![Tai du poisson et du homard ; spécialités de Yanagiya à Odawara-cho. Artiste : Totoya Hokkei (Japonais, 1 780-1 850) ; période : période Edo (1615-1868) ; Date Photo Stock - Alamy Tai du poisson et du homard ; spécialités de Yanagiya à Odawara-cho. Artiste : Totoya Hokkei (Japonais, 1 780-1 850) ; période : période Edo (1615-1868) ; Date Photo Stock - Alamy](https://c8.alamy.com/compfr/pa935p/tai-du-poisson-et-du-homard-specialites-de-yanagiya-a-odawara-cho-artiste-totoya-hokkei-japonais-1-780-1-850-culture-le-japon-dimensions-8-1-8-x-7-1-4-in-20-6-x-18-4-cm-date-du-19e-siecle-musee-metropolitan-museum-of-art-new-york-usa-pa935p.jpg)
Tai du poisson et du homard ; spécialités de Yanagiya à Odawara-cho. Artiste : Totoya Hokkei (Japonais, 1 780-1 850) ; période : période Edo (1615-1868) ; Date Photo Stock - Alamy
![japanese red sea bream, Tai, Madai snapper, pagrus major isolated on white background Photos | Adobe Stock japanese red sea bream, Tai, Madai snapper, pagrus major isolated on white background Photos | Adobe Stock](https://as1.ftcdn.net/v2/jpg/03/33/25/66/1000_F_333256632_mar0e5WG6mGx82lrZzruvVmfRXLBnZqQ.jpg)
japanese red sea bream, Tai, Madai snapper, pagrus major isolated on white background Photos | Adobe Stock
和心鮨 Wako Sushi Omakase - 𝗧𝗮𝗶 (Japanese Red Snapper), a popular and widespread fish is best in season during the sakura-dai (cherry blossom bream) during the month of March and April. Also
![Athletes eat Japanese Tai Snapper because it is low in fat and high in protein - WAMI JAPAN FLAVORED MEDIA Athletes eat Japanese Tai Snapper because it is low in fat and high in protein - WAMI JAPAN FLAVORED MEDIA](https://wami-japan.com/wp-content/uploads/2023/01/BW_0108_38_1.jpg)