UNI(Karatsu) – Sea urchin
Sea urchin from the Genkai area of Shiga prefecture is highly appraised in the markets due to its high quality. This area is known for three types of sea urchin: red sea urchin (aka-uni), purple sea urchin (Murasaki-uni), and green sea urchin (bafun-uni). Among the three, red sea urchin is called the ‘legendary sea urchin’ for its delicious taste and limited catches. They are known as the highest quality urchin on the market.
グレードの高さで市場でも評価の高い佐賀県の玄海地区産。ここでは食用ウニとしてアカウニ、ムラサキウニ、バフンウニの3種が水揚げされます。この中でもアカウニはその美味しさと漁獲量の少なさから「幻のウニ」とも称され、市場では最高級品との評価を受けています。
KISU – Smelt / Whiting
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.
産卵のため岸近くに回遊してきたキスを獲るそうごち網・流しさし網漁業が5月に解禁されて、新鮮なキスが店頭にならびます。きれいな砂の海底を好む魚で、綺麗な海が広がる志賀島は良質なキスが良く穫れる漁場となっています。
KANPACHI – 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.
ブリの仲間の中では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。
ISHIDAI – Rock porgy
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!
定番の高級魚です。引き締まった身質は絶品です。また、皮目も抜群に美味です。
高級魚イシダイを使って豪勢な料理をお楽しみください。
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.
対馬の西沖でとれたアナゴは良質な餌を食べているために魚体が大きく、脂がよく乗っている黄金のあなごです。
KAWAHAGI – Filefish
Thread-sail filefish and black scraper fish (membo in the local dialect) with long faces are caught in the Chikuzen waters. The name kawahagi (peel skin) comes from the preparation that requires the skin to be removed. Catches of black scraper fish (horse-faced scraper) have increased in recent years and are an ingredient for processing dried fish. Sashimi and braised preparations are favorites, but nabe-pot preparations are also popular. The full, round flavor of their liver is also coveted.
筑前海ではカワハギと、顔が長いウマヅラハギ（方言：メンボ）が獲れます。カワハギの名は「皮をはいで調理する」ところからきています。身は刺身・煮つけにして美味しく、なべ物などにもします。
またキモ（肝臓）はその濃厚な味わいが珍重されています。
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.
イサキは産卵のため、対馬暖流に乗って壱岐沖を通り、旬を迎える初夏頃に筑前海にやってきます。身は白身で、特に大型のイサキは、特有の風味と適度な脂の乗り具合でたいへん美味しく、刺身・塩焼・ソテーで賞味します。
YAZU/INADA – 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.
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。
HIRAMASA – Yellowtail Amberjack
This fish doesn’t have as much fat as Buri, but has more fat and “umami” content compared to kanpachi.
ブリほど脂は多くなく、カンパチよりも脂、旨みが多い魚で、鮮度の良い物は刺身でこりこりした食感を、一日ほど寝かしたものは、まったりとした旨みを味わえます。
MAGOCHI – Flathead
Flathead – summer’s premier fish – is also known as tessanami when prepared as a thinly-sliced sashimi. They are coveted for their flavor that rivals that of blowfish. Flathead is delicious when prepared as tempura or as a fish hot pot.
夏を代表する高級魚。真ゴチは薄造りの刺身は別名「テッサナミ」と呼ばれ、河豚（ふぐ）に匹敵する美味しさであると評価されています。天ぷら、ちり鍋も絶品です。
AJI “IZUMI” – Horse mackerel
Izumi Aji are nonmigratory yellow horse mackerel that grow up in coastal bays where it attains its golden color and round form. This fish has moderate fat content and very high quality flesh with a delicious sweetness. “Ougon Aji” means Aji that “tastes like gold” in Japanese. They are caught by pole-and-line fishing, one-by-one. The caught fish is kept overnight in a live fish tank to maintain its quality and shipped to the market the next day. The quality of this fish receives the best evaluation from top sushi restaurants in the Ginza area, Tokyo. Recently at the Tsukiji market, this fish was bought and sold at prices more than 5000 yen/kg.
回遊をせずに北薩摩の内海で育った瀬付きの黄アジ。丸みを帯びた形と黄色に光り輝く魚体が特徴です。脂のノリと身の締りに絶妙のバランスを持つ肉質はまさに黄金アジの名にふさわしい絶品です。
GOMA SABA – Blue mackerel
The fish will be “Ike-Jime”(bled) just before packing for shipment in order to maintain the best quality. The sashimi of this fish is extremely tasty.
「清水サバ」のブランドとしてよく知られている魚です。発送前に活け〆にして発送いたします。この刺身は絶品です。
MEBARU – Fox jacopever
Characterized by their firm, crunchy texture, rockfish are so sweet and delectable that even the most experienced gourmet can’t resist their delight. We recommend preparing them by grilling them with salt or sweet-braising them in soy sauce.
弾力のあるプリプリとした食感が特徴で、上品な甘みが食通もうならせる魚です。塩焼きや煮つけにもお勧めです。
MADAKO – Octopus
Although they are exceedingly rare in Japanese waters due to increased importation as of late, the difference in flavor speaks for itself. Despite the higher price, common octopus caught in Japanese waters are the preferred choice.
最近は、輸入物が増えて日本近海物は数が非常に少なくなっていますが、味の違いは歴然。日本近海物はやっぱり旨い。値段だけの事はあります。
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。
KENSAKI-IKA – Swordtip squid
The ‘live-preparation of Yobuko squid’ is well-known throughout Japan. The sweetness of the meat and the crunchy texture are sure to get you hooked. Although it is very complicated to distribute squid that is still alive, veteran squid fishermen use their highly-honed skills to deliver squid to the ports while they are still alive. Well-trained local distributors will then ship the squid to the U.S. while maintaining the highest quality freshness.
日本全国的に有名な「呼子の活イカ」。そのコリコリの歯ごたえと甘みがたまりません。獲れたイカを生きたままで流通させることは非常に難しいとされますが、呼子や玄海地区では熟練したイカ漁師の高度な技術にによって、生きたままで港まで運ばれます。それらを習熟した地元流通業者の手により、最高の鮮度を保持したままアメリカに出荷いたします。