) is in best season from spring to early summer when the water temperature rises, whereas the coldest season is the best for making somen noodles. Fish is valuable when it is fresh and somen is valuable when it is old. Mountain, sea, cold, warm, new and old – all these characteristics are mixed together and create the taste of traditional Okayama.

Information provided by : okayamakenkyodobunkazaidan「okayamanoazi」