The thoat cut of the bluefin tuna is appreciated in Japan for it's rich fatty texture. It's great when salted and grilled. Check out this Sake Kasu Zanmai recipe by the Kyoto Foodie for an easy and delicious rendition of this.
The Quincy Musk Melon from Japan features rich luscious flesh that's extra sweet and bursting with concentrated flavour. Ours comes extra large for extra value. It's harvested between early May and late June.
The super juicy, super sweet Andes Musk Melon (アンデスメロン) is also extra large for extra value. It's harvested between early May and late June and has a similar aroma and taste to the luxurious musk melon. Besides the refined mesh patterns on the outer skin of the melons, it also thick flesh and a rich flavour.
Whole or Filleted This fish is available whole or filleted. Whole fish may weigh slightly less than listed with the innards removed. Filleted fish weights are nett flesh yields with the head, bones and innards removed.
Recommended Preparation: Grilled
Serving Portion: 6 to 10 persons
Nama Tako Ashi, Fresh Japanese Octopus Leg (0.8 - 1kg)
Summer's here, and with it, a season of for octopus! This Japanese delicacy boasts flesh that is plump and tender and sweet to taste. It's perfect not only for sashimi, but also shabu-shabu and salads too.