tilefish; blanquillo; horse-head fish
Kyoto dialect term for tilefish (Branchiostegus spp.), especially referring to the red tilefish used in high-end Japanese cuisine. The standard Japanese term is 甘鯛 (あまだい).
See also: アマダイ
In Kyoto, simmered tilefish is one of the local specialties.
Tilefish in this season is fatty and delicious.
Hiragana spelling is also used; the word is usually written in kana.
Ateji kanji spelling; rarely used in practice.
The origin is uncertain; it is a dialect word from Kyoto for tilefish.