Fukuoka Market in May


AKAMUTSU – Blackthroat

AKAMUTSU – Black throat
AKAMUTSU – Black throat

“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”.

HIRAME – Wild Fluke

HIRAME - Fluke

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.

KISU – Smelt / Whiting

KISU – Smelt/whitings

The most delicious season for Kisu is generally said to start in June, but in the Kyushu region, the best season begins in April. Some of the best ways to eat this fish include the “yakishimo” method where you grill the skin with a burner then drop it in ice water, as well as the “konbujime” method where you lightly salt and wrap it in kelp.


KANPACHI – Amberjack

NERIGO - Young Amberjack

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.

YAZU/INADA – Young Yellowtail

Inada/Yazu - Young yellowtail

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.

HIRAMASA – Yellowtail Amberjack

HIRAMASA – Yellowtail Amberjack
HIRAMASA – Yellowtail Amberjack

This fish doesn’t have as much fat as Buri, but has more fat and “umami” content compared to kanpachi.

ISAKI – Japanese Grunt fish

KAN ISAKI – Japanese grunt fish
ISAKI – Japanese grunt fish

Isaki travel in flocks, and these flocks are often seen in places like artificial reefs. It is a white meat fish with a unique flavor and the perfect amount of fat, which can be enjoyed especially with the large-sized Isakis.

AJI “OOITA” – Horse Mackerel

TSURI AJI - Lined Horse mackerel

Horse mackerel is an indispensable “Hikarimono” fish as a sushi ingredient. They are caught by fisherman’s pole and line, one-by-one. The Japanese fisherman treats the fish carefully to keep the best quality and freshness.

ANAGO – Sea eel

ANAGO - Sea eel
ANAGO – Sea eel

Anago that is raised on the western offshore of Tsushima with abundant, high quality food, has a larger body than the common anago with better fat content as well. It really is the golden anago like its name says.

MAKOGAREI – Marbled flounder

MAKOGAREI - Marbled flounder

In Japan, the best season for flounder is winter, but the best season of Makogarei-Marbled Sole is from spring to the beginning of summer. It’s an all-rounded fish suited for any cooking methods.


ISHIDAI – Rock porgy

ISHIDAI – Striped beakfish

Ishidai is a standard high-end fish in the Japanese seafood market. Its firm white meat is superb, and its flesh right next to the skin is very delicious as well. Please use Ishidai in your luxurious seafood dinners and enjoy!

KINMEDAI – Alfonsino

Kinmedai - Alfonsino
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.

TACHIUO – Beltfish

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.

RENKODAI – Yellowback seabream

Kidai / Renkodai - Yellowback sea bream
Kidai / Renkodai – Yellowback sea bream

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.

SUZUKI – Japanese Sea perch

SUZUKI - Japanese Sea perch

In Japan, Suzuki (sea perch) is one of the major white fish. Mainly, it is used for “Arai” style sashimi or broiled fish, but this fish is good for French dishes, too. The taste is mild but rich.

AORI IKA – Bigfin reef squid

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.

YARI-IKA – Spear Squid

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.

KO-IKA – Golden Cuttlefish

KO-IKA / SUMI-IKA - Cuttlefish

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.

SAZAE – Turban shell

SAZAE - Turber shell

It’s one of the most popular sea snails in the Japanese seafood market. The best season for this snail is from spring to summer.
Tsuboyaki (grilled) or sashimi are the best cooking styles for this snail.

KURUMA EBI – Japanese tiger shrimp

Kuruma Ebi - Japanese tiger prawn

Delivery of farm-raised, wild, and live prawns of various types are available.

SHAKO – Mantis Crab

Shako Mukimi - Mantis shrimp

It is often caught in the sandy grounds of basins such as the Hakata Bay. The shape of its forefoot is like that of a praying mantis, hence the name “mantis shrimp” which is often used abroad.
Female shako with eggs, called Katsubushi, which can be seen during spawning season from spring to summer, are particularly delicious and loved by many. It can be enjoyed as sushi, tempura, or simply boiled.
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。

UNI – Sea urchin (Hokkaido)

UNI – Sea urchin (Hokkaido)
UNI – Sea urchin (Hokkaido)

Ezobafun-UNI is a sea urchin harvested in the Hokkaido area. It has a beautiful orange color with a rich taste. This UNI is rare in the seafood market because of how little can be harvested from the ocean. It is a top-ranked UNI on the market because of its rich sweetness that cannot be compared to any other sea urchins.
北海道で捕れるエゾバフンウニはオレンジ色で濃厚な味わいで、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。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。