Seasonal Guide Aji (Mackerel) (Image Source) Maru-aji and ma-aji are two of the most popular and widely-caught species of Aji. Caught in...
Seasonal Guide Sayori (Japanese Halfbeak) Fresh seasonal ingredients are key for kaiseki-ryori or traditional Japanese multi-course dinner. In Japan, Sayori is associated with the...
Seasonal Guide Hon Maguro (Bluefin Tuna) Maguro Zukushi is a great way to enjoy the different flavors and textures of Tuna (Image Source) Hon-Maguro or...
Seasonal Guide Kinmedai (Splendid Alfonsino) Kinmedai Shabu Shabu Celebrate winter season with Kinmedai! Also known as splendid alfonsino, Kinmedai has a very distinctive look for...
Seasonal Guide Saba Mackerel 1. Sashimi | 2. Shabu Shabu | 3. Sushi | 4. Misomi (Saba Simmered in Miso) | 5. Shime...
Seasonal Guide Baby Hotate (Scallops) & Ozeno Yukidoke Junmai Baby hotate scallops are some of the most coveted delicacies in Japan. Freshly-caught baby hotate scallops from Mutsu Bay in...
Seasonal Guide Iwashi (Sardines) & Otokoyama Tokubetsu Junmai Iwashi Sardines are rich in numerous nutrients that have been found to support optimal health. They are one of...
Seasonal Guide Kensaki Ika (Squid) & Amabuki Sake Series Yobuko, Saga prefecture is famous for its fresh and delicious Kensaki Ika squid. Traditionally, Kensaki Ika is served as sashimi...
Seasonal Guide Katsuo (Bonito) Katsuo or more commonly known as bonito, has been a perennial favorite in Japan. Traditionally, Katsuo is served as tataki...