Tara Misozuke Umami-rich & Earthy Tako (octopus) is widely enjoyed

Tako (octopus) is widely enjoyed in Japan

making it a beloved delicacy in Japanese cuisine

Akebono Shuzo’s flagship line

the young yellowtail is called hamachi

bluefin tuna is regarded as the king of tuna: the ultimate highlight of sushi and sashimi cuisine

Tara Misozuke Umami-rich & Earthy Tako (octopus) is widely enjoyedMisozuke literally means marinated in miso. It is a Japanese technique where fish, meat, or vegetables are left to marinate in miso (fermented soybean paste) for a period of time. The miso adds depth, umami, and a subtle sweetness, while drawing out moisture to create a firmer, more concentrated texture. Dutch cod is a perfect fish for this preparation.