MADAI – Red sea bream
This is a fish that has been favored by Japanese from long ago. It can be enjoyed by preparing it as shimokawa zukuri or marbling the skin by torching or pouring hot water so that the flavor of the fat beneath the skin can be showcased for sushi or sashimi.
Although farm raised varieties have become popular lately, it is said that wild red sea bream is of another world.
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。
SAYORI – Halfbeak
Known as the “beautiful fish that tells of the arrival of Spring,” Halfbeak are a high-quality white fish that are in their peak season from late-Fall through Spring.
They can also be enjoyed in early Fall. Perfect for preparing in thin slices that showcase the translucent meat, of course, you can enjoy it as a sushi topping in the silver-skin variety.
「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。もちろん光り物寿司種としてもお使いください。
SAKURAMASU – CHERRY SALMON
Cherry salmon announces the arrival of spring. After swimming the ocean, the cherry salmon return to the rivers where they were born. They are thought to have gotten their name because their return coincides with the cherry blossom season and the meat being cherry in color.
Soft in texture with strong umami and sweetness, if enjoying them raw, please do so after freezing them once.
春を告げる魚サクラマス。海に下ったサクラマスは 1 年後、自らが産 まれた川に戻ってきます。その時期が桜の咲く頃であることや、その身 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言われて います。
身質は柔らかく、強い旨味と甘みがあります。生食の際には 一度凍らせてからお使いください。
AKAMUTSU/NODOGURO – 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。
KINMEDAI – Alfonsino
Each Alfonsino that has matured in the Japanese current have been caught by hand. Alfonsinos caught and carefully handled by fishermen on small boats are bought on auction and shipped directly to the U.S.
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。
AMADAI – Japanese Tilefish
A white fish that is soft and juicy, it requires delicate handling as it can easily lose its shape despite being moderately fibrous. It is customary to cook after draining the meat of excess water.
It presents its own distinct flavor accompanied by a sweet fragrance when frying the skin.
水分が多く柔らかい白身で、ほどよく繊維質。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。
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言う方もいます。
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。
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. The taste is best from the end of November to February.
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.
季語で言えば春の魚ですが、カサゴは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、とりわけ12月から2月頃までのこれからが最もおいしくなる季節です。
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。
HOUBOU – SEA ROBIN
This fish is caught year-round and maintains its flavor throughout. Especially the months between November and February are most delicious due to the additional marbling.
Despite being a white fish you the marbling masks the otherwise bland flavor making this fish perfect for sweet-boils, grilling, and even raw.
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。
TACHIUO – Beltfish
Although the spawning season for beltfish is between June and October and it is said that they are
most tasty during that time, they grow even bigger from Fall through Winter and gain marbling, lending to even more flavor.
大き目き目のサイズで質のいいのものが市場に入ってきています。
是非お試しください。
KASAGO – Marbled rockfish
Caught throughout the year and delicious in all seasons, seasonal language designates
this as a Spring fish. Called arakabu in Fukuoka, people especially like to prepare it as a sweet-boil. Despite the extremely delicately flavored meat being prone to losing its freshness, we will deliver it to you directly from the Fukuoka Market while it is still fresh.
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するなど地元で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一方で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。
MEDAI – Japanese butterfish
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.
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、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。
SUZUKI – Japanese seabass
Normally, Japanese sea perch is considered a fish of early Summer.
However, this year the catches started arriving much sooner than in the years passed. Often prepared as arai or a
broil, it is also commonly used in French cuisine. The un-fishy flavor is sure to be a pleaser.
通常ですと初夏の魚といったイメージですが、今年は例年に比べかなり早い時期から入荷が始まっています。洗いや、焼き物によく使われ、日本食以外にフレンチでも良くつかわれる素材です。クセのない味わいは納得の美味しさです。
ITOYORI – Threadfin bream
The brilliant pink meat not only is delicious but also adds a burst of color to the cuisine, especially delicious when marbled by flash boiling with hot water. The perfect amount of fibrous texture of this white fish lends to a perfect bite. Go light if sweet-boiling or go for preparation methods such as soups that accentuate the delicate flavor. Those caught in Hagi, Yamaguchi Prefecture are the best during this season.
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、霜皮造りの刺身は絶品です。適度に繊維質で舌触りが良い白身です。煮るなら薄味、または椀種など繊細な味を生かす料理法が合います。この時期は山口県の萩産がおすすめです。
MEJINA – Large scale blackfish
Compared to the Largescale blackfish that are caught in the summer, those in the winter are in their prime with added marbling and less fishiness. The crunchy texture of the meat is said to be levels above red sea bream.
We recommend serving this fish as matsukawa zukuri, leaving the well-marbled skin intact.
寒い時期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もお勧めです。
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言う方もいます。
SAWARA – SPANISH MACKEREL
As described in the characters, Spanish mackerel is a Spring fish. In western Japan, it is said that the approaching Spring is the best season to enjoy it.
Fresh Spanish mackerel can be widely enjoyed as sashimi, saikyozuke (pickling in Kyoto-style miso) or reianyaki grill.
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。
KONOSHIRO – Gizzard shad
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。
HONGATSUO – Bonito
Catches have arrived earlier than previous years and we are starting to see those from Wakayama and Tsushima in the Fukushima market. The current catch is characteristic for having little marbling in the red meat with a more refreshing taste. Searing them and preparing them as tataki draws out the fresh flavor even more. Why not give it a try?
今年は例年に比べて初ガツオの入荷が早く、和歌山や対馬のものが福岡市場に並び始めています。今の時期は赤身が多く脂が控えめで、サッパリとした味わいが特徴です。炙ってタタキにすると、爽やかな風味がいっそう引き立ちます。是非お試しください。
HAGATSUO – Striped bonito
Striped bonito is spectacular when enjoyed as tataki as searing the skin draws out a fragrant aroma.
The red meat of striped bonito, in the middle between those of bonito and Spanish mackerel, doesn’t have the iron scent unique to bonito and is especially flavorful with umami.
Maximizing the proximity to the breeding waters, the Fukushima market will ship directly to the U.S., preserving the fresh quality.
皮目を焼いたときの香りと風味が良く、「たたき」にすると絶品です。カツオとサワラの中間程度の赤身はカツオ特有の鉄臭さが無く、尚且つ旨みもあり極わめて美味です。福岡市場は産地に近い強みを活かして、最高に新鮮な状態でアメリカに直接発送します。
SUMA – Back skipjack
Black Skipjacks are enjoyed mainly in Western Japan as sashimi, salt-grill, sweet-boils and fritters. Though it is
delicious all-year long, they are especially delectable during their peak season from Fall through Spring. You will feel the slight acidity and marbling that melts in your mouth when enjoying it as sashimi.
西日本を中心に、刺身や塩焼き、煮つけ、唐揚げなどにして賞味されています。通年美味しい魚ですが、旬である秋から春はさらに味がよくなります。 お刺身にするとトロッとした微かな酸味と旨味が舌の上に感じられます。
INA SABA – “INA” Brand Wild Mackerel
Only those mackerel, among those native to the nutritious Tsushima waters, who meet rigorous criteria of those caught in the Ina fishing port are called Ina Saba (mackerel). Standards include that they are caught on a single line,
have no scratches on their bodies, cooled in ice and water for more than 6 hours immediately after catching, and selected by size so that they make a box weighing around 5kg.
餌が豊富な対馬近海で育ったサバの中から、伊奈漁港に上がったもののうち厳格な基準を満たした鯖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。
KAWAHAGI – Filefish
Although it is a delicious fish all year round, the flavor is extraordinary between Fall and Winter when the marbled white meat melds beautifully with the liver. It is also delicious to use liver-soy sauce on the sashimi by boiling and melting the liver into the soy sauce.
通年を通して美味しい魚ですが、春が近づく中まだ寒さの残るこの時期、白身の旨味ののった身に肝の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。
UMAZURAHAGI – Black scraper
Fall would be the best if enjoying this fish because the meat has recovered, and the liver has fattened.
The sizes are starting to increase now, too.
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、この時期も美味し
い季節です。
USUBAHAGI – Unicorn leatherjacket
These are large fish that grow to 50-50cm in size. They are reasonably priced for their size with a white meat that pairs well with fat, lending it to be used in Western cuisine as well. They are a useful fish for Japanese pubs and so on due to their large size yet affordable price compared to filefish and scraper.
大きさが５０～６０ｃｍほどにもなる大型のカワハギです。大きさのワリに比較的価格も安く手頃な魚です。淡白な白身は油との相性も良く、洋食素材としても利用できます。カワハギやウマズラに比べ価格が安く大きい分、居酒屋さんなど
では使い勝手が良いい魚です。
HOTARU-IKA – Firefly squid
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。
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。
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。