Fatty white meat of Tachiuo is suitable for sashimi, but also versatile for any kind of cooking.


Wakayama Prefecture (mainly Arita City), is one of the biggest producers of Tachiuo in Japan, and Tachiuo is caught mostly offshore of Kiisuidou. The season of Tachiuo is between June and August. The fish meat tastes rather light, but is also fatty and suitable for sashimi, grilling, boiling and deep-frying. Many restaurants in Arita City serve "Tachijuu" instead of "Unaju" so anybody can easily enjoy Tachiuo dishes. The dish might differ slightly depending on the restaurants, but Tachiju served with fatty white meat with sweet and salty shoyu sauce in great harmony is a specialty dish of Wakayama Prefecture.

Information provided by : Gurutabi

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