Production location
The Sea of Japan area of Yamaguchi prefecture

Producers (group name)
Yamaguchi Prefecture Fishermen's Cooperative Association

Product features
Amadai  (tilefish) 
Amadai is moderately fatty but light, and is also faintly and fascinatingly sweet, which is amai in Japanese. This may be the reason the fish is called amadai. Amadai has been used in high-class cuisine for years and prized in Kyoto under the name of "Guji". Amadai is eaten as sashimi, cooked with soy sauce and sugar, grilled with salt, steamed and more.

Opened, salted and dried Amadai  
Opened, salted and dried amadai is opened, salted and dried while fresh to capture the sweetness and deliciousness.

Introduction of production locations
Yamaguchi prefecture is a major area for catching amadai and the biggest catch in Japan is in Yamaguchi prefecture. Amadai are hard to keep fresh, but they are carefully caught one by one and immediately put into ice water to keep them very fresh for unloading at a nearby fishing port. The main places for unloading the fish are Hagi and Nagato cities.