Download – English

Download – Japanese

TENNEN HIRAME – Wild Fluke

Flounder before spawning season is filled with fat and is exquisite. It is suitable for sashimi thanks to its beautiful white, fatty flesh. Flounder head and milt is suitable for stewed dishes.
産卵期前のヒラメは脂が適度に入りおいしいです。
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。

=====

 

TENNEN BURI – Yellowtail (wild)

The cold saltwater has accumulated the fat inside the body. Creating perfect texture and sweet flesh. Sashimi, sushi, shabu-shabu, all are delectable.
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。

=====

 

MATSUKAWAKAREI – Barfin flounder

It is ikijime barfin flounder. Any part you taste will be delicious. The clear white flesh is a good décor for the plate.
活〆のマツカワカレイです。身にも縁側にも味があり、とても美味です。
きれいな白身はお皿にも映えます。

=====

 

AKOUDAI – Rockfish

The fat infused flesh melts inside your mouth releasing a sweet taste. The skin is tasty and is suitable for grill and stew dishes.
脂の混在した白身があり、トロっとして甘いです。皮目に味があり、煮物、焼き物に適しています。

=====

 

SAMEGAWAKAREI – Roughscale sole

It is characterized by its rough and slimy skin.
Compared to the look, the taste is truly remarkable.
There is firm fat in the flesh, and it is sweet and savoring.
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。

=====

 

KAWAHAGI – Farmed Threadsail Filefish

Although it is a farmed, fat is well contained throughout.  The guts like liver can be used more many things.
The more you bite, the more taste will seep out.
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。

=====

 

SURUME-IKA – Japanese common squid

Sweetness is a bit inferior to other squid, but the price is relatively cheap and stabilized. Liver is delicious and recommended for Shiokara style. Good for stewed, grill dish thanks to umami filled guts.
他のイカに比べ甘みは少し劣りますが、価格は比較的安く安定しています。

=====

 

AORI-IKA – Bigfin reef squid

Aorika begins its arrival.  Although it is still small, the umami is very strong,
Sweetness becomes stronger each time 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、うまみ成分が強く、

=====

 

SUMI-IKA – Cuttlefish

The reasonably grown cuttlefish is thick, and sweetness is very strong.
It has high nutritional value, good for health as well.

程よく成長したスミイカの身は厚く甘みがとても強いです。
栄養価も高いので、健康にもおすすめです。

=====

 

SAYORI – Japanese halfbeak

Sayori has started again. Although the arrival amount is still minimum, it will stabilize soon. The clear white flesh and the umami of a fish is addicting.
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。

=====

 

KANPACHI – Greater amberjack

Season starts from Mid-November to February.  There is firm taste and sweetness seeps as you chew.  Recommended for sushi material.

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。

=====

 

MADARA – Pacific cod(Male)

Perfect white flesh for pot dish.
There is no habit which is good for anything. There is also Shirako currently, it is exquisite.
鍋物に、定番の白身です。身に癖がないので、あらゆる加工に向いています。月中旬から年明け2月迄までがシーズンになります。

=====

 

AKA-YAGARA – Smooth Flutemouth

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.
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、非常においしいです。

=====

 

ISIDAI – Barred knifejaw

This fish has a umami than can go head with sea bream.
The fat is rich from skin to flesh and has scent of sweetness umami.
鯛にも負けないうまみを持った魚です。脂は身や皮の間にしっかりと入っており、甘みが感じられ、魚本来のうまみもしっかりしています。

=====

 

KUE – Longtooth grouper

It is a typical fish for winter season.
It has a pale white flesh, so it is suitable for simmered or fried dishes. When heated, the skin becomes gelatinous and you can enjoy a unique texture from this fish.
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

Vivid red color is a characteristic of this fish.
The fat is concentrated from skin to bone. Very recommended for stewed dishes.
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ます。煮物が非常におすすめです。

=====

 

KURODAI – Black porgy

It is firm white flesh fish, creating a great texture accent and is very delicious. Recommended as salt grilled as well.
淡白な白身の魚ですが、もちもちとした食感が程よいアクセントになります。

=====

 

WAKASAGI – Japanese fresh water smelt

The smelt season has started.
The bone is soft and is great for tempura which can be ate from head to tail.
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。

=====

 

SEIKOGANI – Queen crab

Female snow crab. Umami filled body. The eggs are fun to eat due to its texture like pupping a mini bubble rap inside your mouth.
Sold by pc. Ban is lifted from November. Only open for two-month period so order now.
PC販売。セコ蟹解禁11月より。タラバガニの雌、セイコガニです。プチプチと食感のいい外子と、濃厚なうまみのある内子が特徴です。

=====

 

SHIRAKO (TARA) – Cod Milt

Tara`s milt has started to appear in the market.
There is no after taste, and creamy which is just right for gunkan sushi and soups.
タラの白子出始めました。
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。色も鮮度もいいです。

=====

 

Download – English

Download – Japanese

 

SANMA – Pacific saury

==============================

TENJYO BURI – Yellowtail (Wild)

It is a buri that let you know the start of delicious buri season. There is not much fat which creates firm elegant flesh.
鰤の始まりを知らせてくれる天上鰤です。
寒ブリより脂は多くなく上品な脂身で、身がしっかりしているのが特徴です。

==============================

KINKA SABA – “KINKA” brand Mackerel

In the waters of Sanriku there is an abundant amount of bait, because these mackerel eat without having to move much, they store more fat compared to other mackerel.
三陸の海域は餌が豊富で、サバが移動せずとも餌を食べれるため、サバがほとんど動くことなく脂を蓄えます。そのため他のサバより脂が多くとてもおいしいです。刺身、塩焼きに合っています。

==============================

AKI SAKE – Autumn Salmon

==============================

JUKINME – Splendid Alfonsino

==============================

MODORI-KATSUO – Returning Bonito

This bonito stores a lot of fat in preparation for spawning season. The flesh is rich in fat compared to the first bonito season. It has a strong sweetness and is perfect for sushi material.
産卵のためにたくさん脂肪を蓄えたカツオです。
初ガツオより脂が多くトロっとした食感、味になります。甘みが強く寿司ネタにピッタリです。

==============================

TENNEN MADAI – Wild Red Seabream

Although it can be caught throughout the year, the sea bream this season is the most delicious. Although it is light it still contains fat which is very tasty.
年間通じて取れますが、この時期の鯛が一番おいしいです。淡白でありながら脂もあり、非常においしいです。

==============================

AMADAI – Japanese Tilefish

As the name says, the flesh is sweet. (Amai-sweet) The larger one is said to be more delicious and grazing the skin adds a sweet scent to its deliciousness.
身が甘いためアマダイと言われています。
魚体が大きいものが美味とされていて、刺身もおいしいですが、皮目をあぶると甘い香りがしておいしいです。

==============================

KAWAHAGI – Threadsail Filefish

Kawahagi has started coming in.
Both natural and farmed are available, but farm is more stablilized.
カワハギ入荷始まりました。
天然、養殖どちらも取扱っていますが、養殖物のほうが安定しています。

==============================

OBAKO SAWARA – Japanese Spanish Mackerel

The Obako Sawara is heading to its peak season with a high amount of fat which is great for grilling.
オバコ鰆は秋口に最盛期を迎えます。
脂がしっかり入っており、刺身や表面をあぶってもおいしいです。

==============================

WATARIGANI – Gazami Crab

The Traveling (watari) Crab got its name due to their characteristic of traveling. They are stuffed with crab miso which is very tasty.
移動距離が多いことからワタリガニという名前になりました。カニみそが多く、身も詰まっており、
大変おいしいです。

==============================

HIRASUZUKI – Blackfin Seabass

The beautiful white colored flesh is light tasting with no peculiar odor like the suzuki which is delicious. It is tasty as sashimi, but grilling it is highly recommended.
白くてきれいな身をした魚です。
淡白な白身魚ですが、スズキよりも磯臭くなくおいしいです。
刺身でもおいしいですが、塩焼きもおすすめです。

==============================

KUROMUTSU – Japanese Bluefish

This season`s kuromustu contains rich sweet fat. With that in mind a stewed dish is strongly recommended.
シーズンの黒ムツは脂がしっかり入っており、
油の甘さが際立ちます。
煮物がとてもおすすめです。

==============================

KOMOCHI AYU – Sweetfish with roe

The Autumn ayu is carrying eggs, and when its grilled the extra texture is delicious. The Autumn ayu has a scent; which is a bit different from the 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ておいしいです。
鮎の香りもあり、夏のアユとは一味違います。

==============================

AKA YAGARA – Red cornetfish

It is a luxury fish that will start this season. Since the flesh and bone can be used for great broth it is perfect for soup and stew dishes.
これからシーズンを迎える高級魚です。
みや骨からいい出汁が出るため、なべ料理や汁物に向いています。

==============================

MEHIKARI – Bigeyed Greeneye

The time of mehikari begins! Mehikari this time around is excellent for sushi; and it’s also great fried or grilled.
メヒカリの時期が始まります。
この時期のメヒカリは鮨にして絶品です。オーソドックスに素揚げ、塩焼き。

==============================

HAKKAKU – Sailfin Poacher

It is a fish characterized by its rugged appearance. Regardless of its appearance it has a lot of fat and is a delicacy, which is highly recommended for sashimi.
ごつごつした見た目が特徴の魚です。
皮が固くとげとげしてますが、身は白く、見た目によらず脂がしっかりあり、刺身で食べるととてもおいしいです。

==============================

MADARA SHIRAKO – Cod Milt

It is a perfect ingredient for pot dishes. You can eat it with ponzu as is, or with soup.
なべにピッタリの食材です。
そのままポン酢で食べたり、お吸い物に最適です。

Welcome to WordPress. This is your first post. Edit or delete it, then start writing!