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Can be served raw, but this is Hotate recommended for cooking. Hokkaido 18pc/pk frozen Hotate vacuum packed! Sautéed with butter, deep-fried, tempura, it’s all delicious. Currently the inventory is 200kg. First come rst serve! Please write down “18pc/pk special frozen Hotate” when ordering. SCALLOP (HOTATE) お徳用冷凍ホタテ貝柱18玉
HOT0130
18 PC/350 G/PK
FROM HOKKAIDO
Suzuki is becoming one of the most familiar seafoods in restaurants nowadays. Wild suzuki is good, but farmed suzuki is also gaining popularity since the quality and avor is consistent. Suzuki is a great sh that can be used not just for sashimi but in many other ways. SEA BASS (SUZUKI) 養殖スズキ HAK1100 eir ocial name is “Tokubire” but Hakkakum(Octagon) is more known for this sh due to its shape. White meat is oily and packed with umami but their yield is small due to its large head. ey are still sought aer due to its avor and rarity. ough the tough skin cannot be served raw, if dried and deep-fried they bring out a unique scent and can be served. Filleted and grilled with sauce made from scallion, miso, and their liver is also delicious. SCULPIN (HAKKAKU) 八角（ハッカク） 1 LB/PC LINE-CAUGHT IN HOKKAIDO
SUZ1101
3-5 LB/PC
FARMED IN EHIME
Another farmed madai that uses fruits for feed. A collaborative product from the famous Pon juice company in Ehime! e meat texture is better and doesn’t have the distinct farmed fed smell. Can be shipped Asa-jime, and its pricing is the same as the other Tsukiji madai. Please try it out! SEABREAM (MIKAN-MADAI) みかん真鯛
MAD1121M
3-4 LB/PC
FARMED IN AICHI
FARMED IN NAGASAKI Suppon is a famous ingredient in Japan that even has its own specialty restaurant. Suppon stew has its unique depth of avor and umami like no other. At the end of the meal, you can add in some rice to make a delicious zo-sui(porridge). Packed with collagen, it is an ingredient bene cial for both health and beauty. SOFTSHELL TURTLE (SUPPON) スッポン 1.5 LB/PC During fall, Ayu swims downstream to prepare for spawning season. e Ayu caught during this time is called “Komochi Ayu” or “Falling Ayu” because it bears Shirako(milt) or Roe. Komochi Ayu can only be caught during a short season between September to October, and is valued for its unique avor, di erent from the regular Ayu. ey are also delicious when braised in soy sauce, mirin, and sugar. SMELT (AYU) 子持ち鮎 10-12 PC/KG e name “Sawara” is written as “Fish of Spring”, but in reality their prime is considered to be during Winter. ey are also called Kan-sawara due to their high fat content during their prime. If fresh, sashimi is exceptional because their meat melts in your mouth. is silver skin sh can also be served seared with its skin on; this method emits a unique, avorful aroma that stirs your appetite. SPANISH MACKEREL (SAWARA) サワラ 5-9 LB/PC SUPPON FARMED IN KISHU, SHIZUOKA AYU1154 LINE CAUGHT/NET IN NIIGATA, YAMAGATA SAW1100
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