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Fukutsu Sea Bream Chazuke

Chazuke is a dish of cooked rice topped with slices of fish, served with broth poured over top. Wild sea bream (tai) is a major catch in Fukutsu and is often served in chazuke. Diners can customize chazuke by adding extra toppings, such as wasabi, dried seaweed (nori), scallions, and sesame seeds. The sea bream is served as sashimi, often lightly marinated in a mixture of soy sauce, sake, and sesame oil. The hot broth (made of green tea or dashi fish stock) lightly cooks the fish and changes the texture of the flesh. Diners can try the fish raw before adding the broth.

The main seasons for sea bream are late spring and autumn. Fukutsu usually holds a Tai Chazuke Fair from mid-May through the end of June. Local restaurants produce their own variations on the dish, ranging from traditional to European fusion.

In Japanese culture, sea bream is often served for special occasions, as its red color and rounded shape signify good luck. The name “tai” also sounds like the word “medetai,” which means “celebration.” Sea bream is eaten at New Year’s and at weddings, and a whole sea bream is often presented to winning sumo wrestlers.

福津鯛魚茶泡飯

茶泡飯是將煮熟的白飯鋪上魚片，再淋上湯頭的一種料理。野生鯛魚（日語發音：tai）是福津的主要漁獲之一，經常用於茶泡飯的食材。享用茶泡飯時，可依喜好加上額外的配料，製作屬於自己的茶泡飯，例如加上芥末、海苔（日語發音：nori）、蔥和芝麻粒。茶泡飯裡的鯛魚是生魚片，一般會先混合醬油、清酒和芝麻油稍微醃漬，然後澆下熱騰騰的湯頭（由綠茶或日式高湯製成），生魚片稍微變熟，魚肉的質感也會有所改變。品嚐這道美食時，建議先試吃生魚片，再加上湯頭。

鯛魚的當令季節為春末和秋季。每年5月中旬至6月底，福津市都會舉辦鯛魚茶泡飯市集，當地餐廳推出各式各樣的鯛魚茶泡飯，從日式傳統到融合歐風的茶泡飯，可謂應有盡有。

在日本文化中，鯛魚經常出現於特定場合，因其帶著紅色與圓潤的外型都象徵著好運。在日語中，鯛魚（日文發音：tai）聽起來很像「medetai」（日語中「慶祝」的意思），於是人們通常會在新年和婚禮上享用鯛魚，相撲選手奪冠後也會獲贈一整條的鯛魚。

福津鲷鱼茶泡饭

煮熟的米饭上铺上鱼片，再从上至下淋上汤头，即为茶泡饭。野生鲷鱼（日语：tai）是福津的主要渔获之一，经常充当茶泡饭的食材。用餐者可以通过添加额外的配料来自行定制茶泡饭，例如添加山葵、干海藻（日语：nori）、葱和芝麻粒。茶泡饭里的鲷鱼为生鱼片，当地常常混合酱油、清酒和芝麻油对其进行轻度腌渍。浇下热腾腾的汤头（由绿茶或日式高汤制成）后，鱼片会受到轻微的烹制，鱼肉的质感也会有所改变。用餐者在添加汤头前，可先品尝生鱼片。

食用鲷鱼的最佳季节为春末和秋季。每年5月中旬至6月底，福津市都会举办鲷鱼茶泡饭集市。当地餐厅对这道美食进行了各种原创演绎，从传统茶泡饭到欧式融合茶泡饭，应有尽有。

在日本文化中，鲷鱼料理常常出现于特定场合，因为鲷鱼体色为红色，体型呈圆形，这都象征着好运。它的日文名称“tai”听起来也很像“medetai”，即“庆祝”。人们通常会在新年和婚礼上享用鲷鱼，相扑手夺冠后也会获赠一整条鲷鱼。