Miyabi-tai: Sea Bream Firm-raised in Amakusa, Kumamoto Prefecture

Sakata Suisan began the cultivation of Miyabi-tai nearly 30 years ago in the sea around an isolated island called “Goshoura” in Amakusa, Kumamoto Prefecture. Looking at the amino acid level, which serves as an indicator of good taste, the level of Miyabi-tai is approximately three times(*1) higher than that of wild sea bream, resulting in acquisition of the most public recognition(*2) in the Kyushu region. The secret of the tastiness lies in our five promises, which we strictly abide by. *1 Tested by Japan Food Research Laboratories
*2 Survey on public recognition using the online survey service “Ann to Kate” [April 2017 / 1,638 respondents (seven prefectures in Kyushu)]

We set up the five standards to identify "Miyabi-Tai".

  • Setting the number of sea bream at a lower average density to make a less stressful growing environment for them.
  • The fish juveniles are grown in designated sea farms in Sakata Suisan throughout Japan.
  • We use specially formulated food developed by our cultivated food manufacture .
  • Implementation of antibiotic residue testing on a regular basis to ensure a high level of safety.
  • We check the color, shape and size of every single fish, then ship them promptly.

The key to the deliciousness of
Miyabi-Tai is in their diet.

People often say that Miyabi-Tai don't have a fishy smell and that the sweetness of the flesh is completely different from that of other sea bream.
What the sea bream eat affects how they taste. That's why the type and quantity of food eaten by the fish is the most important factor when raising sea bream.
We have developed a specially formulated food for Miyabi-Tai that our food manufacturer spent more than 10 years to perfect.
We feed this special food to our fish from when they are young, which is one of the main factors in creating the fresh color and quality flavor of our Miyabi-Tai. This special food doesn't come cheap, but it is an important component in our efforts to provide delicious, quality Miyabi-Tai our customers.

From the Seto
Inland Sea to Amakusa

Miyabi-tai sea breams are farm-raised in the Seto Inland Sea while they are young. When they grow to a specific size, they are moved to the sea around Goshoura in Amakusa for further cultivation.

The Seto Inland Sea around Hakatajima Island in Ehime Prefecture is blessed with mild, warm weather and moderately fast ocean currents, preventing the occurrence of red tides. Furthermore, in this area, which is less prone to typhoons, sea water temperatures in summer are lower than those in other areas. These environmental conditions help juvenile fish grow in good health without getting sick.
After six-month cultivation in the Seto Inland Sea, the body length of a young Miyabi-tai reaches about 20 cm. Subsequently, the fish are sent to the sea around Goshoura in Amakusa, a place dubbed the “cradle sea.” In this mild, warm inland sea, Miyabi-tai gradually grow to adulthood.

Increasing the Number of
Miyabi-tai Lovers around the World

Global demand for sea bream has been increasing year after year. For example, the total volume of sea bream exports from Japan has greatly increased from approximately 100 tons in fiscal year 2012 to 627 tons in fiscal year 2017.* The major destinations are the United States and Taiwan. It can be expected that exports will further increase in keeping with the recent trend in healthy eating. Sakata Suisan exports mainly to the United States, enabling Miyabi-tai to be served at renowned restaurants in the U.S. We will make the taste of Miyabi-tai known to people not only in the U.S. but also around the world.

*ccording to Trade Statistics of Japan