- Cultivated to mimic the rich, fatty characteristics of winter-season hamachi, Hashiguchi hamachi offers a consistent buttery flavor year-round.
- According to the company, it contains 150% more free-form amino acids (umami) than its wild-caught counterpart of the same season.
- The aquaculture methods result in less discoloration around the bloodline ("chiai") and reduced fishy odor. The flesh also maintains its excellent color for up to 48 hours when properly stored.