Toyosu Market in June

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Japanese

TOKISAKE – Chum salmon

  • TOKI SAKE - Chum salmon
    TOKI SAKE – Chum salmon

Caught before spawning, Tokizake retains rich fat content without nutrients going to roe. Unlike farmed salmon, it offers a deep, luxurious flavor. Best enjoyed as sushi, grilled, or seared.

産卵前のため筋子や白子に栄養が取られておらず、身にしっかりと脂がのっているのが特徴です。近年安価な養殖サーモンが増えていますが、時鮭はまったく別物。濃厚な旨みを、鮨、炙り、焼きでぜひご賞味ください。

ISAKI – Grunt fish

  • KAN ISAKI – Japanese grunt fish
    ISAKI – Japanese grunt fish
  • ISAKI – Japanese grunt fish

Now in spawning season, Isaki feeds actively, resulting in plump, fatty flesh. Some may contain roe or milt. Highly recommended grilled or as sashimi.

産卵期を迎えたイサキは、エサを多く食べて身がふっくらし、脂もよくのっています。真子や白子入りの個体もあり、旬の味わいが楽しめます。焼き・刺身が特におすすめです。

MA IWASHI – Sardine

  • IWASHI - Japanese sardine
    IWASHI – Japanese sardine
  • MA IWASHI – Japanese sardines
  • Close up of Iwashi Nigiri – Sardine Sushi

Fatty sardines from Tottori and Ishikawa are coming in. Their rich skin and melt-inyour- mouth texture are seasonal highlights. Packed with nutrients and perfect for a wide range of dishes. 

鳥取や石川から、丸々とした脂ののったイワシが増えてきています。皮目に脂がしっかり入り、身はとろけるような舌触り。栄養も豊富で、煮ても焼いても美味しい万能魚です。 

HAMO – Pike conger

  • Hamo - Pike conger
    HAMO – Pike Conger Eel

A summer delicacy in Japan. Before spawning, Hamo becomes tender and fluffy. Ideal for yudofu (blanched), tempura, and more. Despite its fierce look, the flavor is refined and delicate.

夏の風物詩・鱧の季節が到来。産卵前の今は身がやわらかくふっくらとしており、湯引きや天ぷらに最適です。見た目に反して、上品で繊細な味をぜひお試しください。

AJI – Horse mackerel 

  • TSURI AJI - Lined Horse mackerel
    AJI – Horse mackerel

Now is the peak season for Aji before spawning. These plump fish are packed with umami and fat. Enjoy them as sashimi or tataki (lightly seared and chopped).

脂ののったプリッとした鯵が旬を迎えています。「味が良いから鯵」と言われる通り、この時期ならではの濃いうまみが特徴です。刺身やたたきでどうぞ。

TOBIUO – Flying fish 

  • MAKOGAREI - Marbled flounder
    MAKOGAREI – Marbled flounder

More landings of Tobiuo recently. While often associated with dried broth (Ago-dashi) or flying fish roe (Tobikko), the meat is now full of umami and firm texture. A surprisingly tasty fish behind its cute appearance. 

トビウオの入荷が増えています。アゴ出汁やとびっ子の印象が強いですが、産卵期の今は身に旨みが凝縮され、締まりも抜群。見た目の可愛さとは裏腹の本格派の味をぜひ。 

KISU – Japanese witting 

  • KISU – Smelt/whitings
    KISU – Smelt/whitings
  • Kisu – Smelt / whitings

Nicknamed “Lady of the Shore,” Kisu offers a mild, elegant taste thanks to its highly glutamic acid. Now is the best time, as it builds nutrients for spawning. Tempura is the best way to enjoy it.

“渚の貴婦人”と呼ばれるキスは、クセがなく淡白で上品な味わい。産卵に向け栄養を蓄える今がまさに旬です。天ぷらが特におすすめです。

SUZUKI – Japanese seabass 

  • Suzuki - Japanese sea perch
    SUZUKI – Japanese Sea perch
  • SUZUKI - Japanese Sea perch
    SUZUKI – Japanese Sea perch
  • SUZUKI – Japanese Seabass
    SUZUKI – Japanese Sea perch

Suzuki is now in season.  Preparing for spawning, they feed heavily and become fatty and flavorful.  Their firm texture and rich taste make them ideal for sashimi, grill, or frying. 

初夏から旬を迎えるスズキ。 産卵期前でエサをたくさん食べ、脂がのっています。コクのある味とプリッとした 食感が特徴。刺身、焼き、揚げなど幅広く使えます。 

TACHIUO – Beltfish 

  • Tachiuo - Beltfish
    TACHIUO – Beltfish

Tachiuo landings are increasing. Fatty and full of umami, this elegant-tasting fish is delicious as sashimi, grilled, or fried. 

入荷が増えている太刀魚は、脂がよくのっていて旨味も濃厚。上品な味わいで、刺身・焼き・揚げいずれもおすすめです。