Delicate, translucent, and fleeting—icefish, (shirauo) is one of the most poetic symbols of spring in Japanese cuisine. At Takeda, we highlight its gentle flavor and tender texture by preparing it as light, crisp tempura using fresh icefish sourced from Shimane Prefecture, where the coastal waters yield fish of exceptional quality.

Subtle Seasoning with a Touch of Umami

To enhance the icefish’s clean, mild flavor, the tempura is finished with a sprinkling of Takeda’s house-made salted egg yolk and a hint of fresh lime zest.

Our salted egg yolk is made with great care—fresh yolks are gently wrapped in salt and rested for several days, allowing their natural umami to concentrate. The result is a smooth, creamy richness with a long, savory finish. This flavorful dusting brings out the delicate sweetness of the shirao without overwhelming it.

A Hint of Spring Green

To complete the dish, a single crispy basil leaf tempura is placed alongside the icefish. Its vibrant color and subtle herbal aroma offer a bright accent—both visually and in flavor—capturing the spirit of spring on the plate.

Crisp yet delicate, mild yet expressive—this dish celebrates the quiet refinement of the season. Icefish tempura invites you to pause and appreciate the fleeting beauty of spring, one bite at a time.