| Name (Japanese) | Crimson seabream (Kasugodai / カスゴダイ / 春子鯛) |
| Overall Rating |
Flavor: ★★★★☆ Texture: ★★★★☆ Popularity: ★★★☆☆ |
| Reference Price |
Value: ★★★★☆ Price range: $10~$20/100g |
| Best Season | Spring to early summer (March–June) |
| Did You Know? | Kasugo-dai refers to “juvenile sea bream”, typically 10–15 cm long. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Chidai (チダイ) Kanji Name: 血鯛 (Chidai) English Name: Crimson seabream Scientific Name: Pagrus major (juvenile) Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Perciformes • Family: Sparidae • Genus: Pagrus • Species: P. major Average Size: 10–15 cm length; typically served as juveniles Key Features: White to pink flesh with fine texture; delicate sweetness, symbolic of spring |
| 2. Habitat & Distribution |
Found along coastal waters of **Japan, Korea, and China**. Kasugo refers specifically to juvenile red sea bream harvested in Japan. Thrives in shallow, temperate coastal waters. |
| 3. Seasonality |
Best season is **spring to early summer (March–June)**. Associated with cherry blossom season and seasonal sushi menus. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, marinated (shime) sushi, sashimi Flavor: Mild, slightly sweet, clean finish Texture: Firm yet fine-grained flesh Fat Content: Low; light and refreshing taste |
| 5. Preparation & Craftsmanship |
Often prepared as **shime (vinegar-marinated)** to bring out subtle flavor. Scales sometimes left on and grilled (kawashimo-yaki) for added aroma. Requires skilled slicing due to small size. A traditional seasonal delicacy in Edomae sushi. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned shari with mild acidity Condiments: Salt, sudachi (citrus), or light soy Drinks: Junmai sake, crisp white wine, or light ginjo sake |
| 7. Nutritional Information |
High in lean protein and low in fat. Rich in selenium, vitamin D, and omega-3 fatty acids. Low calorie content, making it a healthy seasonal fish. Provides amino acids contributing to umami flavor. |
| 8. Trivia & Cultural Notes |
Kasugo means “spring child,” reflecting its seasonality. Symbolic of celebration and renewal in Japanese cuisine. Considered a delicacy in traditional Edomae sushi as a springtime specialty. Often featured in kaiseki cuisine as a seasonal highlight. |
| 9. Recommended Sushi Styles |
• Kasugo nigiri, lightly marinated in vinegar (shime-kasugo) • Kasugo sashimi with citrus • Kawashimo-yaki (grilled with skin/scales on) • Paired with shiso or yuzu for refreshing accent • Featured in spring sushi platters (haru no moriawase) |
