Sea Bream Steamed with Sweet Rice

Tai, sea bream, is a favorite fish in Japan because of its delicate and sweet flavor. It becomes most delicious in spring when the pretty pink color of cooked sea bream skin is associated with the beautiful cherry blossoms of spring.

Tai no sakuramushi is a celebrated spring dish. In this preparation, glutinous rice, usually tinted a faint pink, is steamed with sea bream wrapped in salt-pickled young cherry leaves. This elegant presentation gives diners a strong sense