UNI(Karatsu) – Sea urchin
Sea urchin from the Genkai area of Shiga prefecture is highly appraised in the markets due to its high quality. This area is known for three types of sea urchin: red sea urchin (aka-uni), purple sea urchin (Murasaki-uni), and green sea urchin (bafun-uni). Among the three, red sea urchin is called the ‘legendary sea urchin’ for its delicious taste and limited catches. They are known as the highest quality urchin on the market.
グレードの高さで市場でも評価の高い佐賀県の玄海地区産。ここでは食用ウニとしてアカウニ、ムラサキウニ、バフンウニの3種が水揚げされます。この中でもアカウニはその美味しさと漁獲量の少なさから「幻のウニ」とも称され、市場では最高級品との評価を受けています。
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。
ISHIDAI – Rock porgy
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!
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。
ANAGO – Sea eel
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.
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 – Filefish
Thread-sail filefish and black scraper fish (membo in the local dialect) with long faces are caught in the Chikuzen waters. The name kawahagi (peel skin) comes from the preparation that requires the skin to be removed. Catches of black scraper fish (horse-faced scraper) have increased in recent years and are an ingredient for processing dried fish. Sashimi and braised preparations are favorites, but nabe-pot preparations are also popular. The full, round flavor of their liver is also coveted.
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。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。
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
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。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。
MAGOCHI – Flathead
Flathead – summer’s premier fish – is also known as tessanami when prepared as a thinly-sliced sashimi. They are coveted for their flavor that rivals that of blowfish. Flathead is delicious when prepared as tempura or as a fish hot pot.
夏を代表する高級魚。真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。
GOMA SABA – Blue mackerel
The fish will be “Ike-Jime”(bled) just before packing for shipment in order to maintain the best quality. The sashimi of this fish is extremely tasty.
「清水サバ」のブランドとしてよく知られている魚です。発送前に活け〆にして発送いたします。この刺身は、絶品です。
AJI “IZUMI” – Horse mackerel
Izumi Aji are nonmigratory yellow horse mackerel that grow up in coastal bays where it attains its golden color and round form. This fish has moderate fat content and very high quality flesh with a delicious sweetness. “Ougon Aji” means Aji that “tastes like gold” in Japanese. They are caught by pole-and-line fishing, 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 the Ginza area, Tokyo. Recently at the 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。丸みを帯びた形と黄色に光り輝く魚体が特徴です。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。
MEBARU – Fox jacopever
Characterized by their firm, crunchy texture, rockfish are so sweet and delectable that even the most experienced gourmet can’t resist their delight. We recommend preparing them by grilling them with salt or sweet-braising them in soy sauce.
弾力のあるプリプリとした食感が特徴で、上品な甘みが食通もうならせる魚です。塩焼きや煮つけにもお勧めです。
MADAKO – Octopus
Although they are exceedingly rare in Japanese waters due to increased importation as of late, the difference in flavor speaks for itself. Despite the higher price, common octopus caught in Japanese waters are the preferred choice.
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が、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。
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。