Fukuoka Market in January

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NISHIKI-BURI – “Nishiki” Brand Farm raised Yellowtail

buri hamachi yellowtail
“Nishiki” brand Buri Yellowtail

The Nishiki Buri is very plump and does not have a fishy smell like any farm raised fish. You can taste the “Umami” in the fat and this Buri exceeds the O-toro of the Bluefin Tuna.
This Buri (farm raised Hamachi) even surpasses the famous wild HIMI-Buri which is recognized as one of the top brand of buri according to the auction buyers in Tsukiji Fish Market. This is the real deal!!
魚体は丸々。他の大ぶりとの違いは魚臭が無く、脂に旨味がある事。トロは本鮪の大トロ以上‼️
氷見の天然ぶり以上に評価があり、まさに『本物!』
脂肪率(フィシュアナライザー) 腹:26.6% 背:21.0% 背の数字が高い事が特徴です。
養殖ハマチで間違いなく日本で一番良い値段がつく鰤です。


AKAMUTSU – Blackthroat

AKAMUTSU - Black throat
AKAMUTSU

“Benihitomi” is a brand name of akamutsu, a fish caught in the oceans of the Tsushima and Iki Island area by the “Jigokunawa” fishing method. “Benihitomi” is called the “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が特徴でアカムツの王様ともいわれます。


TOSASHIMIZU KINME – Alfonsino

KINMEDAI – Alfonsino
KINMEDAI

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。


MEJINA – Largescale blackfish

MEJINA – Largescale blackfish
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。


TACHIUO – Beltfish

Tachiuo - Beltfish
TACHIUO

The spawning season for beltfish is between June and October when the catches are at their peaks. The best time for enjoying them is also said to be during this time. Nevertheless, it is also said that the period when they are growing and storing fat in preparation for winter is also a time when their flavor becomes even more impressive.
タチウオの産卵期は6~10月でその時期が漁獲量の最も多い時期です。旬もその頃と言われますが、実は冬を前に魚体が大きくなり脂がのってくる頃の方が美味しさが一層増す時期とも言われます。


KASAGO – Marbled Rockfish

KASAGO - Marbled rockfish
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あるということではないだろうか、11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。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。


MEDAI – Japanese butterfish

MEDAI - Japanese butterfish
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。


KAMASU – Japanese barracuda

KAMASU - Japanese Barracuda
KAMASU

In the fall and winter season, the taste becomes an elegant white meat with moderate fat. It’s very good for usuzukuri-style sashimi, salted grilled fish, sakamuchi, steamed fish and, of course, sushi. Kamasu is an all-purpose fish.
これからの季節、秋・冬に脂が乗って白身の上品な味になります。薄造りの刺身、塩焼き、天ぷら、酒蒸しやホイル焼きなどの蒸し物、もちろん新鮮なものは鮨などにお使いいただける万能魚です。


RENKODAI – Yellowback seabream

RENKODAI - Yellowback seabream
RENKODAI

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。


HOUBOU – Sea robin

HOUBOU - Sea Robin
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 an
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。


KAWAHAGI – Filefish

KAWAHAGI - Filefish
KAWAHAGI – Filefish

The taste of file fish is good year-round, but especially in Autumn, the best season for this fish. Sashimi with “Kimo-Shoyu” is supremely delicious. “Kimo-Shoyu” is mixed soy sauce with boiled liver of the fish.
通年を通して美味しい魚ですが、特に秋から冬には白身の旨味ののった身に肝の取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

Umazurahagi
Umazurahagi

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。


YAZU/INADA – Young Yellowtail

Inada/Yazu - Young yellowtail
INADA

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。


KANPACHI – Amberjack

NERIGO - Young Amberjack
KANPACHI

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。


KAN BURI – Yellowtail wild

BURI - Yellowtail(Wild)
BURI – 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。伝統の一本釣り寒ブリをお試しください。


SAYORI – Halfbeak

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.
「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。


INA SABA– Mackerel (Wild)

INA Saba - INA brand mackerel
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
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。


KONOSHIRO – Gizzard shad

Konoshiro - Gizzard shad
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。


SHIRAKO – Cod roe

Shirako - Cod Milt
Shirako – Cod Milt

Shirako is often called “Kiku” or “Kikuko” due to its resemblance to the “Kiku” flower (chrysanthemum).
Another name for it is “Tachi”. It has many other names depending on what type of fish it is from. Fresh shirako makes for excellent sushi.
白子は「キク」「キクコ」などとも呼ばれますが、これは房状になった外見がキクの花に似るためです。「タチ」(マダラは真ダチ、スケソウダラは助ダチ)とも呼ばれ、新鮮なものが寿司ねたなどで生食されています。


KO-IKA – Golden Cuttlefish

KO-IKA / SUMI-IKA - Cuttlefish
KO-IKA / SUMI-IKA

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。


AORI-IKA – Bigfine reef squid

AORI-IKA - Bigfin reef squid
AORI-IKA

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。


AO AWABI – Abalone

AWABI - Abalone
AWABI

In Chikuzen-sea, there are three sub-spices but most harvested one is Kuro-Awabi. (Saga, Nagasaki and Fukuoka: 300g up large size)
アワビの仲間は筑前海に3種類いますが、この時期は青アワビがおおくとれていまです。
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。


AO/AKA NAMAKO – Sea cucumber

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。