What is kihada in sushi?黄肌/木肌
This time, I looked into the various names and seasons for sushi kihada.
How to call kihada
【kihada】yellowfin tuna キハダ 黄肌/木肌
Yellowfin tuna is a type of tuna and is often called “yellowfin tuna” in Japan. Other names include Kiwada, Masibi, and Itoshibi, and other names may be used depending on the growth stage and size. For example, in some regions, young fish are called “kimeji” and young fish are called “pin.” Other names also vary depending on the region, such as heart and golden fin.
The peak season for kihada
The season for yellowfin tuna is early summer, especially from May to June. During this time, yellowfin tuna is said to be the most fatty and delicious. However, frozen foods are imported from all over the world throughout the year, regardless of when they are in season, so they can be eaten even when they are not in season in early summer.
Yellowfin tuna is a type of tuna that is classified in the order Perciformes and family Mackerel, and is often eaten raw. It is also used as an ingredient in canned tuna. It is mainly eaten in the Kansai region, and it is such a popular fish that when you think of tuna in the Kansai region, you mean yellowfin tuna.
Based on the above information, we can say that the best season for yellowfin tuna is early summer, especially from May to June. Choose fresh yellowfin tuna at this time of year and enjoy its deliciousness to its fullest.
