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Fukuoka Fish Market

November 2021

AKAMUTSU - Black Throat
AKAMUTSU - Black Throat

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AKAMUTSU - Black Throat
AKAMUTSU - Black Throat

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AKAMUTSU - Black Throat
AKAMUTSU - Black Throat

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AKAMUTSU - Black Throat
AKAMUTSU - Black Throat

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AKAMUTSU - Black Throat

"Benihitomi" is a brand name of Akamutsu, a fish caught in the oceans of the Tsushima and Iki Island area by the "Jigokunawa" fishing method. "Benihitomi" is called the "King of Akamutsu."

ANAGO - Coger Eel 

This fish is an essential ingredient for an authentic Japanese sushi restaurant. Recently, imports from other countries have increased, but Japanese conger eel has always the finest quality. 

ANAGO - Coger Eel
ANAGO - Coger Eel

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ANAGO - Coger Eel
ANAGO - Coger Eel

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ANAGO - Coger Eel
ANAGO - Coger Eel

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ANAGO - Coger Eel
ANAGO - Coger Eel

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INA-SABA - Mackerel (Wild)
INA-SABA - Mackerel (Wild)

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INA-SABA - Mackerel (Wild)
INA-SABA - Mackerel (Wild)

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INA-SABA - Mackerel (Wild)
INA-SABA - Mackerel (Wild)

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INA-SABA - Mackerel (Wild)
INA-SABA - Mackerel (Wild)

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INA-SABA - Mackerel (Wild)

Ina-Saba is a brand of Japanese mackerel that is caught in the sea of the Tsushima area. Only selected pieces are picked for Ina-Saba brand, according to the following strict standards:

1) Caught by pole-and-line 2) Without body scratches 3) More than 6 hours cooling time after it is caught 4) Size 

YAZU/INADA - Young Yellowtail

Yazu is a "Shusseuo" name of young yellowtail in Fukuoka area market. It has less fatty meat compared to Buri. It has elegant sweetness and a satisfying texture. 

YAZU/INADA - Young Yellowtail
YAZU/INADA - Young Yellowtail

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YAZU/INADA - Young Yellowtail
YAZU/INADA - Young Yellowtail

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YAZU/INADA - Young Yellowtail
YAZU/INADA - Young Yellowtail

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YAZU/INADA - Young Yellowtail
YAZU/INADA - Young Yellowtail

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KANPACHI - Amberjack
KANPACHI - Amberjack

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KANPACHI - Amberjack
KANPACHI - Amberjack

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KANPACHI - Amberjack
KANPACHI - Amberjack

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KANPACHI - Amberjack

The fresh meat of Kanpachi has less fat content compared to other yellowtails (Buri, Hiramasa). Wild Kanpachi has a higher value in the fish market than other yellowtails because the catch quota of wild Kanpachi (Amberjack) is smaller than that of wild Buri and Hiramasa. 

HIRAMASA/HIRASU - Yellowtail Amberjack

The shape of this fish is similar to Buri-Yellowtail, but the grading of the taste in the Japanese seafood market is higher than Buri. The taste of wild-caught Hiramasa is one level higher. 

HIRAMASA/HIRASU - Yellowtail Amberjack
HIRAMASA/HIRASU - Yellowtail Amberjack

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HIRAMASA/HIRASU - Yellowtail Amberjack
HIRAMASA/HIRASU - Yellowtail Amberjack

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HIRAMASA/HIRASU - Yellowtail Amberjack
HIRAMASA/HIRASU - Yellowtail Amberjack

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HIRAMASA/HIRASU - Yellowtail Amberjack
HIRAMASA/HIRASU - Yellowtail Amberjack

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SWARA - Japanese Spanish Mackerel
SWARA - Japanese Spanish Mackerel

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SWARA - Japanese Spanish Mackerel
SWARA - Japanese Spanish Mackerel

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SWARA - Japanese Spanish Mackerel
SWARA - Japanese Spanish Mackerel

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SWARA - Japanese Spanish Mackerel
SWARA - Japanese Spanish Mackerel

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SWARA - Japanese Spanish Mackerel

Although known as a Spring fish,  Japanese Spanish Mackerel caught in 

the fall and winter are delicious for their marbling.

They are delicious as sashimi and exquisite when grilled. It can be prepared in several ways, such as Yuan Yaki with the hint of pomelo flavoring, Saikyo Zuke using sweet Kyoto miso, meuniere, and frying. Fresh catches can be enjoyed as sushi or sashimi as well. 

KOHADA - Gizzard Sahd

The best season for Kohada in Fukuoka is fall to winter.

Kohada is an essential ingredient in Edomae style sushi. It's said that a sushi chef's skill can be measured by the taste of his Kohada nigiri sushi.

KOHADA - Gizzard Shad
KOHADA - Gizzard Shad

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KOHADA - Gizzard Shad
KOHADA - Gizzard Shad

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KOHADA - Gizzard Shad
KOHADA - Gizzard Shad

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KOHADA - Gizzard Shad
KOHADA - Gizzard Shad

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IWASHI- Japanese Sardine
IWASHI- Japanese Sardine

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IWASHI- Japanese Sardine
IWASHI- Japanese Sardine

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IWASHI- Japanese Sardine
IWASHI- Japanese Sardine

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IWASHI- Japanese Sardine
IWASHI- Japanese Sardine

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IWASHI- Japanese Sardine

Iwashi is known as a perishable fish, but we'll deliver carefully picked best quality fresh fish. Before breeding season, fall to winter is the best season for enjoying delicious Iwashi. 

SAYORI - Halfbeak

Sayori season is recognized as winter to spring, but the autumn taste is good too. It is amazing for both Hosozukuri and Itozukuri. Of course, it is essential as sushi for Hikarimono. 

SAYORI - Halfbeak
SAYORI - Halfbeak

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SAYORI - Halfbeak
SAYORI - Halfbeak

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SAYORI - Halfbeak
SAYORI - Halfbeak

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SAYORI - Halfbeak
SAYORI - Halfbeak

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KIBINAGO - Silver Strip Round Herring
KIBINAGO - Silver Strip Round Herring

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KIBINAGO - Silver Strip Round Herring
KIBINAGO - Silver Strip Round Herring

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KIBINAGO - Silver Strip Round Herring
KIBINAGO - Silver Strip Round Herring

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KIBINAGO - Silver Strip Round Herring

The season for Kibinago is considered to be spring to summer because of the large quantity caught during this period. However, for best taste, there are three times in the year:

1) February: Tasty fat content for the salted grill. 2) May: Served as tempura with its shirako and roe. 3) November and December: Ideal for sashimi.

SUMA - Black Skipjack

In western Japan, this fish is served as sashimi, salted grill, simmered, and fried fish. Its taste is good year-round but incredibly delicious from fall to spring.

SUMA - Black Skipjack
SUMA - Black Skipjack

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SUMA - Black Skipjack
SUMA - Black Skipjack

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SUMA - Black Skipjack
SUMA - Black Skipjack

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HAGATSUO - Skipjack
HAGATSUO - Skipjack

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HAGATSUO - Skipjack
HAGATSUO - Skipjack

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HAGATSUO - Skipjack
HAGATSUO - Skipjack

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HAGATSUO - Skipjack

Fall is the season for good Skipjack. The fragrance and taste when grilling the skin are rich and incredibly delicious when braised. The red meat, comparable to a mix between Japanese Spanish Mackerel and Bonito without the metallic aftertaste, combined with the umami, provides a flavor unique to itself. The Fukuoka fish market is well connected with the fisheries and ships their fresh products daily to the U.S.  

TACHIUO - Beltfish

The spawning season for Beltfish is between June and October, when the catches are at their peaks. Therefore, the best time for enjoying them is also said to be during this time. In addition, the period when they are growing and storing fat in preparation for winter is also a time when they get a fantastic flavor. 

TACHIUO - Beltfish
TACHIUO - Beltfish

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TACHIUO - Beltfish
TACHIUO - Beltfish

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TACHIUO - Beltfish
TACHIUO - Beltfish

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TACHIUO - Beltfish
TACHIUO - Beltfish

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KAMASU - Japanese Barracuda
KAMASU - Japanese Barracuda

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KAMASU - Japanese Barracuda
KAMASU - Japanese Barracuda

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KAMASU - Japanese Barracuda
KAMASU - Japanese Barracuda

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KAMASU - Japanese Barracuda
KAMASU - Japanese Barracuda

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KAMASU - Japanese Barracuda 

Fall is here, and that is when we can find Japanese Barracuda that is well-marbled. The barracuda season is between fall and early winter when the marbling is at its best and around the spring when they prey on food and build their strength in preparation for the spawning season. Barracuda during this season can be enjoyed as grilled or sashimi. So don't miss this chance to try them if you haven't yet.

MADAI - Red Seabream

Japanese people love this fish. It has a long history of being served on celebration days in Japan. This is because the fatty part under the skin is delicious. "Shimokawa-Tsukuri" is the best sashimi style to make use of the tasty fatty parts. Roasting with some skin on also enhances the delightful taste. Recently, farm-raised sea bream has become more popular, but wild-caught Seabream is still a top-ranking fish in the Japanese seafood market.

MADAI - Red Seabream
MADAI - Red Seabream

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MADAI - Red Seabream
MADAI - Red Seabream

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MADAI - Red Seabream
MADAI - Red Seabream

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MADAI - Red Seabream
MADAI - Red Seabream

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ISHIGAKIDAI - Rock Porgy
ISHIGAKIDAI - Rock Porgy

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ISHIGAKIDAI - Rock Porgy
ISHIGAKIDAI - Rock Porgy

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ISHIGAKIDAI - Rock Porgy
ISHIGAKIDAI - Rock Porgy

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ISHIGAKIDAI - Rock Porgy

Ishigakidai is a year-round fish. However, there are several theories about the season for best taste. Many chefs say that the best season for Ishigakidai is summer. However, there is the opposite opinion that, if you consider the breeding season in spring to summer, the taste must be best in fall and winter. 

ISHIDAI - Striped Beakfish

From fall to winter, they have rich fat content. Even though the fish are smaller in size, it is very delicious for sashimi. In the Japanese seafood market, this is a standard high-end fish. The firm white meat is a fine quality seafood ingredient. 

Please enjoy Ishidai as a deluxe seafood dish. 

ISHIDAI - Striped Beakfish
ISHIDAI - Striped Beakfish

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ISHIDAI - Striped Beakfish
ISHIDAI - Striped Beakfish

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ISHIDAI - Striped Beakfish
ISHIDAI - Striped Beakfish

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ISHIDAI - Striped Beakfish
ISHIDAI - Striped Beakfish

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MAHATA - Grouper
MAHATA - Grouper

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MAHATA - Grouper
MAHATA - Grouper

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MAHATA - Grouper
MAHATA - Grouper

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MAHATA - Grouper
MAHATA - Grouper

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MAHATA - Grouper 

In Kyushu area, various grouper sub-species are harvested. However, Ma-Hata is one of recommended fish in this season. This fish isn't known outside of the Kyushu area. However, it's a very popular fish in the Fukuoka market. The chewy and juicy flesh is suitable for "Usuzukuri" style sashimi dish. 

KUE - Longtooth Grouper 

There is only a small amount available in the seafood market, so this is a very prized fish in Japan. This fish is tasty year-round. It's perfect for nabe Japanese hot-pot style in the cold winter season. 

KUE - Longtooth Grouper
KUE - Longtooth Grouper

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KUE - Longtooth Grouper
KUE - Longtooth Grouper

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KUE - Longtooth Grouper
KUE - Longtooth Grouper

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MEDAI - Japanese Butterfish
MEDAI - Japanese Butterfish

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MEDAI - Japanese Butterfish
MEDAI - Japanese Butterfish

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MEDAI - Japanese Butterfish
MEDAI - Japanese Butterfish

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MEDAI - Japanese Butterfish
MEDAI - Japanese Butterfish

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MEDAI - Japanese Butterfish

Japanese Butterfish are caught all year long with differing seasons depending on the localities. The pre-spawning season, around October, is considered to be the best season for those residing around Fukuoka and the San'in Region as the fish has ample marbling. While fresh and fatty Japanese Butterfish is good for sashimi, carpaccio and kobujime (tying with kombu kelp for flavor). Japanese Butterfish is a fish that can be enjoyed in many ways, including grilling and Saikyo-zuke (pickling with sweet Kyoto-style miso). 

HIRAME - Fluke (Wild)

In the cold winter season of November to February, this fish has a good firm texture and tasty fat. In recent years, there has been a large amount of farm-raised Hirame in the fish market, but wild Hirame has an incomparable taste in this season. 

HIRAME - Fluke (Wild)
HIRAME - Fluke (Wild)

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HIRAME - Fluke (Wild)
HIRAME - Fluke (Wild)

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HIRAME - Fluke (Wild)
HIRAME - Fluke (Wild)

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AMADAI - Japanese Tilefish
AMADAI - Japanese Tilefish

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AMADAI - Japanese Tilefish
AMADAI - Japanese Tilefish

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AMADAI - Japanese Tilefish
AMADAI - Japanese Tilefish

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AMADAI - Japanese Tilefish
AMADAI - Japanese Tilefish

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AMADAI - Japanese Tilefish

In the season from fall to early spring, Amadai are particularly rich in fat and delicious sweetness. 

HOUBOU - Sea Robin

Houbou is a tasty fish year-round, but especially from November to February, when the meat has a rich fat content and is incredibly delicious.

The white meat has a rich umami taste. It's suitable for simmered fish, grilled, and sashimi. 

HOUBOU - Sea Robin
HOUBOU - Sea Robin

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HOUBOU - Sea Robin
HOUBOU - Sea Robin

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HOUBOU - Sea Robin
HOUBOU - Sea Robin

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HOUBOU - Sea Robin
HOUBOU - Sea Robin

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KINME - Alfonsino
KINME - Alfonsino

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KINME - Alfonsino
KINME - Alfonsino

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KINME - Alfonsino
KINME - Alfonsino

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KINME - Alfonsino
KINME - Alfonsino

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KINME - Alfonsino

We will check the quality and quantity of Kochi, Izu, and Chiba's catch and price trends and send the best ones to our customers. 

KAWAHAGI - Filefish

The taste of Filefish is good year-round, but especially in autumn, the best season for this fish. Sashimi with "Kimo-Shoyu" is supremely delicious. "Kimo-Shoyu" is mixed soy sauce with boiled liver of the fish. 

KAWAHAGI - Filefish
KAWAHAGI - Filefish

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KAWAHAGI - Filefish
KAWAHAGI - Filefish

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KAWAHAGI - Filefish
KAWAHAGI - Filefish

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KAWAHAGI - Filefish
KAWAHAGI - Filefish

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UMAZURAHAGI - Black Scraper
UMAZURAHAGI - Black Scraper

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UMAZURAHAGI - Black Scraper
UMAZURAHAGI - Black Scraper

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UMAZURAHAGI - Black Scraper
UMAZURAHAGI - Black Scraper

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UMAZURAHAGI - Black Scraper

The meat's flavor is considered best from the end of summer to fall. However, another opinion is that winter is the best season because the liver becomes larger and is very tasty from late autumn to spring. 

USUBAHAGI - Leatherjacket

The season for catching these fish is fall and winter. There is more quantity available in the fish market during this season.

The taste is delicious in this season and it is a more cost-effective fish than Kawahagi and Umazurahagi because of its larger size. 

USUBAHAGI - Leatherjacket
USUBAHAGI - Leatherjacket

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USUBAHAGI - Leatherjacket
USUBAHAGI - Leatherjacket

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USUBAHAGI - Leatherjacket
USUBAHAGI - Leatherjacket

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KASAGO - Marbled Rockfish
KASAGO - Marbled Rockfish

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KASAGO - Marbled Rockfish
KASAGO - Marbled Rockfish

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KASAGO - Marbled Rockfish
KASAGO - Marbled Rockfish

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KASAGO - Marbled Rockfish

In Japan, the seasonal Haiku word (Kigo), of Masago is spring. However, in the present day, it is available year-round in the fish market. The best taste is best from the end of November to February. In Fukuoka, it's called Arakabu and is a very popular fish in this area. It has refined white flesh and is quite perishable. However, we ship it very fresh to the U.S. market, maintaining its good quality. 

YARI-IKA - Spear Squid

Large quantities of this squid are caught during their breeding season of winter to spring. Therefore, the best tasting season is also winter to spring.

Suppose you like to eat squid in Japan. In that case, Kensaki-Ika is suitable for summer, Yari-Ika is good for winter, and Kiomochi-Yari-Ika is very popular from winter to spring. 

YARI-IKA - Spear Squid
YARI-IKA - Spear Squid

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YARI-IKA - Spear Squid
YARI-IKA - Spear Squid

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YARI-IKA - Spear Squid
YARI-IKA - Spear Squid

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YARI-IKA - Spear Squid
YARI-IKA - Spear Squid

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AWABI - Abalone
AWABI - Abalone

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AWABI - Abalone
AWABI - Abalone

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AWABI - Abalone
AWABI - Abalone

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AWABI - Abalone
AWABI - Abalone

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AWABI - Abalone

In Chikuzen-sea, there are three sub-spices, but the most harvested one is Kuro-Awabi. (Saga, Nagasaki and Fukuoka: 300g up large size) 

AKA-NAMAKO - Red Sea Cucumber

The Namako caught in November are called Furuko (one to two years old). Furuko is larger and darker colored because it's mature. Again, you can feel the powerful sea aroma and chewy texture. 

AKA-NAMAKO - Red Sea Cucumber
AKA-NAMAKO - Red Sea Cucumber

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AKA-NAMAKO - Red Sea Cucumber
AKA-NAMAKO - Red Sea Cucumber

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AKA-NAMAKO - Red Sea Cucumber
AKA-NAMAKO - Red Sea Cucumber

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AKA-NAMAKO - Red Sea Cucumber
AKA-NAMAKO - Red Sea Cucumber

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