Mekajiki(メカジキ)/Swordfish
Update: Nov 21, 2013
Both Mekajiki(メカジキ) and Makajiki(マカジキ) have "Kajiki" in the back of syllable.
However, they belong to different families respectively.
Makajiki means a marlin in English which has an orange flesh with reddish tint.
Makajiki is a high-grade fish and is served on high-class Japanese style restaurants or auspicious occasions like wedding.
As for its season, opinions are divided. Most opinions say the season of Makajiki is from winter to spring.
While Mekajiki means a swordfish in English which has a white flesh with pink tint.
Mekajiki generally goes on the market rather than Makajiki.
A thick fillet, 100g of Mekajiki sell for around 150 yen to 200 yen.
We generally call Mekajiki Kajiki.
As for its season, opinions are divided as well. Most opinions say the season of Mekajiki from autumn to winter.
Most general recipe with Mekajiki is teriyaki.
Here are some restaurants to where I went.
☆ Uofuku(魚福)/850yen
Picture Menu
URL
Japanese Restaurant Guide Gurunavi(English): http://r.gnavi.co.jp/p648308/lang/en/?sc_cid=foreign_bnr_pcr_en
Location
TOC Ariake building 3F, 3-5-7, Ariake, Koutou-ku, Tokyo, 135-0063
Access
Rinkai Line(りんかい線): 5 minutes walk from Kokusaitenjijo Station(国際展示場駅)
Yurikamome Line(ゆりかもめ): 7 minutes walk from Kokusaitenjijoseimon Station(国際展示場正門駅)
Both Mekajiki(メカジキ) and Makajiki(マカジキ) have "Kajiki" in the back of syllable.
However, they belong to different families respectively.
Makajiki means a marlin in English which has an orange flesh with reddish tint.
Makajiki is a high-grade fish and is served on high-class Japanese style restaurants or auspicious occasions like wedding.
As for its season, opinions are divided. Most opinions say the season of Makajiki is from winter to spring.
While Mekajiki means a swordfish in English which has a white flesh with pink tint.
Mekajiki generally goes on the market rather than Makajiki.
A thick fillet, 100g of Mekajiki sell for around 150 yen to 200 yen.
We generally call Mekajiki Kajiki.
As for its season, opinions are divided as well. Most opinions say the season of Mekajiki from autumn to winter.
Most general recipe with Mekajiki is teriyaki.
Here are some restaurants to where I went.
☆ Uofuku(魚福)/850yen
Picture Menu
- Simmered Kajiki and Semi-round sliced radishes in the soy sauce and sugar and ginger broth with thin-sliced leeks(Right Bottom)
- Crispy baked oyster and Shredded cabbages with a wedge of lemon(Right Top)
- Pickled cucumber(Center)
- Hijiki Ni - simmered together sea weed and soybean(Left Middle)
- Rice(Left bottom)
- Miso soup(Left Top)
URL
Japanese Restaurant Guide Gurunavi(English): http://r.gnavi.co.jp/p648308/lang/en/?sc_cid=foreign_bnr_pcr_en
Location
TOC Ariake building 3F, 3-5-7, Ariake, Koutou-ku, Tokyo, 135-0063
Access
Rinkai Line(りんかい線): 5 minutes walk from Kokusaitenjijo Station(国際展示場駅)
Yurikamome Line(ゆりかもめ): 7 minutes walk from Kokusaitenjijoseimon Station(国際展示場正門駅)