13
Summer Kamasu taste cleaner and more avorful than the winter ones. Also delicious if salted and seared! Seared kamasu sushi is becoming a trend these days. A sh that makes you want seconds when you try it. BARRACUDA (KAMASU) カマス
KAM1100
2 PC/LB
NET-FISHED IN KANAGAWA, MIE, ETC.
LINE-CAUGHT/NET IN NAGASAKI, HYOGO Medai is a sh that is available throughout the year, but its prime is actually winter. TWF Japan will select the medai caught on the Sea of Japan since it is considered fattier than the Paci c ocean side. Medai is a sh that goes well in any dish. When lightly marinated in vinegar and seared for sashimi, it is delicious. BLUE NOSE (MEDAI) メダイ 7-13 LB/PC It is farmed Japanese Blue n Tuna. Because of the restriction, as well as the decreasing numbers of Blue n every year, Farmed Blue n is gaining interest. e quality is getting better each year as it becomes more popular. BLUEFIN TUNA (HON MAGURO) 養殖本マグロ MED1100
T12108
120-150 LB/PC
FARMED IN EHIME, MIE, OOITA
カツオ
Spring Bonito is very lean. Autumn Bonito is fattier and rich in avor. BONITO (KATSUO)
KAT1100/KAT1100A
11-13 LB/PC
LINE-CAUGHT/NET INKYUSHU, CHIBA
Torigai harvest has come into season, so fresh boiled Torigai is available for shipping out in a chilled packed tray. COCKLE (TORIGAI), BOILED トリ貝
TOR5800
9 PC/TR
NET-FISHED IN KOREA
Shirako is starting to look good. Shirako is the milt from a True Cod, and also called “Kumowata”, “Kumoko”, or “Kikuko”. A er lightly blanching, it goes great with ponzu. Also great in stews, grilled, or tempura! It is a popular item in Japan as a seasonal winter ingredient. COD MILT (SHIRAKO) 本白子
SRK2930
500 G/PK
FROM HOKKAIDO
タラ
For fresh line-caught cod, you can use Ryu-hi Konbu to marinate and create an exceptional sushi/sashimi. e male cod would also have shirako, so they are in demand. COD (TARA)
TAR1100
3-9 LB/PC
LINE-CAUGHT/NET INHOKKAIDO, AOMORI, SANRIKU
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