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Ainame – Fat greenling
Ainame – Fat greenling Image

Good for: Sushi/Sashimi/Boiled/Tempura/Steamed
Size: around 2.0 lb
The greenling produced on the coast has the best taste. Enjoy the prime taste of highest quality greenling, just arrived from Japan.

調理例: 寿司/刺身/煮物/天ぷら/蒸物
サイズ: 2.0LB 前後
前浜で獲れた新鮮なアイナメの寿司・刺身は絶品です。日本から届いたばかりのアイナメをご賞味ください。

Aji Seki-aji - Horse Mackerel
Aji – Horse mackerel
Aji – Horse mackerel Image

Good for: Sushi/Sashimi/Grilled
Size: around 0.8 lb
Horse mackerel is an indispensable “Hikarimono” fish as a sushi ingredient. They are caught by fisherman’s pole and line, one-by-one. The Japanese fisherman treats the fish carefully to keep the best quality and freshness.

調理例: 寿司/刺身/焼き物
サイズ: 0.8LB 前後
言わずと知れた光物には欠かせない魚です。漁師さんが一尾づつ丁寧に処理した天然釣りアジを最高の鮮度に保ったままお届けします。

Aka Hata – Banded reef-cod
Aka mutsu – Black throat
Aka mutsu – Black throat Image

Good for: Sashimi/Boiled/Grilled
Size: around 1.0 lb
This fish has a black-colored throat. It is known by the market name “Nodoguro”, a combination Japanese word from “Nodo”- throat and “Guro”- black. Fall and winter is the best season for this fish. It is treated as a high-end fish in the Japan seafood market. Nodoguro has plain white meat with rich fat content all year-round. When the quality is very good, it makes nice sashimi, but we recommend that you try it roasted leaving some skin on.

調理例: 刺身/煮付け/焼魚
サイズ: 1.0LB 前後
口の中が黒い特徴からノドグロの名前でも知られています。秋から冬が旬の高級魚です。クセのない白身ですが、通年を通してとてもよく脂がのっていて、人気がある魚です。鮮度の良い物は刺身はもちろん皮目を残した焼霜作りなどがお勧めです。

Aka Yagara – Red cornet fish
Aka Yagara – Red cornet fish Image

調理例:吸い物など
ひじょうに上品な白身。出汁が濁らないため吸い物種に使われます。

Good for: Clear Soup/Sushi/Sashimi
This fish has a refined taste that we cannot imagine from its unusual shape. Because this fish does not make a muddy soup stock, it is used as an ingredient for Japanese style clear soup.

Akoudai / Menuke - Red rockfish
Albacore Tuna Loin Frozen
Amadai - Japanese Tilefish
Anago - Ni-Anago Frozen
Anago Frozen
Anago Hiraki - Conger Eel
Anago – Conger eel
Anago – Conger eel Image

調理例: 天ぷら/煮穴子/焼あなごなど
サイズ: 0.6LB 前後
日本人とは切っても切れない、誰もが知っている定番の魚です。
最近は日本以外からの輸入ものが増えていますが、日本国産物の味をぜひお試しください。

Good for: Boiled/Grilled/Tempura
Size: 0.6 ~ 0.9 lb
This fish is one of the basic sushi materials for the authentic Japanese sushi restaurant. Recently, imports from other countries have been increasing, but conger eel from Japan is still the finest quality for sushi.

Angel Flake Coconut
Ankimo Tube Frozen
Ao Hata (Aona) - Yellow grouper
Aori Ika - Cuttlefish
Aoyagi - Surf Clams
Arctic Char
Atsuyaki Tamago
Atsuyaki Tamago Frozen - Ajikan Brand
Atsuyaki Tamago Takuetsu Brand
Awabi - Avalone
Ayu - Sweet fish
Ayu - Sweet fish Image

調理例: 天ぷら/塩焼き
サイズ: 0.5LB 前後
川魚の女王の名に恥じないその美しい魚体は、味だけでなく見た目の美しさでも魅了します。春から夏にかけてが旬ですが、秋の子持ち鮎もまた味わいが格別です。

Good for: Tempura/Broiled with Salt
Size: around 0.5 lb
In Japan this fish is recognized as “Queen of River Fish”. The appearance of the fish is very attractive. Not only does it have a beautiful shape, but the taste is also very good. The best seasons for this fish are Spring and Summer.

Baby Hotate Scallop Frozen
Baigai Frozen Meat
Banno Mongo Ika FZ
Banno Mongo Ika Uoichi Brand
Barramundi
Barramundi Image

Barramundi – Whoe & Fillet

Beef Shoulder Meat Frozen
Bigeye / Yellowfin Tuna
Black Cod Frozen H&G
Black Sea Bass
Blue Crab Live
Bluefin Tuna - Boston (Wild)
Bluefin Tuna - Spain
Botan Ebi Frozen
Branzino
Buri - Yellowtail
Buri - Yellowtail Image

調理例: 寿司/刺身/焼き物/ブリ大根など
サイズ: 18.0~20.0 LB
近年は養殖ものが広く流通していますが、やはり冬の天然鰤は別格です。脂が乗っている割にあっさりとした旬のブリ本来の美味しさをご堪能ください。

Good for: Sushi/Sashimi/Grilled/”Buri-Daikon”
Size: 18.0 ~ 20.0 lb
Recently, farm-raised Yellowtail is becoming more popular, but in winter season, wild caught Yellowtail is still special in the market. Please enjoy the real Buri taste of wild caught yellowtail. It has a rich fat content but has a light taste, too.

Chilean sea bass fillet skin-off
Chili Garlic Sauce
Chopped Sea Clams / Can
Chuka Ika Sansai - Squid Salad Frozen
Clams
Clams Image

Manila Clams
Top Neck
Count Neck
Middle Neck
Vongole

Cleaned Squid Frozen
Cod Fillet
Cod H&G Frozen
Crab Leg Raw-Frozen
Crab Meat Can
Crawfish Tail Meat Frozen - Teetsujin Brannd
Daikon
Dashi Konbu
Dashi Pack Futaba
Dried Garlic Flakes
Ebi Fry - Uoichi Brand
Edamame Frozen
Edible Flower Premium Assortment
Edible Flower Viola
Eel Sauce - Bansankan
Escolar Saku / Loin
Fluke
Fluke Image

LG / Jumbo

Fuefukidai - Emperor bream
Gari Pink - Pickled Ginger
Gari White - Pickled Ginger
Gray Sole
Grouper Fillet
Gyoza Frozen
Hakkaku - Sailfin Poacher
Halibut Fillet
Hamachi / Yellowtail Fillet - Onsui Cho-Rei-Kun
Hamachi / Yellowtail Fillet Frozen - Marusei Brand
Hamachi / Yellowtail Fillet Frozen Takumi Brand
Hamachi / Yellowtail Loin Frozen - Marusei Brand
Hamachi Yellowtail Kama Frozen
Hamo - Pike eel (Pike conger)
Hamo - Pike eel (Pike conger) Image

調理例: ぼたんはも/鍋もの/蒲焼/ハモしゃぶなど
サイズ: 0.2LB 前後
初夏から秋にかけて忘れる事が出来ないのがこのハモ!特に関西では、これがなくては夏の食卓は語れません。淡白な身は抜群の旨さで季節ごとに色々な料理で味わいを楽しめます。

Good for: Botan-Hamo/Hot-Pot/Parboil
From the beginning of Summer to Autumn is the best season for the taste of pike conger in Japan. During the Summer season, this fish is a very important food ingredient in Kyoto-Osaka.

Hanakatsuo Kezuribushi
Hanasakigani - Hanasaki Crab
Hata Hata - Sailfin sandfish
Hedai - Goldline sea bream
Hikiwari Natto Frozen
Hira Aji (Kaiwari) - Whitefin trevally
Hira Suzuki - Japanese sea bass
Hiramasa - Yellowtail Amberjack
Hiyashi Wakame - Seaweed Salads Frozen
Hiyashi Wakame - Seaweed Salads Frozen Image

4.4 LB / PK

Horse Mackerel Local
Hotaru Ika - Firefly Squid
Hotate Kaibashira Frozen
Houbou - Sea robin
Houbou - Sea robin Image

調理例: 刺身/煮物/ムニエルなど
サイズ: 1.0LB前後
旬は秋、冬から初春です。甘味がある上品な白身の刺し身は絶品です。 皮目が美しいのでこれを活かすと料理に彩りを添えてくれます。洋食ではブイヤベースが定番で、港町マルセイユでは欠かせない魚です。

Good for: Sashimi/Boiled/Meuniere
Size: around 1.0 lb
Fall and winter are the best seasons for this fish. The delicate tasting white meat sashimi is perfection. The bright skin adds color to the sashimi dish as well as taste.
In European cuisines, bouillabaisse is a basic standard recipe for this fish. This fish is an indispensable fish in the in port city of Marseille.

Ikura - Salmon Roe
Inada (Yazu) - Yellowtail
Inada (Yazu) - Yellowtail Image

調理例: 刺身/焼きもの/フライ/煮物など
サイズ: 5.0LB前後
天然ものブリ本来の美味しさが味わえます。
養殖物と違ったさっぱりとした味わいで、これがブリ?っていうぐらい絶品です。

刺身に焼き物に、存分に味わって下さい。

Good for: Sashimi/Broiled/Fry
Size: around 5.0 lb
Inada is a name for wild-caught young Buri-Yellowtail.
The taste of this fish is the original natural taste of yellowtail.
Compared to farm-raised Buri, this fish has a less oily taste. Please enjoy it for sashimi, sushi and more, as you like.

Isaki - Japanese grunt fish
Isaki - Japanese grunt fish Image

調理例: 刺身/塩焼き/フライ/ポアレ/ムニエルなど
サイズ: 0.6LB ~
大きさに関係なく美
味しい魚で、刺身や塩焼きなどが好まれます。皮目を残し一寸炙ってみると白身の旨さが更に引き立ちます。

Good for: Sashimi/Broiled/Fry/Meuniere
Size: 0.6 lb up
It becomes more delicious when roasted leaving some skin on. This enhances the tastiness of the white meat.

Ishidai - Striped bakefish
Ishidai - Striped bakefish Image

調理例: 刺身/塩焼き/煮つけ/ポアレ/ムニエルなど
サイズ: 1LB前後
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。

Good for: Sashimi/Grilled with salt/Boiled
Size: 1.0 lb and up
In the Japan seafood market, this is a standard high-end fish. The firm white meat is a fine quality seafood ingredient.
Please enjoy Ishidai as a deluxe seafood dish.

Ishigakidai - Rock porgy
Ishigakidai - Rock porgy Image

調理例:刺身/塩焼き/煮つけなど
サイズ: 1.0LB 前後
一般的には夏が旬とされていますが、冬には小振りのものでも脂がのっています。市場では高級魚として扱われています。刺身がもっともお勧めです。塩焼きなどにして
熱を通すと独特の磯臭さが感じらることから、好き嫌いが分かれますがその磯臭さがたまらない人も多いようです。

Good for: Sashimi/Grilled with salt/Boiled
Size: 1.0 lb and up
In general, the best season for this fish is summer, but winter season is also good, because even though the fish are smaller in size, they have rich fat content. In the market, this fish is treated as a high-end seafood ingredient. Sashimi is the recommended recipe for this fish. When this fish is broiled or boiled, a strong sea smell comes out. This sea smell has people divided between those who like it and those who hate it. However, many people really love it.

 

Itoyori - Threadfin bream
Itoyori - Threadfin bream Image

調理例: 刺身/塩焼き/蒸料理など
サイズ: 1.0LB ~
鮮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ます。高級魚でくせのない霜皮造りの刺身は絶品です。日本食だけでなくバター焼きやムニエルなどの西洋料理にも使われます。

Good for: Sashimi/Broiled with Salt/Steamed
Size: around 1.0 lb
The bright pink of this fish adds color to the sashimi dish as well as taste. In Japan, it’s a high-end fish. Sashimi with firm skin is remarkably delicious. This fish is good not only in Japanese dishes, but also sauteed with butter or Meuniere.

Iwana - Japanese Char
Iwashi - Sardin
Iwashi - Sardin Image

調理例: 刺身/焼きもの/フライ/煮物など
サイズ: 0.3LB 前後
非常に身近な魚です。
鮮度の良いマイワシを食べるとこんなに美味しいものだったんだと改めてビックリします。
特にイワシは刺身にすると驚くほど美味しい魚です。

Good for: Sashimi/Grilled/Fry/Boiled
Size: around 0.3 lb
It is one of the most familiar fish for Japanese people. You will be surprised by the taste of very fresh sardines from the Japan fish market. Sashimi is especially delicious.

Izumidai - Tilapia Fillet Frozen
Jyunsai
Kaiso Salads
Kaiware
Kamaboko Frozen
Kamasu - Japanese Barracuda
Kamasu - Japanese Barracuda Image

調理例: 塩焼き/干物/酢の物/刺身など
サイズ: 0.88LB 前後
アメリカではなじみが薄いようですが、日本の居酒屋ではおなじみの魚です。焼き物でも美味しいですが、干物にすると更にその美味しさが引き出されます。通年を通して美味しい魚ですが、特に秋から冬に美味しさが増します。

Good for: Broiled/Sashimi/Marinated/Dried Fish
Size: around 0.88 lb
In USA, this fish is not familiar, but it’s very popular in Japanese Izakaya restaurants. It is good broiled with salt and doubly tasty as a dried fish.
It’s a year-round fish but the best season is Autumn.

Kanikama Gold
Kanikama Frozen Marusei Brand
Kanikama Osaki
Kanpachi - Amberjack
Kasago - Marbled Rockfish
Kasago - Marbled Rockfish Image

Boiled/Sashimi/Karaage/Roasted with salt
Size:  around 0.3 lb

This fish has color variation from red to black. Kasago has been loved by people in Japan for a long time.

九州北部ではアラカブと呼ばれ親しまれている魚です。体色変異の大きい魚で、赤いものから黒いものまで色々な色のものがあります。煮付や唐揚として日本人に昔から親しまれてきた魚です。

Kasugo - Crimson sea bream
Kasugo - Crimson sea bream Image

調理例:寿司/刺身/酢〆など
サイズ: 0.3LB 前後晩春から夏にかけてが旬です。
「春日子」と呼ばれ、江戸前寿司では春から夏にかけて欠かせないネタのひとつです。

Katsuo - Bonito
Katsuo - Bonito Image

調理例: 刺身/塩焼き/フライ/ポアレ/ムニエルなど
サイズ: 2.0LB 前後
近海ものの新鮮なカツオはいつものカツオとは別物と思ってください。
抜群の舌触りがお客様の心を満足させます。

Good for: Sashimi/ Salt-grilled/Fry/Meuniere
Size: 4.0 lb ~10.0 lb
Skip jack produced in the sea near the coast of Japan is totally different from the usual skip jack. The great taste will make your customers satisfied.
Around Japan, Spring and Autumn are the best seasons for this fish.

Katsuo Itokezuri
Katsuo Tataki Frozen
Katsuo (Ha-gatsuo) - Bonit
Katsuo (Suma) - Bonito
Kawahagi - File fish
Kawahagi - File fish Image

調理例:刺身/鍋物など
サイズ: 1.0LB 前後
通年を通して美味しい魚ですが特に秋から冬にかけては、旨味がのった白身と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。

Good for: Sashimi/Hot-Pot
Size: around 1.0 lb
The taste of file fish is good year-round, but especially in Autumn, the best season for this fish. Sashimi with “Kimo-Shoyu” is supremely delicious. “Kimo-Shoyu” is mixed soy sauce with boiled liver of the fish.

Kegani - Horse Hear Crab
Kidai / Renkodai - Yellowback sea bream
Kidai / Renkodai - Yellowback sea bream Image

調理例: 塩焼き/刺身/霜造り/ポアレ/ムニエルなど
サイズ: 1.0LB 前後
知名度ではマダイに劣りますが、味は一級品。刺身に焼き物に絶品の味わいです。
また、皮目の旨さも抜群です。ぜひとも皮目も旨く使って調理してお召しあがりください。

Good for: Salt-grilled/Sashimi/Shimofuri/Meuniere
Size: around 1.0 lb
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.

King Crab Meat Frozen - Jumbo Size
King Salmon
Kinki - Kichiji rock fish
Kinki - Kichiji rock fish Image

キンキの名前で親しまれている超高級魚・喜知次(キチジ)。色鮮やかな真っ赤な体色、背びれの黒い斑紋が特徴です。上品な旨みのある白身は、新鮮なものなら刺身ではもちろん、煮つけにすると絶品で金目鯛などの赤ものの中でも最上級に美味といわれます。その昔、漁獲量も多く、下魚扱いでかまぼこの材料にされてきましたが、近年では高級魚として脚光を浴びるようになりました。北海道・網走の「釣りキンキ」は、魚体に傷がつかないよう延縄漁で水揚げされたものです。

Kichiji is a high-end fish, better known as “kinki”. Bright red color and a black spot on the dorsal fin are characteristics of this fish.  The refined taste of its white meat is supremely excellent for sashimi, and tasty for nitsuke (simmered fish), too.  In the past, this fish wasn’t fully appreciated, but now kinki has a high market value.

Kinmedai - Sprendid alfonsino
Kinmedai - Sprendid alfonsino Image

調理例: 塩焼き/寿司/刺身/酢〆など
サイズ: 3.0LB~4.0LB
祝い魚として珍重されてきた魚です。煮魚にすると上品な甘みのある脂が煮汁全体をからめるようにして溶け出します。身質は白身の割に濃厚な旨味を持っています。脂が身の中まで万遍なく含まれている刺身は上品な甘みがりとろけるような美味しさです。

Good for: Boiled/Sashimi/Sushi/Marinated
Size: 3.0 lb ~ 4.0 lb
This fish is served for celebrations in Japan. When it’s boiled, the refined taste melts into the soup. Usually white meat fish has light fatty meat but this fish has rich tasty fatty meat. It’s also very delicious for Sashimi.

Kinpaku - Gold Flake
Kintokidai - Red big eye
Kisu - Smelt / whitings
Kisu - Smelt / whitings Image

調理例: 塩焼き/天ぷら/刺身(昆布締め)
サイズ: 2.5inch~3.5inch
夏が旬の魚です。
シンプルに塩焼きでいただくのが一番美味しい調理方とも言われますが、淡白で上品な味は天ぷらにもよく使われます。

Kizami Nori
Kobudai - Bulgyhead wrasse
Kodai / Chidai - Crimson sea bream
Kodai / Chidai - Crimson sea bream Image

調理例: 塩焼き/寿司/刺身/酢〆など
サイズ: 1.0LB 前後
市場ではチダイという名前でも知られています。皮目に湯をかけて皮霜造りにしても喜ばれます。少し大きめのサイズのものは焼き物などにしても美味しくいただけます。

Good for: Salt-grilled/Sashimi/Sushi/Marinated
Size: around 1.0 lb
In the Japan fish market, this fish is known by the name of “Chidai”. The best seasons for this fish are Spring to Autumn. Customers will like “Kawa-Shimo-Tsukuri” (put boiled water on skin-on Sashimi).

Kohada Gizzard shad
Kohada Gizzard shad Image

調理例: 寿司/刺身
サイズ: 0.1LB 前後
光ものといえばコハダといわれる魚です。江戸前寿司の光ものを代表する、なくてはならない寿司ネタです。

Good for: Sushi/Sashimi
Size: around 0.1 lbs
Kohada-Gizzard shad is a typical “Hikarimono” fish of Edo-sushi style restaurants. It’s a necessary sushi ingredient.

Koshoudai Cresent sweetrips
Kouhaku Hajikami
Kuro Mutsu - Gnomefish
Kuro Mutsu - Gnomefish Image

調理例: 刺身/鍋物/煮つけ/ポアレ/ムニエルなど
サイズ: 0.8LB 前後
見かけとは違い、非常に美味しい魚で高級魚です。
柔らかい身質の白身魚で、刺身に煮付けに焼き物にと、色々利用できます。

Good for: Sashimi/Hot-Pot/Poêlé/Meunière
Size: 1.0 ~ 3.5 lb
This fish has an ugly face but it supplies the finest taste. Because of their great taste, this fish is ranked as one of high-end fish in the Japan fish market. This fish has tender soft white meat. It’s really great for Sashimi and Boiled. Also, it’s useful for other various types of cooking styles.

Kurodai - Black porgy
Kurodai - Black porgy Image

This fish has mild but rich taste. It’s fit for all kind of cooking methods. It’s just like an all-around player of white meat fish. This fish is very easy to cook although price reasonable.

くせの無い白身はどんな調理方にも合い、まさに白身魚のオールラウンドプレーヤーです。

大変使いやすく値段もお手軽ですので重宝される魚です。

 

Kyuri
Lobster Tail Frozen
Ma Konbu - Dried Kelp
Mackerel Local
Madai (Wild) ‐ Red sea bream
Madai (Wild) ‐ Red sea bream Image

調理例: 刺身/塩焼き/フライ/ポアレ/ムニエルなど
サイズ: 2.5 ~ 6.5LB前後
最近は、養殖物が増えて天然ものを味わう機会も少なくなっています。
しかし、味の違いは歴然。
天然ものの刺身は本当に旨い!

Good for: Sushi/Sashimi/Salt-grilled
Size: 2.5 ~ 6.5 lbs
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.

Magochi - Flat head
Magochi - Flat head Image

調理例: 刺身/煮つけ/椀もの/天ぷらなど
サイズ: 0.8LB~1.5
この魚の活けのマゴチの洗いは最高!本当に美味しい!
見かけからはわからないウマサです!

Good for: Sashimi/Boiled/Soup/Tempura
Size: 0.8 ~1.5 lb
“Arai” style sashimi is extremely delicious. It’s really good! (Arai-Style: Sashimi on ice)

Makogarei ‐ Marbled sole
Makogarei ‐ Marbled sole Image

調理例: 刺身/煮つけ/塩焼き/唐揚げなど
サイズ: 0.5LB~1.0
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。特に活ものは刺身などにもお使いいただけます。

Good for: Sashimi/Boiled/Broiled/Fry
Size: 0.5 ~1.0 lb
In Japan, the best season for flounder is recognized as Winter, but the best season for Makogarei-Marbled Sole is from Spring to the beginning of Summer. It’s an all-around fish for any cooking style.

Managatsuo - Pompano
Manila Clam Cooked Frozen
Manila Clam Hardshell Frozen
Masunosuke - King salmon
Masunosuke - King salmon Image

Good for: ”Rui-be”/Salt-grilled

From Hokkaido, Japan, “Masu-no-suke” is a representative fish of the salmon family. The texture and rich fat content provide a taste that is special to wild king salmon.

When using for sushi/sashimi, it should be frozen before serving. Farm-raised salmon is a mainstream product in the salmon market, but we would like to introduce the unique rich taste of wild salmon.

北海道産の鮭といえばマスノスケ。口の中で溶け出すような脂の食感は天然キングサーモンならではです。寿司で使われる場合一定の期間一定の温度で凍らせてからお使いください。養殖サーモン全盛の時代ではありますが、アメリカ人の方々に天然魚の良さも知っていただきたく思います。

 

Matcha Maedaen Brand
Matsutake
Matsutake Image

Seasonal

Meichidai - Gray Large-eye bream
Mejina - Largescale blackfish
Mejina - Largescale blackfish Image

調理例: 刺身/塩焼き/ポアレ/ムニエルなど
サイズ: 1.0LB 前後
釣の対象魚として有名で、メジナって呼び方よりもグレという呼び方で知られる魚です。
磯魚特有の磯臭さを指摘される方もいらっしゃいますが、逆にそれがこの上なく好きだという方も多くいらっしゃいます。

Good for: Sashimi/Broiled/Poêlé/Meunière
Size: around 1.0 lb
This fish is familiar to sports anglers in Japan. It’s well known by another local market name: “Gure”. They live in rocks and have a strong sea smell. Some people hate this strong sea smell, but many people really love it.

Mekabu
Mentaiko Karashi Frozen
Micro Benitade
Mirugai - Geoduck
Mongo Ika - Cuttlefish
Mullet Roe
Mussels
Myoga
Nagaimo
Namako - Sea Cucumber
Nameko
Nanami Togarashi - Assorted Chile Pepper
Nasturtium Leaf
Nasu
Negi
Nobashi Ebi - Maneki Brand
Nobashi Ebi Shrimp - non brand
Ocean Trout
Octopus Uncooked
Ogo Frozen
Omakase Fish Box - Custom
Omakase Fish Box - Delux
Omakase Fish Box - Ikejime
Omakase Fish Box - Regular
Ooba
Orata
Orchid Flower
Osashimi Kurage - Jery Fish Frozen
Oyster / Mid, LG
Oyster / Mid, LG Image

Pacific / East Coast
M size / L Size

Oyster Small
Oyster Small Image

Kusshi / Shigoku / Kumamoto

Porgy
QP Mayonnaise
Quail eggs / Uzura eggs
Rayu Oil
Rayu Oil Image

ラー油
轻油

Red Pepper
Red Snapper
Renkon Mizuni
Rice
Rice net
Saba - Mackerel
Saba - Mackerel Image

調理例: しめさば/塩焼き/刺身/煮物など
サイズ: 1.5 ~ 2.5LB 前後
昔から日本人に愛されてきた魚ですが、最近はブランドも出来て高級魚のようになってきました。しかし、良いマサバは本当に美味しいですよ!

Good for: Shime-Saba/Sashimi/Salt-grilled/Boiled-fish
Size: 1.5 ~ 2.5 lbs
Since a long time ago, this fish has been familiar in the lives of Japanese people. Originally it wasn’t a high-end fish. However, recently, it is becoming a high-end fish through brand development in the market. We choose highest quality fish for shipping to the U.S market. Please enjoy tasty fresh Saba from Japan.

Saikyo Miso
Sake - Salmon
Sakura Masu - Masu Salmon
Salmon - Atlantic
Salmon - Atlantic Image

Faroe islands
Norway
Scottish
Canadian

Salmon Fillet
Salmon Fillet PBO Skin-on/off
Sanma - Pike packerel
Sanma - Pike packerel Image

調理例: 寿司/刺身/焼き物/その他
サイズ: 0.5LB 前後
秋から冬の食卓には欠かすことのできない季節を代表する魚です。塩焼きが最もポピュラーですが、旬の新鮮なものの刺身はトロットした脂がのって寿司ネタとしても美味しく食べられます。

Good for: Sushi/Sashimi/Salt-grilled/Other
Size: around 0.5 lb
Sanma is an indispensable fish for the Autumn dining table. This fish represents the Autumn season. Broiled with salt is the most popular recipe for this fish. Seasonal fresh Sanma has fatty meat. It’s tasty for sushi and sashimi too.

Sardine fillets skin-on
Sasanoha dry
Sawara - Spanish mackerel
Sawara - Spanish mackerel Image

調理例: 刺身/みそ漬け/焼き物/たたき/フライなど
サイズ: 2.0 ~ 5.0 LB前後
関西などでは、最上の部類に入る高級魚です。
刺身も抜群に美味ですが、焼き物にしても抜群の味わいが出ます。
本当に新鮮なさわらの味をぜひ知ってください。
驚かれることと思います。

Good for: Sushi/Misozuke/Grilled/Roasted-Sashimi/Fry
Size: around 2.0 lb ~ 5.0 lb
Sawara is the highest class fish in the west of Japan. Sashimi is wonderful and grilled fish is excellent. Please taste the wonderful seasonal fresh Sawara. It is amazingly delicious.

Sayori - Halfbeak
Sayori - Halfbeak Image

調理例:刺身/椀種/天ぷら/塩焼き
サイズ: 0.2LB 前後
旬の冬から春時期には旨みも脂ものってきます。小さなサイズのものはエンピツ(鉛筆)、大型のものはカンヌキ(閂)と呼ばれます。刺身にするとクセのない上品な味わいに独特の風味が感じられます。

Good for: Sashimi/Clear Soup/Tempura/Roasted with Salt
Size: around 0.2 lb
From winter to spring is the best season for this fish. During this season, the taste is best and the meat has good fat content. The small size of this fish is called “Enpitsu” (Japanese for “pencil”). Larger size is called “Kannuki” (“bar of the gate”). As sashimi, it has a unique, refined taste.

Sazae - Turbo cornutus
Scallop Frozen - Seiho Brand
Scallop Live
Scallop Meat
Sea Cucumber Frozen
Sea Trout
Shako Mukimi - Mantis shrimp
Sheepshead
Shiba-Zuke
Shiki Buri Dress / Hamachi Yellowtail
Shiki Buri Dress / Hamachi Yellowtail Image

Best Quality Year Around

Four Seasons, the taste of fish throughout the year. We promise to deliver the best Buri Hamachi in season.

For more detail

Shiki Buri Fillet / Hamachi Yellowtail
Shiki Buri Fillet / Hamachi Yellowtail Image

Best Quality Year Around

 

 

Four Seasons, the taste of fish throughout the year. We promise to deliver the best Buri Hamachi in season.

For more detail

Shima-Aji - Striped jack mackerel
Shimeji
Shin Ika - Baby Squid
Shinko - Gizzard Shad
Shira Ebi - Japanese glass shrimp
Shirako - Cod Milt
Shiro Ika / Kensaki Ika - Swordtip Squid
Shishito
Shrimp - Black Tiger Frozen
Shrimp - White Shrimp Frozen
Smelt H&D Frozen
Smoked Salmon Fillet Frozen - Kobe Brand
Snow Crab Leg Meat Frozen
Snow Crab Leg Meat Frozen 2L Size
Sockeye Salmon Fillet Frozen
Soft Shell Crab - Crane Bay Brand
Soft Shell Crab Frozen
Soft Shell Crab Frozen Image

Hotel
Prime
Jumbo
Whale
Super Whale

Soy Bean Salads Oil
Soy Bean Salads Oil Image

33.55 LB (560 FL.OZ. / 15.2 KG)
Product of USA

Soy Sauce - Kikkoman 4Gal / Regular & Less Sodium
Soy Sauce - Kikkoman 4Gal / Regular & Less Sodium Image

Kikkoman 4Gal
Regular
Less Sodium

Soy Sauce Usukuchi Higashimaru
Spanish Mackerel
Speckled Trout
Squid - Aori Ika Fillet Frozen
Squid Local
Squid Tube Tentacle Frozen
Sriracha
Striped Bass - Hybrid Farm-Raised
Striped Bass Ocean Farm
Striped Bass Wild
Sugar High Grade - Jo-Sato
Sugi Shikigami
Sugi Shikigami Yu-zan
Surf Clams - Hokkigai Frozen
Surume Ika - Pacific Flying Squid
Surume Ika Frozen Squid
Sushi Ebi Shrimp - Non Brand
Sushi Ebi Shrimp - Non Brand Image

3L – 5L sizes

Sushi Ebi Shrimp Ikejime - Crane Bay Brand
Suzuki - Japanese sea bass
Suzuki - Japanese sea bass Image

調理例: 刺身/塩焼き/ポアレ/ムニエルなど
サイズ: 4.5LB前後
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。

Good for: Sashimi/Broiled/Meuniere
Size: around 4.5 lb
In Japan, Suzuki (sea perch) is one of the major white fish. Mainly, it is used for “Arai” style sashimi or broiled fish, but this fish is good for French dishes, too. The taste is mild but rich.

Swordfish
Swordfish Image

Loin / Steak

Tachiuo - Beltfish
Tachiuo - Beltfish Image

調理例: 塩焼き/バター焼き(ムニエル) /刺身
どんな料理にしても美味しい魚ですが、塩焼きが特にこのまれます。ムニエルにてもバターのと愛称がよので美味しく召し上がられます。新鮮なものは皮の旨味を活かして「銀皮造り」のお刺身もいかがでしょうか!

Good for: Sashimi/Broiled with Salt/Meuniere
This fish is good for any cooking style, but especially broiled with salt. Meuniere is also a good cooking style. Butter goes well with this fish. When you have very fresh, good quality beltfish, “Gingawa-tsukuri” style sashimi is excellent.

Tako - Boiled Octopus Frozen
Tako - Octopus
Tako - Octopus Image

調理例: 茹で蛸/煮物/刺身/天ぷら、唐揚げなど
サイズ: 2.5LB 前後
最近は、輸入物が増えて日本近海物は数が非常に少なくなっています。
味の違いは歴然。日本近海物はやっぱり旨い!値段だけの事はあります!

Good for: Boiled-Tako/Sashimi/Tempura/Fry
Size: around 2.5 lb
Recently, the number of Japanese inshore fisheries has been decreasing and imports from other countries are increasing. However, there is a clear difference in the level of taste – Japan octopus is the finest. The quality matches the price.

Tako / Octopus sliced frozen
Tako Ashi - Octopus Leg Frozen
Tako Wasabi Frozen
Tako Wasabi Frozen Image

2.2 LB / PK

Takoyaki Frozen
Takuan - Takuan Taro Brand
Tempra Shikigami / Tempra Paper
Tobiko - Flying Fish Roe
Tobiko - Flying Fish Roe Image

Several colors are available
Orange
Red
Black
Green (wasabi)
Yuzu
Gold

Tobiuo - Flying fish
Tobiuo - Flying fish Image

調理例: 唐揚げ/干物/刺身/塩焼き、ソテーなど
サイズ: 0.35LB 前後
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。

Good for: Fry/Dried Fish/Sashimi/Broiled/Sauté
Size: around 1.0 lb
The market price of this fish is reasonable year-round.
The taste of sashimi is very delicious. Dried fish and “Namerou” (a kind of “tataki”) are good preparation methods for this fish, too.

Torch Burner
Torigai Mukimi Fresh
Tosaka-Aka (Red)
Tosaka-Ao (Green)
Trigger Fish
Tuna Cube Frozen
Tuna Ground Frozen
Tuna Loin FZ Small Size
Tuna Saku Frozen
Tuna Toro Frozen
Uchiwaebi - Japanese Fan Lobster
Unagi - BBQ Eel Frozen
Unagi - BBQ Eel Frozen Image

8 oz / 9 oz / 10 oz

Uni - West Coast
Uni Japan
Walleye Pike
Wasabi
Wasabi Nama Oroshi Frozen
Wasabi Powder Tetsujin brand
Whitefish Fillet
Yamagobo-zuke
Yamame - Cherry salmon
Yari Ika - Spear Squid
Yuzu Juice
Yuzu Koshou Bottle
Yuzu Kosyou
Ainame – Fat greenling Image
Ainame – Fat greenling
Good for: Sushi/Sashimi/Boiled/Tempura/Steamed Size: around 2.0 lb The greenling produced on the coast has the best taste. Enjoy the prime taste of highest quali... Read More
Aji – Horse mackerel Image
Aji – Horse mackerel
Good for: Sushi/Sashimi/Grilled Size: around 0.8 lb Horse mackerel is an indispensable “Hikarimono” fish as a sushi ingredient. They are caught by fisherman’s pole and line, one-by-one. The Japanese fisherman treats the... Read More
Aka mutsu – Black throat Image
Aka mutsu – Black throat
Good for: Sashimi/Boiled/Grilled Size: around 1.0 lb This fish has a black-colored throat. It is known by the market name “Nodoguro”, a combination Japanese word from “Nodo”- throat... Read More
Aka Yagara – Red cornet fish Image
Aka Yagara – Red cornet fish
調理例:吸い物など ひじょうに上品な白身。出汁が濁らないため吸い物種に使われます。 Good for: Clear Soup/Sushi/Sashimi This fish has a refined taste that we cannot imagine from its... Read More
Anago – Conger eel Image
Anago – Conger eel
調理例: 天ぷら/煮穴子/焼あなごなど サイズ: 0.6LB 前後 日本人とは切っても切れない、誰もが知っている定番の魚です。 最近は日本以外からの輸入ものが増?... Read More
Ayu - Sweet fish Image
Ayu - Sweet fish
調理例: 天ぷら/塩焼き サイズ: 0.5LB 前後 川魚の女王の名に恥じないその美しい魚体は、味だけでなく見た目の美しさでも魅了します。春から夏にかけてが旬です?... Read More
Barramundi Image
Barramundi
Barramundi – Whoe & Fillet
Buri - Yellowtail Image
Buri - Yellowtail
調理例: 寿司/刺身/焼き物/ブリ大根など サイズ: 18.0~20.0 LB 近年は養殖ものが広く流通していますが、やはり冬の天然鰤は別格です。脂が乗っている割にあっさ?... Read More
Clams Image
Clams
Manila Clams Top Neck Count Neck Middle Neck Vongole ... Read More
Edamame Frozen Image