Toyosu Market in October

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Japanese

Obako Sawara – Japanese Spanish Mackerel

Sawara - Spanish mackerel
Sawara – Spanish mackerel

Early autumn is the best season for Japanese Spanish mackerel. “Ike jime” (a Japanese fish preparation method) is done on the boat which keeps the fish fresh.
Its meat contains a good amount of fat. It is delicious as sashimi or roasted.
オバコ鰆は秋口に最盛期を迎えます。船の上で行う活〆により、鮮度がばっちりに保たれます。
身には脂がしっかり入り、刺身にしたり表面を炙っても大変美味です。


KAWAHAGI – Filefish

KAWAHAGI - Filefish
KAWAHAGI – Filefish

The liver of this fish is packed, so you can enjoy the flavor of the liver.
肝がしっかり入っていますので、肝の美味しさを存分に楽しめます。


Sanma – Pacific Saury

Sanma - Pike mackerel
Sanma – Pike mackerel

This is a representative of autumn fish.
Pacific saury at this time of the year is very fatty and tasty. It is recommended as sashimi, sushi, or grilled.
秋の味覚サンマです。
この時期のサンマは脂ののりもよく大変に美味。刺身、鮨、焼き魚におすすめです。


AMADAI – Japanese tilefish

Amadai - Japanese tilefish
Amadai – Japanese tilefish

The skin of this fish has a delicious flavor and it has a sweet aroma when roasted.
It is delicious cooked as it is, but the taste will be even better when it is lightly salted as excess water will be removed.
皮に旨味があり、あぶると甘い香りがしてとても美味しい魚です。
そのまま調理しても美味しいのですが、身に塩を軽く振ると余計な水分が抜けさらに美味しさが増します。


Mehikari – Bigeyed Greeneye

Mehikari / Bigeyed greeneye
Mehikari / Bigeyed greeneye

Fat is packed in its small meat.
It is usually fried, but try sashimi if it is fresh. The meat melts in your mouth and it is delicious.
小さい身の中に脂が混在しています。
唐揚げで食べるのが定番ですが、鮮度の良いものは刺身をお試しください。身がトロっとしてとても美味です。


Komochi Ayu – Ayu with Roe

AYU - Sweetfish
AYU – Sweetfish

In early autumn, ayu has eggs in its belly and a unique texture can be enjoyed when grilled.
The aroma is enhanced which makes it different from summer ayu.
秋口のアユはお腹に卵を抱えており、焼き魚にすると食感がプチプチとした食感が味わえます。
鮎の香りも増し、夏のアユとは一味違います。


Akayagara – Red Cornetfish

AKA-YAGARA - Cornet fish
AKA-YAGARA

The skin and bones produce good broth which makes it good for hot pot and soup.
It is also good as sashimi as it has elegant sweetness.
皮や骨から良い出汁が出るため鍋や汁物に向いている魚です。
刺身にしても上品な甘さがあります。


Tennen Madai – Wild Red Seabream

Madai - Sea Bream
Madai – Sea Bream

This fish is caught all year, but it is said to be at its best during this season when its white meat has a strong flavor.
年間通じて漁獲がありますが、白身の旨味がしっかりと感じられるこの時期が一番美味しいと言われます。


Jikinmedai – Splendid Alfonsin

KINME - Alfonsino
KINME – Alfonsino

During autumn and winter, the fat content is good and the texture is even better. Its white meat goes well with not only sushi and sashimi, but also with other cooking methods.
秋から冬時期、程よく脂がのり食感も更に良くなります。癖がない白身はお寿司、刺身に限らずいろいろな調理方法に良く合います。


Aki-Sake – Autumn Salmon

Sake - Salmon
Sake – Salmon

Salmon during this time of the year when autumn is in full swing has a better balance of meat and fat compared to salmon in the summer, and has a unique aroma.
Males have milt and females have roe, which are both delicious. It is suitable for grilling and soup.
本格的な秋なるこの時期、鮭は夏頃獲れるものよりも身と脂のバランスが良く独特の香りがあります。
オスは白子、メスは筋子がありどちらも絶品です。焼き物、汁物に向いています。


Iwashi – Sardine

IWASHI - Japanese sardine
IWASHI – Japanese sardine

Sardine during this time of the year has more fat in the skin which makes it tastier. It can be cooked in many different ways and is very tasty.
この時期のイワシは皮目に脂が入りさらに美味くなっています。 様々な料理方法に合いとても美味です。


Watarigani – Gazami Crab

Watarigani – Gazami Crab
Watarigani – Gazami Crab

Gazami crabs of this season have a lot of brown meat which gives them a good flavor.
この時期のワタリガニはカニみそが多く、旨味がしっかりと感じられます。


Hirasuzuki – Blackfin Seabass

Hira Suzuki – Japanese sea bass

The white meat of this fish is light and tasty and the texture is firm. During this season, it is rich in fat and the flavor becomes stronger.
It is delicious as sashimi, but it can also be grilled (with salt, Yuan sauce (a mixture of soy sauce, sake, mirin, and citrus fruit), etc.), boiled, or used in acquapazza.
白くて美しい身には淡泊ながら旨味があり、やや硬いと感じるくらいの食感が心地よく感じられます。また旬のこの時期に脂がのり旨味が更に強くなります。
刺身でも美味しい魚ですが、塩焼きや幽庵焼きなどの焼きもの、煮つけやアクアパッツアなど調理法問わず美味しくお召上がりいただけます。


Kuromutsu – Japanese Bluefish

KUROMUTSU– Japanese bluefish
KUROMUTSU

Japanese bluefish of this season has a lot of fat in its meat which makes it very tasty. It is delicious as sashimi, but it is also recommended for boiling.
このシーズンの黒ムツは身に脂がしっかり入っており美味しさが際立ちます。刺身はもちろん美味しいのですが煮つけなどにもお勧めです。


Hakkaku – Sailfin

Hakkaku – Sailfin Poacher
Hakkaku – Sailfin Poacher

The white meat of this fish is beautiful. It is fatty, sweet, and tasty, which cannot be expected from its appearance.
白身が綺麗な魚です。外見からは想像できないくらいに甘く脂がのりとても美味です。


Modorigatsuo – Returning Bonito

Katsuo - Bonito
Katsuo – Bonito

Bonito of this season move south to lay eggs so it has more fat than those in the spring and early summer, giving it a rich texture and sweet taste. It is the perfect ingredient for sushi. Highly recommended.
この時期南へ下る戻り鰹は産卵のために沢山の脂肪を蓄えており、春から初夏の初ガツオより脂が多くトロっとした食感と甘みのある味です。寿司ネタにピッタリの食材。おすすめです。


Hagatsuo – Striped Bonito

Hagatsuo - Bonito
Hagatsuo – Bonito

This is the best season for striped bonito. It is delicious with a good amount of fat. It is delivered in a fresh condition.
ハガツオが最も美味しい季節です。程よく脂がのりとても美味。鮮度ばっちりの状態でお届けします。