"**Kanpachi** from Tarumi-su in Kagoshima Prefecture is a fish raised in a high-quality farming system. The area benefits from nutrient-rich seawater and a warm climate, which are ideal for fish farming. Kanpachi from Tarumi-su has firm flesh with a moderate amount of fat, offering a fresh and delicious flavor without any fishy smell. It is perfect for making sashimi, sushi, or grilling. This fish has a natural sweetness from its fat, which provides a tender texture and rich flavor when enjoyed as sashimi. Additionally, it can be used in various Japanese dishes, such as **kanpachi teriyaki** (grilled with soy sauce) or as an ingredient in hot pots."

"カンパチ (Kanpachi) or amberjack is a fish with firm flesh and a well-rounded flavor. Here are some ways to prepare kanpachi to make it delicious: - **Sashimi**: Fresh kanpachi has firm, slightly sweet flesh, making it ideal for sashimi. Serve it with wasabi and soy sauce. - **Sushi**: Kanpachi is popular for sushi. Its moderately tender flesh pairs well with sushi rice. - **Shioyaki**: Sprinkle salt on kanpachi and grill it. The mild saltiness enhances the fish’s natural flavor. - **Teriyaki**: Grill kanpachi with teriyaki sauce. The sweet and salty sauce complements the tender fish nicely. - **Karaage**: Coat kanpachi in flour and deep-fry until crispy. Serve with tartar sauce or ponzu sauce for a dish with a crispy exterior and tender interior. - **Steamed with Soy Sauce**: Steam kanpachi with soy sauce, ginger, and garlic. The soy sauce and herbs create a fragrant and well-rounded flavor. - **Zuke**: Marinate kanpachi in a sweet soy sauce and serve as marinated sashimi. This enhances the fish’s sweet and savory flavor."