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MADAI – Japanese Red seabream

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。

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SANMA – Pike mackerel

お盆明けのサンマは遠方の漁場で獲られた小型のものが主で鮮度落ちも早かったのですが、これから本格的にシーズンの始まりとともに良いものが入ってきます。ただ今年も水揚げが少な
い傾向があり高値が予想されます。
Although the Pacific saury caught just after Obon season are usually small, caught in far-away fisheries, and their freshness short-lived, the peak season is just beginning, making better quality saury more readily available. Nevertheless, high prices are expected because catches are continued to be smaller this year.

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YAZU/INADA – Young Yellowtail

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。価格も手ごろで刺身・照り焼・から揚げなどが美味です。

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ITOYORI – Threadfin bream

The bright pink of this fish adds the color to the sashimi-dish as well as a taste. In Japan, it’s high-end class fish. Sashimi with firm skin is ultimately tasty. This fish is good not only for Japanese foods, it’s good for sauteed with butter or Meuniere.
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ます。関西では祝い魚としても食されてきました。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。

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ISHIDAI – Rock porgy

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。

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HAMO – Pike conger

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。

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KISU – Smelt / Whiting

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。

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OKOZE – Devil stinger

There are largely three types of devil stingers- red, black, and yellow. As for those sold in the markets, the red type is ranked as the most expensive, then the black, and finally the yellow. Those that are large and above 500g are especially popular to be prepared as sashimi.
鬼虎魚には大まかに三種類あり、赤虎魚・黒虎魚・黄虎魚がいます。市場において取引される価格も赤が高値で、次位に黒、最後は黄とランク付けされています。特に500g以上の大物はお造りようとして大変人気が高いです。

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SAWARA – Japanese Spanish Mackerel

Although known as a mainstay Spring fish, ‘cold’ Japanese Spanish Mackerel caught in the fall and winter are delicious due to their marbling.
Very delicious as sashimi and absolutely exquisite when grilled. Vast styles of preparations such as Yuan Yaki with the hint of pumelo flavoring, Saikyo Zuke using sweet Kyoto miso, meuniere, and frying are popular, although of course, especially fresh catches can be enjoyed as sushi or sashimi.
代表的な春の魚の一つサワラですが、秋から冬の脂がのった寒サワラも極上の美味しさです。
刺身も抜群に美味しい魚ですが、焼き物としても極上の一品です。新鮮なものはお寿司やお刺身はもちろんの事、幽庵焼きや西京漬け、ムニエル、フライなど、幅広い料理方にお使いいただけます。

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MAHATA – Grouper

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。福岡　活ハタ類安定して入荷します。

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HIRAME – Fluke(wild)

It is still a bit early for the KAN-Hirame(‘cold’ season fluke) season, but better-quality catches start to flow in around September.
By being a bit creative, such as kobujime by tying kombu around the flesh, fall-catch flounder can also be surprisingly delectable.
寒ヒラメの時期には少し早いのですが、9月に入ると少しずつ良いものが入荷してきます。
秋口のヒラメも昆布締めなどひと手間加えると美味しくなりますので是非お試しください。

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SUZUKI – Japanese sea perch

In Japan, Suzuki (sea perch) is one of the major white fish. Mainly, it is used for “Arai” style sashimi or Grilled fish, but this fish is good for French dishes, too. The taste is mild but rich.
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。

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INA Saba – INA brand mackerel

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
伊奈漁港に上がったサバの中から、厳格な基準を満たしたもの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。

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TOSASHIMIZU KINME – Alfonsino

Kinmedai – Alfonsino: Kochie

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.
日本で一番最初に黒潮にぶつかる場所・土佐清水。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。

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“IZUMI” AJI – “IZUMI” horse mackerel

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。

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AWABI – Abalone

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。

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UCHIWAEBI – Fan lobster

Despite looking flat and thin with almost no meat to speak of, fan lobster actually has quite a bit of sweet, juicy meat that is deceivingly plentiful.
Although not well-known across Japan due to fishing restrictions and circulating only in local markets, they are a shrimp-family that are considered by some to be more delicious than Japanese spiny lobster.
見た目の形状が平たく薄く見えるため、一見歩留まりが悪く食べるところがあまり無いようにみえますが、意外に身がたっぷりと詰まり、味も甘くて食感も程よいぷりぷり感があります。
漁獲量が制限されているため、地元の市場中心に出回ってきているために全国的な知名度は少ないものの、伊勢海老よりも味は上という方もいるほどの海老です。

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YARI-IKA – Spear squid

Though traditionally squid were only fished during the night, with the advent of the vertical long-line fishing method, they can now be caught during the daytime during seasons other than summer. Try preparing them as sashimi or tempura. In Fukuoka, still-live (ikizukuri) preparations are preferred.
従来イカ釣は夜だけでしたが、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お召し上がりください。福岡では活づくりが主流です。

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Shin-Ika / Baby Cuttlefish

Around 20g / Izumi City, Kagoshima
Cuttlefish baby has started to arrive. It will be expensive at the beginning, so please use it when the price goes down. It`s a seasonal item that goes with shinko as well.
スミイカの子供新イカが入荷し始めております。最初は高値ですが、落ち着いたころにぜひ使っていてください。季節ものですので、シンコと合わせて提供するのも良いかと思います。

 

Shinko / Threadfish shad

It is getting about 6-10 pcs for 100 g. Please try out Shinko when kohada is too large to use. It may be small to use, but since it is a seasonal item, try it just for this period.
100gで6-10枚ほどの大きさになってきています。こはだが大きすぎて使いずらいときはぜひシンコを試してみてください。小さすぎてそれも使いずらいかと思いますが、季節ものですので、この時だけでもぜひ。

 

 

Shin Sanma / Pacific saury

The first shipment was traded at a high price this year. The price will gradually stabilize from middle of the month. In recent years, it is said that the amount of harvest is scarce, so we pray for the best.
今年も初荷は高値で取引されました。お盆明けごろから徐々に安定してくると思います。近年、水揚量が厳しいといわれていますが、今年は豊漁を願うばかりです。あれば大き目”横綱サンマ”狙って行きます。

Meichidai / Nakedhead

Nakedhead is a recommended white flesh fish. It has a delicious flavorful white flesh, and it also fits well with nigiri because of the fat contained. Best of all it has a cute eye.
メイチダイはお勧めの白身です。目がくるり大きくてかわいい顔をしています。味わいのある美味しい白身で、脂もあるのでシャリにもよく合います。

 

Akisake / Autum Salmon

It will be a transition period from spring salmon to autumn salmon. We will send you straight from the source with the guts removed for freshness.
時鮭から秋サケに代わる端境期となります。産直からお腹を抜いて出荷するようにしています。

 

Umeiro / Yellowtail Blue Snapper

This snapper has a beautiful colored scale. It has a beautiful white fish, with no bad after taste, it fits well with any dish.
梅色をした鱗のラインがきれいな魚です。
きれいな白身の魚で、癖が全くなく、どんな料理にも合います。

 

Manakatsuo / Butterfish

Famous luxury fish in western Japan. Perfect soft texture with sweet and fatty flesh. It is suitable for sushi, sashimi, grilled fish.
西日本で有名な高級魚。ほどよい軟らかさで甘味があり、脂がのっている。鮨、刺身、焼き魚に向いています。

 

Magochi / Bartail flathead

Luxury fish representing the summer season. It has a good texture and is refreshing when you eat it as sashimi. Try squeezing some citrus with it as well.
夏を代表する高級魚。
食感が良く、刺身などで食べるとさっぱりしており、スダチなどを絞って食べるとおいしいです。

 

SakuKoi / Saku Carp

It is a Shinshu brand carp. Koi raised with cold water in Nagano is well-tightened, fatty flesh, and grows up without any stench. It is tasty both raw or boiled.
信州のブランド鯉です。長野の冷たい水で飼育された鯉は身の締まりが良く適度に脂がのり、臭みの全くない身に育ちます。生でも煮つけにしてもおいしいです。

 

Shokko / Young Amberjack

It is an exquisite fish to eat raw. Perfect body tenderness, fat is not too persistent. Delicious for shabu-shabu as well.
生で食べるのが絶品の魚です。
程よい身の締まり、脂の乗りもしつこくなく、血合いの色も長持ちします。しゃぶしゃぶにしてもおいしいです。

Kasago / Marbled rockfish

It is a fish with characteristic body color and it`s sharp spikes. It has elegant white flesh and has a crisp, sweet taste and it gets better the more you chew. Please eat it with sushi, sashimi or boiled.
特徴的な体色と刺を持つ魚です。
上品な白身で歯ごたえがあり、噛むほどに甘みがしみだしてきます。
鮨、刺身や煮つけにして食べてください。

 

Kaiwari / Whitefin trevally

It is a delicious fish said to be on par with Shimaji. The number of stocks is low, and not so popular, but it goes excellent as sushi material. Please try it out.
シマアジにも匹敵するといわれるほどおいしい魚です。
入荷数が少なく、ポピュラーではありませんが、すしネタとして絶品です。
ぜひお試しください。

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MEICHI DAI – Gray Large-eye bream

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.
知る人ぞ知る夏一番のお勧めです。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。

 

KISU – Smelt/whitings

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。

 

OUGON HAMO – Pike Conger

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。

 

 

YAZU/INADA – Young Yellowtail

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。

 

OUGON ANAGO – Conger Eel

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.
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。

 

HIRAMASA – Yellowtail Amberjack

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。

 

 

MANAGATSUO – Pompano

Although normally they are swimming off the shores in schools between June and August, butterfish make their way to the inland sea and other inner-bay areas to lay their eggs.
It is during this time, between the end of June and the middle of August, that butterfish are seen in the markets.
Due to their habitat being south of Central Honshu, there is a tendency of them not being well-liked in Kanto, however they are an exquisite fish that is considered as a top-quality fish in exclusive Kyoto restaurants. If fresh, sashimi is the suggested way to enjoy them, however, teriyaki, yuan-yaki (a grilled preparation in soy/mirin with citrus rings), and grilling after miso-pickling are also popular preparations.
通常は群れを作り沖合を回遊していますが、6月から8月には産卵のために内海や内湾に入ってきます。 マナガツオが市場に出回るのはこの時期で6月末から8月中旬です。本州中部以南に生息する事もあって関東ではあまり好まれない傾向がありますが、非常に美味な魚で関西地方では京都の高級料亭で取り扱われるの高級魚です。鮮度がよければ刺身が絶品と言われますが、照り焼きや幽庵焼き、味噌漬け焼きなど様々な料理方法でも美味しい魚です。

 

ISAKI – Japanese Grunt fish

Around the time of early summer, at the peak of their season, striped pigfish ride on the warm current of Tsushima through the offshores of Iki island to the Chikuzen sea in order to lay their eggs. Striped pigfish from Oshima are especially delectable due to their marbling that comes from the plentiful food they feed upon.
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他と比べても脂ののりが格別で大変お勧めの一品です。

 

SUZUKI – Japanese Sea Bass

Japanese sea perch are a fish that come and go in the brackish water regions between the spring and summer months when their fishing rates are especially high. Once they become larger Japanese sea perches, they no longer swim up the rivers. They are a light white fish which is ideal prepared as arai (a washing technique used to shed extra fat), grilled with salt, or in the French meuniere style.
春先から夏に漁獲が多い汽水域を行き来する内湾性の魚です。大きいスズキになると川には入らなくなります。 身は淡白な白身で、洗い・塩焼・ムニエルなどもおすすめです。

 

ISHIDAI – Striped Beakfish

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。

 

AWABI – Abalone

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。

 

OKOZE – Demon Stinger

There are largely three types of devil stingers- red, black, and yellow. As for those sold in the markets, the red type is ranked as the most expensive, then the black, and finally the yellow. Those that are large and above 500g are especially popular to be prepared as sashimi.
鬼虎魚には大まかに三種類あり、赤虎魚・黒虎魚・黄虎魚がいます。市場において取引される価格も赤が高値で、次位に黒、最後は黄とランク付けされています。特に500g以上の大物はお造りようとして大変人気が高いです。

 

SAZAE – Turbo cornutus

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。

 

AJI “IZUMI/GENCHAN” – Horse Mackerel

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種類のアジをお楽しみください。

 

 

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SHINKO / Threadfin shad

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

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

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

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。

 

Iwana / Japanese char

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

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

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

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

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

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

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。

 

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MEICHIADAI – Gray Large-eye bream

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 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

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

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

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

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

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 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 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, 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

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

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

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。漁場となっています。

 

 

AORI-IKA – Cuttlefish

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

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

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

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。

MADAI – Sea Bream

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 / 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

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

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。

 

 

INADA/YAZU – Young Yellowtail

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

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

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

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

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。

極上ヒラマサ ”マサギ”

Premium farm raised Yellowtail Amberjack

Farm raised product of Kagoshim, Japan / Whole 8 LB up size

Hiramasa prepares for its spawning season in June by storing a lot of muscle and fat during the months leading up to it, around April to May. And therefore the best season for Hiramasa is now!

Hiramasa “Masagi,” that is raised with the aquaculture technology and love of the Obama Fishery, is free from any fishy smells, and the original umami and sweetness of the fish is intensified. Please enjoy our product of Japan’s amazing aquaculture technology.

 

6月に産卵を迎えるヒラマサは、4月から5月いっぱい今が旬！産卵に堪える体を作るための筋肉と脂を蓄えます。

小浜水産の養殖技術と愛情で育ったヒラマサ『マサギ』は魚臭が無く、魚本来の旨味、甘みが極まります！ぜひ日本の養殖技術をご堪能下さい。

 

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KATSUO – Bonito

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)

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

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

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

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

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

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 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 / 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 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

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

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

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。

 

 

 

ISHIMOCHI – White Croacker

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

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 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

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 / 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

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 (wild)

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 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

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 / 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

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

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

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

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

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。

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SAKURAMASU – ONCORHYNCHUS MASOU

Salmon tells the Spring is coming. Salmon who left for sea comes back a year later to the same river. That time is spring which sakura is blossoming, as welll as the flesh color is pinkish which is why it is called sakura mas. We take out the inner to keep the freshness when brought directly from the source.

春を告げるサクラマス。海に下ったサクラマスは1年後生まれた川にもどってきます。戻ってくる時期がサクラの咲くころであることや身の色が桜色であることから「桜鱒」と呼ばれるようになったといわれます。産直で引く場合は鮮度保持のために内蔵を抜いて出荷いたします。

 

AKAMUTSU – BLACKTHROAT

AKAMUTSU – Blackthroat / 300g~400g / Nagano, Shizuoka

The recent popular fish is now in season. This popular fish is being traded for high price for the obvious reasons, especially the lined ones! The oily flesh make the fish not only good for sashimi but for grills. To pick the quality one is to check for the pealed scale and blackened belly.

最近アメリカで大人気のアカムツは今が旬です。もちろん日本でも人気があるため高値での取引となっています。釣り物は特に高い！！脂がのっているため、鮨や刺身だけでなく、焼いても美味しい魚です。うろこが少し剥げていて、お腹が黒ずんでいるほうが脂がのって美味しいといわれています。

 

ISHIDAI / ROCK BREAM

Every fisherman’s dream catch, Rock bream gets lots of oil in the winter season. Once you teste this you can never forget the moment.

釣り人であれば一度は釣りたい魚、石鯛。
冬は脂がのって最高の時期です。一度食べたら忘れられない美味しい魚です。

 

HIRA SUZUKI – JAPANESE SEABASS

From Autumn to Winter is the season, this fish has a clear white flesh making it very beautiful. Not only good for sushi but for grill as well, very easy fish to cook. This season’s top recommended fish.

秋から冬にかけての魚です。透明感のある白身で血合いは鮮やかに赤く、見た目にとてもきれいな身をしています。寿司にはもちろん、塩焼きにしても身がホクホクで絶品です。生でよし調理にも適していますのでこの時期にお勧めです。

 

KINKI – BROADBANDED THORNYHEAD

 

Brought straight from Hokkaido, this fish is good for sushi and sashimi. If the West transverse net brings blackthroathed seaperch then East side brings broadbanded thornhead! This year let’s make kinki popular in America. We can prepare 230g size as well. Good for grill and stew.

北海道から直引きいたします。鮮度が良いものは寿司刺身でも。西の横綱がアカムツであれば、東の横綱はキンキでしょう！今年はキンキをアメリカではやらせてください。230gくらいの小さいサイズも用意できます。焼き物や煮つけにも最高です。

 

TACHIUO – BELTFISH

Named after the long slim sliver body, cutlassfish has high nutritional value, it has an effect of smoothing blood, reducing bad cholesterol and neutral fat in the blood, an effect of increasing good cholesterol, arteriosclerosis, cerebral infarction, hypertension.

銀色に輝く細くて薄い魚体が、「太刀」を思わせることから「太刀魚」の名がつけられたと言われています。タチウオは栄養価も高く、血液をサラサラする効果、血中の悪玉コレステロールや中性脂肪を減らす効果、善玉コレステロールを増やす効果、動脈硬化、脳梗塞、高血圧、高血圧を予防するなど栄養価の高い魚です。

 

HOUBOU – SEA ROBIN

The well-known Sea Robin is not eaten much in States but in Japan this white flesh fish is considered a delicacy. Large ones are good for sashimi and there are many ways to prepare this fish. This time is the best season.

アメリカではおなじみのSea Robinですが、日本では上質の身質で白身の高級魚。1キロ前後の大き目は寿司刺身に絶品です。すだちと塩で食べるのも絶品です。歩留まりは悪いですが、あらも汁物のだしとして非常に美味しいです。今が旬ですので是非お勧めです。

 

KUROMUTSU – BLUE FISH

This fish has lots of oil, the larger the size the more oil this fish has. The flesh is very soft so careful not to tear them. The flesh is reddish and shows red veins. The oil is soaked in the flesh making it a very delicious fish.

クロムツは脂ののった美味しい魚です。大きいサイズほど脂がのっています。身質は柔らかめなので、未割れしないよう注意してください。身はほんのり赤身かかって、血合いも赤く、脂が身に混在しているので非常に美味しい魚です。

 

HAKKAKU – SAILFIN POACHER

Used in many Hokkaido`s sushi restaurant. Despite being a white flesh, it has oil and very chewy. Once eaten, your mouth is filled with concentrate of umami and sweet fat. Large one may be costly but if you want more affordable one, order 500g down size and try it for once please.

北海道の寿司屋では寿司種として人気のある魚。白身の中でも脂があり、コリコリとした歯ごたえで、口にすると濃厚なうまみと脂の甘みが広がる。大型は高いが500g以下だとお手頃価格なのぜひ一度試していただきたい魚です。

 

ABURABOUZU – SKILFISH

Hokkaido bring in these recently, is being traded for high price at the market. We will draw directly from the source, so must be ordered quickly.

北海道の道東で水揚げが多くなってきました。最近は国内でも高値で取引されています。産直でひっぱりますので、早めの注文でお願いします。

 

NISHIN – HERRING

Very fresh herring is brought directly from the source. Los of oil thanks to the cold season. Herring has many use such as sashimi, vinegar dip, grill, stewed. Its very affordable as well.

鮮度の良いニシンが産直で入荷します。脂がのって美味しい時期です。刺身、酢〆、焼き物、煮つけ等お手頃価格なので、いろいろと使い分けできる魚です。

 

SAYOI – HALF BEAK

The season is now for halfbeak. The quality is stable and sardines season is over why not switch over to halfbeak? If you want larger one ask for Kannuki.

サヨリの時期に入りました。品質も安定しています。イワシが落ち目な時ですので、ぜひ光物の切り替えにはサヨリを押して下さい。小さいのはちょっとという方はかんぬきでオーダーお願いします。

 

KURODAI – BLACK SEABREAM

When asked for affordability and teste, its black seabream. Has the texture and test of Red seabream, this fish is good for arrange dishes like calpacho.

お手頃の魚で美味しい魚といえばクロダイ。皮を引けば真鯛似た身質をしており、見た目もよく大変美味しい白身です。カルパッチョなどアレンジする食材にはもってこいです。

 

SUMI-IKA – CUTTLEFISH

Cuttlefish has thick flesh but is very easy to chew, has a delicate sweetness, and is loved by many people. not only high in nutritional value, squid ink is said to have anticancer effect, fatigue recovery, anemia prevention, liver function improvement. Best of all the squid ink pasta is very delicious!

スミイカの身は肉厚ながらも歯切れがよく、上品な甘みがあって、だれにも好まれる万人向きの味といえるでしょう。栄養価も高く、イカ墨には抗がん作用、疲労回復、貧血予防、肝機能改善などの効用があるといわれています。イカ墨パスタは最高です。

 

HOTARU-IKA – BOILED FIREFLY SQUID

It just began so it is still small and expensive. Staring from Hyogo but when Toyama`s plump ones appears we recommend those as well.

出始めました。ただ、出始めは小粒のわりに高いですが、旬を先取りしてみては。兵庫から始まり、富山が安定してきましたら富山のふっくらした身質をお勧めします。

 

YARI-IKA – SPEAR SQUID

Fishing is done in a cold and harsh environment. In this season they have increased sweetness and are characterized by soft and nice texture. In addition, a small female squid captured in the early spring, has a very enjoyable elasticity bite.

寒く厳しい環境の中で漁が行われます。この時期のヤリイカは甘みが増し、柔らかく、心地よい歯触りが特徴。また、春先に獲れる小型のメスのヤリイカは、プリプリとした独特の食感が楽しめます。

Aori Ika – Bigfin reef squid

 

The king of squid, known more in summer season but some parts of Japan, the cold season brings very delicious squids. The sweet thick flesh is good for sushi tempura and its very universal ingredient.

イカの王様、アオリイカ！旬は夏と思われがちですが、地域によってはこの時期水揚げされる物が最も良いされいます。甘みがあり、肉厚の身は寿司によし、天ぷらによしと万能な食材です。

UNI – SEA URCHIN ROE

The quality has stabilized this winter season. We will bring different quality uni according to your order.

北方四島が安定してきました。並び、バラなどお客様のお好みに合わせて対応いたします。

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KAN BURI – Yellowtail (wild)

his 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

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

“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

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

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

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

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

 

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)

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

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

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

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

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 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

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 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

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

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。