20
ough the Toyama product is pricier, its avor is on a di erent level. Small ones from Hyogo and Ishikawa are still being imported. Please specify which product when ordering. BOILED SQUID (HOTARUIKA) ボイルホタルイカ
HOT4000
SMALL SIZE
NET-FISHED IN HYOGO
Buri is a wild hamachi that has grown to a certain size. ey migrate over to the tip or the “Tenjoy(ceil- ing)” of Japan, to fatten up for spawning season by eating sanma, ika, and iwashi. Please enjoy the actual avor of yellowtail! e avor and satisfaction is on a whole di erent level. YELLOWTAIL (BURI) 天上鰤 Nice sized wild ones are coming into the market. However, the farmed ones are also popular because of the size and price. e liver should be fattening up as we go more into the winter. Eating this sh with “Kimo- shouyu”(mixing their liver with the soy sauce) is exceptional. ey are in the same family as Fugu(pu er sh) and their meat texture is similar to it. TRIGGER FISH (KAWAHAGI) カワハギ 1 LB/PC AMA1100-AMA1100A Amadai has always been considered a high-end seafood in Japanese cuisine. In Kyoto they are called “Guji” and are used in Kaiseki cuisine. e meat is white, lean, and so, but as its name suggests, sweet. Since its meat contains more water, Konbu-jime (marinating the meat in Kelp) brings out its full potential. Amongst the di erent breed of tile sh, the white tile “Shirokawa” is considered the best. TILEFISH (AMADAI) 甘鯛 1-3 LB/PC LINE-CAUGHT IN OOITA, KAGOSHIMA KAW1100 LINE-CAUGHT/NET IN YAMAGUCHI, MIE
BUR1100
22 LB/PC
LINE-CAUGHT/NET INHOKKAIDO, TOYAMA, ISHIKAWA
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