Toyosu Market in March

English
Japanese

MANAGATSUO – Silber pomfret

  • MANAGATSUO – Pompano

Why not try making exquisite dishes with silver pomfret, a very high quality fish with a refined layer of fat? As the old adage goes, “there is no salmon in the west sea, no silver pomfret in the east sea.” This is a fish that is almost exclusively available in western Japan.
上品な脂の乗りがある 超高級魚マナガツオで 絶品料理を。 「西海にサケなし。東海 にマナガツオなし」の 俗諺(ぞくげん)にも あるように日本では西側 でしかほとんど手に入ら ない魚です。


MEBARU – Japanese rockfish

  • MEBARU – Fox jacopever

Japanese rockfish are a staple fish of spring.
In addition to Japanese Spanish mackerel and wild red sea bream, Japanese rockfish are now in their pre-spawning period, and are very fatty in preparation for the spawn. If you want to offer Japanese rockfish for sale, now is the time; any later, and the effort of spawning will sap them of their nutrients.
春の魚の定番メバル。
産卵前のこの時期はサワラやマダイだけでなく、メバルも栄養を豊富に蓄えており脂が乗っています。旬の時期を過ぎると産卵で栄養が取られてしまうため、提供するなら今がオススメです。


KASAGO – Marbled rockfish

  • KASAGO - Marbled rockfish
  • KASAGO - Marbled rockfish
  • KASAGO - Marbled rockfish

Marbled rockfish are in season from winter to spring.
Although the fish is caught in large numbers in the summer, it is actually during this season that marbled rockfish can be enjoyed as a delicacy.
The rockfish caught in fishing grounds with rough seabeds are particularly delicious, and miso soup with Arakabu (a.k.a. marbled rockfish) is a local delicacy of Nagasaki.
冬から春にかけ旬を迎えるカサゴ。
夏には多く漁獲される魚ですが、味覚として楽しめるのは実はこの時期になります。
海底が荒い漁場のものは特に美味しく、長崎の郷土料理であるアラカブの味噌汁は絶品です。


SAWARA – Japanese Spanish mackerel

  • 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になりました。
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。


NISHIN – Herring

  • Nishin - Herring

The season for herring has begun.
Also known as the “fish heralding spring,” herring come to the coast during spawning season and can be grilled with salt and eaten with its roe and milt.
Salted and soy-sauce-pickled “herring roe,” the ovaries of the herring, is also a staple.
これから旬を迎えるニシン。
「春告魚」とも呼ばれ、産卵期に沿岸へ寄るので、塩焼きにして卵や白子も食すことができます。
卵巣である「数の子」の塩漬け、醤油漬けも定番です。


SAYORI – Halfbeak

  • Sayori - Halfbeak

Halfbeak are known for their firm meat and high quality.
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。
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。


MADAKO – Octopus

  • Tako - Octopus

Although this may come as a surprise, spring is the perfect season for octopus.
Octopuses are caught in greater numbers in the summer months of June through August, but they are the tastiest from winter to spring.
Please enjoy octopus from Japan, the world’s largest consumer of octopus.
実は春が味覚の旬のマダコ。
漁獲は6~8月の夏場が多いですが、味覚の旬は冬から春が美味しいです。
世界一のタコ消費国、日本のマダコをご堪能下さい。


JIKINMEDAI – Alfonsino

Alfonsino is the perfect fish for the start of spring.
An even distribution of fat gives this fish a very mild sweetness. In addition to being perfect for sashimi and soup, it is a classic ingredient in simmered dishes, and is known for retaining its flavor even when heavily seasoned thanks to its high fat content.
春先は金目鯛で決まり。
癖がなく全体に脂がまんべんなく乗っており甘みを感じられます。刺身だけでなく汁物にも適していて、定番の煮付けは濃い味付けでも脂が多い分煮染まらないのも特徴です。


HOUBOU – Sea robin

  • HOUBOU - Sea Robin
  • HOUBOU - Sea Robin

Right now is the perfect season for sea robins, just before they spawn.
Not only are sea robins great as sashimi, but the head, bones, and fins are also extremely delicious, making it the perfect fish for boiled or soup dishes. Be sure to try sea robins while they are nice and fatty.
産卵前のこの時期がオススメのホウボウ。
お刺身だけでなく、アラが非常に美味しく煮たり、汁物などにしたりするには最適の魚です。脂の乗ったホウボウを是非お試しください。


Gold Ripe White Soy Sauce (Special Grade)

The Gold Ripe White Soy Sauce is the perfect brand for first-time tasters.
Using carefully selected wheat and soybeans, this luxurious white soy sauce is carefully crafted and has an elegant flavor that complements dishes without being too overwhelming.
初めての方に是非使ってほしい金完熟白醤油。
厳選した小麦と大豆を使用し、じっくりと手間をかけた贅沢な白醤油はしつこすぎず上品な味わいで料理を引き立ててくれます。


White Dashi

White dashi is the perfect flavoring agent for when you want to emphasize the taste of ingredients.
This all-purpose seasoning is made from bonito flakes, mackerel flakes, dried sardines, shiitake mushrooms, and kelp dashi, and will definitively enhance the flavor of your cooking.
素材の風味を生かすなら白だしがオススメ。
カツオ節、サバ節、煮干しイワシ、シイタケ、昆布のだしを使用した万能調味料で、料理の味をしっかりと引き立ててくれます。