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New season fresh shirasu was just caught and CAS frozen packed. A decade ago, only locals or shermen were able to enjoy this delicacy. But with the recent technology of CAS freeze, we are able to provide them at their freshest quality. FROZEN SARDINE FRY (SHIRASU) CAS冷凍生シラス200gパック
SHIS1121
200 G/PK
FROM OSAKA, TOKUSHIMA, EHIME
It goes into spawning season around January and by this time its meat has regained nutrition. Starting now until summer they tend to inhabit the shallows, making them another seasonal sh that relates to spring. SEA BASS (FUKKO) フッコ
FUK1100
2-3 LB/PC
NET-FISHED IN CHIBA, TOKYO, MIE
ough a white-meat sh, it’s still oily and avorful. Since it doesn’t contain the odor like suzuki, it can be served as sashimi or steamed. SEA BASS (HIRASUZUKI) 平スズキ
HIR1103
3-7 LB/PC
NET-FISHED IN CHIBA, KYUSHU, HYOGO
Kasugo is a young Chidai and since the skin is so, it can be served with the skin on. It can be marinated in salt or vinegar to shime, or with konbu to make a nigiri. A delicate and complex texture and visually appealing too! Denitely a neta (ingredient) that must be tried during spring. SEA BREAM (KASUGOTAI) カスゴ鯛
KAS1100
3-4 PC/LB
LINE-CAUGHT/NET INKAGOSHIMA, EHIME, OOITA
White baigai is a shellsh with a great avor. Aer grilling, can be easily twisted out with a toothpick, and tastes exceptional. ough it takes a bit of time to shuck the meat, it is also great in sashimi. SEA SNAIL (HIRO-BAIGAI) 白バイ貝
BAI5000
40-50 G/1PK
BASKET-FISHED INTOTTORI, YAMAGUCHI, SHIMANE
One of the most popular sushi ingredients among shellsh is Hokkaitsubugai. With its scent of the sea and crunchy texture, there is nothing like it. When visiting a sushi restaurant, it’s denitely one of the ingredients that must be ordered. SEA SNAIL (HOKKAITSUBU) 北海つぶ貝
EZO5000
1-2 PC/LB
BASKET-FISHED IN HOKKAIDO, AOMORI
Uni from Japan is sweet! Delicious in sushi but Uni donburi is also exceptional! Also tasty when you sear the uni and wrap in nori (a good quality nori is recommended). SEA URCHIN ROE (UNI) ウニ
UNI4000
250-300 G/TR
FROM HOKKAIDO, RUSSIA
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