Mako-garei, or marbled sole, is a highly regarded flatfish caught in the waters off Shiriuchi in southern Hokkaido. The area is known for producing high-quality wild Mako-garei, thanks to the favorable natural conditions of the nearby fishing grounds, Kikonai Bay and Hakodate Bay.
The water temperatures around Shiriuchi are well suited to Mako-garei. Another important factor is the abundance of food available from spring onward, when these fish require large amounts of nourishment. There are relatively few competing species consuming food such as krill, allowing Mako-garei to feed well in the area.
Mako-garei feeds actively through the warmer months and builds up nutrients during summer. This helps give the fish a satisfying flavor and makes it enjoyable in a variety of preparations.
Fresh Mako-garei can be served as sashimi, where its delicate flavor and texture can be appreciated directly. It is also delicious simmered or fried, with each cooking method bringing out a different character.
As winter arrives, the flavor of the flesh itself becomes somewhat less pronounced. However, this is when roe-bearing female Mako-garei becomes especially appealing.
The contrast between the delicate flatfish meat and the rich roe makes winter a distinctive season for enjoying this Hokkaido specialty.
The natural environment off Shiriuchi gives Mako-garei a strong connection to the local coastal ecosystem. For travelers exploring southern Hokkaido, trying this wild flatfish is an opportunity to discover a more subtle side of the region’s seafood culture beyond its famous crabs and scallops.
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