Production location
Coastal areas of Yamaguchi prefecture

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

Product features
Kijihata is a very delicious, mild and elegant white fish, and is a prized fish of Yamaguchi prefecture (Kijihata is nationally rare and is known as a phantom prized fish). People say eat fuku (blowfish) in winter and Kijihata in summer. Its texture is the same as fuku, and if you eat kijihata sashimi called kijihata usuzukuri (raw fish sliced thinner than usual sashimi), an elegant flavor spreads in your mouth, so Kijihata is one of the best sushi toppings. Moreover, Kijihata includes gelatine and provides rich soup stock, which leads to delicious sakamushi (steamed with sake), soup, and cooked with soy sauce and sugar.

Introduction of production locations
Kijihata is caught with pole-and-line fishing or haenawa (a fishing method) in all costal sea areas in Yamaguchi prefecture, and shipped alive to high-class Japanese restaurants, Japanese style hotels, and the like in Yamaguchi and other prefectures. The main places for unloading fish are Hagi, Nagato, Shimonoseki and Shunan cities.