The flying fish of Hirado come with
the arrival of northern breezes
The flying fish season peaks from September to October. In Hirado, the breezes during this season are called "flying fish winds." Narrow-nosed flying fish and Japanese flying fish, born on the seabed from Kyushu to the Japan Sea off Honshu, migrate southward with the northern breezes. Skewered flying fish are roasted evenly over charcoal until golden brown and used to make a refined dashi stock. This clear, golden-hued broth pairs well with various dishes like New Year's zōni soup, chawanmushi steamed egg custard, udon noodles, and simmered dishes.
Photograph courtesy of Hayashi Suisan Co. (Hirado City)















































