KATSUO – Bonito
Bonito caught off the coast of Japan is in a league of its own, offering a depth of flavor that sets it apart from the usual varieties. In Japan, it reaches its peak season in spring and autumn, making it a highly sought-after choice for discerning customers.
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。
SAYORI – Halfbeak
Known as the “beautiful fish that heralds spring,” Sayori (Japanese halfbeak) is a high-quality white
fish at its peak from late fall through spring, though it can also be enjoyed in early fall. Its translucent flesh makes it perfect for hosozukuri and itozukuri, while its delicate flavor shines as a hikarimono sushi topping.「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。
細造りや糸造りが美しい半透明の身に似合います。もちろん光物の寿司種としてもお使いください。
HOTARU IKA – Firefly squid
In Toyama and Hyogo Prefectures, Hotaru Ika (firefly squid) has long been enjoyed as a seasonal spring delicacy. It’s best savored as okizuke (a type of seasoned and pickled dish), marinated in vinegared miso, or
lightly fried 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。酢味噌和え、天ぷら、寿司だねなどにお使いください。
KEGANI – Horsehair crab
In the Sea of Okhotsk, the peak season for hairy crab runs from March to August, as the floating sea ice recedes. During this time, young crabs are more affordable than hard-shelled ones. While they contain less meat, their flesh offers a more concentrated sweetness, making them a sought-after
delicacy.
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と甘味が一層凝縮されています。
SHIRAUO – Icefish
Spring is the peak season for Shirauo (icefish), as they return to the rivers to spawn between February and April. Fresh Shirauo is best enjoyed as sashimi with wasabi soy sauce, marinated in vinegared miso, or served as a 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
The peak season for Kisu (Japanese whiting) typically begins in June, but in the Kyushu region, it starts as early April. This delicate fish is best enjoyed using the yakishimo method grilling the skin with a burner before chilling it in ice water or the konbujime method, where it is lightly salted and wrapped in kelp to enhance its umami.
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、特に福岡市志賀島は良質なキスが良く穫れる漁場として知られています。
HOUBOU – Sea robin
Houbou (sometimes called Gurnard) is a delicious fish enjoyed year-round. Its firm, white flesh is rich in umami, making it perfect for sashimi, grilling, or simmered dishes.
年間通して美味しい魚です。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、刺身など様々な調理法に合う美味しい魚です。
AKAMUTSU – Blackthroat
“Benihitomi” is a brand name for Akamutsu (Blackthroat) caught in the seas around Tsushima and Iki Island
using the traditional Jigokunawa fishing method. Known as the “King of Akamutsu”, it is renowned for its
exceptional quality and flavor.
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。
ANAGO – Sea eel
In Fukuoka, Kurodai is referred to as “Meita” or “Chinu”, depending on its size. When it exceeds 11 inches, it is called “Chinu”. During its peak season, the flavor of Kurodai is said to rival that of Madai, and in some cases,
even surpass it in quality.
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匹敵する美味しさです。
HIRAMASA – Yellowtail amberjack
Not as fatty as yellowtail but more so than amberjacks, this fish offers a perfect balance of umami. When fresh, it has a delightful crunchy texture, and if left to sit for a day, it develops a rounder flavor, enhancing its richness.
ブリほど脂は多くなくカンパチよりも脂や旨みが多い魚です。鮮度の良い物は刺身でこりこりした食感をお楽しみください。また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。
SUZUKI – Japanese Sea perch
In Japan, Suzuki is one of the most popular white fish. It’s commonly prepared as “Arai” style sashimi or
broiled, but it also shines in French dishes. The flavor is mild yet rich, making it a versatile choice for various culinary styles.
白身魚の代表格です。和食の洗いや奉書焼などに合いますが、フレンチ料理にも良く使われる素材です。クセの無い白身は納得の美味しさです。
SAWARA – Spanish mackerel
The peak season for Sawara (Spanish mackerel) is in spring, with the fatty meat before the spawning season being particularly prized in eastern Japan.
Fresh, high-quality Sawara is excellent for sashimi, as well as other preparations like saikyozuke (misomarinated) and yuanyaki (grilled).
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。、西京漬けや幽庵焼きなどが‘有名ですが、新鮮なものは刺身にもお使いいただけます。
KASAGO – Marbled rockfish
In Japan, Kasago (Rockfish) is traditionally a spring seasonal word (kigo) in haiku. However, it is now available year-round in the fish market. In Fukuoka, it is known as Arakabu and is a highly popular fish in the region. With its delicate white flesh, Kasago is quite perishable, but we ensure it is shipped very fresh to the U.S. market, maintaining its exceptional quality.
季語で言えば春の魚ですが、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。福岡ではアラカブと呼ばれ煮つけなどに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-try local delicacy from Kagoshima Prefecture, featured in many traditional dishes. We recommend trying Kagoshima-style sashimi, where it’s served with vinegared miso instead of soy sauce. We offer both pre-filleted Kibinago for sashimi and whole fish perfect 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 – Red spotted grouper
This fish, also known as Akou, is considered a high-class delicacy in the fish market, making it a rare treat in everyday homes. It is primarily used in dishes at upscale restaurants. Thinly sliced sashimi, paired with a citrus-based soy sauce and a hint of wasabi, offers an exceptional dining experience.
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。
GENCHAN AJI – GENCHAN brand horse mackerel
“GENCHAN AJI” is the brand name for horse mackerel that is shaped by the rough waves of the Genkai Sea. This premium fish, measuring over 26 cm, is caught using poleand-line fishing. To maintain its freshness, it
is shipped without being touched by human hands. Known for its firm flesh, GENCHAN AJI is a true gem, offering exceptional texture and flavor thanks to the challenging conditions of the Genkai Sea.
玄ちゃんアジとは玄界灘の荒波にもまれ育ったブランド鯵です。
26cm以上の一本釣りのもので、鮮度を保つために発送までの間は手で触れる事なく出荷されます。
玄海灘の荒波にもまれた身が引き締まった逸品です。
MADAI – Sea bream
Red sea bream has been cherished in Japan for generations. It’s best enjoyed as shimokawa-zukuri or with its skin lightly torched or blanched to highlight the rich fat beneath. While farm-raised varieties have grown in popularity, wild red sea bream is said to be in a league of its own.
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いし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。
RENKODAI – Yellowback seabream
Gizzard shads are considered to be in their peak season between late Fall and Winter. It is a crucial topping for sushi that holds the success of the restaurant in its preparation.
There is a saying In Edo-styled sushi that states, “sushi stops at Kohada (shad), as the amount of salt and vinegar used showcases the skills of the chefs.
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。
MAKOGAREI – Marbled flounder
In Japan, the best season for flounder is winter, while the peak season for Makogarei (Marbled Flounder) is from spring to early summer. This versatile fish is well-suited for a variety of cooking methods, making it a
favorite in many dishes.
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。どんな料理にも合うとても優等生な魚。味わい深い白身は絶品です。ぜひご堪能ください。
UNI – Sea urchin (Hokkaido)
Ezobafun-UNI is a premium sea urchin harvested in the pristine waters of the Hokkaido area. Known for its beautiful orange color and rich, sweet flavor, this UNI is considered rare in the seafood market due to
the limited quantity that can be harvested from the ocean. It stands as a top-ranked UNI for its unparalleled sweetness and depth of taste, making it incomparable to other sea urchins.
北海道は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。そこで捕れるエゾバフンウニはオレンジ色で濃厚な味わいが特徴で、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。
SHAKO – Mantis crab
Found in the silt flats of inner bays like Hakata Bay, these crabs are known abroad as Mantis Crabs due
to their front legs, which resemble those of a praying mantis. The female crabs, which carry eggs
called katsubushi during the laying season between spring and summer, are especially prized for their
flavor and are adored by customers. In addition to being enjoyed as sushi or tempura, they can also be
prepared as a delicious, boiled dish, offering a unique taste experience.
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。
KO-IKA – Cuttlefish
A type of squid called Ko-Ika, also called “Sumi-Ika” in the Kantō region, is a very popular and crucial seafood used for Edomae-style sushi and tempura. Due to its popularity, the market price of Ko-Ika is very expensive and can cost up to $200/KG in the beginning of its best season. The baby squids, called Shin-Ika, reach their best season and get shipped into the market from around July. Later, Ko-Ika will have its best season from late Autumn to early Spring.
関東ではスミイカの名前で呼ばれ、江戸前の寿司や天ぷらに欠かせない食材です。たおやかな歯触りとねっとりとした甘みと旨みが魅力です。刺身はもちろん、天ぷらにしても非常に美味です。
AORI-IKA – Bigfin reefsquid
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。
YARI-IKA – SPEAR SQUID
Spear squid are caught in masses between the Winter and Spring when they come towards the shore for spawning. There is a saying that says, “swordtip squid in Summer, sear squid in the winter.” The most popular are the large sear squid that are caught between Winter and Spring that are filled with young.
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。