Search

SEASONAL GUIDE

Aji (Mackerel)

Aji (Mackerel)

[caption id="attachment_5511" align="aligncenter" width="770"] (Image Source)[/caption] Maru-aji and ma-aji are two of the most popular and widely-caught species of Aji. Caught in the southern part of Japan near East China Sea, Maru-aji is tastiest at its peak season - between March to June. Best for: Sashimi, sushi, tataki, marinated with vinegar, grilled, fried [caption id="attachment_5514"…
Read more
Sayori (Japanese Halfbeak)

Sayori (Japanese Halfbeak)

[caption id="attachment_5369" align="aligncenter" width="700"] Fresh seasonal ingredients are key for kaiseki-ryori or traditional Japanese multi-course dinner. In Japan, Sayori is associated with the arrival of spring. (Image Source)[/caption] Sayori is a sleek, silver fish also known as the Japanese halfbeak for its long and thin protruding lower jaw that extends like a needle. The enticing…
Read more
Hon Maguro (Bluefin Tuna)

Hon Maguro (Bluefin Tuna)

[caption id="attachment_5221" align="aligncenter" width="770"] Maguro Zukushi is a great way to enjoy the different flavors and textures of Tuna (Image Source)[/caption] Hon-Maguro or bluefin tuna is one of the most sought fish in the world. And while there are various species of tuna, bluefin tuna is widely regarded as the king of tuna and is…
Read more
Kinmedai (Splendid Alfonsino)

Kinmedai (Splendid Alfonsino)

[caption id="attachment_4963" align="aligncenter" width="668"] Kinmedai Shabu Shabu[/caption] Celebrate winter season with Kinmedai! Also known as splendid alfonsino, Kinmedai has a very distinctive look for its large golden-eyes and its bright red skin. [caption id="attachment_4114" align="alignleft" width="270"] SUPER FROZEN KINMEDAI | Item Number: 70370 | Package: About 1.5lbs (1pc) | Origin: Japan[/caption] Our product is caught from…
Read more
Saba Mackerel

Saba Mackerel

[caption id="attachment_4819" align="alignleft" width="770"] 1. Sashimi | 2. Shabu Shabu | 3. Sushi | 4. Misomi (Saba Simmered in Miso) | 5. Shime Saba (Cured Mackerel)[/caption] Saba (mackerel) is grouped as a hikari-mono or shiny fish which includes Sanma (pacific saury), Iwashi (sardines), and Aji (jack mackerel). It can be caught year round, however, when…
Read more
Baby Hotate (Scallops) & Ozeno Yukidoke Junmai

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 Aomori are processed immediately to seal in the rich taste, sweet flavor and firm texture. Fully-cooked and ready to use. [caption id="attachment_4312" align="alignleft" width="270"] FROZEN BABY HOTATE HIMOTSUKI | Item Number: 71097 | Package: 5/2.2lbs…
Read more
Iwashi (Sardines) & Otokoyama Tokubetsu Junmai

Iwashi (Sardines) & Otokoyama Tokubetsu Junmai

  Iwashi Sardines are rich in numerous nutrients that have been found to support optimal health. They are one of the most concentrated sources of the omega-3 fatty acids, EPA and DHA, and vitamin D which promotes heart and bone health. Caught off the north eastern coast of Japan, these sardines are filleted, cured with…
Read more
Kensaki Ika (Squid) & Amabuki Sake Series

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 first, followed by the head and tentacles served as tempura. Yobuko Kensaki Ika has beautiful translucent flesh with melt-in-your-mouth texture and delicate sweetness. CAS (Cells Alive System) is a groundbreaking instant freezing technology developed…
Read more
Katsuo (Bonito)

Katsuo (Bonito)

Katsuo or more commonly known as bonito, has been a perennial favorite in Japan. Traditionally, Katsuo is served as tataki – lightly grilled and served with ginger and fresh aromatic herbs. [caption id="attachment_3941" align="alignleft" width="270"] SUPER FROZEN KATSUO TATAKI WITH SKIN | Item Number: 74028 | Package: about 1.2lbs | Origin: Shizuoka, Japan[/caption] [caption id="attachment_3942"…
Read more