BURI – Wild Japanese Yellowtail
The season for wild Japanese yellowtail, which can weigh over 10 kg, has arrived. Having matured thoroughly in cold currents, these fish have superb layers of fat. They are the perfect fish to eat in a variety of ways, whether as sashimi, salt-grilled, shabu shabu, or broiled with daikon in soy sauce.
10kg以上にもなるブリが美味しい時期がやってきました。寒流にもまれ、十分に成長し、脂の乗りが抜群です。刺身、塩焼き、しゃぶしゃぶ、そしてブリ大根などどのように食べても絶品の魚です。
SAWARA – Spanish mackerel
We have entered the season for the stupendously fatty Spanish mackerel.
Not only are they great as sashimi, this fish is perfect for a variety of different dishes such as the ever-popular saikyo-yaki and carpaccio.
脂の乗りが格別のサワラの季節がやってきました。
刺身は勿論のこと王道の西京焼きやカルパッチョなどバリエーション豊かに料理を彩ってくれます。
SAYORI – Halfbeak
Known for their firm meat and high quality, we have started receiving shipments of halfbeak. Halfbeak of kannuki-size (particularly large and thick) are also superb in quality. The beautiful and clear white meat is light, yet the delicious flavor of the fish still shines through.
身の張りがしっかりした品質も良好なサヨリが入荷始まっています。 大き目のカンヌキサイズも品質良好です。透明感のある美しい白身は淡白でありながらも、しっかりと魚の美味しさが感じられます。
KAWAHAGI – Filefish
We have received shipments of lovely filefish with large livers. They are delicious however they are served, whether as sashimi with liver-blended soy sauce or on top of nigiri sushi. Be sure not to miss this opportunity.
肝が大きく育った魅力的なカワハギが入荷しています。 肝醤油でお刺身を頂いたり、握り寿司に添えたりしても 格別の逸品です。この機会をお見逃しなく。
SABA – Mackerel
The season has arrived for mackerel, which grow especially delicious as the winter weather grows particularly harsh. Mackerel is fatty throughout, has firm meat, and is beautiful in color. This fish is delicious whether eaten salt-grilled, soused, fried, or simmered in miso.
寒さが厳しくなる冬に最もおいしくなるサバの時期がやってきました。体全体に脂がのり、身に張りがでて色味もとてもきれいで、塩焼きや〆サバ、フライやみそ煮など多様な料理に対応できます。
MEDAI – Japanese butterfish
Japanese butterfish, perfect as sashimi or in a hotpot, have appeared in the market.
This large fish is caught in high yields, with white meat that features a very mild flavor, making it a great match for a variety of recipes.
刺身でも鍋でもピッタリの目鯛が登場です。
魚体が大きく歩留まりがいい魚で、癖の無いきれいな白身は多様な料理に相性が良いのも魅力です。
AMADAI – Japanese tilefish
The season for Japanese tilefish, a premium quality fish that features sweetness and umami that spreads in your mouth the more you bite, has arrived.
These fish tend to be quite fatty and firm as they store nutrients in preparation for spawning season in the spring. Perfect as sashimi, in grilled dishes or soups, or as “kombu-jime” (sandwiched between sheets of kelp).
噛むほどに甘みと旨味が口の中に広がる、高級魚アマダイの季節となりました。
春の産卵に向けて体の中に栄養を蓄えているため、脂の乗りがよ く、身が締まっているものが多いです。刺身や焼き物、汁物、昆布〆 などにおすすめです
SAMEKAREI – Rough scale sole
Be sure not to let the season for rough scale sole slip by. Previously shunned because of its slimy surface and color, this breed of fish is enjoying a bit of a shift in reputation, to the point where it is now considered a luxury fish. With strong fat content and especially delicious “engawa” (the meat at the base of the dorsal or tail fin), it can be cooked in a variety of ways, like sashimi or as simmered or fried dishes.
サメガレイの旬の時期を是非お見逃しなく。以前は表面のヌメリや色合いから敬遠されていた食材ですが、今では高級魚の１つにもなるほど評価が変わってきていま す。とても脂が乗っていてエンガワも非常に絶品で、身も刺身だけでなく煮付けやフライ等調理方法も多様です。
MENUKE – Red rockfish
Red rockfish is known for its mild and sophisticated flavor, befitting its reputation as a luxury fish.
The meat is especially fatty at this time of year, making it plump, light, and easy to eat; a favorite fish for people of all generations.
This fish is only in season for a short time, so be sure to enjoy it while you can.
高級魚と呼ばれるにふさわし く、クセの無い上品な味わいが特徴のメヌケ。
この時期は特に身の脂乗りが良く、ふっくらとしていて淡白で食べやすいため全世代から好まれる魚です。
旬が短いため寒い季節の今、是非ご堪能ください。
WAKASAGI – Japanese smelt
The taste of Japanese smelt is a highlight of the winter months.
Try it, grilled or as tempura, perfect as an appetizer or tea ceremony dish.
冬の味覚ワカサギです。焼き物、天ぷらなど、アペタイザーや懐石料理の一品として、いかがでしょうか。
ITOYORI – Threadfin bream
Threadfin-bream features beautiful skin that adds wonderful color to a plate of sashimi.
This fish is also great served as poêlé, steamed in wine, or as “ushio-jiru” (thin soup made from boiled fish or shellfish). Western-style restaurants and hotels also frequently feature dishes using this fish.
刺身は皮目を生かして彩として添えるのにも良い一品 です。
油を使ったポワレ、ワイン蒸し、潮汁にもおすすめ。洋食店、ホテルなどでも喜ばれています。
SUZUKI – Japanese seabass
The fatty, moist flavor and chewy texture make it an excellent choice for sashimi, sushi, and grilled dishes.
Be sure to give fresh-caught Japanese seabass a try.
夏の魚として有名ですが、東海地方では冬のスズキも最高です。
脂があり、しっとりとした旨味とモッチリとした触感は刺身や寿司、焼き物でもおススメ出来ます。
産直の一品を是非おためしください。
KURODAI – Black porgy
With excellent mouth feel and strong umami, this fish is perfect for a variety of dishes like sashimi and carpaccio.
食感が良く、旨味もあるため、刺身やカルパッチョなど、様々な用途で活躍します。
KUROMUTSU – Japanese bluefish
Japanese bluefish is brimming with sweet, tasty fat at this time of year.
Perfect as sashimi and flame-seared sushi.
この時期、身にしっかりと脂があり、その脂の甘さを十分に感じます。
刺身だけでなく、あぶってお寿司にしても美味です。
ZUWAIGANI (PACKED) – Snow crab
We have started receiving shipments of snow crab, which are enjoyed both as sashimi and hotpot dishes, and are a staple of the cold season.
The sweet meat and fibrous texture add to the enjoyment of the meal. Snow crab also produces an umami-rich broth that enriches the flavor of various dishes.
They can also be used in dishes immediately since they come in crab stick form.
寒い時期に刺身でも鍋でも料理を彩る、主役のズワイガニの入荷が始まりました。
身の甘みと繊維を感じる食感が食事を楽しくしてくれます。 旨味のあるダシが出るため、ズワイガニの風味も料理を華やかにしてくれます。
棒身のパックなのですぐお使いいただける点もおすすめです。
SEIKOGANI – Queen crab
The queen crab is a female snow crab, and though the body itself is quite small and it is filled with eggs, giving the crab a deep and rich flavor. Try it as an appetizer for this year’s menu.
松葉蟹のメスの事で、カニ自体は小さいが卵を持っているため、カニの濃厚な味を楽しむ事が出来ます。 アペタイザーの一品として、今年のメニューに加えてみてはいかがでしょうか。
SUMI-IKA – Cuttlefish
Fresh-caught cuttlefish from Minami Chita Toyohama of Aichi Prefecture are fresh, boast thick meat, and are known for their firm texture and umami.
Cuttlefish ink is also rich in flavor and is popular in recipes served at local Italian restaurants. Be sure to give it a try.
愛知県知多豊浜の産直物は鮮度が良く、身が厚く、しっかりとした触感と旨味があるのが特徴です。
墨の味も濃厚なので、地元ではイタリアンのお店にも人気があります。一度是非おためしください。