Toyosu Fish Market
December 2021
BURI - Wild Japanese Yellowtail
The season for delicious Buri has arrived. Maturing well in the cold currents, the fat content in this fish is exquisite. It is delicious when prepared as sushi, sashimi, salt broiled, or shabu-shabu.
TARASIRAKO - Cod Milt
The Tarasirako also has a very delicious taste during this season. Its exquisite taste can be found in its creamy and melt-in-your-mouth texture. In recent years, it has been popular as a pickled dish or made as tempura for an appetizer.
SAYORI - Halfbeak
The overall quality of this year’s Halfbeak has been very good from the beginning of the arrival season. If you desire a larger size when ordering, please make sure to say the name, “Kannuki.”
SAWARA - Spanish Macherel
This season’s Spanish mackerel’s fat content is on another level. The flesh has great texture and the look is spectacular along with its large size. This fish has excellent compatibility with any cooking method.
MA SABA - Mackerel
The season for fatty natural mackerel is here. We recommend you enjoy it as an accompaniment to a liquor, or even as nigiri or pressed sushi.
KAWAHAGI - Leatherfish (Farmed)
High quality Leatherfish continues to arrive this season. Our deliveries include Leatherfish that have matured with large livers. Its large liver can be perfectly used to make a liver soy sauce, which paired with sashimi or nigiri sushi will be on another level of deliciousness.
WAKASAGI - Japanese Smelt
The taste of winter, Japanese Smelt. Would you like to try it as boiled, tempura, appetizer, or single dish for a kaiseki cuisine? If your answer is yes, then place your order and we will deliver it to you.
TARA - Cod (Male)
This winter delicacy is known as Madara. The light and smooth taste of the white flesh works very well with hot pot dishes.
ITOYORI - Threadfin-Bream
By using its vivid and beautiful skin, this fish is perfect to add a pop of color to your cooking. Since it is a good combination with oil, wine steaming, or soup stock made from boiling fish in seawater, we recommend it for western-style restaurants and hotels as well.
SUZUKI - Japanese Seabass
Although this fish is famously known as a summer fish, the winter Japanese seabass from the Tokai region is also excellent. The flesh is fatty and filled with flavor and has a plump touch that we recommend for sashimi, sushi, or even boiling.
KURODAI - Black Porgy
This fish has a great texture and umami-filled flesh which allows it to be prepared in various ways, such as sashimi or carpaccio.
KUROMUTSU - Blue Fish
During this season, its flesh has a good amount of fat content, and you can fully enjoy the sweetness that comes from the fat. This fish is delicious, not only as sashimi, but can also be seared and made into sushi.
SUMI-IKA - Cuttlefish
The Cuttlefish comes from Chita Toyohama. Aichi Prefecture is known for its freshness and thick cuts of flesh, along with its firm touch and umami flavor. With the ink also rich in flavor, it is popular among locals at Italian restaurants.
SEIKOGANI - Queen Crab
The female queen crab can also be called the “Koubako Crab.” Although the crab is small, you will be able to enjoy its rich flavors. You might consider to include it in your menu as an appetizer.
