Toyosu Market in October

English
Japanese

OBAKO SAWARA Spanish Macherel

Sawara – Spanish mackerel

It’s the Obako Sawara which is recommended by fishermen with confidence. Ikijime on the boat. Only selected fish, such as the quality of the fat and the firmness of the body, will be given the brand name OBAKO SAWARA.
漁師が自信をもっておすすめするオバコ鰆!船上で活〆します。
脂の質、身の張りなど選ばれた魚のみにオバコ鰆としての名前が付けられます。この時期のみとなります。


Modori Katsuo – Bonito

Katsuo – Bonito

In spring, the hatsu bonito, and in the fall, the returning bonito from the south gets fatty and the taste is increased. It is good for sashimi and delicious tataki with condiments.

春は初ガツオ、秋は戻りガツオと群れを連れて南下してくるカツオは脂が乗って旨味が増してきます。刺身に良し、薬味と一緒にたたきにしても美味しくいただけます。


AKAYAGARA – Red cornetfish

AKA-YAGARA - Cornet fish
AKA-YAGARA

The season for yagara has started. Sashimi enhance the umami flavor in the fat and the flesh is very beautiful. The excess parts like the head and skin can be used for delicious broth dishes.

赤ヤガラの季節が始まります。刺身にすると程よい脂のうまみが感じられ皮目もきれいです。
鍋物にすると骨や皮から出汁が取れ、非常に美味です。


TARASIRAKO – Cod Milt

Shirako – Cod Milt

The cod milt season has started.
The color has whitened at this time, they have no bitterness and very creamy. Great for soup dish.

色も鮮度も良好なタラの白子が市場に出始めました。
癖がなく、クリーミーで軍艦、汁物などでお楽しみいただけます。


TENNNENN HIRAME – Wild Fluke

HIRAME - Fluke
HIRAME

The fluke before spawning season is moderately fat and delicious. The clear white meat and the fatty belly side/backside is suitable for sashimi sushi. The head and liver can be used to great soup as well.
産卵期前のヒラメは脂が適度に入り美味しいです。きれいな白身や、脂ののった縁側は刺身、や鮨で食べるのにとても適しています。ヒラメのマコや頭も煮つけで食べると絶品です。


SAMEKAREI – Roughscale sole

SAMEGAWAKAREI– Roughscale sole
SAMEGAWAKAREI

Vey fatty and sweet flesh is delicious.
As its name suggests, it has a rough skin like a shark and has a very sticky mucus on the skin surface.

しっかりと脂があり、甘くおいしい魚です。名前にあるように鮫皮のようにザラザラした皮膚をし、表面にねばねばした粘液があるのが特徴です。


MATUKAWAKAREI-Barfin flounder

Matsukawagarei - Barfin Flounder
MATSUKAWAGAREI

Ikijime barfin has great freshness. They have great flavor throughout the delicious body. The beautiful clear white body is great for decorative dishes.

活〆のマツカワカレイです。身にも縁側にも味があり、おいしいです。きれいな白身はお皿にも映えます。


BURI – Wild Japanese Yellowtail

Buri - Yellowtail (Wild)
Buri – Yellowtail (Wild)

The fat stored from the cold water has created a delicious fatty body. The firm texture of the flesh is very exquisite. Great for sashimi, sushi and shabu-shabu.
冷たい海水にもまれ脂を蓄えたぶりは脂の甘さ、身の食感ともに最高です。刺身、鮨、鰤しゃぶなどで食べると絶品です。


KAWAHAGI – Filefish

KAWAHAGI - Filefish
KAWAHAGI – Filefish

The farmed kawahagi has great guts content and great for delicious soup dishes. The umami seeps out as more you chew.
養殖ものですが、肝に脂がしっかり入り、肝醤油、湯引き、にとてもおいしいです。身も噛むほど味がでてきます。


SAYORI – Halfbeak

Sayori – Halfbeak

Halfbeak has started but they are still coming in low. They will stabilize soon. The clear white flesh has great umami and perfect for sushi.
サヨリが始まってきました。まだ入荷量は少ないですが、今後安定してきます。 白身のきれいさ、青魚のうまみがあり、おいしいです。


SEIKOGANI – Queen crab

SEIKO GANI - Snow Crab
SEIKO GANI – Snow Crab

Their season ban lifts November. The female Queen crab has eggs which is very tasty texture to enjoy. Packed with umami which is great for grill and soup dishes. Only can be enjoyed during these two months so please try them.  Sold by pieces.

セイコ蟹が解禁11月より解禁です。タラバガニの雌がセイコガニ。プチプチと食感のいい外子と、濃厚な旨味のある内子が特徴です。2ヶ月間のみの漁なのでぜひお試しください。1杯(個)単位での販売になっています。


AORI-IKA – Bigfin reef squid

AORI-IKA - Bigfin reef squid
AORI-IKA

The season is starting. They are still small but is packed with strong umami flavor and the essence seeps out the more you chew.

アオリイカが入荷始まります。小ぶりではありますが、旨味成分が強く、噛むほどに甘みが強くなります。


SUMI-IKA – Cuttlefish

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

The well grown cuttlefish has thick flesh and sweet. The nutritional value also high, so it is recommended for health benefits as well.

程よく成長した墨イカの身は厚く甘みがとても強くとても美味です。栄養価も高いので、健康にもおすすめです。


KANPACHI – Amberjack

NERIGO - Young Amberjack
KANPACHI

The season is from mid-November to the beginning of February. The fillets look clean and beautiful. It is firm and taste sweet when chewed. Recommended for sushi.

11月中旬から年明け2月迄までがシーズンになります。切り身は血合いがきれいで美しい見た目をしています。しっかりと味があり、噛むと甘いです。寿司ネタにおすすめです。


ISHIDAI – Striped beakfish

ISHIDAI – Striped beakfish
ISHIDAI – Striped beakfish

Ishidai has great umami which can be compared to red seabream.
The fat has seep inside the body and you can also taste the distinctive fish umami as well.

鯛にも負けない旨味を持った魚です。
脂が身や皮の間にしっかりと入っており、甘みが感じられ、魚本来の旨味もしっかりしています。


WAKASAGI – Japanese smelt

Wakasagi - Japanese Smelt
Wakasagi – Japanese Smelt

The season for Japanese smelt has started. The soft body can be whole fried/ tempura. Has sweetness and the soft/flaky texture is delicious.

これからワカサギが良くなってきます。骨が柔らかく、天ぷらにすると頭から食べられます。
ほくほくとして甘く非常においしいです。


KUE – Longtooth grouper

KUE – Longtooth Grouper
KUE – Longtooth Grouper

The winter representing fish. The fatty white flesh is suitable for hot pot and fried dishes. When heated, the skin becomes gelatinous and you can enjoy a unique delicious texture.

冬場の代表的な魚クエです。淡白な白身ですので、煮物や揚げ物に適しています。熱を通すと皮がゼラチン質になり、独特な食感が味わえます。


KINKI – Kichiji Rockfish

KINKI – Thornhead
KINKI – Thornhead

This fish is characterized by a bright red eye. It is fibrous and easy to prepare for dishes, and there is a lot of fat from skin to bine. Heating recipe is highly recommended.

目に鮮やかな赤色が特徴的な魚です。繊維質で身離れが良く、皮から脂にかけて非常に脂があり、煮物が非常におすすめです。