Hirame, or flounder, caught almost all year round in Ajigasawa, is of excellent quality because it grows up in the Sea of Japan where the clear streams of the Shirakami Mountains enter into. The specialty of Ajigasawa, “Hirame-no-Zuke Bowl”, or Marinated Flounder on Rice, is offered with this top-ranked hirame soaked in tare sauce on top of a bowl of rice. Each restaurant serves this dish with its original tare. The dish varies in taste, price, the ways of cooking and service.