"A type of fish that is farm-raised and highly popular in Japan, especially in regions with high-quality fish farming like Kyushu, is **hirame** or halibut. This fish has delicate flesh and a mild flavor, with white, tender meat that is ideal for sashimi or sushi due to its fresh and gentle taste. In addition to being served as sashimi, hirame can also be enjoyed grilled with salt, simmered in soy sauce, or lightly fried to bring out the fish’s true flavor. Farming hirame ensures its quality and freshness, making it popular both in Japan and internationally."

"平目 (Hirame) or flatfish is a fish with delicate white flesh and a mild flavor, making it suitable for a variety of dishes. Here’s how to prepare hirame to make it delicious: - **Sashimi**: Fresh hirame, sliced thinly and served with soy sauce and wasabi. The fish’s delicate and tender flavor is highlighted. - **Sushi**: Hirame is ideal for sushi. Slice it thinly and place it on sushi rice. The fish’s subtle flavor complements the rice well. - **Shioyaki**: Lightly sprinkle salt on hirame and grill it until crispy on the outside. The fish remains tender with a mild salt aroma. - **Steamed with Soy Sauce**: Steam hirame with soy sauce, ginger, and green onions. This method imparts a fragrant and well-balanced flavor from the soy sauce and herbs. - **Karaage**: Coat hirame in flour and deep-fry until crispy. Serve with lemon sauce or tartar sauce for a dish with a sweet, tender fish and a crispy exterior. - **Nabe**: Add hirame to a hot pot with vegetables, tofu, and dashi broth. The broth seeps into the fish, giving it a rich and comforting flavor. Hirame’s delicate white flesh makes it perfect for dishes like sashimi, sushi, or grilling, which effectively brings out the fish’s sweetness and tenderness."