Karei Flounder Hirame Sole Japanese Flatfish
Japan — flatfish distinction central to both sashimi culture and home cooking traditions
Japanese cuisine distinguishes precisely between hirame (平目, olive flounder — eyes on left when viewed from above) and karei (鰈, spotted halibut — eyes on right) — both flatfish but with different texture and fat profiles. Hirame is prized for sashimi and kobujime — its lean, firm, sweet flesh aging beautifully. Karei is preferred for simmered and grilled preparations (karei no nitsuke) and has slightly higher fat content. The engawa (縁側) — the fin muscle along the edge of flatfish — is considered the most delicious part: small, very lean, with intense flavor; sashimi restaurants charge premium for engawa slices.