At Tsukiji Market we are seeing many autumn seafood like oysters, wakasagi for deep-frying, and finally sanma for grilling with salt. Some of our favorite sashimi this time of year include katsuo, isaki, and if you get a kawahagi with a big liver we will mix the liver with soy sauce and dip the sashimi…
Tag: sanma
November Seasonal Seafood １１月旬の鮮魚
November Seasonal Sashimi Monkfish Liver We love this time of year as the seafood is rich with fat as the waters turn cold. Some of our favorites this time of year is ankou (monkfish), for its meat which we often make in a nabe (hot pot) but also for its liver. The photo above is…
November Seasonal Japanese Seafood
Autumn is a great time for Japanese seafood as a lot of the fish are rich with fat. This time of year we love sanma, both as sashimi, or simply salted and grilled. Katsuo done tataki-style, seared on the outside and rare on the inside, calls out for some shochu or nihonshu. And when it…
September Seasonal Japanese Seafood ９月旬の魚
September Seasonal Japanese Seafood Perhaps no fish signals the arrival of autumn to me than sanma (Pacific saury), a silver skinned, long and skinny fish that for me is best when simply salted and grilled. This at night with a glass of nihonshu or shochu is heaven for me. What many Japanese especially appreciate is the…
Food Sake Tokyo 