This dish was imported from overseas to Kaga Domain through Nagasaki, and made of snappers from the local with “unohana” stuffed inside the snappers. Unohana is made of okara, shredded lotus roots, carrots, burdocks, ginnan, cloud ear mushrooms and hempseeds all together simmered in dashi, sake, sugar and soy sauce. Unohana by itself is a delicacy dish, but it becomes even more delicate stuffed inside fatty snappers, and dished out on a beautiful Kutaniyaki plate. This dish is also called “nirami tai” as two snappers lying side-by-side on their bellies.