KANBURI – Yellowtail wild
This 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。伝統の一本釣りの寒ブリをお試しください
KINMEDAI – Alfonsino
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/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。
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。
SAWARA – Spanish mackerel
The sawara season is recognized as spring. However, in the east side of Japan, the season starts in the autumn. 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のように思われますが、関東地方では秋から旬を迎えます。東日本では寒サワラ、西日本では春サワラといわれています。
東では産卵前の脂の乗った身も好まれ、新鮮なものはお刺身に、西京漬けや幽庵焼きなど幅広くお使いいただけます。
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。
HIRAME – Fluke (Wild)
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。
TACHIUO – Beltfish
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。
MADAI – Red seabream
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。
MEDAI – Japanese butterfish
The best season for medai 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。
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。
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.
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 scrapper
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。
SAYORI – Halfbeak
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.
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てもお使いください。
MA IWASHI – Japanese sardines
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。
MASABA – Mackerel
Saba has always been a part of the lives of people in Japan as a common fish. Though in recent years, it has become a high-end fish, with its own brand.
We only choose the highest quality Mackerels to be shipped to the U.S market. Please enjoy the tastiest Saba from Japan.
昔から日本人になじみの深い魚ですが、最近はブランドも出来て高級魚のようになってきました。 鮮度が最高の状態で日本からお届けする新鮮な鯖をご賞味ください
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。