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Season for Matoudai is from fall to winter. e liver starts fattening up during this time and if fresh, can also be used in dishes. As it gets colder in the winter, this sh gets fattier and tastier. Stewed or meuniere is also excellent. SEABREAM (MATO-DAI) マトウダイ
MAT1101
2-3 LB/PC
LINE-CAUGHT/NET IN CHIBA, KYUSHU
Recommended served by karaage, or deep fried, to enjoy from head to tail whole. e avor is a reminder of the coming of spring. BABY SMELT (CHIAYU) 稚鮎10尾入り
AYU1160
100 G/TR
FARMED IN GIFU, AICHI, SHIZUOKA
Mainly used in fried food such as kara-age or tempura due to its unique aroma when heated - and it is very delicious! delicious! Nanbanzuke (fried then marinated with spice, vinegar, and onion) is also very popular. SMELT (WAKASAGI) ワカサギ
WAK1100
200 G
NET-FISHED IN HOKKAIDO, SHIGA
Seikogani season has started on November 8th and is a limited seasonal item. ough small, it is dense with umami and delicious if served together with the kani-miso (innards). Fans and exports are increasing for this crab so please try it out! SNOW CRAB (SEIKO-GANI) セイコガニ
SEI2000
2-3 PC/LB
NET-FISHED IN HYOGO, TOTTORI
An interesting fact is that Sakuramasu is the same sh as the Yamame; only one has gone to sea and the other stayed in the river. A gi from the north, exceptional in sashimi, and also known for its masu-su- shi in Toyama. SPRING TROUT 桜マス A smaller size (40-60cm) of Sawara is called the Sagoshi. Compared to Sawara, Sagoshi is more lean, inexpensive, and is easier to use due to its smaller size! Because of its simple avor and so texture, it matches well with sushi rice. Also great seared or Konbu-jime (marinated in konbu). In some provinces they also use Sagoshi for Bo-sushi (stick sushi). SPANISH MACKEREL (SAGOCHI) サゴシ 2-3 LB/PC LINE-CAUGHT/NET IN KYOTO, NIIGATA, SETONAI SAG1100
SAK1101
7-12 LB/PC
LINE-CAUGHT INCHIBA, KANAGAWA, SHIZUOKA
Raw re y squid must be handled carefully during preparation, but the avor of freshly boiled ones are like no other. SQUID (HOTARUIKA) 生ホタルイカ
HOT1000
-
NET-FISHED IN TOYAMA
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