Also known as horse mackerel, Aji is known to everyone as a delicious and fatty fish. They are best in spring to early summer, right before their spawning season where they are exceptionally fatty and delicious. Delicate and sweet, these can be enjoyed in a variety of ways, as sashimi, grilled, or traditionally, lightly cured with salt and vinegar. Don't miss out on this beauty!
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.
Nothing announces summer in Japan like a fresh juicy peach, and Yamanashi Peaches are one of the most revered of peaches from Japan.
These exquisite peaches are picked at their peak, and individually selected and graded for quality, before they are packed carefully and shipped - to deliver an expression of the height of the Japanese summer, to you!
Don't forget, they are nutritious as well! Rich in antioxidants, fibre, and other goodness. Extremely sweet and juicy, with a strong perfumed fragrance that hits you as soon as the box is opened, these will be one of the best peaches you'll ever taste!
Known as sweetfish out of Japan, Ayu is a freshwater delicacy. They only inhabit the cleanest rivers and they live on a diet of algae and moss, giving their flesh its unique clean and sweet flavours. With its soft bones, our Ayu can be eaten whole from head to tail. The best way to prepare them is Shioyaki, or grilled with some salt to bring out its natural flavours.
Check out this recipe for a simple, delicious way to prepare. (It's in Japanese, but just give the video a watch.)
Different from Unagi which is a freshwater eel, the Anago is a saltwater eel that is mostly wild caught. Anago is generally sweeter and has a more delicate flavour, making it perfect for tempura or simply eaten on top of some rice after grilling it. Soft and melt in your mouth, the Anago is a delicacy to be enjoyed any day. Best in summer, they are still delicious all year round. Source: Wild-caught Recommended for: tempura, grilled, teriyaki
The Yamanashi prefecture boasts some of the best fruits in Japan, maybe even the world. These short harvest Yamanashi Plums boast a large size, almost two to three times the size of an egg. It is said these plums have even higher sugar content than the peaches from the region.
It is recommended that the skins be peeled before eating as they could give the fruits a sour taste.
These young green onion shoots might look simple but they are full of flavour.
Menegi can be enjoyed as a topping, especially on fattier fish which help to cleanse the palate and to increase the umami of the dishes. They are, however, delicious enough to be enjoyed on its own as sushi.
Kogiku, or small chrysanthemum flowers, are more than just a beautiful garnish for your plate. The leaves of the Kogiku flower can be plucked and added to your Shoyu for a beautiful aroma and a added layer of flavour
Surume Ika, Fresh Japanese Flying Squid (about 300g)
Caught from the Hokuriku seas, the Surume Ika is a seasonal delight. Good to enjoy year round, these Flying Squids are in constant demand by the connoisseurs. With its naturally sweet flesh, they can be enjoyed in many ways. Have them as sashimi, simmer them, roast them, or even fry them! You can enjoy every part of the squid (sans the fin inside the head), making this a great catch. Of course, don't forget to reserve the ink sack for a delicious pasta dish.
Not for the faint of heart, Iwashi is an intensely flavoured fish. Although available all year round, they are generally best enjoyed from summer to autumn. Iwashi is a popular ingredient for sashimi and nigiri now, but this was not always the case due to the need to eat them extremely fresh. Worry not, our Iwashi come straight to you once they have landed in Singapore. Enjoy them as sashimi with some grated ginger and soy sauce or grill them lightly for a delicious and fatty fish.
Also known as whelk, Tsubugai is beloved for its crunchy texture and sweet umami flavours. As sashimi, it can be sliced thinly and enjoyed simply with soy sauce to bring out its sweetness. It can also be enjoyed as shabu shabu or with some aburi to firm it up to give it a texture similar to abalone. It is sweet and savoury at the same time, perfect for sashimi or a chirashi bowl! Source: Hokkaido
Sweet with a flavour similar to abalone, Sazae are a sought for both sashimi and grilled dishes. Crunchy, sweet, and briny, these shellfish are found in the waters of Japan and Korea. Enjoy them thinly sliced as sashimi, or throw the whole shell onto a grill with some sake, butter, and garlic for a tasty treat!
Source: Hokkaido Processing: Live Cooking: Sashimi, Grill, Cooked
Also known as Surf Clams, Hokkigaiare a delicacy enjoyed in many authentic Japanese restaurants. With their delicate but sweet flavour, they are most often enjoyed as sushi or sashimi. But don't afraid of giving them a quick cook, it'll concentrate their flavours and give them a firmer bite, resulting in a delicious savoury dish!
Source: Hokkaido Processing: Live Suggested cooking: Sashimi, Grill, Cooked
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