Fish in July – Tsukiji Market

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SHINKO / Threadfin shad
Shinko - Gizzard Shad

Shinko – Gizzard Shad –  100pk/kg Shizuoka

The season of Shinko has arrived. Although it is troublesome to work with, it is also shine the chef’s skills. Indulge your customers appetite with the time consumed art work.

シンコの季節がやってきました。手間がかかるネタではありますが、鮨屋の腕が鳴る食材でもあります。ひと手間加えたお魚でお客様の食欲をそそってください。

 

HANASAKIGANI / Boiled Hanasaki Crab
Hanasakigani - Hanasaki Crab

Hanasakigani – Hanasaki Crab   –   500g   Nemuro, Hokkaido

Hanasaki crabs will be starting in July. We boyle directly at the production place after receiving the order. Try the Hanasaki Crab for the flavor packed crab heaven.

7月より花咲ガニが始まります。オーダーを受けてから直接産地でボイルにいたします。凝縮したカニの風味を堪能できる花咲ガニをお試しください。

 

Meichidai / Nakedhead
MEICHIADAI – Gray Large-eye bream

MEICHIADAI – Gray Large-eye bream   –  500g~1㎏ Shizuoka / Mie / Nagasaki

It is a family of emperor fish and it is treated as a high-grade fish than red-bream because of its good taste and low catch. Its flesh is delicate, and its taste will want to crave for more.

メイチダイはフエフキダイ科の一種で、味の良さと獲れる量が少ないことなどから真鯛よりも高級魚として扱われています。脂ののりは繊細で、一度食するもう一度食べたくなる食材です。値段は気になるところですが、箱ものがあれば価格は抑えられます。

 

 

Mehikari / Bigeyed greeneye

Mehikari / Bigeyed greeneye  –  40g size Choshi, Chiba

The large blue lit eye is the reason for its name. Fatty soft fresh suitable for, fried, tempura, and Nanbanzuke(stew). If freshness is good, it can be eaten even with sashimi. Since they have soft bone, once fried they are easy to consume.

目が大きく、青く光っていることから目光と呼ばれています。脂がのって、柔らかく、から揚げ、天ぷら、南蛮漬け、鮮度が良ければ刺身でも食されます。骨は細かいため揚げると気になりません。Mehikari / Bigeyed greeneye

 

 

Iwana / Japanese char
Iwana - Japanese Char

Iwana – Japanese Char  –  3pc/pk Sanriku area

Arctic Char is a standard in the United States, but please also try Japanese Char as well. Convene with seasonal vegetables. Large aquaculture “Shinshu the Great Iwana” (1 ㎏ size) is treated like Arctic Char as well.

アメリカではArctic Charが定番になっていますが、Japanese Charもお試しください。小さめの魚は季節野菜との組み合わせで焼き物で。大型の養殖「信州大王イワナ」(1㎏サイズ)はArctic Charのような扱いで。

 

 

Suzuki / Japanese Seabass
Suzuki - Japanese Seabass

Suzuki – Japanese Seabass  –  2Kg size Shino Island, Aichi

It is a fish named Suzuki because it is white as it was rinsed.
A white body with less bloody gives clarity but has fat as well. Best season is now, very recommended.
身がすすいだように白いことからスズキという名前の付いた魚です。血合いの少ない透き通った白い身は淡白でありながら、脂ものっていてとてもおいしいです。
この時期が旬ですので、非常におすすめです。

 

Kochi / Flathead
Magochi - Flat head

Magochi – Flat head  –  1kg size Chiba / Kanagawa

It is a summer luxury fish. The plumped flesh is good for thin slice, or cooked.

夏の高級魚コチです。
ぷりぷりに引き締まった白身は薄造りにして食べても、火を通しても絶品です。

 

Fuefukidai / Emperor Fish
Fuefukidai - Emperor bream

Fuefukidai – Emperor bream  –  1㎏~2㎏ Bonotsu, Kagoshima

It is a famous fish in western Japan. White transparency flesh will last long, so it looks beautiful as well. It is slightly scented with the scent of the iso, so any recipe is delicious. Good soup stock can be created from the excess parts.

西日本で有名な魚です。
比較的白身の透明さが長続きしますので、見た目にもきれいです。
ほんのりと磯の香りのする身で、どの調理法でも美味しくなります。
アラからいい出汁が出ます。

 

 

Okoze / Devil stinger
Okoze / Devil stinger

Okoze / Devil stinger  –  500g Amakusa, Kumamoto

It is a luxury fish characterized by clean taste.
This season has a lot of catch and it is delicious.
Liver is delicious, delicious soup is also made from bones, skin, etc., so there is no part to throw away.

癖のない白身が特徴の高級魚です。
このシーズンが漁獲量も多くて美味しい季節です。
肝も美味しく、骨、皮などからもおいしい出汁が出ますので、捨てるところの少ないお魚です。

 

Matsuwa Saba / Matsuwa mackerel
Saba - Mackerel

Saba – Mackerel   –  800g Matsuwa, Kanagawa

Matsuwa mackerel which starts to appear in summer is also called Golden Mackerel. It is a masaba landing at “Matsuwa fishing port” in Miura city, Kanagawa prefecture, and which brand name arrived from. It was selected as 100 Kanagawa prefecture brand name selection and has trademark registration.

夏になると出始める松輪サバは黄金サバとも呼ばれています。神奈川県三浦市にある「松輪漁港」で水揚げされるマサバで、漁港からそのブランド名が付けられています。神奈川県名産100選に選定され、商標登録もされています。

 

 

Goma Saba/Spotted Mackerel
Gomasaba - Mackerel

Gomasaba – Mackerel  –  700g~800g Mie / Miyagi

A fish known for recommendation. It is a versatile fish that you can cook with, use it for stew, grill, raw, and many more.

求めやすい魚として知られている魚、ごまサバ。〆サバによし、ゴマダレにつけて食べるもよし、煮ても焼いても良い万能な魚です。

 

Fish in July – Fukuoka Fish Market

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MEICHIADAI – Gray Large-eye bream
MEICHIADAI – Gray Large-eye bream

MEICHIADAI – Gray Large-eye bream  –  Kyushu

Meichidai is not a widely known fish in the seafood market, but it is one of the best fish during the summer season. Many white meat fishes, such as Madai, have less fat content in the summer, and this lowers its quality of taste. However, for Meichidai, summer is when it has the most fat and tastes the best. Meichidai is a rare fish on the market, but when it is available, we use the “Asajime” method the same morning and ship it.

知る人ぞ知る夏のベスト!真鯛など脂が落ちる夏に脂がのるメイチダイは大型でも40センチまで大体700グラムが福岡から出る一般的なサイズです。貴重な魚のためなかなか手に入りませんが、入荷がある時は活魚を朝締めで出荷します。

 

TOBIUO – Flyingfish
TOBIUO – Flyingfish

TOBIUO – Flyingfish  –  Kouchi / Kagoshima

Tobiuo is in season. The market price of this fish is reasonable all year long. Tobiuo sashimi is very delicious. Other recommended cooking methods for this fish is to eat it as dried fish or as “Namerou” (a type of “tataki”)

トビウオが美味しい季節です。手頃な価格で買える魚です。 刺身にしても十分に美味しく、その他干物などにも良く使われます。なめろうなどにしても美味しさを味わえます。

 

AJI “IZUMI/GENCHAN” – Horse mackerel
Aji Japan Horse Mackerel

Izumi Aji – Horse mackerel –  Kagoshima / Genkainada

There are the migratory black horse mackerel and the basin-dwelling yellow horse mackerel. The “Genchan Aji” are black horse mackerel, and the “Izumi Aji” are yellow horse mackerel that stay in coastal bays. Please use either kind of mackerel to suit your preference.

アジは回遊型の黒アジ、内湾型の黄アジがありますが、玄ちゃんアジは黒アジ、出水アジは瀬 付きの黄アジです。好みに合わせて2種類のアジをお使いください。

 

 

AWABI – Abalone
Awabi - Avalone

Awabi – Avalone  –  Nagasaki

In the Chikuzen-sea, there are three subspecies for Awabi, but the Awabi most harvested out of those three is the Kuro-Awabi. (Saga, Nagasaki and Fukuoka: large size of 300g and up).

アワビの仲間は筑前海に3種類いますが、最も獲れているのはクロアワビです。500g以上の大型は高値で取引されます。佐賀、長崎、福岡 300グラムアップの大型です。

 

MAHATA – Grouper
Ma-Hata - Grouper

Ma-Hata – Grouper   –   Nagasaki / Genkainada

Many types of grouper can be enjoyed in Kyushu. Sevenband grouper (Mahata) is the most recommended for this season. Although it is a fish that is not well-distributed among other markets, it is often found in the markets of Fukuoka. The firm texture of the fish is delectable enjoyed as thin-slices.

色々なハタが穫れる九州ですが、この時期は真ハタがおすすめ。他の市場には殆ど流通しない魚ですが、福岡市場では良く見かけます。歯ごたえのある身はうす造りして絶品。

 

 

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

Inada (Yazu) – Yellowtail  –  Saga / Nagasaki / 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。価格もてごろで刺身・照り焼・から揚げなどが美味です。

 

HIRAMASA – Yellowtail Amberjack
HIRAMASA - Yellowtail Amberjack

HIRAMASA – Yellowtail Amberjack  –  Fukuoka

 

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。

 

 

OUGON ANAGO – Conger Eel
Anago – Conger eel

Anago – Conger eel  –  Fukuoka

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。

 

 

 

KAWAHAGI – File Fish
Kawahagi - Filefish

Kawahagi – Filefish  –  Nagasaki / Genkainada

Kawahagi and umazurahagi (horse-faced filefish, or “membo” in the local dialect) are available. The name “kawahagi” comes from “cooking with the skin.” Umazurahagi catches have been increasing in recent years, and this fish is used to produce dried fish. This fish can be enjoyed as sashimi or simmered in a soy broth. It can also be cooked in a clay pot. Kawahagi’s liver is also prized as a rich-tast­ing delicacy.

筑前海ではカワハギと、顔が長いウマヅラハギ(方言:メンボ)が獲れます。カワハギの名は「皮をはいで調理する」ところからきています。  近年、ウマヅラハギの漁獲が増えており、干物の加工原料になります。身は刺身・煮つけにして美味しく、なべ物などにもします。  またキモ(肝臓)はその濃厚な味わいが珍重されています。

 

KISU – Smelt/whitings
Kisu - Smelt / whitings

Kisu – Smelt / whitings  –  Genkainada

Kisu, which migrate toward towards the shore to lay their eggs, are allowed be caught beginning in May, and from that time you can see lots of fresh fish of this species in stores. Kisu prefers the clean sands at the bottom of the ocean. The beautiful waters around Shiga Island abound with high-qual­ity kisu. To maintain the freshness of this fish, fisher­man learn the technique of releasing the hook from the fish without touching it.

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。

 

 

 

SUZUKI – Japanese Sea Bass
Suzuki - Japanese Seapearch

Suzuki – Japanese Seapearch

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。

 

ISHIDAI – Striped Beakfish
Ishidai - Striped bakefish

Ishidai – Striped bakefish  –  Kyushu

Thinly sliced striped beakfish is translucent with a firm texture, an ever-delicate sweetness, and an “Umami” flavor. It has a much richer flavor than Japanese sea bass and flathead, the most notorious of summer fish. Ways to enjoy this fish include: “Arai” style slices, simmered fish, steaming, salt-grilling, meuniere, and “Ushiojiru”salt broth. Also good is to remove the skin, boil and make thin slices with a garnish of julienned ginger and scallions with lemon juice, or wrapping them on bamboo skewer and grilling until crisp, seared with soy sauce or salt and lemon juice.

薄造りにしたイシダイの身は透き通り、歯ごたえがあってほのかな甘味と確かな旨味が広がります。同じく夏魚の代表のスズキやコチよりも濃厚な味わいです。洗いや煮付け、蒸し物、塩焼き、ムニエル、うしお汁などでどうぞ。皮はゆがいて細切りし、ねぎしょうがの千切りをあしらってレモン汁で、あるいは竹串に巻いてカリカリに焼き、醤油をたらすか塩とレモン汁でも。酒の肴に最適です。

 

ISAKI – Japanese Grunt fish
Isaki - Japanese grunt fish

Isaki – Japanese grunt fish  –  Kyushu

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。 特に餌の豊富な大島産のイサキは脂ののりが特別で必見のイサキです。

 

AORI-IKA – Cuttlefish
Aori Ika - Bigfin reef squid

Aori Ika – Bigfin reef squid  –  Kyushu

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、高級鮨ネタのアオリイカ、身が透き通っていて、ミズイカとも呼ばれています。ミズイカひきと呼ぶ釣で漁獲された身が厚い2キロの大型は最高です。

 

 

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

Hamo – Pike eel (Pike conger)  –  Nagasaki

Many rivers flow into the Shiranui Sea of Amakusa where pike eel, growing in a location with ample food thanks to the freshwater, are called golden pike eel and have excellent marbling. Fished by long-line, pike eel here is known for quality far-exceeding the rest of the nation.

天草の不知火海はそそぐ川が多く、淡水の影響により餌が豊富な場所で育ったハモは黄金ハモと呼ばれ、脂ののりが最高です。はえ縄漁で獲られたこのハモは全国で抜き出た品質が知られています。

 

 

 

SAZAE – Turbo cornutus
Sazae - Turbo cornutus

Sazae – Turbo cornutus  –  Kyushu

Although turban shells have horns, those caught in the calm-waters of the inland sea have smaller one or have none at all, while those from the open seas have larger horns.
In Fukuoka Prefecture, research is being conducted on mass-producing farm-raised spat in order to increase resources. Although shell-grilling is the most common way of enjoying turban shells, they can also be enjoyed as sashimi or marinated in vinegar.

サザエの殻にはつのがありますが、波静かな内海のものはつのが小さかったり、なかったりしており、外海のものはつのが多くなります。
資源を増やすため、福岡県では人工稚貝の量産研究を続けています。サザエといえば壷焼きが有名ですが、刺身・酢のものなどでも賞味します。

 

 

MAGOCHI – Flathead
Magochi - Flat head

Magochi – Flat head  – Kyushu

This is a high-quality fish that is typically avail­able in the summer months. Magochi is sliced thinly as “tessanami” sashimi and is esteemed for having a fine flavor rivals blowfish (fugu). Mago­chi is perfect for tempura and hotpot.

夏を代表する高級魚生ゴチは薄造りの刺身は別名「テッサナミ」と呼ばれ、河豚(ふぐ)に匹敵する美味しさであると評価されています。天ぷら、ちり鍋も絶品です。

 

JUNE Fukuoka Market Fish

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IZUMI “OUGON” AJI – Horse mackerel
Aji Japan Horse Mackerel

Izumi Aji – Horse mackerel  – Izumi, Kagoshima

Izumi horse mackerel is a yellow horse macker­el that does not migrate. This fish is round in shape with a brilliant color. Its fat is pastelike with firm flesh and a strong sweet taste. It is truly a golden horse mackerel.

出水のアジは、回遊することがない瀬付きの黄アジです。型は丸みを帯び、色も光り輝いています。脂がのり、身はしっかりしていて、甘みが強く、まさに黄金のアジです。

 

 

 

メバル MEBARU – Fox jacopever
Mebaru - Fox jacopever

Mebaru – Fox jacopever –  Genkainada Sea, Nagasaki

This fish is known as a “harbinger of spring”: Its season begins with the arrival of spring. The flesh of the mebaru characteristically elastic but tender. It has a refined, sweet taste that is delight­ful all through the meal. It is delicious when salt grilled or simmered in a soy-seasoned broth.

春告げ魚とも呼ばれるように、春の訪れを感じた頃から旬が始まります。弾力のあるぷりぷりとした食感が特徴で、上品な甘みが食通もうならせる魚です。塩焼きや煮つけも美味です。

 

 

HIRAME – Fluke
Hirame - Fluke

Hirame – Fluke  –  Genkainada Sea, Nagasaki

This is a typical whitefish that needs no intro­duction. With the growing availability of live fish in the markets, hirame is becoming even more popular than sea bream.

説明するまでもない代表的な白身魚です。活魚で市場に出回るようになった最近では、鯛よりも人気を集める事も多くなりました。

 

 

YAZU – Young Yellowtail
Inada (Yazu) - Yellowtail

Inada (Yazu) – Yellowtail  –  Shiga, Nagasaki, Fukuoka

Yazu is young yellowtail, and its name varies by region. Compared to yellowtail that has put on some fat, yazu has a refreshing, clean taste, with firm flesh. This is a pleasant, reasonably-priced fish which can be enjoyed as sashimi, teriyaki, or deep-fried.

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。リーズナブルな価格もうれしい魚です、刺身・照り焼・から揚げなど、なんでも美味です。

 

 

HIRAMASA – Yellowtail Amberjack
Hiramasa - Yellowtail Amberjack

Hiramasa – Yellowtail Amberjack  –  Fukuoka

This fish is often mistaken for a slender yellow­tail. Since far fewer of hiramasa are caught throughout Japan, it is known as a high-value fish, but there are many fine specimens of this fish to be found in the warm waters off Fukuoka.

ブリを細身にした姿形で、良く間違われます。全国的にみると、獲れる数が圧倒的にブリより少ないため、高級魚として知られていますが、暖かい海を回遊する性質から福岡では良いものが沢山あがります。

 

 

 

ANAGO – Conger Eel
Anago – Conger eel

Anago – Conger eel   –  Fukuoka

In Japanese, “anago” suggests an eel that digs a hole to hide itself in the sand of inland seas. Anago comes out to feed in the evening, a habit that fisherman make use ofto catch this eel. Fisherman lower cylindrical bamboo baskets into the water, and the anago comes looking for the bait in the trap from which it cannot escape. In the morning the trap- and the anago – is lifted to the surface. This is a delicious white-meat fish with just the right amount of fat. An ago can be broiled in a soy-based sauce (kabayaki), served as sushi, or in a rice dish.

名前のとおり、内海の砂泥に穴をほって身を潜め、夜に餌をとります。漁業者はこの習性を利用し、夕方、餌を入れた竹筒・かごを沈め、夜の間にアナゴが餌を求めて入り込み、出られなくなった所を、朝引き上げて獲ります。  程よく脂が乗った口当たりの良い白身で、かば焼・寿司だね・あなご飯などにします。

 

KAWAHAGI – File Fish
Kawahagi - Filefish

Kawahagi – Filefish  –  Genkainada Sea, Nagasaki

Kawahagi and umazurahagi (horse-faced filefish, or “membo” in the local dialect) are available. The name “kawahagi” comes from “cooking with the skin.” Umazurahagi catches have been increasing in recent years, and this fish is used to produce dried fish. This fish can be enjoyed as sashimi or simmered in a soy broth. It can also be cooked in a clay pot. Kawahagi’s liver is also prized as a rich-tast­ing delicacy.
筑前海ではカワハギと、顔が長いウマヅラハギ(方言:メンボ)が獲れます。カワハギの名は「皮をはいで調理する」ところからきています。  近年、ウマヅラハギの漁獲が増えており、干物の加工原料になります。身は刺身・煮つけにして美味しく、なべ物などにもします。  またキモ(肝臓)はその濃厚な味わいが珍重されています。

 

 

Smelt/whiting
Kisu - Smelt / whitings

Kisu – Smelt / whitings  –  Genkainada

Kisu, which migrate toward towards the shore to lay their eggs, are allowed be caught beginning in May, and from that time you can see lots of fresh fish of this species in stores. Kisu prefers the clean sands at the bottom of the ocean. The beautiful waters around Shiga Island abound with high-qual­ity kisu. To maintain the freshness of this fish, fisher­man learn the technique of releasing the hook from the fish without touching it.

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並んでいます。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。鮮度を保つため、漁師は、「アジ」 に手を触れずに、針から、魚を、外すテクニックを、全員が取得しております。

 

 

GOMA SABA – Mackerel
GOMA SABA - Mackerel

GOMA SABA – Mackerel  –  Izu Islands /  Kyushu area

Two types of saba are available: The round-bodied masaba and the southern type gomasaba with black speckles on its belly. These fishes are caught with seine nets or hooks. As the Chinese characters with which the word “saba” is written suggest, this is a blue fish. It is rich in health-improving vitamin E and other nutrients. Live saba is well known in Fukuoka as sashimi, and it is also eaten vinegared, salted, and simmered in miso.

福体型の丸いマサバと腹側に黒い点のある南方型のゴマサバが獲れています。それをまき網や釣などで獲ります。  サバは鯖と書くように青魚の代表ともいえる魚で、健康の維持増進に役立つビタミンE等を豊富に含んでいます。  活サバは福岡では刺身で親しまれ、しめサバ・塩サバ・味噌煮などにします。

 

 

 

MAGOCHI – Flat Head
Magochi - Flat head

Magochi – Flat head  –  Kyushu

This is a high-quality fish that is typically avail­able in the summer months. Magochi is sliced thinly as “tessanami” sashimi and is esteemed for having a fine flavor rivals blowfish (fugu). Mago­chi is perfect for tempura and hotpot.

夏を代表する高級魚生ゴチは薄造りの刺身は別名「テッサナミ」と呼ばれ、河豚(ふぐ)に匹敵する美味しさであると評価されています。天ぷら、ちり鍋も絶品です。

 

 

 

ISAKI – Japanese Grunt fish
Isaki - Japanese grunt fish

Isaki – Japanese grunt fish  –  Kyushu

To lay their eggs, isaki ride the warm currents of Tsushima, pass through the waters around lki Island, arriving in the Chikuzen Sea in time for summer. lsaki are a school fish, so you are sure to see schools of this species around artificial fish reefs. lsaki has white meat, and the larger fish have a unique flavor that balances just right with the fat content. It is enjoyed as sashimi, salt-grilled, and sauteed.

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。

 

 

 

MADAI – Red Sea Bream
Madai - Red sea bream

Madai – Red sea bream  –  Saga / Nagasaki / Fukuoka

The best place for madai (red sea bream) to grow to maturity is the Chikuzen Sea. This fishery is one of the 10 fishing _grounds listed in the ancient Engi-Shiki edicts I of 927 AD. Madai often has a starring role to play in celebrations. Although recent years have seen an increase in farm-raised madai, wild-caught madai from the Chikuzen Sea is enjoyed in high-quality dishes as sashimi, simmered in soy broth, or salt-grilled.

筑前海はマダイが育つ海として日本一でもあり、古くは延喜式(927)に、全国10余のタイ産地の1つに名前が挙っています。  慶事などは、その姿とともに重用されます。近年は養殖マダイが増加していますが、筑前海の活ダイは、活づくり・煮つけ・塩焼などで 上品な味わいがあり楽しまれています。

 

 

AORI IKA – Cuttlefish
Aori Ika - Cuttlefish

Aori Ika – Cuttlefish  –  Kyushu area

Every type of ika (cuttlefish or squid) will change color, but this type of ika undergoes an extraordinary color change. However, it is more transparent than the koika types of cuttlefish so it is also known as “mizuika” (“water squid”). Fisherman call it “mizuika fishing.” Its flesh is thick, and it is delicious as sashimi or grilled. Aori ika is among the highest quality squid.

どの種類のイカでも体色を変えますが、このイカは特にそれが激しい種類です。しかし、他のコウイカ類より透き通っていて、ミズイカとも呼ばれています。  ミズイカひきと呼ぶ釣でも漁獲されます。やはり身が厚く刺身・焼物などすべて美味しく、イカの仲間では高級品です。

 

 

YARI-IKA – Spear Squid
Yari Ika - Spear Squid

Yari Ika – Spear Squid  – Yobuko, Saga

Squid used to be caught only at night, but new techniques using floating barrels (vertical longlines) have been developed. Squid can now be caught during the daytime in seasons other than summer. Yari-ika is delicious as sashimi, and tempura. The main varieties are wild caught in the waters off Fukuoka in
K ushu.

イカ釣は夜釣りだけでしたが、今では樽流し(たて延縄)漁法が開発されて、夏以外の時期の昼間でも獲れるようになりました。刺身・てんぷらなどで美味しく、福岡では活づくりが主流です。

 

 

KURUMAEBI – Japanese tiger prawn
Kuruma Ebi

Kuruma Ebi  – Chikuzen sea / Fukuoka

The Chikuzen Sea is one of the foremost loca­tions in Japan for farm-raised kurumaebi (tiger prawns). Young prawns are mass produced at the Prefectural Fish Hatchery Center. The young prawns are distributed to breeding grounds throughout the region where they grow and are then released. This has been an effective way to increase prawn catches in recent years.

筑前海は全国有数の養殖クルマエビ産地です。県栽培漁業センターで稚エビを量産し、そこで生産された稚エビを各地区の漁業者が育成場で大きくして放流するなどもしており、近年では漁獲量が増えるなどの効果も上がっています。

 

 

SHAKO – Mantis Crab
Shako Mukimi - Mantis shrimp

Shako Mukimi – Mantis shrimp  –  Fukuoka

Shako (mantis crab) is often caught in the sandy ground of inner bays like Hakata Bay in Kyushu. The forelegs of this crab look like those of a mantis, so it is called a mantis shrimp outside of Japan. Shako spawn in spring and summer, and females bearing eggs called “katubushi” are especially delicious and a special treat. Shako is eaten as sushi, tempura and simply boiled as well.

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。

 

MADAKO – Octopus
Tako - Octopus

Tako – Octopus  – Hyogo / Kyushu area

Like squid, the octopus changes the color of its body and emits ink to hide itself from its ene­mies. In addition to madako, there are tenaga­tako, small iidako, and other species. Octopus fishermen make use of the octopus’s habit of hiding in between rocks to catch them using pots. Madako is enjoyed as sashimi, vinegared, sushi, as well as marinated in the Western style.

イカと同様体色を変え外敵から身を隠したり、スミをはいたりします。マダコの他、テナガタコや小型のイイダコなども獲れます。  漁業者は岩間に身を潜める習性を利用してたこつぼなどを使って獲っています。 ゆでて刺身・酢のもの・寿司だねなど、また洋風にマリネなどにします。

JUNE Recommendation Fish – Tsukiji Market

Download – English

Download – Japanese

 

Kanpachi (Tennenn) – Amberjack (Wild)
Kanpachi - Amberjack

Kanpachi – Amberjack  – 2 Kg ~ 4 Kg Shizuoka

We recommend the “Oyogi-jime with nerve removal”. This keeps the fish fresh longer.

泳ぎ〆の神経抜きがお勧めです。

Kanpachi Sashimi Kanpachi Carpaccio

 

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

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

The pike conger eel season has started. If you are interested, please include in your menu.

鱧の季節になってきました。 ぜひメニューに入れてください。

 

 

Isaki (Tsuri) – Threeline Grunt (Large)
Isaki - Grunt fish

Isaki – Grunt fish  –  800g ~ 1Kg Ooita / Kochi

This season`s grount has savoring oil from eye to the bone. The more you chew the flavorful it becomes.

この時期アブラの噛み方が違います。目から骨のきわまで白アブラ。

 

 

Sagoshi (Tsuri) – Spanish Mackerel
Swara - Spanish Mackerel

Swara – Spanish Mackerel –  2 Kg under Tokyo / Chiba

We will gather the lined fished Spanish mackerel this season.

釣り物中心で買い付けします。

 

 

Matukawa Garei – Barfin Flounder
Matsukawagarei - Barfin Flounder

Matsukawagarei – Barfin Flounder  –  600g ~ 2 Kg Hokkaido

The male has more yellowish color underneath, and female has white belly. The larger ones are the females. If you want the large one, ask for the female.

オスは黄色かかっていて、メスは表面が白っぽいとされています。大きいのがメスなので大きいサイズ欲しい時はメスで出すようにします。使いやすいサイズの場合お腹黄色のオスを出荷します。

 

 

 

 

Kochi – Flathead
Magochi - Flat head

Magochi – Flat head  –  1Kg size Chiba / Kanagawa

The one sourced from inner bay area is the best! We will send you iki-jime.

内湾ものは味もよくお勧めです。活き〆で出荷いたします。

 

 

Ainame – Fat Greenling (Extra Fat)

 

Ainame - Fat Greenling

Ainame – Fat Greenling  –  1kg up Aomori

Usually purchase by ones but box bought is stable and affordable now. The shoulder flesh is super fatty and this season`s greenling has sweet and smooth tasting oil in it`s flesh.

基本活で取り扱いますが箱ものも安定需要に安定供給!旨いです!

 

 

Hiramasa – Yellowtail Amberjack (Angling)
Hiramasa - Yellowtail Amberjack

Hiramasa – Yellowtail Amberjack  –  4 Kg size Hagi, Yamaguchi

Very nice yellowtail is being brought up from the westward sea by nets. We can prepare a morning iki-jime.

西方面結構良い感じで定置網水揚げきます。活の朝〆で出すこともできます。

 

 

Kuro Awabi – Japanese Abalone
Awabi - Avalone

Awabi – Avalone  –  300g size Japan / Austraria

We have variety of awabi(abalone), wild black awabi, Australia awabi, farmed Ezo awabi. Please conform your size and price before ordering.

アワビは各種そろえています。天然黒アワビ、オーストラリアアワビ、養殖蝦夷アワビなど。サイズ、価格相談の上オーダーお待ちしています。

 

 

“Donchicchi” Aji – Jack Mackerel
Aji - Horse Mackerel

Aji – Horse Mackerel  –  200g size Shimane

Fatty mackerel of Japan. Very nice bottom level fish. If you want the ikijime mackerel, then this is the one to get.

巻き網のメッカ、日本海の脂アジです。根付きの魚なので程度もしっかりしています。〆物で使う場合、ぜったいこちらがお勧めです。
江戸前の真骨頂です。

 

 

Unagi (Tennen) – Japanese Eel (Wild)
Unagi - Japanese Eel

Unagi – Japanese Eel  –  300g size Shizuoka / Kumamoto

Stable shipment has started. We will serve ikijime or fillet style.

入荷安定してきました。活〆あるいは開きで出荷いたします。

 

 

Uni (Shiro Jo, Sato) – Sea Urchin (White Premium, Sato)
Uni Japan Sato Brand

Uni Japan Sato Brand  –  300g/PK Sanriku, Miyagi

Murasaki-uni season has started. This year again “Saito`s Aji-yoshi” is entering. We especially recommend the Murasaki-toku jyou.

紫ウニの季節となりました。今年も「佐藤の味よし」が入荷しています。紫の上物は特におすすめです。

 

 

Junsai – Seaweed Water Shield (Seasonal)
Junsai - Seaweed Water Shield

Junsai – Seaweed Water Shield  –  500g/PK Akita

Seasonal Japanese made 500g pack. Although China is lower price, but we recommend the Japanese made for good quality.

季節限定国産500gパックです。中国産は安いですが、この時期は国産をぜひお試しください。

 

Mozuku – Sea Weed (Fat String-type)
Mozuku - Sea Weed

Mozuku – Sea Weed  –  PK Okinawa

We are getting very thick mozuku and think as well. The thick ones are very good this time of season. Just specify which one to purchase.

極太モズク、これからが宜しい時期です!細モズクもありますので、指定してください。

 

 

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。