Nodoguro fish is a luxurious seafood celebrated for its buttery texture and umami content, essential components of Japanese cuisine. Nodoguro’s natural flavors shine when served raw on sashimi plates – best enjoyed as such.
Akamutsu (blackthroat sea perch) is one of Hamada’s prized seafood offerings on Japan’s Sea of Japan coast. It derives its name from the dark coloring on its throat.
Known for its soft/buttery meat
Nodoguro, known for its soft and buttery meat, has grown increasingly popular in Singapore over recent years. It can often be found featured on sashimi platters with other fish species such as Kinmedai (Orange Roughy), Maguro Zhong toro (Medium Fatty Tuna Belly), and buri shi (Yellowtail or Japanese Amberjack). Nodoguro (aka Akamutsu) is an exotic Sea of Japan coast fish species prized as an ingredient with its rich umami flavor that can be eaten either raw or cooked depending on preference and mood!
Nodoguro stands out among white fish by boasting an unusually high-fat content, giving it an enticingly sweet and rich flavor that cannot be replicated elsewhere. Plus, its thick meat melts away in your mouth! Not to mention all its nutritional value – vitamins, minerals, and omega-3 fatty acids make nodoguro an ideal addition to any healthy diet!
Nodoguro (slash: nod-og-guro) is a delicious first-class fish that is often enjoyed as sashimi or in nigiri sushi in Japan. Although available throughout the year, nodoguro peaks during autumn to winter when its abundance peaks. Nodoguro means “black throat” due to the dark patch on its throat lining that gives this species its name.
Nodoguro is a top-rated marine product in Ishikawa Prefecture, often served grilled or with ishiru (traditional fish sauce). Sashimi-dipped versions may include nodoguro dipped into shirt sauce or soy sauce made with bonito flakes (katsuobushi).
Nodoguro meat is firm and juicy with a delicate sweetness and full-bodied umami flavors, creating a distinct and delicious combination of textures when eaten raw as sashimi or sushi rolls. In contrast to tuna, which is typically cooked before being eaten naturally as sashimi, nodoguro should be enjoyed raw for maximum flavor and texture; it is best enjoyed with just some light salting and lemon or even when grilled!
Rich in umami
Foods rich in umami include meats and seafood, aged cheeses, mushrooms, soy products, tomatoes, and kimchi. Umami comes from glutamates, amino acids, and nucleotides, which combine to give us those deliciously savory taste sensations in our taste buds; our orbitofrontal cortex interprets these sensations and coordinates bodily functions accordingly.
Nodoguro fish is rich in umami and is an excellent protein and omega-3 fatty acids source. This versatile ingredient can be cooked or eaten raw as part of a healthful diet – perfect for raw veganism! Plus, it’s low in fat and cholesterol levels, too – not forgetting calcium, phosphorus, and potassium content, which offers many health benefits too. Nodoguro can be found throughout Japanese markets, where it can be prepared in various ways like sashimi, salt grilling, simmering, or even used as part of dashi, an ideal addition to ensure nodoguro makes an outstanding dashi (cooking stock).
Nodoguro’s umami flavor is enhanced when cooked, as its compound inosinate becomes active when heated. Combined with other umami-rich ingredients – like seaweed and yeast extracts like Vegemite and Marmite – its taste becomes even more vital, creating an easy umami-rich meal at home.
Glutamate, the critical source of umami, can be found naturally in meats and vegetables, fermented foods like soy sauces, fermented fish sauces and sake, and fermented foods such as soy sauces. When cooked or dried before consumption, its presence increases dramatically due to more concentrated amino acids being released by their concentration of amino acids.
Japanese cuisine is well known for its umami-rich dishes, such as sushi, sashimi, okonomiyaki, and ramen. But you can also find umami in Chinese and Italian food; when making Chinese chicken soup, add some preserved fish (called kimono) or dried bonito flakes to enhance its umami flavor or add additional fish sauce as necessary – to begin exploring umami-rich dishes. Check out these five countries:
It is a luxury fish.
Regarding Japan’s best seafood and meat offerings, many people think of Tokyo’s Tsukiji fish market or Hokkaido’s verdant environs. Yet there’s another treasure waiting in Japan’s less-traveled regions – Hamada is an example where one such regional delicacy lies: nodoguro is revered as a regional delicacy known by other names including “Takamatsu,” a lantern belly fish highly prized in sushi restaurants for its creamy texture and umami notes.
Nodoguro is also essential to Daitoku fish sauce, an ancient Japanese seasoning made from fermented ingredients like koji and blackthroat seaperch. Combined, their flavors produce an exquisite sauce resembling that of fatty tuna fish, often used as a replacement for soy sauce in restaurants like izakayas and casual eateries.
Tan visited several places in Hamada to gain more insight into the nodoguro industry, including a well-known salt factory and Kamaboko manufacturer. While impressed by the variety of products, his most memorable experience occurred at an izakaya serving salt-grilled nodoguro, which left his mouth feeling soft and creamy, instantly making an impression first impression!
Ginza Nakamata offers exquisite nodoguro dishes from Benihitomi brand fish, perfect for sashimi or grilling with salt. Tsushima Island in Nagasaki Prefecture supplies this top-quality nodoguro to the restaurant, one of only a few specializing in it. Enjoy this exquisite seafood as sashimi with seared skin for maximum enjoyment, or simmer it with broth!
It is suitable for your health
When searching for Japan’s finest produce, many turn first to Tokyo’s Tsukiji market or Hokkaido’s lush environs as prime locations. But Japan is an abundance of nature’s bounty; hidden gems may await discovery elsewhere. Take nodoguro (black throat seaperch), an award-winning white fish now becoming increasingly popular in the US market and known by its Japanese name Akamutsu for its patch of black on its throat that resembles India ink; nodoguro also boasts an outstanding amount of fat that makes its texture truly delicious; known by its Japanese name Akamutsu it gives a fantastic buttery mouthful when combined with its buttery texture – perfect compared with similar white fish species such as Toro!
Nodoguro fish is packed with calcium and bluefish nutrition, providing your body with essential minerals for overall good health. In particular, its omega-3 fatty acid content provides important heart and brain benefits and protein, vitamins B & C, and dietary fiber benefits. Enjoy Nodoguro fresh and in season! Its delicate sashimi texture offers maximum enjoyment. You could also braise or grill it to create another delectable option!
Nodoguro will serve as its base, hosting cooking workshops and wellness-oriented events at this new restaurant. Owners Ryan and Elena Roadhouse are working hard to create their Eleusis brand of hypoallergenic home and body care products.
Nodoguro will open for dinner four nights each week beginning Thursday in an old event space behind Kerns neighborhood’s Eleusis Way development. Customers will enjoy seasonal menu selections like tiradito, mackerel sushi, and meaty kinoko mushroom nigiri priced at $250 per person, with optional sake or wine pairings available for an additional $50 cost. Reservations are required until December 29th – for more information, visit nodoguropdx.com