Kodai Kasugodai (Baby Seabream) カスゴダイ


When a sea bream is around one year of age and six inches in length, it is called kasugodai. It is found on the Japanese coast, and like most snappers is popular in Japan. Edomae style preparation of kasugo is typical of hikarimono: the fish is first scaled and deboned, then salted for about half an hour. The salt is rinsed off with vinegar, then the fish is soaked in fresh vinegar for just a few minutes. It should not be marinated for too long, or the flesh will dry out. The resulting flavors are amazingly complex: salty, sour, umami, sweet… it is all there in one perfect bite. 

Specifications: 350g-500g

Air-flown fresh from Toyosu Market, available only through pre-order.*

Oosterbay specializes in curating fresh indent items imported weekly from Japan to Singapore. Our dedicated team maintains close communication networks with suppliers in Japan, guaranteeing consistent quality and a steady supply of items to offer the freshest seasonal produce year-round.