December Recommendation from Fukuoka Market



寒ブリ / KANBURI – Yellowtail wild
Buri - Yellowtail Wild

Buri – Yellowtail Wild


This is KAN-BURI from TSUSHIMA and IKI Islands of Nagasaki, Japan that are not caught by fishing nets but only caught by single-hook fishing. This tradition not only prevents overfishing in the area, but allows them to carefully catch each fish one by one, keeping it fresh. Immediately after catching it, they drain the blood and cut the nerves, using a traditional Japanese technique called “ikijime” and “shinkeijime”. Please try our premium KANBURI.



寒イサキ / KAN ISAKI – Grunt fish
Isaki - Japanese grunt fish

Isaki – Japanese grunt fish



It is generally said that this fish is best eaten in the rainy season of June. However, the fishermen know that the best ISAKI can be eaten in the winter as KAN-ISAKI prepares for the harsh cold weather by gaining more fat, resulting in a delicious, fatty taste. It is best eaten fresh as sushi or sashimi.



伊奈サバ / INA SABA– Mackerel (Wild)



Ina-Saba is a brand of Japanese mackerel that is caught in the rich sea of the Tsushima area. Only selected pieces are picked for Ina-Saba brand, according to the following strict standards:

1) Caught by pole-and-line 2) No scratches on the body 3) More than 6 hours cooling time immediately after harvest 4) Size



カサゴ / KASAGO – Marbled Rockfish
Kasago - Marbled Rockfish

Kasago – Marbled Rockfish



In Japan, the haiku seasonal word (kigo), of kasago is spring.  However, in the present day, it is available year-round in the fish market. The taste is best from the end of November to February.  In Fukuoka, it’s called arakabu and is a very popular fish in this area.

It has refined white flesh and is quite perishable. However, we ship it very fresh to the U.S. market, maintaining its good quality.



タチウオ / TACHIUO – Beltfish
Tachiuo - Beltfish

Tachiuo – Beltfish


The breeding season of tachiuo is June to October. In fall to winter, after the breeding season, the fish grows larger and the fatty taste is better.



紅瞳 / AKAMUTSU – Blackthroat
Akamutsu Japan Fish

Aka Mutsu – Black Throat


“Benihitomi” is brand name of akamutsu that fish caught in Tsushima and Iki Island area sea by “Jigokunawa” fishing style. “Benihitomi” is called “King of Akamutsu”.



赤甘鯛 / AMADAI – Japanese Tilefish
Amadai - Japanese Tilefish

Amadai – Japanese Tilefish


In the season from fall to early spring, amadai are particularly rich in fat and delicious sweetness.



メダイ / MEDAI – Japanese butterfish



The best season for mendai is fall to winter. This fish is easy to cook because the scales are very small and bones are easily cut.  This is a good cost performance fish. The white flesh has a very good umami taste but the price is reasonable compared to other fish.  The soft texture is good for various cooking styles. Simmered and hot-pot style are especially suitable for the cold winter season.



スマカツオ / SUMA – Black Skipjack
Katsuo ( Suma ) - Bonito

Katsuo ( Suma ) – Bonito


In western Japan, this fish is served as sashimi, salted grill, simmered and fried fish. Its taste is good year-round but especially delicious from fall to spring.



アラ(クエ)/ ARA/KUE – Longtooth Grouper
Kue - Grouper

Kue – Grouper


There is only a small amount available in the seafood market, so this is a very prized fish in Japan. This fish is tasty year-round. It’s very good for nabe Japanese hot-pot style in the cold winter season.



ヒラメ / HIRAME – Fluke (Wild)
Hirame / Fluke

Hirame / Fluke


In the cold winter season of November to February, this fish has a good firm texture and is full of tasty fat.  In recent years, there is a large amount of farm-raised hirame in the fish market, but wild hirame in this season has an incomparable taste.



タイ / MADAI – Red Sea Bream
Madai (Wild) ‐ Red sea bream

Madai (Wild) ‐ Red sea bream


Japanese people simply love this fish. It has a long history of being served on celebration days in Japan. This fish has a tasty fatty part under the skin. “Shimokawa-tsukuri” is the best sashimi style to make use of the tasty fatty parts.   Roasting with some skin on also enhances the delicious taste. Recently, farm-raised sea bream has become more popular but wild caught sea bream is still a top-ranking fish in the Japan seafood market.



ヤリ烏賊 / YARI-IKA – Sear Squid
Yari Ika - Spear Squid

Yari Ika – Spear Squid



Large quantities of this squid are caught during their breeding season of winter to spring. The best tasting season is also winter to spring.

In Japan, if you like to eat squid, kensaki-ika is good for summer, yari-ika is good for winter, and kiomochi-yari-ika (with eggs inside) is very popular from winter to spring.



サヨリ / SAYORI  – Half Beak
Sayori - Halfbeak

Sayori – Halfbeak


Sayori season is recognized as winter to spring.  It is amazing for both hosozukuri and itozukuri. Of course, it is essential as sushi for hikarimono.