Toyosu Market in May

English
Japanese

HAMO – Pike conger

Hamo - Pike conger
HAMO

Mid-April is the start of fishing season for the pike conger. The fatty flesh and great texture make this eel a great alternative to the usual conger eel.
4月中旬からのはえ縄漁開始で続々各地入荷してます。脂ののりもよく、食感もいいのでオーダーお待ちしています。


AYU – Farmed Sweetfish

Ayu - Sweet fish
Ayu – Sweet fish

It is known for having the scent of an incense stick. The cooked meat will untangle inside your mouth. Only available this limited season so please try it.
独特の香りを持つ魚として有名です。焼くとほろほろと身がほどけます。この時期のみですのでよろしくお願いします。


KOCHI – Flathead

MAGOCHI - Flathead
MAGOCHI – Flathead

High quality ikijime flathead is available at Toyosu. If you want less costly flathead, we can prepare from box.
活が高価ですが、鮮度もよく抜群に使いやすいです。安めのものが欲しい場合は箱ものもあります。歩留りが悪い魚なのでコストは少々お高めですがこの時期のコチは絶品です。


SHIMAAJI – Striped horse mackerel

SHIMAAJI - Striped hose mackerel
SHIMAAJI

Compared to farm raised they are costly, but the wild horse mackerel has fatty flesh and great texture. Might want to consider a little upgrade just for this season.
養殖物よりも値は張りますが、天然の身の締まり、脂の乗りは絶品です。


ISAKI – Lined Grunt

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

Delicious taste like red seabream. Compared to the winter season the flesh contains fat throughout the body from head to fin.
鯛に似た白身がとても美味です。冬場と違い皮目から身まで脂まわっています。


MAKOGAREI – Marbled flounder

MAKOGAREI - Marbled flounder
MAKOGAREI

The shipment has started. Since it is ikijime, the freshness is guaranteed. Great for sashimi and grill. The flesh is firm and will not crumble.
入荷始まりました。活〆で出すので鮮度抜群。刺身はもちろん、火を通しても型くずれしません。


MATSUKAWAGAREI – Barfin flounder

Matsukawagarei - Barfin Flounder
MATSUKAWAGAREI

Liver and rim side are also delicious to eat.
If marble flounder is too expensive, this is a good alternative.
肝や縁側なども美味です。マコガレイが高いという方はぜひこちらを使ってみてください。


SUZUKI – Wild Japanese seaperch

Suzuki - Japanese sea perch
Suzuki – Japanese sea perch

Carefully picked and brought in from Shizuoka. The ikijime seaperch is great for anything!
駿河湾の上物スズキです。夏場のスズキは活〆出荷、鮮度抜群。洗いや鮨、焼き物にしても美味です。


TACHIUO – Beltfish

TACHIUO - Beltfish
TACHIUO

Chiba Bay line caught beltfish is exquisite this season. They are very fatty and is good use for many recipes.
内湾の釣り太刀魚です。この時期の脂の乗りは一番いいため、甘くしっかりとした身は絶品です。


AKAYAGARA – Cornet Fish

AKA-YAGARA - Cornet fish
AKA-YAGARA

The season of Yagara begins.
Eat is as sashimi and you will find the fatty umami infused flesh to be delectable. Use skin and bone for delicious broth in pot dishes.
淡白な白身は刺身もいいですが、焼き魚がとてもおすすめです。


TAKABE – Yellow striped butterfish

TAKABE - Yellowstriped butterfish
TAKABE

Yellowstriped butterfish just began to arrive but they are already fatty and very tasty. They are excellent for grill or cooked style recipe.
まだ走りの時期ですが、脂もあり、おいしいです。火を通しても身崩れしないため、煮たり焼いたりしてお楽しみください。


AJI – Lined Horse Mackerel

TSURI AJI - Lined Horse mackerel
TSURI AJI

We prepare line horse mackerel from many sources, but Hyogo is one to recommend. This season especially has the right fat content and is very tasty.
黄アジの一本釣り。この時期の味は脂の乗りがよくしっかりとした味があります。脂もくどくなく後味さっぱりで、喜ばれること間違いなしです。


KAMASU – Japanese Barracuda

Kamasu - Japanese Barracuda
Kamasu – Japanese Barracuda

The time is now a great season for Japanese barracudas, they have great fat contain. The lined one’s are to start this great season.
この時期のカマスは一番脂がありおいしいです。これから釣り物が出始めます。


KATSUO – Bonito

Katsuo - Bonito
Katsuo – Bonito

The season continues for the bonito and they are at the high season. The flesh has crisp clean red color and has clean after taste. Please try Tataki dish with it.
今年もこの時期がやってきました。初物のカツオはさっぱりとしてきれいな赤身が美しいです。たたきでお召し上がりください。


SAGOSHI – Japanese Spanish Mackerel

SAGOSHI (SAWARA) - Japanese Spanish mackrel
SAGOSHI

From this time around Spanish Mackerel gets better day by day. The flesh contains the right balance of fat and clean after taste which is great for sashimi.
これからの時期はさごしがどんどん良くなっていきます。
あっさりした身ですが、しっかりと味があり、刺身、鮨におすすめです。


INADA – Young Yellowtail

Inada/Yazu - Young yellowtail
INADA

Compared to adult, the younger ones have clean fatty after taste. The sweet fat flavor fills your mouth the more you chew. Will suit anything to sashimi, sushi, grilled, stewed recipe.
脂の乗りが程よく鰤に比べさっぱりとしています、噛めば噛むほど甘くしっかりとした味わいが口に広がります。刺身、鮨、焼き、煮魚になんにでも合います。


KANPACHI – Wild Amberjack

NERIGO - Young Amberjack
KANPACHI

The size is mainly 2KG down, but they are fatty and great for sashimi/sushi! The amberjack from Kagoshima is especially delicious.
これからは2㎏下のサイズがメインです。鹿児島阿久根の航空便や、三重尾鷲の活。食べるとほっぺたおちますよ。普通に味あって美味しいです。ただ、養殖カンパチとかぶるので、差別化を図るのにも天然使うなら三重の活使った方がいいです。


SAZAE – Turban Shellfish

SAZAE - Turber shell
SAZAE

The turban shell will be in season from now. Good for variety of dishes but eating whole grill is the best of them all!
サザエはこれから旬になっていきます。殻付きの活けものです。


SHIRO-IKA – Swordtip squid

SHIRO-IKA - Swordtip squid
SHIRO-IKA – Swordtip squid

This squid is to start the summer. The thick flesh is concentrate of great umami flavor, every single chew seeps the sweet flavor out from the squid.
夏のイカといえば白イカです。
肉厚でねっとりとした身は噛んだ時の甘さが格別です。


AORI-IKA – Bigfin reef squid

AORI-IKA - Bigfin reef squid
AORI-IKA

The Bigfin reef squid is known to have the most amount of umami flavor packed into its meat among the squid species.
The flavor that bursts in your mouth when you eat it as sushi is on another level. The size is also getting bigger. We hope that you give it a try and are waiting for your order.
肉厚で甘みがあり、寿司ネタとして人気のあるアオリイカは今が旬となります1-2㎏サイズを出すようにしています。