10
e large fresh ones can be used for sashimi or sushi. Mehikari is a delicious petite white meat sh packed with umami and amami. Also called “Torobocchi” in Shizuoka, and as the name states, its very fatty. e bones are thin so when deep tried/tempura, you can eat it whole. Very tasty! GREEN EYES (MEHIKARI) メヒカリ
MEH2100
30-40 G/PC
NET-FISHED IN AICHI, CHIBA
Kijihata is said to taste the best out of all the Hata. It always has been a popular sh in the west for its umami and avor, and has started gaining popularity in the east too. Sashimi is delicious, but stew made with its bone broth is exceptional. GROUPER (KIJIHATA) キジハタ
HAT1103
3-5 LB/PC
LINE CAUGHT/NET IN KAGOSHIMA, NAGASAKI, OITA, MIYAZAKI
Onagadai import is steady. Known for its aky, delicate umami, Onagadai is one of the most prestigious white meat sh. e skin can be taken o , but we’d recommend to serve with the skin on, seared or yubiki. Also called Hamadai in certain areas, or Akamachi in Okinawa. ONAGA-SEABREAM (ONAGADAI) 尾長鯛
ONA1100
5-7 LB/PC
LINE CAUGHT IN KAGOSHIMA, OGASAWARA
A sh that reminds us of the upcoming Fall, sanma is consumed by all Japanese at least 2-3 times every year. A fresh one can be served as sashimi, but it is also exceptional when grilled and served with grated daikon. e price will di er by its size. e large fattier ones are expensive, but still popular. SAURY (SANMA) サンマ Hatahata contains a unique umami and is a sh loved by the Akita province for its “shottsuru” stew (shottsuru is a special sh sauce made only from salt and hatahata). A dish called “Yu- age” where they serve using only dashi from Konbu is very tasty too. Also recommended salted or miso grilled. Another sh that represents Fall. SANDFISH (HATAHATA) ハタハタ 4-5 PC/LB FROM HOKKAIDO, AOMORI De nitely one of the delicacies that can only be enjoyed during Autumn. ey only come into the market during sake season. is year the season is a bit early. Mid-October is known to be the prime for sujiko: If too early, the membrane is too so, but if too late in the season, the membrane becomes too hard. A house-made fresh ikura is guaranteed to please the customer! SALMON ROE (SUJIKO) 生筋子 - Keiji is a rare salmon that can only be found in one out of 10,000 salmon. At Laus, it was recorded to once reach $1,000 per sh. What’s so special about this sh is that it is an immature Keta-salmon that still hasn’t distinguished its sex and has migrated with the adults. SALMON (KEIJI) 鮭児 SUJ2000 NET-FISHED IN HOKKAIDO, AKITA, HYOGO HAT1100 NET-FISHED IN HOKKAIDO KEI1200 4-7 LB/PC
SAN1100~SAN1150
3 PC/LB
NET-FISHED IN HOKKAIDO, SANRIKU
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