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ough many consider the prime time for Kisu to be summer, winter Kisu can also be very delicious. ough not oily, the mild avor is absolutely concentrated with umami, therefore considered one of the Edomae sh. e avor diers when Konbu-jime, Su-jime, or seared so it can be enjoyed in many ways. JAPANESE WHITING (KISU) キス ISE0100 Japanese Spiny Lobster can only be caught o the coast of Japan. Raised in the strong currents, their meat is succulent on a dierent scale. is time we are introducing CAS frozen Japanese Ise-Ebi when the price lowers during season. Since it’s frozen, you don’t have to worry about the meat deteriorating when the lobster dies, and it is convenient to use when you have a special guest in the restaurant. JAPANESE LOBSTER ISE EBI CAS凍結伊勢海老 150-200 G/PC NET FISHED INNAGASAKI, MIE, WAKAYAMA, CHIBA
KIS1100/KIS1150/KIS1170
4-15 PC/LB
NET-FISHED INCHIBA, KANAGAWA, MIE, AICHI
Since regulation for King Crab has increased, the imports has decreased and the price has gone up this year. Still so, the demand is high! KING CRAB (TARABAGANI) タラバガニ
REGULAR TRB6050 LARGE TRB6070
NET FISHED IN HOKKAIDO
is sh is packed with Umami. When fresh, it can be served as sashimi. It’s also great in nitsuke (stew), and by adding hot water to the le over dashi, it can make a great soup. KINKI (THORNYHEAD) キンキ
KNK1100
1 LB/PC
LINE-CAUGHT IN HOKKAIDO, AOMORI
LINE-CAUGHT/NET INNAGASAKI, MIYAZAKI, CHIBA, ETC As a delicate white-meat sh, Ishidai is popular in any cuisine and stable throughout the year. But its avor in sashimi/sushi makes it even more popular in the market. In Nigiri, it provides an interesting texture and umami. ere is a layer of oiliness, sweetness, and umami lying under the skin, making it a great ingredient. KNIFEJAW (ISHIDAI) 石鯛 3-6 LB/PC Kan-saba(winter saba) is a fatty sh. Ones from Nagasaki and Saishutou are popular. It can be served cured or grilled, and is packed with umami. WILD MACKEREL (SABA) 天然サバ ISH1100
SAB1100
1-2 LB/PC
LINE-CAUGHT/NET IN SANRIKU, KANAGAWA, MIE
is sh is widely known for Kasu-zuke or Saikyou-zuke (type of miso-yaki using sweeter miso), and real Akoudai’s umami cannot compare with any other sh. It can be equally delicious stewed. When prepared as sashimi, it is recommended to keep the skin on because the umami lies right under the skin. OCEAN PERCH (AKOUDAI) アコウダイ
AKO1100
7-12 LB/PC
LINE-CAUGHT INCHIBA, KANAGAWA, SHIZUOKA
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