KAN 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。
KAN ISAKI – Japanese grunt fish
It is generally said that this fish is best eaten in the rainy season of June. However, the fishermen know that the best ISAKI can be eaten in the winter as KAN-ISAKI prepares for the harsh cold weather by gaining more fat, resulting in a delicious, fatty taste. It is best eaten fresh as sushi or sashimi.
梅雨時が旬の魚といわれますが、越冬のために脂肪をためた冬のイサキの味は一般的な旬である梅雨時より上という方もいます。
皮下脂肪をタップリと寿司や刺身にすると絶品です。
INA-SABA – Mackerel (Wild)
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
伊奈漁港に上がったサバの中から、厳格な基準を満たしたもの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。
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
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。
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。
SUMA – Black skipjack
In western Japan, this fish is served as sashimi, salted grill, simmered and fried fish.
Its taste is good year-round but especially delicious from fall to spring.
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。
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。
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 in the cold winter season.
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、これから寒くなる時期はご存知の通り鍋にすると大変美味しい魚です。
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。
HIRAME – Fluke (Wild)
In the cold winter season of November to February, this fish has a good firm texture and is full of tasty fat.
In recent years, there is a large amount of farm-raised hirame in the fish market, but wild hirame in this season has an incomparable taste.
11月から2月にかけて冬の寒いこの時期は、脂がのりつつも身が引き締まり大変美味しくなる季節です。近年は養殖物が増えることにより、旬が意識されなくなりましたがこの時期の天然物は身が締まり養殖物とは比較にならない美味しさです。
MADAI – Red Seabream
Japanese people simply love this fish. It has a long history of being served on celebration days in Japan. This fish has a tasty fatty part under the skin. “Shimokawa-tsukuri” is the best sashimi style to make use of the tasty fatty parts. Roasting with some skin on also enhances the delicious taste. Recently, farm-raised sea bream has become more popular but wild caught sea bream is still a top-ranking fish in the Japan seafood market.
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。
AKAMUTSU – 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。
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.
従来イカ釣は夜だけでしたが、今では樽流し（たて延縄）漁法が開発されて、夏以外の時期の昼間でも獲れるようになりました。刺身・てんぷらなどで美味しくお召し上がりください。福岡では活づくりが主流です。
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。