New Product: Farm Raised Bluefin Tuna Japan

KANEKO HON-MAGURO

対馬暖流の恩恵を受ける長崎はマグロの生息に最も適した海域の一つです。長崎の金子本鮪はストレスの無いノビノビとした環境の中、成長の為に最適化された餌を与えられて大切に育てられたものです。

  1. 「苗・飼餌料」から「養殖生産」「加工・販種売」まで「一貫体制」により安定した最高品質をお届けします。
  2. 365日間、季節にかかわらず最高のマグロを出荷します。
  3. お客様のご要望に応じたサイズのものをお届けいたします。
  4. 頭付き、半身、ロインなどお客様のご要望に沿った形で出荷します。

日本産・最高品質の本鮪をお試しください。

 

Download – Japanese

May Recommendation Fish – Tsukiji Market

Download – English

Download – Japanese

HAMO – Daggertooth Pike Conger
Hamo - Pike eel (Pike conger)

Hamo – Pike eel (Pike conger)  / 600g – 900g Awaji Island, Hyogo

From mid-April is the start of fishing season for conger eel. May June is the best time to use conger eel. The fatty flesh and good texture makes this eel a top recommendation.

4月中旬からのはえ縄漁開始で続々各地入荷してます。5月6月が一番の使い時です。脂ののりもよく、食感もいいのでオーダーお待ちしています。

 

 

TACHIUO – Beltfish
Tachiuo - Beltfish

Tachiuo – Beltfish / 1kg – 1.5kg Takeoka City, Chiba

Fished beltfish is very good this season, contain fatty flesh creating a rich moist flavor sensation.

内湾の釣り太刀魚です。この時期の脂の乗りは一番いいため、甘くしっかりとした身は絶品です。

Grilled Tachiuo

 

 

KOCHI – Bartail Flathead
Magochi - Flat head

Magochi – Flat head / 1Kg – 1.2Kg Awaji Island, Hyogo

The ikijime is quite pricy, but If you want a cheaper one there is those that is sold in boxes. Because only few is brought up to the shore which makes price high, but the flathead of this season is worth the price.

活が高価ですが、鮮度もよく抜群に使いやすいです。安めのものが欲しい場合は箱ものもあります。歩留りが悪い魚なのでコストは少々お高めですがこの時期のコチは絶品です。

 

 

KISU – Japanese Sillago
Kisu - Smelt / whitings

Kisu -Japanese Sillago / 50g – 70g Awaji Island, Hyogo

Sillago`s season is starting. Good for many uses. 100g is also available which is perfect for sushi.

天種、鮨、〆、初夏の風物詩。これからだんだんと良くなります、
100gサイズもありますが、そちらは鮨などにおすすめです。

 

 

IZUMI AJI – Horse Mackerel
Aji Japan Horse Mackerel

Izumi Aji – Horse mackerel /  150g – 250g Izumi City, Kagoshima

This season`s horse mackerel has moist fatty flesh and has strong flavor. The fat is not heavy nor greasy and has crisp after taste that does not leave in your mouth.

黄アジの一本釣り。この時期の味は脂の乗りがよくしっかりとした味があります。脂もくどくなく後味さっぱりで、喜ばれること間違いなしです。

 

 

TAKABE – Yellowstriped Butterfish
Takabe - Yellowstriped Butterfish

Takabe – Yellowstriped Butterfish / 200g – 250g Hachijyo Jima, Tokyo

It`s just the start but has nice fatty flesh. The meat won`t crumble even after cooked which is good for boiling and grilling.

まだ走りの時期ですが、脂もあり、おいしいです。
火を通しても見崩れしないため、煮たり焼いたりしてお楽しみください。

 

 

Shiyokko  – Wild Young Amberjack
Kanpachi - Amberjack

Kanpachi – Amberjack /  1Kg – 1.5Kg  Owase City, Mie

The season has passed, there is not much in the market which makes a 2kg down size the main this time around. The amberjack from Kagoshima is especially delicious.

尾鷲の活。食べるとほっぺおちますよ。普通に味あって美味しいです。ただ、養殖カンパチとかぶるので、差別化を図るのにも天然使うなら三重の活使った方がいいです。

Kanpachi Carpaccio Kanpachi Sashimi

 

 

SHIRO IKA – Swordtip Squid
Shiro Ika / Kensaki Ika - Swordtip squid

Shiro Ika  – Swordtip squid / 300g – 500g Yamaguchi

This squid is the one for start of summer. The thick flesh is concentrate of great flavor, every single chew seeps the sweet flavor out from the squid.

久々に出始めます。
肉厚でねっとりとした身は噛んだ時の甘さが格別です。

 

HATSUGATSUO – Bonito
Katsuo - Bonito

Katsuo – Bonito /  3Kg – 5Kg Choshi City, Chiba

The season continues for the bonito. The flesh has crisp and clean red flesh. Please try Tataki dish with it.

まだ初ガツオの時期は続いています。初物のカツオはさっぱりとしてきれいな赤身が美しいです。たたきにしてぜひ食べてください。

 

 

AWABI – Wild Abalone
Awabi - Avalone

Awabi – Avalone / 400g Australia

The wild ones are brought straight from Australia. They have soft flesh which makes a great sashimi as well as grill dish.

千葉、台湾のトコブシもあるので両輪でお使いください。刺身美味しいですけど焼くともっとおいしいですよ。

 

 

AYU – Farmed Sweetfish
Ayu - Sweetfish

Ayu – Sweetfish / 3pc per Pack Aichi

It is famous for having the scent of an incense stick. The flesh gets loose after burnt. Only available this time of this season so please try it.

独特の香りを持つ魚として有名です。焼くとほろほろと身がほどけます。この時期のみですのでよろしくお願いします。

 

 

MASUNOSUKE – King Salmon
Masunosuke - Wild King salmon

Masunosuke – Wild King salmon / 10Kg Nemuro City, Hokkaido

Brought in from Nemuro City, Hokkaido time to time. The beginning price is low. Great for many dishes.

根室で上がるマスノスケですが、取れ高はまだ高くないので、入荷あればぜひ!

 

 

SAZUKI – Japanese Seapearch
Suzuki - Japanese Seapearch

Suzuki – Japanese Seapearch / 2Kg – 4Kg Yaizu City, Shizuoka

Brought in from Shizuoka, summer ikijime seaperch is great for anything!

駿河湾の上物スズキです。夏場のスズキは活〆出荷、鮮度抜群。洗いや鮨、焼き物もGOODです。

 

 

KAMASU – Japanese Barracuda
Kamasu - Japanese barracuda

Kamasu – Japanese barracuda / 2Kg – 4Kg Yaizu City, Shizuoka

The time is great season for barracudas, they have good fatty flesh. The lined one`s are starting this season.

釣りカマスが入り始めました。カマスのシーズンもそろそろ終わりになりますが、まだ脂ものっていて、生でも焼きものにしてもいけます。

 

 

SAZAE – Turban Shellfish
Sazae - Turbo cornutus

Sazae – Turbo cornutus / 200g – 300g Katsuyama City, Chiba

The turban shell will be in season from now. Good for variety of dishes.

サザエはこれから旬になっていきます。殻付きの活けものです。

 

 

ISAKI – Lined Grount
Isaki - Japanese grunt fish

Isaki – Japanese grunt fish /  800g – 1Kg Kagoshima

Delicious taste like red bream. Compared to the winter season the flesh contains fat throughout the body. Very beautiful flesh!

鯛に似た白身がとても美味です。冬場と違い皮目から身まで脂まわっています。

 

 

SHIMA AJI – Wild Striped Horse Mackerel

 

Sawara - Spanish mackerel

Shima-Aji – Striped jack mackerel /  1Kg – 1.5Kg Kozu Shima, Tokyo

Compared to farm raised, the wild one has
better fatty flesh and great texture flesh.

養殖物よりも値は張りますが、天然の身の締まり、脂の乗りは絶品です。

 

 

 

MAKOGAREI – Marbled Flounder
Makogarei ‐ Marbled sole

Makogarei ‐ Marbled sole / 1Kg – 1.2Kg Tokyo Bay

The shipment has started. Since it is ikijime the freshness is guaranteed. Great for sashimi and grill since the flesh will not crumble apart.

入荷始まりました。活〆で出すので鮮度抜群。
刺身はもちろん、火を通しても型くずれしません。

 

 

MATSUKAWAGAREI – Barfin Flounder
Matsukawagarei - Barfin Flounder

Matsukawagarei – Barfin Flounder / 2kg Nemuro, Hokkaido

Liver and rim side are also delicious to eat.
If marble flounder is too expensive, this is a good substitute.

肝や縁側なども美味です。
マコカレイが高いという方はぜひこちらを使ってみてください。

 

 

SAGOSHI – Lined Spanish Mackerel
Sawara - Spanish mackerel

Sawara – Spanish mackerel / 1Kg – 2Kg Matsuwa, kanagawa

From this time of season, the small Spanish mackerel start the season. The flesh contains the right balance of fatty flesh and has crisp after taste which is great for sashimi.

これからの時期はサゴシがどんどん良くなっていきます。
あっさりした身ですが、しっかりと味があり、刺身、鮨におすすめです。

  

 

 

AKA YAGARA – Red Cornetfish

 

Aka Yagara - Red Cornetfish

Aka Yagara – Red Cornetfish / 2Kg – 1.5Kg Kagoshima

Sashimi is also good for white flesh fish like this one, but grilled dish is also recommended as much.

淡白な白身は刺身もいいですが、焼き魚がとてもおすすめです。

 

May Recommendation Fish – Fukuoka Market

Download – English

Download – Japanese

 

MADAI – Sea Bream
Madai - Red sea bream

Madai – Red sea bream / Genkai-Nada / Nagasaki

Japanese people simply love this fish. It has a long history of being served on special occasions in Japan. This fish has a delicious fatty part under the skin. “Shimokawa-tsukuri” is the best sashimi style to make use of the tasty fatty parts. Roasting the fat along with the skin is also a recommended method of eating sea bream.

日本人に昔から愛されてきた魚です。お刺身や寿司には皮下の脂の美味しいさを活かすために霜皮造りにしたり、皮目を炙るなどします。最近は養殖物も普及しましたが、天然真鯛の美味しさは別格のようです。

 

 

 

HIRAME – Wild Fluke
Hirame - Fluke

Hirame – Fluke / Kyushu

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.

近年は養殖物が増えることにより、旬が意識されなくなりましたがこの時期の天然物は身が締まり天然物とは比較にならない美味しさです。

 

KISU – Smelt / Whiting
Kisu - Smelt / whitings

Kisu – Smelt / whitings / Fukuoka

The most delicious season for Kisu is generally said to start in June, but in the Kyushu region, the best season begins in April. Some of the best ways to eat this fish include the “yakishimo” method where you grill the skin with a burner then drop it in ice water, as well as the “konbujime” method where you lightly salt and wrap it in kelp.

産卵のため岸近くに回遊してきたキスを獲るそうごち網・流しさし網漁業が5月に解禁されて、新鮮なキスが店頭にならびます。きれいな砂の海底を好む魚で、綺麗な海が広がる志賀島は良質なキスが良く穫れる漁場となっています。

 

KANPACHI – Amberjack
Kanpachi - Amberjack

Kanpachi – Amberjack / Ooita

The fresh meat of kanpachi has less fat content compared to other yellowtail family fishes (Buri, Hiramasa).
Wild kanpachi has a higher value in the fish market than other yellowtail family fishes because the catch quota of wild kanpachi (amberjack) is smaller than that of wild buri and hiramasa.

ブリ御三家といわれるのはブリ、ヒラマサそしてカンパチ。カンパチはその中で最も脂が少ない分、身が引き締まった品の良い美味しさがあります。
天然ものはブリやヒラマサより漁獲量が少ないということもあり市場では高級魚として扱われます。寿司、刺身その他しゃぶしゃぶや照り焼きにもお使いください。

Kanpachi Sashimi Kanpachi Carpaccio

 

INADA/YAZU – Young Yellowtail
Inada (Yazu) - Yellowtail

Inada (Yazu) – Yellowtail / Saga / Nagassaki / Fukuoka

Yazu is a “Shusseuo” name of young yellowtail in Fukuoka area market. It has less fatty meat compare to Buri. It has elegant sweetness and satisfying texture.

ブリの若魚で、地方によっては違う呼び名になります。脂が乗ったブリに比べるとさっぱりとした爽やかな味わいで、ハリのある食感が特徴です。価格も手頃で刺身・照り焼・から揚げなどが美味です。

 

 

 

HIRAMASA – Yellowtail Amberjack
Hiramasa - Yellowtail Amberjack

Hiramasa – Yellowtail Amberjack / Tsushima Island

This fish doesn’t have as much fat as Buri, but has more fat and “umami” content compared to kanpachi.

ブリほど脂は多くなく、カンパチよりも脂、旨みが多い魚で、鮮度の良い物は刺身でこりこりした食感を、一日ほど寝かしたものは、まったりとした旨みを味わえます。

 

 

ISAKI – Japanese Grunt fish
Isaki - Japanese grunt fish

Isaki – Japanese grunt fish / Genkai-Nada / Nagasaki

The best season for Isaki comes around early summer, which is when Isaki ride the Tsushima current through the offshore area of Iki Island and arrive at the Chikuzen Sea to lay eggs.
Isaki travel in flocks, and these flocks are often seen in places like artificial reefs. It is a white meat fish with a unique flavor and the perfect amount of fat, which can be enjoyed especially with the large-sized Isakis.

イサキは産卵のため、対馬暖流に乗って壱岐沖を通り、旬を迎える初夏頃に筑前海にやってきます。また、群れをつくる魚で、人工魚礁などには必ずイサキの群れが見られます。身は白身で、特に大型のイサキは、特有の風味と適度な脂の乗り具合でたいへん美味しく、刺身・塩焼・ソテーで賞味します。

 

 

AJI “IZUMI” – Hourse Mackerel
Aji Japan Horse Mackerel

Izumi Aji – Horse mackerel / Izumi, Kumamoto

Nonmigratory-type yellow horse mackerel that grows up in coastal bays and attains a golden color and round form. This fish has moderate fat content and very high quality flesh with a delicious sweetness.

回遊をせずに北薩摩の内海で育った瀬付きの黄アジは丸みを帯びた形となり、色は黄色に光り輝いています。脂のノリと身の締りに絶妙のバランスを持つ肉質はまさに黄金アジの名にふさわしい絶品です。

 

 

 

 

MAKOGAREI – Marbled Flounder
Makogarei ‐ Marbled sole

Makogarei ‐ Marbled sole / Genkai-nada

In Japan, the best season for flounder is winter, but the best season of Makogarei-Marbled Sole is from spring to the beginning of summer. It’s an all-rounded fish suited for any cooking methods.

カレイといえば冬が旬と言われますが、マコガレイは春から初夏が旬の魚です。
どんな料理にもイケル優等生な魚。味わい深い白身は、絶品です。ぜひご堪能ください。

 

 

 

ANAGO – Sea eel
Anago – Conger eel

Anago – Conger eel / Tsushima Island

Anago that is raised on the western offshore of Tsushima with abundant, high quality food, has a larger body than the common anago with better fat content as well. It really is the golden anago like its name says.

対馬の西沖でとれたアナゴは良質な餌を食べているために大きく育ち、脂が乗っている黄金のあなごです。

 

 

ISHIDAI – Rock porgy
Ishidai - Striped bakefish

Ishidai – Striped bakefish / Kyushu

Ishidai is a standard high-end fish in the Japanese seafood market. Its firm white meat is superb, and its flesh right next to the skin is very delicious as well. Please use Ishidai in your luxurious seafood dinners and enjoy!

定番の高級魚です。引き締まった身質は絶品です。また、皮目も抜群に旨い!
高級魚イシダイを使って豪勢な料理をお楽しみください。

 

 

 

KINMEDAI – Alfonsino
KINMEDAI - Alfonsino

KINMEDAI – Alfonsino / Tosashimizu, Kochi

The north-flowing “Kuroshio” ocean current brings a rich ocean harvest to Tosashimizu City in the southeastern part of Kochi, Japan.
Fishermen on small boats catch kinmedai one by one with fly fishing gear. The fish are handled very carefully, and in the evening of the same day they are packed for shipping to cities in the USA.

黒潮によって豊かに育ったキンメを一本づつ毛鉤で釣り上げました。小舟に乗った漁師さんが大切に扱ったキンメを夕競りで買い付け、そのままアメリカに向けて直送します。

 

 

 

TACHIUO – Beltfish
Tachiuo - Beltfish

Tachiuo – Beltfish / Oita / Tsushima / Goto Islands

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.

タチウオの産卵期は6~10月で、食べ頃もその頃といわれます。これからが美味しくなる時期となります。

Grilled Tachiuo

 

 

RENKODAI – Yellowback seabream
Kidai / Renkodai - Yellowback sea bream

Kidai / Renkodai – Yellowback sea bream / Genkai-nada

In the Japan fish market, when this fish is compared to Madai (sea-bream), the name value is lower but the taste is just as good. Roasting with some skin left on enhances the delicious taste.

マダイそっくりの美しい姿形をしており、大きさも手頃であることから、マダイのかわりに祝宴などで尾頭つきの塩焼きや煮つけに利用されます。酢締めも美味しく小鯛の笹漬は京都や兵庫の名物料理として知られてます。

 

 

 

SUZUKI – Japanese Sea perch
Suzuki - Japanese Sea Bass

Suzuki – Japanese Sea Bass / Fukuoka

In the Japan fish market, when this fish is compared to Madai (sea-bream), the name value is lower but the taste is just as good. Roasting with some skin left on enhances the delicious taste.

白身魚の代表格です。洗いにして食べられたり、焼き物に良く使われますが、フレンチでも良く使われる素材でもあります。クセのない味わいは、納得の美味しさです。

 

 

AORI IKA – Bigfin reef squid
Aori Ika - Bigfin reef squid

Aori Ika – Bigfin reef squid / Kagoshima / Tsushima / Goto Islands

Aoriika is known as the king of squids, and its sashimi is considered to be of the finest quality in the squid family. Its flesh is rich in sweetness and is very soft but also has a good amount of strength in texture. It is a very popular and crucial item used in Edomae style sushi and tempura.

「イカの王様」とも呼ばれ、イカ類の刺身の中では最上のものとされます。肉質は柔らかくも適度な弾力に富みんで極上の甘みがあり、江戸前の寿司や天ぷらの寿司種として欠かすことのできないものです。春から夏の季節に産卵のため沿岸にやってくるところを多く漁獲されます。

 

 

 

YARI-IKA – Sear Squid
Yari Ika - Spear Squid

Yari Ika – Spear Squid / Kyushu

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.

繁殖のため接岸してくる冬から春にかけて多く漁獲されます。ヤリイカの旬は冬から春にかけてとなり、「夏のケンサキイカ、冬のヤリイカ」と言われています。
この冬から春に獲れる子持ちのヤリイカが大きく最も人気があります。

 

 

 

KO-IKA – Golden Cuttlefish
Mongo Ika - Cuttlefish

Mongo Ika – Cuttlefish / Genkai-nada / Kita-Satsuma

A type of squid called Ko-Ika, also called “Sumi-Ika” in the Kantō region, is a very popular and crucial seafood used for Edomae-style sushi and tempura. Due to its popularity, the market price of Ko-Ika is very expensive and can cost up to $200/KG in the beginning of its best season. The baby squids, called Shin-Ika, reach their best season and get shipped into the market from around July. Later, Ko-Ika will have its best season from late Autumn to early Spring.

関東ではスミイカの名前で呼ばれ、江戸前の寿司や天ぷらに欠かせない食材です。江戸前の寿司ネタとして人気が高く、寿司屋がこぞって求め、走りの時期にはキロあたり20000円前後にまで上がる高級品です。7月頃からコウイカの子である新イカが出回り、親イカは晩秋から初春にかけて旬を迎えます。
歯ごたえの良さが魅力の新イカに対して、たおやかな歯触りとねっとりとした甘みと旨みが親イカの魅力です。刺身はもちろん、天ぷらにしても非常に美味です。

 

 

KURUMA EBI – Japanese tiger shrimp
Kuruma Ebi

Kuruma Ebi

Delivery of farm-raised, wild, frozen, and live prawns of various types are available.

養殖、天然、冷凍、活けもの各種出荷可能です。

 

 

 

SHAKO – Mantis Crab
Shako Mukimi - Mantis shrimp

Shako Mukimi – Mantis shrimp / Kyushu

It is often caught in the sandy grounds of basins such as the Hakata Bay. The shape of its forefoot is like that of a praying mantis, hence the name “mantis shrimp” which is often used abroad.
Female shako with eggs, called Katsubushi, which can be seen during spawning season from spring to summer, are particularly delicious and loved by many. It can be enjoyed as sushi, tempura, or simply boiled.

博多湾などの内湾の砂泥地でよく獲れます。前足の形がカマキリを連想させますので、海外ではカマキリエビの名があります。  産卵期の春~夏にカツブシと呼ばれる卵をもった雌が特に美味で、喜ばれています。寿司だね・てんぷらの他ゆでて食べます。

 

 

 

SAZAE – Turban shell
Sazae - Turbo cornutus

Sazae – Turbo cornutus / Kyushu

It’s one of the most popular sea snails in the Japanese seafood market. The best season for this snail is from spring to summer.
Tsuboyaki (grilled) or sashimi are the best cooking styles for this snail.

春と夏が旬の日本ではメジャーな巻貝です。
独自の磯の香りは懐かしさを覚えるような香りが特徴です。つぼ焼きや刺身でお召しあがり下さい。

 

 

 

UNI – Sea urchin
Uni Sea Urchin Japan

Uni Sea Urchin Japan / Hokkaido

Ezobafun-UNI is a sea urchin harvested in the Hokkaido area and the four northern islands (south Kuril Islands). It has a beautiful orange color with a rich taste. This UNI is rare in the seafood market because of how little can be harvested from the ocean. It is a top-ranked UNI on the market because of its rich sweetness that cannot be compared to any other sea urchins. Some customers question the quality of sea urchins harvested at a location other than Hokkaido. However, the four northern islands is an ideal environment for sea urchins. This is a spot where warm and cold ocean currents meet, producing abundant plankton. There are also high quality sea kelp in this area for sea urchins to feed on. We ship top ranked UNI, mainly harvested around Habomai and Shakotan Islands.

北海道や北方四島捕れるエゾバフンウニはオレンジ色で濃厚な味わい、獲れる量がとても少ない希少な 雲丹です。バフンという名前のイメージとは違い、日本中で獲れる雲丹の中でも、他の追従を許さない濃厚で甘みのある最高級雲丹です。
北海道産でないと品質に不安を感じるお客様もいらっしゃるのですが、北方四島は暖流と寒流が交差することで豊富なプランクトンが発生します。また、棹前昆布などの高品質の昆布が多数生息する最高の雲丹の漁場です。北方四島の中でも根室半島から洋上3.7kmより連なる歯舞諸島と色丹島で獲れる、最高品質の雲丹を中心にお届けします。

 

 

 

 

April Recommendation Fish – Tsukiji Market

Download – Japanese

Download – English

MADAI – Wild Red Seabream
Madai (Wild) ‐ Red sea bream

Madai (Wild) ‐ Red sea bream / Around 2kg / Kyushu sea shore

Caught all year around but this time around is at its best condition.

年間通じて獲れますが、この時期の鯛が一番おいしいです。

 

SAWARA – Spanish Mackerel
Sawara - Spanish mackerel

Sawara – Spanish mackerel / 3-4kg / Chiba/ Kanagawa

As the name suggests, Sawara means spring fish. During this time the flesh is very oily, making any dish best dish of the season!

“春の魚”と書いてさわら、その名の通り今のさわらは脂がのっていてとてもおいしいです。

 

SAKURA MASU – Cherry salmon
Sakura Masu - Masu Salmon

Sakura Masu – Cherry Salmon / 1.5-3kg / Hokkaido

Stable quality ones are arriving from Nemuro, Hakodate, Aomori and other places. The light pink color flesh has lot of oil and tasty!

根室、函館、青森などから安定した品質のものが入荷しています。薄ピンク色の身は脂がのっていておいしいです!

 

First Bonito / Hatsu Katsuo
Katsuo - Bonito

Katsuo – Bonito / 3kg up / Wakayama

It is a fish that will let you know the arrival of spring. The meat is refreshing, the color is deep and very beautiful.  Please try “Katsuo-no-tataki” with this!

春の訪れを知れせてくれる魚です。身はさっぱりとしていて、色は濃く大変きれいです。ぜひたたきにして食べてみてください。

 

CHI-AYU – Young Sweetfish
Chi Ayu - Young Sweetfish

Chi Ayu – Young Sweetfish / 150g/TR

It is going into full season now.  Bones are soft and can be eaten whole, so whole fried is very exquisite to try.

これから本格的なシーズンに入ってきます。
骨も柔らかく丸ごと食べられますので丸ごと素揚げが絶品です。

 

AINAME – Ikijime Greenling

Ainame

AINAME – Ikijime Greenling / 1kg up / Aomori

Although it is a farmed one, it has lot of oil in its white flesh. It is very good for sashimi, grilled, boiled dishes.

養殖のアイナメです。白身魚ですが、脂が多く美味。
刺身、焼き魚、煮魚に万能です。

 

 

SOGI (HIRAME) – Wild Young Flounder
Hirame - Fluke

Hirame – Fluke / Under 1kg / Chiba

It is a small flounder about 35 cm in length. Pretty white flesh is perfect for sashimi and sushi.

体長35cmほどの小さめなヒラメです。きれいな白身は刺身、寿司にピッタリです。

 

 

SUZUKI – Wild Japanese Seaperch
Suzuki - Japanese sea bass

Suzuki – Japanese sea bass / Around 2kg / Hyogo

Will be entering the season at this time. Although it is not high season yet, but good ones are already coming in.

これからシーズンに入っていきます。まだハイシーズンではないですが、身の張ったいいもの入ってきています。

 

 

 

 IKI HAMO – “Ikijime” Pike Conger Eel
Hamo - Pike eel (Pike conger)

Hamo – Pike eel (Pike conger) / Around 500g / Hyougo

Hamo have started come in. It will be going to be steadier from now.

ハモが入荷始めました。これからどんどん安定してきます。

 

 

MAKO KAREI – Marbled Sole
Makogarei ‐ Marbled sole

Makogarei ‐ Marbled sole / Around 1kg / Tokyo Bay

It is still bit unstable for ordering, but please still try it.

まだ出始めで不安定ですが、ぜひオーダーしてみてください。

 

 

“GEN” SABA – “Gen” Mackerel

Gen saba / Around 800g / Oita

The quality is now stable, and it is very fat now. It is the best for raw eating.

品質も安定していて丸々太っています。生食に最高です。

 

 

AMADAI – Japanese Tilefish
Amadai - Japanese Tilefish

Amadai – Japanese Tilefish / Around 1kg / Kanagawa

The more you chew the more sweetness comes out, and it is very exquisite. It fits various recipes.

噛めば噛むほど甘い味が出てきて絶品です。 いろんな調理法に合います。

 

 

KAMASU – Japanese Barracuda
Kamasu - Japanese barracuda

Kamasu – Japanese barracuda / 300gUp / Kanagawa

This time around will be the last time for kamasu. It still has some oil in the flesh. It is delicious both raw and grilled.

カマスのシーズンもそろそろ終わりになりますが、まだ脂ものっていて、生でも焼きものにしてもいけます。

 

 

NAMA-HOTARUIKA – Raw Firefly Squid
Raw Firefly Squid / Nama-Hotaruika

Raw Firefly Squid / Nama-Hotaruika / 21pc-TR / Toyama

It is also a newborn firefly squid. Just like the boiled, it still has price fluctuation. Recently used in French and Italian dishes as well. It goes well with pasta dishes.

同じく新物生ホタルイカ21尾サイズです。ボイル同様この辺は値段の上下があるので3月末にかけて値段も下がってきます。フレンチやイタリアンでも最近使われています。パスタなどにも合うそうなので、ぜひお勧めください。

 

 

HOTARU-IKA – Boiled Firefly Squid
Hotaru Ika - Firefly Squid

Hotaru Ika – Firefly Squid / 300g/Tray / Toyama

The grain is getting bigger. However, because the price of items is still high, it is also possible to try it from Hyogo for a while. In the case of Toyama designation, please write “Toyama” within an order.

粒もだいぶ大きくなってきています。ただ、新物値段が高いので、しばらく兵庫産で試していただくのもありだと思います。富山指定の場合はメッセージで「富山希望」と記入お願いします。

 

 

HIRAKI-TORIGAI / Boiled Cockle
Torigai Mukimi Fresh

Torigai Mukimi Fresh / 6pc or 9pc tray / Aichi

The price has started to stabilize. The body is thick, and the texture is now at the best.

生とり貝値段も安定してきました。身も厚く食感も最高です。

 

 

 

MIZU TAKO ASHI / Raw Octopus Leg
Tako-Ashi - Octopus legs

Tako-Ashi – Octopus legs / 1kg up / Hokkaido

Big and thick octopus leg have a good texture and taste.

大きく太いたこ足は食感もよく味も美味です

 

 

 

 

April Recommendation Fish – Fukuoka Market

Download – Japanese

Download – English

KATSUO – Bonito

 

Katsuo - Bonito

Katsuo – Bonito / Southern Kyushu area / Tsushima Island

Skipjack produced in the sea near the coast of Japan is completely different from your usual skipjack. Its excellent taste will definitely satisfy your customers. In Japan, spring and autumn are the best seasons for this fish.

抜群の舌触りがお客様の心を満足させます。 春と秋が季節で春には「のぼり鰹」、秋には「戻り鰹」として知られています。

 

HOTARU IKA – Firefly squid (Boiled)
Hotaru Ika - Firefly Squid

Hotaru Ika – Firefly Squid / Toyama

It has been enjoyed as a seasonal food to eat during spring in Toyama and Hyogo Prefectures. Please enjoy as “okizuke” which is a type of seasoned and pickled dish, marinated with vinegared miso, or as tempura.

「春の風物詩」として日本海側の富山県や兵庫県で賞味されてきました。古くから富山では沖漬け、酢味噌和え、天ぷら、などにお使いください。

 

 

SAYORI  – Half Beak
Sayori - Halfbeak

Sayori – Halfbeak / Ooita

It is a known fact that the best season to eat Sayori is from winter to spring, but Sayori in the autumn season is just as delicious.
Sayori is suited for hosozukuri and itozukuri because of its clarity, but it also shines as a hikarimono sushi.

「春を告げる美しい魚」といわれ、秋冬から春にかけて旬になる白身の高級魚ですが、この時期秋にも美味しく召し上がれます。
細造りや糸造りが美しい半透明の身に似合います。もちろんひかりものの寿司種としもお使いください。

 

 

 

SAWARA – Spenish Mackerel
Sawara - Spanish mackerel

Sawara – Spanish mackerel / Genkainada

The sawara season is recognized as spring.  The fatty meat before spawning season is favored in eastern Japan.
Fresh quality sawara is good for sashimi as well as other cooking styles such as saikyozuke and yuanyaki.

鰆は字のごとく春の魚、西日本ではこれからの春がサワラの旬といわれています。
新鮮なものは刺身に、西京漬けや幽庵焼きなど幅広くお使いいただけます。

 

 

KEGANI – Horse hear crab
Kegani - Horse Hear Crab

Kegani – Horse Hear Crab / Nemuro, Hokkaido

In the Sea of Okhotsk, the best season for hairy crab is from March to August which is when the floating sea ice leaves. During this season, young crab is more affordable than hard-shelled crab, and although there is less meat, the sweet taste of its flesh is more concentrated in the young crab.

オホーツク海ものは流氷が去るこれからの8月までが季節です。今の時期の若ガニは堅ガニに比べて値段がお手頃なだけでなく、身が少ない分だけ栄養が凝縮して一層甘味が凝縮されています。

 

SHIRAUO – Icefish
Shirauo - Icefish

Shirauo – Icefish / Shimane

Spring is the best season for Shirauo, which is when they come back up to the river during spawning season between February and April. Fresh shirauo is best eaten as sashimi with wasabi soy sauce, marinated with vinegared miso, or gunkan-maki roll.

春が季語の魚で、産卵期に川に上ってくる春の2~4月が旬と言われます。
生のものはワサビ醤油や、酢味噌和え、軍艦巻きのなどにいかがでしょうか。

 

KISU –  Smelt/whitings
Kisu - Smelt / whitings

Kisu – Smelt – whitings / Genkainada

The most delicious season for Kisu is generally said to start in June, but in the Kyushu region, the best season begins in April. Some of the best ways to eat this fish include the “yakishimo” method where you grill the skin with a burner then drop it in ice water, as well as the “konbujime” method where you lightly salt and wrap it in kelp.

産卵のため岸近くに回遊してきたキスを獲るそうごち網・流しさし網漁業が5月に解禁されて、新鮮なキスが店頭にならびます。きれいな砂の海底を好む魚で、綺麗な海が広がる志賀島は良質なキスが良く穫れる漁場となっています。

 

HOUBOU – Sea Robin
Houbou - Sea Robin

Houbou – Sea Robin / Genkainada

Houbou is a tasty fish year-round, but especially from November to February, when meat has a rich fat content and is extremely delicious.
The white meat has a rich umami taste. It’s good for simmered fish, grilled and sashimi.

通年獲れる魚で年間通して美味しい魚です。中でもこの時期11月から2月が脂がのって最も美味しい旬になります。白身ですが淡白さをそれほど感じさせないほどに旨みがあり、煮付け、焼き魚、生でも美味しい魚です。

 

AKAMUTSU – Blackthroat
AKAMUTSU – Blackthroat

AKAMUTSU – Blackthroat / Tsushima / Iki Island

“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”.

対馬、壱岐の地獄縄という漁法でとれたアカムツを紅瞳と呼びます。最高の鮮度と脂ののりでアカムツの王様です。

    

 

“OUGON” ANAGO – “Golden” Sea eel
Anago – Conger eel

Anago – Conger eel / Tsushima Island

Anago that is raised on the western offshore of Tsushima with abundant, high quality food, has a larger body than the common anago with better fat content as well. It really is the golden anago like its name says.

対馬の西沖でとれたアナゴは良質な餌を食べているために大きく育ち、脂が乗っている黄金のあなごです。

    

 

KURODAI – Black Bream
Kurodai - Black porgy

Kurodai – Black porgy / Genkainada

In Fukuoka, Kurodai is called “Meita” or “Chinu”, depending on its size. When it is over 11 inches, they call it “Chinu”.
During its best season, the taste of Kurodai is said to be as good as Madai, if not better.

福岡ではクロダイのことをその大きさに応じてメイタあるいはチヌと呼びます。大体30cmを超えるとチヌとよびます。旬を迎えるクロダイは、マダイにも劣らない味とされ、鍋を割っても食べたいという意味から「鍋割りチヌ」と称されるほどです。(余りのおいしさに鍋をつつき過ぎて、壊してしまうという意味)

 

HIRAMASA – Yellowtail Amberjack
Hiramasa - Yellowtail Amberjack

Hiramasa – Yellowtail Amberjack / Tsushima Island

This fish doesn’t have as much fat as Buri, but has more fat and “umami” content compared to kanpachi.

ブリほど脂は多くなく、カンパチよりも脂、旨みが多い魚で、鮮度の良い物は刺身でこりこりした食感を、一日ほど寝かしたものは、まったりとした旨みを味わえます。

 

TACHIUO – Beltfish
Tachiuo - Beltfish

Tachiuo – Beltfish / Tsushima / Goto Islands

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

タチウオの産卵期は6~10月ですが、食べ頃は春ごろからといわれます。これからが美味しくなる時期となります。

Grilled Tachiuo

 

ISHIMOCHI – White Croacker
ISHIMOCHI – White Croacker

ISHIMOCHI – White Croacker / Genkainada

Shiroguchi is commonly used as the primary ingredient of kamaboko (fish cake). Its plain white meat makes shiroguchi excellent as grilled or simmered fish.

蒲鉾の原料として使われてきた魚ですが、癖の無い淡泊な白身は焼き物や煮つけなどにもとても合います。鮮度のいいものは皮目をあぶって焼き霜造りなどにするのもお勧めです。

 

KASAGO – Marbled Rockfish
Kasago - Marbled Rockfish

Kasago – Marbled Rockfish / Fukuoka

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. 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.

1年を通して水揚げがあり季節を問わず美味しい魚ですが、季語で言えば春の魚です。福岡ではアラカブと呼ばれ煮つけなどにするなど大変親しまれている魚です。非常に上品な味わいの白身は鮮度が落ちやすいのですが、産地の福岡市場から新鮮なままお届けします。

 

KIBINAGO – Silver-stripe round herring

KIBINAGO – Silver-stripe round herring / Kagoshima

Kibinago is a must-have local food in the Kagoshima prefecture, and is used in many different dishes. Please try the sashimi in Kagoshima style which is with vinegared miso instead of soy sauce. We provide both the pre-filleted type used for sashimi and the whole fish used for tempura.

鹿児島県ではなくてはならない郷土食材で、様々な料理に活躍します。
お刺身も鹿児島流に醤油ではなく酢味噌でお試しください。
刺身用の開きのパックと天麩羅用の丸の両方とも出荷します。

 

 

 

KIJIHATA – Redspotted grouper
Oomonhata - Areolate grouper

Kiji Hata – Areolate grouper / Genkainada

This fish is also known as Akou. It is treated as a high class fish on the fish market, and therefore rarely eaten in the common home. It is mostly used in dishes served at high-class restaurants. Thinly sliced sashimi with citrus based soy sauce mixed with wasabi is superb.

アコウという通名で知られた魚です、市場ではかなりの高級魚として扱われており、一般の食卓に並ぶことはほとんどありません。飲食店でも料亭など敷居の高いお店が中心となっています。薄造りを柑橘類とわさびしょうゆに合わせると絶品です。

 

MAKOGAREI – Marbled flounder
Makogarei ‐ Marbled sole

Makogarei ‐ Marbled sole / Genkainada

In Japan, the best season for flounder is winter, but the best season of Makogarei-Marbled Sole is from spring to the beginning of summer. It’s an all-rounded fish suited for any cooking methods.

春の産卵前に、子持ちのムシガレイはやや濃い目のタレで煮つけなどに最高です。その他、蒸し物や揚げ物としても美味しく召し上がられます。

 

MIZUKAREI – Roundnose Flounder
Mizugarei - Flounder

Mizugarei – Flounder / Shimane

Spring is breeding season for Mizugarei so the fish caught at this time of year are still carrying their eggs. Simmering is the best cooking method for Mizugarei during this season. It is also delicious steamed or deep-fried.

春の産卵前に、子持ちのムシガレイはやや濃い目のタレで煮つけなどに最高です。その他、蒸し物や揚げ物としても美味しく召し上がられます。

 

 

MADAI – Sea bream
Madai (Wild) ‐ Red sea bream

Madai (Wild) ‐ Red sea bream / genkainada / Nagasaki

Japanese people simply love this fish. It has a long history of being served on special occasions in Japan. This fish has a delicious fatty part under the skin. “Shimokawa-tsukuri” is the best sashimi style to make use of the tasty fatty parts. Roasting the fat along with the skin is also a recommended method of eating sea bream.

日本人に昔から愛されてきた魚です。お刺身や寿司には皮下の脂の美味しいさを活かすために霜皮造りにしたり、皮目を炙るなどします。最近は養殖物も普及しましたが、天然真鯛の美味しさは別格のようです。

 

 

MEKACHIKINTOKI – Red big eye snapper
Kintokidai - Red big eye

Kintokidai – Red big eye / Genkainada

Kintokidai is not widely known due to its small distribution quantity in the seafood market.
However, it’s extremely good for sushi, sashimi and even salted grilled fish.  Its beautiful white, fatty meat and rich “umami” flavor makes it great not only as sushi but as simmered fish or in a hot-pot.
Fall to spring is its best season.

市場への流通量が少ないため知名度は低い魚ですが、寿司や刺身はもちろん塩焼きなどにも合う魚です。 美しい白身は脂が乗り濃厚な旨味があり、煮つけや鍋物にもとても合います。秋から春が美味しい季節です。

 

RENKODAI – Yellowback seabream
Kidai / Renkodai - Yellowback sea bream

Kidai / Renkodai – Yellowback sea bream / Genkainada

In the Japan fish market, when this fish is compared to Madai (sea-bream), the name value is lower but the taste is just as good. Roasting with some skin left on enhances the delicious taste.

マダイそっくりの美しい姿形をしており、大きさも手頃であることから、マダイのかわりに祝宴などで尾頭つきの塩焼きや煮つけに利用されます。酢締めも美味しく小鯛の笹漬は京都や兵庫の名物料理として知られてます。

 

TOSASHIMIZU KINMEDAI – Alfonsino
KINMEDAI - Alfonsino

KINMEDAI – Alfonsino / Tosashimizu city, Kochi

The north-flowing “Kuroshio” ocean current brings a rich ocean harvest to Tosashimizu City in the southeastern part of Kochi, Japan.
Fishermen on small boats catch kinmedai one by one with fly fishing gear. The fish are handled very carefully, and in the evening of the same day they are packed for shipping to cities in the USA.

黒潮によって豊かに育ったキンメを一本づつ毛鉤で釣り上げました。小舟に乗った漁師さんが大切に扱ったキンメを夕競りで買い付け、そのままアメリカに向けて直送します。

 

 

AORI IKA – Bigfin reef squid
Aori Ika - Cuttlefish

Aori Ika – Cuttlefish / Tsushima / Goto Islands

Aoriika is known as the king of squids, and its sashimi is considered to be of the finest quality in the squid family. Its flesh is rich in sweetness and is very soft but also has a good amount of strength in texture. It is a very popular and crucial item used in Edomae style sushi and tempura.

「イカの王様」とも呼ばれ、イカ類の刺身の中では最上のものとされます。肉質は柔らかくも適度な弾力に富みんで極上の甘みがあり、江戸前の寿司や天ぷらの寿司種として欠かすことのできないものです。春から夏の季節に産卵のため沿岸にやってくるところを多く漁獲されます。

 

YARI-IKA – Spear 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.

繁殖のため接岸してくる冬から春にかけて多く漁獲されます。ヤリイカの旬は冬から春にかけてとなり、「夏のケンサキイカ、冬のヤリイカ」と言われています。
この冬から春に獲れる子持ちのヤリイカが大きく最も人気があります。

 

KO-IKA – Golden cuttlefish
Mongo Ika - Cuttlefish

Mongo Ika – Cuttlefish / Genkainada / Kita-Satsuma

A type of squid called Ko-Ika, also called “Sumi-Ika” in the Kantō region, is a very popular and crucial seafood used for Edomae-style sushi and tempura.  Due to its popularity, the market price of Ko-Ika is very expensive and can cost up to $200/KG in the beginning of its best season. The baby squids, called Shin-Ika, reach their best season and get shipped into the market from around July. Later, Ko-Ika will have its best season from late Autumn to early Spring.

関東ではスミイカの名前で呼ばれ、江戸前の寿司や天ぷらに欠かせない食材です。江戸前の寿司ネタとして人気が高く、寿司屋がこぞって求め、走りの時期にはキロあたり20000円前後にまで上がる高級品です。7月頃からコウイカの子である新イカが出回り、親イカは晩秋から初春にかけて旬を迎えます。
歯ごたえの良さが魅力の新イカに対して、たおやかな歯触りとねっとりとした甘みと旨みが親イカの魅力です。刺身はもちろん、天ぷらにしても非常に美味です。

 

KURUMA EBI – Japanese tiger shrimp

Delivery of farm-raised, wild, frozen, and live prawns of various types are available.

養殖、天然、冷凍、活けもの各種出荷可能です。

   

 

OUGON AJI – Horse mackerel
Aji Japan Horse Mackerel

Izumi Aji – Horse mackerel / Izumi, Kagoshima

Nonmigratory-type yellow horse mackerel that grows up in coastal bays and attains a golden color and round form. This fish has moderate fat content and very high quality flesh with a delicious sweetness.
“Ougon Aji” means “taste like gold” in Japanese.
They are caught by fisherman’s pole and line, one-by-one. The caught fish is kept overnight in a live fish tank to maintain its quality and shipped to the market the next day. The quality of this fish receives the best evaluation from top sushi restaurants in Ginza area, Tokyo. Recently in Tsukiji market, this fish was bought and sold at prices more than 5000 yen/kg.

回遊をせずに北薩摩の内海で育った瀬付きの黄アジは丸みを帯びた形となり、色は黄色に光り輝いています。脂のノリと身の締りに絶妙のバランスを持つ肉質はまさに黄金アジの名にふさわしい絶品です。

 

 

UNI – Sea urchin
Uni Sea Urchin Japan

Uni Sea Urchin Japan / Nemuro, Hokkaido

Ezobafun-UNI is a sea urchin harvested in the Hokkaido area and the four northern islands (south Kuril Islands). It has a beautiful orange color with a rich taste. This UNI is rare in the seafood market because of how little can be harvested from the ocean. It is a top-ranked UNI on the market because of its rich sweetness that cannot be compared to any other sea urchins. Some customers question the quality of sea urchins harvested at a location other than Hokkaido. However, the four northern islands is an ideal environment for sea urchins. This is a spot where warm and cold ocean currents meet, producing abundant plankton. There are also high quality sea kelp in this area for sea urchins to feed on.  We ship top ranked UNI, mainly harvested around Habomai and Shakotan Islands.

北海道や北方四島捕れるエゾバフンウニはオレンジ色で濃厚な味わい、獲れる量がとても少ない希少な 雲丹です。バフンという名前のイメージとは違い、日本中で獲れる雲丹の中でも、他の追従を許さない濃厚で甘みのある最高級雲丹です。
北海道産でないと品質に不安を感じるお客様もいらっしゃるのですが、北方四島は暖流と寒流が交差することで豊富なプランクトンが発生します。また、棹前昆布などの高品質の昆布が多数生息する最高の雲丹の漁場です。北方四島の中でも根室半島から洋上3.7kmより連なる歯舞諸島と色丹島で獲れる、最高品質の雲丹を中心にお届けします。

 

Uni “Ichiyazuke” with Kazunoko

Marinated sea urchin with herring roe

Uni Ichiyazuke Kazunoko ウニ一夜漬け数の子入り

最高級の雲丹酒盗。ただでさえ極上の珍味に贅沢にも数の子を入れてみました。
とろける雲丹と数の子の歯ごたえが絶妙に合わさり最高に贅沢な時間を演出します。
1パック200グラム入りです。
Uni Ichiyazuke with Kazunoko

Uni Ichiyazuke with Kazunoko

お酒のおつまみなど居酒屋レストランにピッタリです。極上のひと時です。

 

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March Recommendation Fish – Tsukiji


Download – Japanese

Download – English

HIRAMASA – Amberjack Yellowtail 
Hiramasa - Yellowtail Amberjack

Hiramasa – Yellowtail Amberjack / Chiba

“Yellowtail big three” includes Buri(yellowtail), Kanpachi(amberjack), and Hiramasa(kingfish) in these three, Hiramasa has the least amount of fat, creating a clean taste. Hiramasa has a distinctive flavor, well tighten flesh, and has good umami making it perfect for sashimi.

「ブリ御三家」と呼ばれるブリ、カンパチ、そしてヒラマサの中で、最も脂肪が少なく、さっぱりした魚です。独特の風味があり、身締まりも良く、うまみのある魚です。ヒラマサは刺身にすると最高です。

 

HOKKE – Okhotsk atka mackerel
Hokke - Okhotsk atka mackerel

Hokke – Okhotsk atka mackerel / Hakodate, Hokkaido

Farmed Atka mackerel, we want you to teste the “ikijime” season fish. When order ahead of time, we can bring directly from source.

養殖ホッケ入り始めました。活き〆された旬の魚を味わっていただきたいです。早めの注文があれば産地から直引きします。

 

HOTARU-IKA Boiled – Boiled Fire fry squid
Hotaru Ika - Firefly Squid

Hotaru Ika – Firefly Squid / Toyama

Hotaruika in Toyama Bay will be lifted. The grain is getting bigger. However, because the price is currently high, I think it is possible to try it from Hyogo as well. In the case of Toyama designation, please comment “Toyama” with an order.

富山湾内ホタルイカ解禁されます。粒もだいぶ大きくなってきています。ただ、新物値段が高いので、しばらく兵庫産で試していただくのもありだと思います。富山指定の場合はメッセージで「富山希望」と記入お願いします。

SAKURAMASU – Masu salmon
Sakura Masu - Masu Salmon

Sakura Masu – Masu Salmon / Hokkaido

Cherry salmon is now stable. Nemuro, Hakodate, Aomori and others brings excellent quality ones as well. Inside these is the Ita-masu, which has very high fat mass. If you do not mind the price, choose ita-masu for those who want to try the rich taste.

サクラマスが安定して入ってきます。根室、函館、青森など良質なものが入荷しています。その中でも、板マス 非常に体高のある肥満したタイプで非常に脂がのっています。価格はさらに高いですが、ご希望の方は板マスを指定してください。

 

MASUNOSUKE – King Salmon
Masunosuke - King salmon

Masunosuke – King salmon / Nemuro, Hokkaido

Brought in locally, times to time, then frozen. When timing is right, we take the inner and will send it fresh. The king of salmon.

近海の定置物です。入ったり入らなかったりですが、入荷あれば買い置き冷凍しておきます。タイミングが合えば産地直で腹を抜いて出荷します。鮭の王様です。

 

HOUBOU – Sea robin
Houbou - Sea Robin

Houbou – Sea Robin / Chiba

We bring in ikejime searobin now. 1kg size bring lot of portion to eat. Please use as main till the beginning of Spring.

活〆神経抜きのホウボウも入荷してきています。1㎏サイズは食べ応えがあります。春先までのメインで是非お願いします。

 

MENUKE – Red rockfish
Akoudai / Menuke - Red rockfish

Akoudai / Menuke – Red rockfish / Chiba

Line caught, season is starting now! Order in par with Ji-kinme.

釣目抜け!地金目も最盛期に突入します、両輪でご使用ください!

 

MADAI – Red sea bream (Wild)
Madai - Red Sea Bream (Wild)

Madai – Red Sea Bream (Wild) / Kumamoto, other

Shipped via air! The flesh order tends to lose to its own milt and row but we will certainly send you the best for the low cost.

航空便で行きます!春のメイン商材ですが、なかなか子や白子に人気が集中し、身の方がいまいち人気無くなってきます。箱ものは出来るだけ良いものを安く、で行きます!

 

TORIGAI Mukimi Fresh – Japanese Cockle
Torigai Mukimi Fresh

Torigai Mukimi Fresh / Ehime

We will start bringing in the cockle. One tray comes with nine pieces.

これから入荷し始めます。1トレー9枚入りをメインに取り扱っていきます。

 

 

SUMI-IKA – Cuttlefish
Sumi-Ika - Cuttlefish

Sumi-Ika – Cuttlefish / Chiba

The time for cuttlefish is here. The flesh is thick and sweet this season. The ink from the cuttlefish has anti-cancer effect, very good for ika-sumi pasta and other similar dishes.

スミイカの美味しい季節となっています。肉厚で甘味強い時期。イカ墨は抗がん作用がありますので、イカ墨パスタのような料理に使うのも良いと思います。

 

JIKINME – Alfonsino
KINMEDAI - Alfonsino

KINMEDAI – Alfonsino / Katsuura, Chiba

At the moment the stock is poor and expensive now, they should be stabilizing soon.

時化続きで入荷が少なく高値のことが多いですが、これから安定してくるはずです。

 

RENKODAI – Yellowback sea bream
Kidai / Renkodai - Yellowback sea bream

Kidai / Renkodai – Yellowback sea bream / Suruga bay

The popular season of seabream are March to April. Although kasugo is popular, renkodai can be competitive for its soft delicious flesh. The Suruga Bay area ones has bright orange color.

鯛はやっぱり3月4月は人気です。カスゴが結構注文来るようになりますが連呼も皮がやらかく美味しいです。特に、駿河湾の連呼はオレンジがはっきりしています。

 

ISHIDAI – Striped bakefish
Ishidai - Striped bakefish

Ishidai – Striped bakefish / Nanao bay, Ishikawa

Season most recommended white flesh fish. The fish with over 1kg is very fatty, has sweetness, making it popular menu for sushi. Good for both stew and grill, and the offals can be used for thin soup.

今一押しの白身です。1㎏アップの大型の石鯛は身に脂が混在し、甘みも感じさせ、寿司ネタとして最高の一品です。煮つけや塩焼き、あらは潮汁などに。

KATSUO – Skipjack
Katsuo - Bonito

Katsuo – Bonito

First ones will be brought in mid-March. Every spring time, the bonito comes to Japan with the kuroshio passing through the Philippine sea. The bonito caught this time is called `Hatsu katsuo`.

初物は3月後半からだと思います!日本近海では毎年春になると、フィリピン沖から黒潮に乗って北上してきます。この時期に獲れるカツオが「初ガツオ(上りガツオ)」です。

 

ABURABOUZU – Skilfish
Aburabouzu - Skilfish

Aburabouzu – Skilfish / Nemuro, Hokkaido

A Skilfish fat contains a glyceride of unsaturated oleic acid which is close to vegetable oil of excellent quality. A Skilfish can be popular easily in America.

アブラボウズの脂は不飽和オレイン酸の一種グリセリド。良質の植物油に近い。アブラソコムツやバラムツとは違います。アメリカでは人気が出る魚になる気がします。

 

MEDAI – Blue nose
Medai - Blue Nose

Medai – Blue Nose

Tsushima lined of high season. Packed with fatty flesh it will melt in your mouth. Since the price is high please use it with a stabled price tag.

対馬釣り目鯛の最盛期です。がっちり指しの入った身質でトロけます。白身が豊富の冬場、結構高いものばっかりなので安定価格で使ってください!

 

March Recommendation Fish – Fukuoka

Download – Japanese

Download – English

 

MADAI – Red Sea bream
Madai (Wild) ‐ Red sea bream

Madai (Wild) ‐ Red sea bream / Shiga Island, Fukuoka

Japanese people simply love this fish. It has a long history of being served on special occasions in Japan. This fish has a delicious fatty part under the skin. “Shimokawa-tsukuri” is the best sashimi style to make use of the tasty fatty parts. Roasting the fat along with the skin is also a recommended method of eating sea bream.

日本人に昔から愛されてきた魚です。お刺身や寿司には皮下の脂の美味しいさを活かすために霜皮造りにしたり、皮目を炙るなどします。最近は養殖物も普及しましたが、天然真鯛の美味しさは別格のようです。

 

TOSASHIMIZU KINME – Alfhonsino
KINMEDAI - Alfonsino

KINMEDAI – Alfonsino / Tosashimizu, Kochi

The north-flowing “Kuroshio” ocean current brings a rich ocean harvest to Tosashimizu City in the southeastern part of Kochi, Japan. Fishermen on small boats catch kinmedai one by one with fly fishing gear. The fish are handled very carefully, and in the evening of the same day they are packed for shipping to cities in the USA.

黒潮によって豊かに育ったキンメを一本づつ毛鉤で釣り上げました。小舟に乗った漁師さんが大切に扱ったキンメを夕競りで買い付け、そのままアメリカに向けて直送します。

 

 

SAYORI  – Half Beak
Sayori - Halfbeak

Sayori – Halfbeak / Ooita

Sayori season is recognized as winter to spring but the autumn taste is good, too.
It is amazing for both hosozukuri and itozukuri. Of course, it is essential as sushi for hikarimono.

「春を告げる美しい魚」といわれ、秋冬から春にかけて旬になる白身の高級魚ですが、この時期秋にも美味しく召し上がれます。
細造りや糸造りが美しい半透明の身に似合います。もちろんひかりものの寿司種としもお使いください。

  

 

 

 

AKAMUTSU – Blackthroat
AKAMUTSU – Blackthroat

AKAMUTSU – Blackthroat / Tsushima Island / Iki Island

“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”.

対馬、壱岐の地獄縄という漁法でとれたアカムツを紅瞳と呼びます。最高の鮮度と脂ののりでアカムツの王様です。

 

 

 

SUMA – Black Skipjack
Katsuo ( Suma ) - Bonito

Katsuo ( Suma ) – Bonito / Genkainada

Suma katsuo is a popular fish in western Japan for sashimi, salt-grilled fish, simmered fish, and karaage. This fish maintains its excellent taste all year long, but it is especially tasty during the fall to spring season.

西日本を中心に、刺身や塩焼き、煮つけ、唐揚げなどにして賞味されています。通年美味しい魚ですが、旬である秋から春はさらに味がよくなります。
お刺身にするとトロッとした微かな酸味と旨味が舌の上に感じられます。

 

ITOYORI – Threadfin bream
Itoyori - Threadfin bream

Itoyori – Threadfin bream / Kyushu

This vibrant pink fish not only has a delicious taste, but adds color to any dish it is used in.Its white meat has an excellent texture which makes Itoyori delicious in a lightly-flavored simmered dish.

華やかなピンク色の刺身は美味しさだけではなく料理に彩りも添え、霜皮造りの刺身は絶品です。適度に繊維質で舌触りが良い白身です。煮るなら薄味、または椀種など繊細な味を生かす料理法が合います。この時期は山口県の萩産がおすすめです。

 

 

ARA/KUE – Longtooth Grouper
Kue - Grouper

Kue – Grouper / Genkainada / Tsushima / Iki

 

 

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.

市場に流通する量は少なく、天然物は超高級魚として扱われます。
ほぼ通年味が落ちず美味しい魚ですが、ご存知の通り寒い時期は鍋にすると大変美味しい魚です。

 

AMADAI – Japanese Tilefish
Amadai - Japanese Tilefish

Amadai – Japanese Tilefish / Hagi, Yamaguchi

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

水分が多く柔らかい白身で、ほどよく繊維質であるが崩れやすいので扱いには注意が必要です。水分を抜いて料理するのが基本で、皮目は焼くと甘い香りがし、独特の風味があります。

 

 

HIRAME – Fluke (Wild)
Hirame - Fluke

Hirame – Fluke / Genkainada

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.

冬の寒さが残るこの時期は、脂がのりつつも身が引き締まり大変美味しい季節です。
近年は養殖物が増えることにより、旬が意識されなくなりましたがこの時期の天然物は身が締まり天然物とは比較にならない美味しさです。

 

 

MEDAI – Blue Nose

 

Medai - Blue Nose

Medai – Blue Nose / Kyushu

The best season for medai 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.

鱗が小さくて取りやすく、骨が軟らかいので調理が比較的容易な魚です。
価格の割に癖も少なく旨味も強く、熱を通しても硬く締まらない身質は煮付けや鍋など、様々な調理法に合います。

 

 

KURODAI – Black Bream
Kurodai - Black porgy

Kurodai – Black porgy / Genkainada

In Fukuoka, Kurodai is called “Meita” or “Chinu”, depending on its size. When it is over 11 inches, they call it “Chinu”.  During its best season, the taste of Kurodai is said to be as good as Madai, if not better.

福岡ではクロダイのことをその大きさに応じてメイタあるいはチヌと呼びます。大体30cmを超えるとチヌとよびます。旬を迎えるクロダイは、マダイにも劣らない味とされ、鍋を割っても食べたいという意味から「鍋割りチヌ」と称されるほどです。(余りのおいしさに鍋をつつき過ぎて、壊してしまうという意味)

 

 

INA SABA– Mackerel (Wild)
Ina Saba - Mackerel Wild

Ina Saba – Mackerel Wild / Tsushima

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

餌が豊富な対馬近海で育ったサバの中から、伊奈漁港に上がったもののうち厳格な基準を満たした鯖のみが伊奈サバとして出荷されます。
一本釣り、魚体に傷が無い、水揚げした直後水氷で6時間以上冷やし込みされたもの、5キロ前後でひと箱になるようにサイズ選別された物といった点が基準になります。

 

 

TACHIUO – Beltfish
Tachiuo - Beltfish

Tachiuo – Beltfish / Oita / Tsushima / Goto Islands

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.

タチウオの産卵期は6~10月で、食べ頃もその頃といわれますが、秋から冬にかけては魚体がさらに大きくなり脂がのって美味しくなる時期となります。

 Grilled Tachiuo

 

 

 

MEJINA – Largescale blackfish
MEJINA – Largescale blackfish

MEJINA – Largescale blackfish / Kyushu

The firm texture of this fish is said to be even better than that of MADAI (sea bream). We recommend serving our MEJINA with the skin, using the technique of “matsukawa zukuri”.

寒い時期のメジナは夏場に比べて臭みもなく脂が程よくり食べごろになります。
コリコリとした身の食感は真鯛よりもかなり上ともいわれ、脂ののった皮目を残したままマツカワ造りにするのがお勧めです。

 

 

 

KONOSHIRO – Gizzard Shad
Kohada - Gizzard shad

Kohada – Gizzard shad / Hakata bay / Ariake sea

The best season for Konoshiro(kohada) in Fukuoka is fall to winter.

Konoshiro is a very important ingredient in Edomae style sushi. It’s not too much to say that a sushi chef’s skill can be measured by the taste of his KOnoshiro nigiri sushi.

福岡では晩秋から冬が旬といわれます。江戸前鮨では「鮨は小鰭(コハダ)に止めをさす」と言われコハダの塩加減、酢締めの加減は鮨職人の腕の見せ所で、その鮨屋の看板にかかわるとされされるほど重要な寿司ネタです。

 

 

UMAZURAHAGI – Black Scraper
Umazurahagi - Black scraper

Umazurahagi – Black scraper / Kyushu

The meat’s flavor is considered best from the end of summer to fall.  However, there is another opinion that winter is the best season because the liver becomes larger and is very tasty from late autumn to spring.

身が美味しいのは夏の終わりから秋にかけてですが、晩秋から春にかけては肝が大きくなるため、この寒い時期を旬とする考え方もあります。刺し身で食べるなら身が回復し、適度に肝も膨らんだ秋、鍋など加熱調理するなら寒いこれからの時期が最もがおすすめです。
サイズも大きくなってきました。

Umazura sashimi dish

Sashimi Umazurahagi

 

 

KAWAHAGI – Filefish
Kawahagi - Filefish

Kawahagi – Filefish / Kyushu

The taste of file fish is good year-round. Sashimi with “Kimo-Shoyu” is supremely delicious. “Kimo-Shoyu” is mixed soy sauce with boiled liver of the fish.  (1lb size farm raised)

通年を通して美味しい魚ですが、特に秋から冬には白身の旨味ののった身に肝の取り合わせが最高の味わいになります。
肝をゆでてしょうゆに溶かし込んだ肝醤油を刺身に使うのも絶品です。
700gサイズの養殖物です。

 

 

USUBAHAGI – Black Scraper
Usubahagi - Unicorn Leatherjacket

Usubahagi – Unicorn Leatherjacket / Kyushu

This is a large fish in the “Kawahagi” family. Big ones are over 20 inches in length, and the market price is reasonable for its large size. The simplicity of the Usubahagi makes it suitable to cook it with oil. It’s a great fish to use in European style dishes.

大きさが50~60cmほどにもなる大型のカワハギです。
大きさのワリに比較的価格も安く手頃な魚です。淡白な白身は油との相性も良く、洋食素材としても利用できます。カワハギやウマズラに比べ価格が安く大きい分、居酒屋さんなどでは使い勝手が良いい魚です。

 

 

KASAGO – Marbled Rockfish
Kasago - Marbled Rockfish

Kasago – Marbled Rockfish / Fukuoka

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. 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.

1年を通して水揚げがあり季節を問わず美味しい魚ですが、季語で言えば春の魚です。福岡ではアラカブと呼ばれ煮つけなどにするなど大変親しまれている魚です。非常に上品な味わいの白身は鮮度が落ちやすいのですが、産地の福岡市場から新鮮なままお届けします。

 

 

 

KANPACHI – Amberjack
Kanpachi - Amberjack

Kanpachi – Amberjack / Kyushu

The fresh meat of kanpachi has less fat content compared to other yellowtail family fishes (Buri, Hiramasa).  Wild kanpachi has a higher value in the fish market than other yellowtail family fishes because the catch quota of wild kanpachi (amberjack) is smaller than that of wild buri and hiramasa.

ブリ御三家といわれるのはブリ、ヒラマサそしてカンパチ。カンパチはその中で最も脂が少ない分、身が引き締まった品の良い美味しさがあります。
天然ものはブリやヒラマサより漁獲量が少ないということもあり市場では高級魚として扱われます。寿司、刺身その他しゃぶしゃぶや照り焼きにもお使いください。

Kanpachi Sashimi Kanpachi Carpaccio

 

 

YAZU/INADA– Young Yellowtail
Inada (Yazu) - Yellowtail

Inada (Yazu) – Yellowtail / Saga, Nagassaki, Fukuoka

Yazu is a “Shusseuo” name of young yellowtail in Fukuoka area market. It has less fatty meat compare to Buri. It has elegant sweetness and satisfying texture.

ブリの若魚で、地方によっては違う呼び名になります。脂が乗ったブリに比べるとさっぱりとした爽やかな味わいで、ハリのある食感が特徴です。価格も手頃で刺身・照り焼・から揚げなどが美味です。

 

HIRAMASA – Yellowtail Amberjack
Hiramasa - Yellowtail Amberjack

Hiramasa – Yellowtail Amberjack / Tsushima Island

This fish doesn’t have as much fat as Buri, but has more fat and “umami” content compared to kanpachi.

ブリほど脂は多くなく、カンパチよりも脂、旨みが多い魚で、鮮度の良い物は刺身でこりこりした食感を、一日ほど寝かしたものは、まったりとした旨みを味わえます

 

SAWARA – Spenish Mackerel
Sawara - Spanish mackerel

Sawara – Spanish mackerel / Genkainada

The sawara season is recognized as spring.  The fatty meat before spawning season is favored in eastern Japan.  Fresh quality sawara is good for sashimi as well as other cooking styles such as saikyozuke and yuanyaki.

鰆は字のごとく春の魚、西日本ではこれからの春がサワラの旬といわれています。
新鮮なものは刺身に、西京漬けや幽庵焼きなど幅広くお使いいただけます。

 

 

HOUBOU – Sea Robin
Houbou - Sea Robin

Houbou – Sea Robin / Genkainada

Houbou is a tasty fish year-round, but especially from November to February, when meat has a rich fat content and is extremely delicious.  The white meat has a rich umami taste. It’s good for simmered fish, grilled and sashimi.

通年獲れる魚で年間通して美味しい魚です。中でもこの時期11月から2月が脂がのって最も美味しい旬になります。白身ですが淡白さをそれほど感じさせないほどに旨みがあり、煮付け、焼き魚、生でも美味しい魚です。

 

 

MIZUKAREI – Roundnose Flounder
Mizugarei - Flounder

Mizugarei – Flounder / Shimane

Spring is breeding season for Mizugarei so the fish caught at this time of year are still carrying their eggs. Simmering is the best cooking method for Mizugarei during this season. It is also delicious steamed or deep-fried.

春の産卵前に、子持ちのムシガレイはやや濃い目のタレで煮つけなどに最高です。その他、蒸し物や揚げ物としても美味しく召し上がられます。

 

 

 

ISHIMOCHI – White Croacker
ISHIMOCHI – White Croacker

ISHIMOCHI – White Croacker / Amakusa, Kumamoto / Genkainada

Shiroguchi is commonly used as the primary ingredient of kamaboko (fish cake). Its plain white meat makes shiroguchi excellent as grilled or simmered fish.

蒲鉾の原料として使われてきた魚ですが、癖の無い淡泊な白身は焼き物や煮つけなどにもとても合います。鮮度のいいものは皮目をあぶって焼き霜造りなどにするのもお勧めです。

 

 

KOSHINAGA – Longtail Tuna
KOSHINAGA – Longtail Tuna

KOSHINAGA – Longtail Tuna

他の市場ではメジと区別されずに販売されることが多いですが成魚で1メートルほどです。刺身にしてもちろん非常に美味ですが、塩焼きや煮つけ、唐揚げに料理しても美味しい魚です。身質は火を通すと白みがかってたピンク色になります。

 

AO/AKA NAMAKO – Sea Cucumber
Aka Namako - Sea Cucumber

Aka Namako – Sea Cucumber / Karatsu, Saga / Ooita / Nagasaki

Koshinagamaguro is one of the subspecies in the tuna family. It is often mistaken for and sold as “Meji Maguro” at many fish markets in Japan. However, the matured size of this fish is only 1 meter, which is much smaller than other tuna.

冬に撮れるナマコは、「ふるこ」といい前々年に生まれたもので太く強く色も濃く成長しています。ナマコ独特の磯の風味とコリコリした歯ごたえがあって味わえます。

 

 

KO-IKA – Golden Cuttlefish
Mongo Ika - Cuttlefish

Mongo Ika – Cuttlefish / Genkainada / Kita-Satsuma

A type of squid called Ko-Ika, also called “Sumi-Ika” in the Kantō region, is a very popular and crucial seafood used for Edomae-style sushi and tempura.  Due to its popularity, the market price of Ko-Ika is very expensive and can cost up to $200/KG in the beginning of its best season. The baby squids, called Shin-Ika, reach their best season and get shipped into the market from around July. Later, Ko-Ika will have its best season from late Autumn to early Spring.

関東ではスミイカの名前で呼ばれ、江戸前の寿司や天ぷらに欠かせない食材です。江戸前の寿司ネタとして人気が高く、寿司屋がこぞって求め、走りの時期にはキロあたり20000円前後にまで上がる高級品です。7月頃からコウイカの子である新イカが出回り、親イカは晩秋から初春にかけて旬を迎えます。歯ごたえの良さが魅力の新イカに対して、たおやかな歯触りとねっとりとした甘みと旨みが親イカの魅力です。刺身はもちろん、天ぷらにしても非常に美味です。

 

YARI-IKA – Sear Squid
Yari Ika - Spear Squid

Yari Ika – Spear Squid / Kyushu

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.

繁殖のため接岸してくる冬から春にかけて多く漁獲されます。ヤリイカの旬は冬から春にかけてとなり、「夏のケンサキイカ、冬のヤリイカ」と言われています。
この冬から春に獲れる子持ちのヤリイカが大きく最も人気があります。

 

February Recommendation Fish – Fukuoka

Download – English

 

Download – Japanese

 

KAN BURI – Yellowtail (wild)
KAN-BURI - Yellowtail wild

KAN-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.

対馬、壱岐の釣り、イキジメ、血抜き、さらに神経抜きの寒ブリです。福岡から65キロ沖に位置する壱岐では昔から乱獲を防ぐために網での漁は禁止されています。伝統の一本釣り寒ブリをお試しください。

 

TOSASHIMIZU KINME – Alfhonsino
KINMEDAI - Alfonsino

KINMEDAI – Alfonsino

The north-flowing “Kuroshio” ocean current brings a rich ocean harvest to Tosashimizu City in the southeastern part of Kochi, Japan.
Fishermen on small boats catch kinmedai one by one with fly fishing gear. The fish are handled very carefully, and in the evening of the same day they are packed for shipping to cities in the USA.

黒潮によって豊かに育ったキンメを一本づつ毛鉤で釣り上げました。小舟に乗った漁師さんが大切に扱ったキンメを夕競りで買い付け、そのままアメリカに向けて直送します。

 

AKAMUTSU – Blackthroat
AKAMUTSU – Blackthroat

AKAMUTSU – Blackthroat

“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”.

対馬、壱岐の地獄縄という漁法でとれたアカムツを紅瞳と呼びます。最高の鮮度と脂ののりでアカムツの王様です。

 

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.

日本人に昔から愛されてきた魚です。お刺身や寿司には皮下の脂の美味しいさを活かすために霜皮造りにしたり、皮目を炙るなどします。最近は養殖物も普及しましたが、天然真鯛の美味しさは別格のようです。

 

KURODAI – Black Bream
Kurodai - Black porgy

Kurodai – Black porgy

In Fukuoka, Kurodai is called “Meita” or “Chinu”, depending on its size. When it is over 11 inches, they call it “Chinu”.
During its best season, the taste of Kurodai is said to be as good as Madai, if not better.

福岡ではクロダイのことをその大きさに応じてメイタあるいはチヌと呼びます。大体30cmを超えるとチヌとよびます。旬を迎えるクロダイは、マダイにも劣らない味とされ、鍋を割っても食べたいという意味から「鍋割りチヌ」と称されるほどです。(余りのおいしさに鍋をつつき過ぎて、壊してしまうという意味)

 

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.

水分が多く柔らかい白身で、ほどよく繊維質であるが崩れやすいので扱いには注意が必要です。水分を抜いて料理するのが基本で、皮目は焼くと甘い香りがし、独特の風味があります。

 

RENKODAI  – Yellowback seabream
Kidai / Renkodai - Yellowback sea bream

Kidai / Renkodai – Yellowback sea bream

In the Japan fish market, when this fish is compared to Madai (sea-bream), the name value is lower but the taste is just as good. Roasting with some skin left on enhances the delicious taste.

マダイそっくりの美しい姿形をしており、大きさも手頃であることから、マダイのかわりに祝宴などで尾頭つきの塩焼きや煮つけに利用されます。酢締めも美味しく小鯛の笹漬は京都や兵庫の名物料理として知られてます。

 

MEJINA – Largescale blackfish
MEJINA – Largescale blackfish

MEJINA – Largescale blackfish

If you are looking to eat the best MEJINA, now is the season! MEJINA in the winter has a very fresh taste with delicious fat. The firm texture of this fish is said to be even better than that of MADAI (sea bream). We recommend serving our MEJINA with the skin, using the technique of “matsukawa zukuri”.

冬のメジナは夏場に比べて臭みもなく脂が程よくり食べごろになります。
コリコリとした身の食感は真鯛よりもかなり上ともいわれ、脂ののった皮目を残したままマツカワ造りにするのがお勧めです。

 

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.

11月から2月にかけて冬の寒いこの時期は、脂がのりつつも身が引き締まり大変美味しくなる季節です。
近年は養殖物が増えることにより、旬が意識されなくなりましたがこの時期の天然物は身が締まり養殖物とは比較にならない美味しさです。

 

MEDAI – Japanese butterfish
MEDAI – Japanese butterfish

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.

秋から冬が旬の魚です。鱗が小さくて取りやすく、骨が軟らかいので調理が比較的容易です。価格の割に癖も少なく旨味も強い魚です。熱を通しても硬く締まらない身質は煮付けや鍋など、様々な調理法に合います。

 

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.

市場に流通する量は少なく、天然物は超高級魚として扱われます。
ほぼ通年味が落ちず美味しい魚ですが、ご存知の通り寒い時期は鍋にすると大変美味しい魚です。

 

UMAZURAHAGI – Black Scraper
Umazurahagi - Black scraper

Umazurahagi – Black scraper

The meat’s flavor is considered best from the end of summer to fall.  However, there is another opinion that winter is the best season because the liver becomes larger and is very tasty from late autumn to spring.

身が美味しいのは夏の終わりから秋にかけてですが、晩秋から春にかけては肝が大きくなるため、この寒い時期を旬とする考え方もあります。

刺し身で食べるなら身が回復し、適度に肝も膨らんだ秋、鍋など加熱調理するなら寒いこれからの時期が最もがおすすめです。

 

TACHIUO – Beltfish
Tachiuo - Beltfish

Tachiuo – Beltfish

In the Japan fish market, when this fish is compared to Madai (sea-bream), the name value is lower but the taste is just as good. Roasting with some skin left on enhances the delicious taste.

タチウオの産卵期は6~10月で、食べ頃もその頃といわれますが、秋から冬にかけては魚体がさらに大きくなり脂がのって美味しくなる時期となります。

 

SAYORI  – Half Beak
Sayori - Halfbeak

Sayori – Halfbeak

Sayori season is recognized as winter to spring but the autumn taste is good, too.
It is amazing for both hosozukuri and itozukuri. Of course, it is essential as sushi for hikarimono.

「春を告げる美しい魚」といわれ、秋冬から春にかけて旬になる白身の高級魚ですが、この時期秋にも美味しく召し上がれます。
細造りや糸造りが美しい半透明の身に似合います。もちろんひかりものの寿司種としもお使いください。

 

KONOSHIRO – Gizzard Shad
Kohada - Gizzard shad

Kohada – Gizzard shad

The best season for Konoshiro(kohada) in Fukuoka is fall to winter.
Konoshiro is a very important ingredient in Edomae style sushi. It’s not too much to say that a sushi chef’s skill can be measured by the taste of his Konoshiro nigiri sushi.

福岡では晩秋から冬が旬といわれます。江戸前鮨では「鮨は小鰭(コハダ)に止めをさす」と言われコハダの塩加減、酢締めの加減は鮨職人の腕の見せ所で、その鮨屋の看板にかかわるとされされるほど重要な寿司ネタです。

 

MA IWASHI – Japanese Sardin
Iwashi - Sardin

Iwashi – Sardin

Iwashi is known as a perishable fish, but we’ll send carefully picked, best quality fresh fish.
Before breeding season, fall to winter, is the best season for enjoying delicious iwashi.

ご存知の通り足の速い魚であるため鮮度が第一ですが、質にこだわって買い付けた鮮度の良い物を送るようにします。
旬である産卵前の秋から冬、この最も美味しい時期のイワシをお楽しみください。

KO-IKA – Golden Cuttlefish
Mongo Ika - Cuttlefish

Mongo Ika – Cuttlefish

A type of squid called Ko-Ika, also called “Sumi-Ika” in the Kantō region, is a very popular and crucial seafood used for Edomae-style sushi and tempura.
Due to its popularity, the market price of Ko-Ika is very expensive and can cost up to $200/KG in the beginning of its best season.
The baby squids, called Shin-Ika, reach their best season and get shipped into the market from around July. Later, Ko-Ika will have its best season from late Autumn to early Spring.

関東ではスミイカの名前で呼ばれ、江戸前の寿司や天ぷらに欠かせない食材です。江戸前の寿司ネタとして人気が高く、寿司屋がこぞって求め、走りの時期にはキロあたり20000円前後にまで上がる高級品です。7月頃からコウイカの子である新イカが出回り、親イカは晩秋から初春にかけて旬を迎えます。歯ごたえの良さが魅力の新イカに対して、たおやかな歯触りとねっとりとした甘みと旨みが親イカの魅力です。刺身はもちろん、天ぷらにしても非常に美味です。

AO/AKA NAMAKO – Sea Cucumber
Namako - Sea Cucumber

Namako – Sea Cucumber

The namako harvested in November are called furuko (elder one – two years old). Furuko is larger and darker colored because it’s mature.
You can feel the powerful aroma of the sea and chewy texture.

冬に撮れるナマコは、「ふるこ」といい前々年に生まれたもので太く強く色も濃く成長しています。ナマコ独特の磯の風味とコリコリした歯ごたえがあって味わえます。