{"title":"v2_Fish","description":null,"products":[{"product_id":"ikanago-kugini","title":"Awaji Island Simmered Sand Lance (ikanago)","description":"\u003cp\u003eA beloved specialty from Awaji Island, this seasonal delicacy is crafted by a producer with over six generations of tradition.\u003c\/p\u003e\n\u003cp\u003eIkanago no Kugini is a classic tsukudani from Hyogo, made using young ikanago (sand lance) measuring just 2–4 cm. These delicate fish are slowly simmered in a rich blend of soy sauce, sugar, mirin, and ginger, allowing the flavors to fully absorb. The name “Kugini” comes from its appearance—resembling small bent nails (“kugi” in Japanese) once cooked.\u003c\/p\u003e\n\u003cp\u003eHarvested for only a short period each year from late February to March, ikanago is a true seasonal ingredient, making this a limited and highly anticipated specialty. During the season, it becomes a staple across local markets and a popular souvenir.\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"150g","offer_id":33030459555949,"sku":"0459555949","price":31.9,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/imgrc0068632357.jpg?v=1636064933"},{"product_id":"chirimen-tsukudani","title":"Awaji Island Simmered Sardines (chirimen tsukudani)","description":"\u003cp\u003eA specialty from Awaji Island, this traditional delicacy comes from a producer with over six generations of craftsmanship.\u003c\/p\u003e\n\u003cp\u003eChirimen tsukudani is made by gently simmering tender baby sardines in a savory blend of soy sauce, mirin, sake, and sugar. Slowly cooked until the seasoning is fully absorbed, this time-honored method enhances natural flavor while preserving the fish’s nutritional benefits.\u003c\/p\u003e\n\u003cp\u003eRich in calcium, protein, and iron, it offers a satisfying balance of umami and subtle sweetness with a pleasantly delicate crunch. Enjoy it over freshly steamed rice, as a topping for tofu, or simply on its own—perfect alongside a glass of sake.\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"200g","offer_id":33030277496941,"sku":"0277496941","price":24.9,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/h1170254_FD1_01_pdm.jpg?v=1602225348"},{"product_id":"boiled-shirasu","title":"Awaji Island Boiled Shirasu","description":"\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-(--header-height)\" dir=\"auto\"\u003e\u003c\/section\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp\u003eA true taste of the Seto Inland Sea, our boiled shirasu is sourced directly from fishermen in Awaji Island, Japan—known for some of the finest whitebait in the country.\u003c\/p\u003e\n\u003cp\u003eFreshly caught and gently boiled soon after landing, this simple process preserves the shirasu’s natural sweetness, soft texture, and delicate ocean flavor. The result is a light, fluffy bite with a clean umami finish that reflects its exceptional freshness.\u003c\/p\u003e\n\u003cp\u003eNaturally rich in calcium and protein, boiled shirasu is as nutritious as it is versatile. Enjoy it over warm rice, paired with grated daikon and soy sauce, tossed into salads, or as a topping for tofu and pasta. A staple in Japanese homes, now ready for your table.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"200g","offer_id":32960239829101,"sku":"0239829101","price":21.9,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/65692051E.jpg?v=1654701513"},{"product_id":"tazukuri-candied-sardines","title":"Candied Sardines (tazukuri)","description":"\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-(--header-height)\" dir=\"auto\"\u003e\u003c\/section\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp\u003eA classic New Year’s delicacy with deep cultural roots, our Tazukuri is sourced directly from fishermen on Awaji Island, Japan—renowned for its pristine waters and exceptional small fish.\u003c\/p\u003e\n\u003cp\u003eTazukuri, is traditionally made from tiny dried sardines that are lightly glazed in a sweet-savory blend of soy sauce, sugar, and mirin. Gently cooked until glossy and crisp, each bite delivers a satisfying crunch with layers of rich umami and caramelized sweetness.\u003c\/p\u003e\n\u003cp\u003eNaturally high in calcium and protein, Tazukuri is both nourishing and deeply flavorful. Enjoy it as a topping over rice, paired with sake, or as part of a traditional Japanese meal. A timeless specialty that brings a touch of celebration to everyday dining.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"150g","offer_id":42510400258307,"sku":"0400258307","price":22.9,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/eb6fcc121ec7.jpg?v=1602027699"},{"product_id":"wild-salt-water-eel-anago","title":"Salt Water Eel (Anago)","description":"\u003cp\u003e\u003cspan\u003eアナゴ\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAnago is often simmered for sushi or deep-fried for tempura.  Anago are found in the Northwest Pacific, especially off the coasts of Japan where they make their homes in the sandy, muddy bottoms of the sea. They are frequently captured and cultured in Japan. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBecause anago is always cooked, it tastes very much like any other cooked barbecue fish. With the rice, which is usually a tad larger than other nigiri, it can feel very filling.  In \u003cem\u003eshirayaki\u003c\/em\u003e-style cooking, the eel is roasted without the \"tare\" sauce and seasoned only with salt, a cooking method ensuring that the genuine flavor of the eel is on show.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"300g-1kg","offer_id":42484037091587,"sku":"4037091587","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/747879c0293c5ee68df1f9a8f9f1aa6d.jpg?v=1697735946"},{"product_id":"fresh-kinmedai","title":"Splendid alfonsino (Kinmedai)","description":"\u003cp\u003e\u003cspan\u003e金目鯛\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKinmedai is the Japanese name for these red fish with large eyes. 'Kinme' means 'golden eye' in Japanese, and 'dai' is the Japanese word for 'sea bream'.  Kinmedai are deep water fish, typically residing between 400 and 600 meters below the surface. This is what gives them their distinctively large eyes that sometimes appear to have a golden color.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKinmedai is a white-fleshed fish with a fairly high fat content and balanced flavor. The meat is not overly fishy, but is rich with umami flavor. Thus, kinmedai is highly versatile, and is prepared in a wide variety of ways.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"800g-1.5kg","offer_id":39843751952577,"sku":"3751952577","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/74160_0efb1c07-bf2b-4b9e-8d42-f0aab6adfa51.png?v=1627853943"},{"product_id":"hokkaido-rausu-kinki-fish","title":"Dried Hokkaido Rausu Kinki","description":"\u003cp\u003eきんき一夜干し (\u003cspan\u003e北海道羅臼産)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn the days before refrigeration, bountiful catches of fish were traditionally gutted, either split down the back or butterflied (belly-split), and dipped in sea water before being set out to dry in well ventilated spaces. This would extend their shelf life considerably and also concentrate their flavor.\u003c\/p\u003e\n\u003cp\u003eKinki fish is considered a delicacy in Japan for their succulent and fatty white flesh. Tender, delicate, and sweet flesh that falls off the bone. Such an amazing fish from Hokkaido, Japan.  You will be amazed at how tasty it is even if you consider yourself a connoisseur. “Kinki” fish is a rockfish that is a rare fish found in Hokkaido. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn Hokkaido, Rausu's Kinki is best of the best due to nutrient-rich and clean deep water in the region.  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePlace fish flesh side up and broil until well browned.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"300g±","offer_id":44191267553539,"sku":"1267553539","price":89.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/10000000_01.jpg?v=1609623616"},{"product_id":"marinated-sablefish-gindara","title":"Marinated Sablefish for Grilling (gindara)","description":"\u003cp\u003eA classic Japanese dish, \u003cstrong\u003eBlack Cod in marinade\u003c\/strong\u003e is served at many formal Japanese restaurants, baked to perfection. Black Cod is a beautiful seafood dish that you can easily prepare at home. With its delicate and buttery texture, the fish simply melts in your mouth. Gently wipe off any excess marinade from the fillet (but don’t rinse it off), then grill or broil until the surface is nicely browned.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSake kasu\u003c\/strong\u003e is a common sight in the fresh vegetable section of grocery stores in Japan during winter. It is a by-product of sake production that is highly nutritious and offers various health benefits. Sake kasu is also an important part of Japan’s \u003cem\u003e“no waste”\u003c\/em\u003e culture, as this by-product is reused in many creative ways. During the winter sake-brewing season, it is often used in home cooking to create wonderfully complex, flavorful dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSaikyo Miso\u003c\/strong\u003e, an elegantly pale, mild, and versatile ingredient from Kyoto, has been used in both sweet and savory dishes for centuries in Kyoto-style cuisine. It has a gentle sweetness and contains less sodium than typical miso. Saikyo Miso can be used in a wide variety of dishes, adding refined flavor and depth.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"Sake Kasu","offer_id":39901582000321,"sku":"1582000321","price":26.99,"currency_code":"CAD","in_stock":true},{"title":"Saikyo Miso","offer_id":39901582065857,"sku":"1582065857","price":26.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/0001685803-001_1024x1024_2x_e43990cb-ab4c-494c-b16c-a59aa0de3f06.jpg?v=1620780655"},{"product_id":"fresh-whitebait-shirasu","title":"Fresh Whitebait Shirasu","description":"\u003cp\u003e生しらす\u003c\/p\u003e\n\u003cp\u003eExperience the clean, ocean-fresh flavor of Fresh Shirasu, a beloved delicacy in Japanese coastal cuisine. Harvested at peak freshness and quickly processed to preserve their delicate texture, these tiny, translucent juvenile fish are rich in natural umami and nutrients like calcium and DHA.\u003c\/p\u003e\n\u003cp\u003eOur fresh shirasu are flown directly from Japan and are perfect for enjoying raw (nama shirasu) or lightly blanched as kama-age shirasu. Their mild flavor and soft texture make them an ideal topping for warm rice bowls, chilled tofu, or simple salads. They also pair beautifully with grated daikon, ponzu, or freshly grated ginger for a refreshing side dish.\u003cspan\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"100g","offer_id":42509393363203,"sku":"9393363203","price":14.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/AC5ADEFA394748A280F6BA43EDA024A0_LL.jpg?v=1616703528"},{"product_id":"japanese-icefish-shirauo","title":"Fresh Japanese Icefish (Shirauo)","description":"\u003cp\u003e\u003cspan\u003eシラウオ 200g\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShirauo, often called noodlefish in English. These beautiful fish have tiny, transparent bodies that grow up to only 10 centimeters long. They are both precious and pricey as the fish can only survive in brackish water conditions where freshwater meets seawater. Fishing for Shirauo symbolizes the coming of spring, their peak season. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTypically shirauo are salted then steamed for a few minutes (which turns them from translucent to white) then quickly chilled before being served.  Sashimi (with soy sauce and wasabi), sushi, mixed with vinegeared miso paste, tempura and cooked with eggs.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"200g","offer_id":42509395427587,"sku":"9395427587","price":23.9,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/pixta_12751087_M_e6f697b3-60c0-44ab-979d-850e7f99989e.jpg?v=1617557841"},{"product_id":"fresh-blackthroat-seaperch-nodoguro","title":"Blackthroat Seaperch (Nodoguro)","description":"\u003cp\u003eのどぐろ\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBlack throat seaperch, also known as \"Rosy Seabass\" or \"Akamutsu\", are caught along the coast of the Sea of Japan. They are about 40cm in size and season from autumn to winter. Their nickname is “black throat” for the black coloration on the inside of their throats. They are a white fish, and their meat is fatty and tender.  Nodoguro is regarded as high-priced item. As such, it is rare to see them at normal supermarket since whole sellers distribute most of them to restaurants. Most common way to eat Nodoguro is sashimi, grilled or simmered in marinade.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"300g±","offer_id":43518580752643,"sku":"8580752643","price":89.9,"currency_code":"CAD","in_stock":true},{"title":"500g±","offer_id":46172901277955,"sku":"4617290127","price":139.9,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/files\/20224414265.jpg?v=1711004334"},{"product_id":"fresh-seabream-madai","title":"Sea Bream (Madai)","description":"\u003cp\u003e\u003cspan\u003eIn Japan, red seabream was traditionally eaten during auspicious or celebratory occasions – during the New Year, or at weddings. The reason for that is that the sound of the word “tai” reappears in the word “medetai,” meaning \"auspicious.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMadai has a brilliant red skin, firm and translucent white flesh and a sweet taste. Wild madai is available from winter through spring. It is difficult to catch as the fish does not form schools, making it a luxury product.   Madai is used as sashimi and on sushi, and also popular grilled (usually the whole fish). Chunks of madai may be added to clear soups (suimono), larger pieces to one-pot dishes (nabemono). Kabutoni (the simmered head of the fish) is considered a delicacy. Pieces of sea bream can also be steamed with white rice to make tai-meshi.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"500g-2kg","offer_id":40353842004161,"sku":"3842004161","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/0924093331_5f6be95be4bad_87508bc6-e1c0-4d27-a18e-868e7c18517c.jpg?v=1634839218"},{"product_id":"fresh-channel-rockfish-kinki","title":"Channel Rockfish (Kinki)","description":"\u003cp\u003eキンキ\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKinki is one of the most expensive fish in Japan.  They are expensive not only because of the beautiful red color, which gives a sparkle to the market.   \u003c\/span\u003e\u003cem\u003eFirst, they are exceptionally fatty and juicy with exquisite and intense sweetness.\u003c\/em\u003e The moment the juicy white flesh melts in your mouth, the sweet flavor explodes. It feels the fat content is more than the protein.  Second, the catch of the fish has been very small recently. In Japan, they can be caught only in the northern part. Hokkaido has more than half of the total catch.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe best season for Kinki is autumn to winter, before the spawning season. But you can enjoy the rich and sweet flavor all year round.  Kinki is so delicious no matter how you cook!\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"500g-700g","offer_id":40952997642433,"sku":"2997642433","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/files\/60ddb5d41e85469aa28c7576a65e9293.jpg?v=1690349909"},{"product_id":"fresh-silver-pomfret-managatsuo","title":"Silver Pomfret (Managatsuo)","description":"\u003cp\u003e真名鰹(マナガツオ) \u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManagatsuo’s main season is during the summer around June and July during the rainy season just before it spawns at the end of summer.  Cooking wise, steaming with ginger \u0026amp; green onion, simmer it in soy sauce (煮付け) or grill it over charcoal \u0026amp; serve with sea salt!  When gutting the fish, remember to keep the roe and liver if the fish is extremely fresh.  The liver should be bright red and not brown in color, and is typically steamed along with the fish and served together in the soy sauce mixture.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"500g-1.5kg","offer_id":42393530007811,"sku":"3530007811","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/1-24.jpg?v=1635402677"},{"product_id":"fresh-horse-mackerel-aji","title":"Horse Mackerel (Aji)","description":"\u003cp\u003eアジ\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAji is commonly known as Japanese horse mackerel. It’s a small fish with a devoted following at sushi restaurants. Despite its name and appearance, aji is not a mackerel. It’s a type of jack and is related to hamachi and kanpachi.  The season for aji is from spring to fall, and they’re said to taste best in the summer. That said, you can find decent horse mackerel year-round.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"100g-250g","offer_id":42312124006659,"sku":"2124006659","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/aji_a7f5502b-e53c-4bf1-9c52-6bf25f4fac46.jpg?v=1641883690"},{"product_id":"fresh-chub-mackerel","title":"Fresh Chub Mackerel (saba)","description":"\u003cp\u003e真サバ\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMackerel or saba is a fish eaten over the whole Northern Hemisphere and does come under many varieties and names.  \u003c\/span\u003e\u003cspan\u003eIn Japan it is mainly called “Masaba” or “Sekisaba”.  It can be appreciated as sashimi, served with grated fresh ginger and lemon.  It can also be pan fried, cooked with soy sauce \u0026amp; sugar, deep fried etc!\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"500g-1kg","offer_id":42315500716291,"sku":"5500716291","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/image13.jpg?v=1641938726"},{"product_id":"japanese-red-seaperch-mebaru","title":"Japanese Red Seaperch (Mebaru)","description":"\u003cp\u003eメバル\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRockfish, or mebaru, is one of the primary fish found in the coastal waters of Japan. Characterized by their large bulged eyes, rockfish are highly prized species.  Goldeye rockfish have a bright orange color.  Grown in the resource rich and fast-current ocean, goldeye rockfish from the Tsugaru Strait have superb flesh and are highly appreciated in the market in Tokyo as a top-grade fish.  The fish is suited to be cooked whole in soy sauce as nitsuke or simply grilled because it has few small bones. However, the locals’ favorite is sashimi.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"400g-600g","offer_id":42315789140227,"sku":"5789140227","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/MG_5806.jpg?v=1641953418"},{"product_id":"fresh-blacktip-grouper-akahata","title":"Fresh Blacktip Grouper (Akahata)","description":"\u003cp\u003eアカハタ\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBlacktip grouper is an expensive variety of red grouper.  It mainly habitat in the shallow to deep water of coastal reef.  It is one of the smaller specie of the grouper family only grows up to 40cm in length.  It is great for sushi, hot-pot (Shabu-sahbu), grilled, sashimi and cook (shimmer) in soy sauce and sugar.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"600g-1.5kg","offer_id":42316312543491,"sku":"6312543491","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/ebfa0ef22e1026b01b73f0cbcd542479.jpg?v=1724282785"},{"product_id":"fresh-japanese-tilefish-amadai","title":"Tilefish (Amadai)","description":"\u003cp\u003e甘鯛\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAmadai is moderately fatty but light, and is also faintly and fascinatingly sweet, which is \u003c\/span\u003e\u003cem\u003eamai\u003c\/em\u003e\u003cspan\u003e in Japanese.  This may be the reason the fish is called amadai.  Amadai has been used in high-class cuisine for years and prized in Kyoto under the name of \"Guji\".  Amadai is eaten as \u003c\/span\u003e\u003cem\u003esashimi\u003c\/em\u003e\u003cspan\u003e, cooked with soy sauce and sugar, grilled with salt, steamed and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA popular recipe uses Japanese technique called \"Matsukasa-Yaki\", or more literally \"pine-cone baking\". The traditional method is to grill the fish (amadai) at a high temperature from afar. The delicate scales will cook gradually, resulting in a crisp texture.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"500g-1kg","offer_id":42393526665475,"sku":"3526665475","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/pixta_44981718_M.jpg?v=1643174533"},{"product_id":"scorpionfish","title":"Scorpionfish (kasago)","description":"\u003cp\u003eカサゴ\u003c\/p\u003e\n\u003cp\u003eJapanese Scorpionfish can be caught throughout the year, but the season is said to be from autumn to winter.  Body color varies from orange to red to brown depending on the depth of the water. There are white spots on the body surface and dark borders around it.  It is a very delicious fish with transparent white flesh and a moderate amount of fat.  It can serve as sashimi, steamed, miso soup making, deep fried etc. You can also prepare dashi stock from the heads and bones so nothing goes to waste!\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"400g-1kg","offer_id":42484302741763,"sku":"4302741763","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/files\/202109301354139713.jpg?v=1709924089"},{"product_id":"fresh-bigeye-snapper","title":"Bigeye Snapper (Chikame Kintoki)","description":"\u003cp\u003eチカメキントキ\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBigeye Snapper live in the Western Pacific waters and can be found along Southern Japan, Western Indonesia, and Australia.  This type of Snapper can be cooked in a variety of ways, including poached, steamed, broiled, and grilled. It has lean, firm, yet mild meat and can be served with a thin layer of its edible skin.  It is also a common cut for sushi and thin cut sashimi.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"500g-1kg","offer_id":42613119516931,"sku":"3119516931","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/original_fb3dc10b-4e1b-40be-85d8-1ffad897f6d7.jpg?v=1690351066"},{"product_id":"fresh-chicken-grunt-isaki","title":"Chicken Grunt (Isaki)","description":"\u003cp\u003eイサキ\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChicken grunt（Isaki）comes into season during the summer in Japan. With every bite of the pale-pink flesh, you can enjoy its tasty fat. “Tsuyu (rainy season) Isaki” is a term that describes isaki fish caught during June and July as it becomes fattier and tastier.  As it has a large amount of fat, it is also rich in DHA and EPA, which can delay the progression of arteriosclerosis and prevent lifestyle-related diseases.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIsaki is prized as sushi and sashimi. It’s considered a shiromi, or white fish, even though its flesh is pinkish-red in color. Isaki has a firm texture, and a mild, sweet flavor.  Best suitable for various dishes such as sashimi, simmered, and salt grilled.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"400g-1kg","offer_id":42897472618755,"sku":"7472618755","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/tokusetsu-osakana-lstph15-big.jpg?v=1654540449"},{"product_id":"fresh-golden-sea-bream","title":"Golden Sea Bream (Renkodai)","description":"\u003cp\u003eレンコダイ\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTai is a firm-flesh white fish, very mild in flavor. Many find it to have a very agreeable taste, especially newcomers to fish since it does not have much “fishy” flavor. It is very lean for most of the year and only ever develops a small amount of fat in the late spring and early summer months. When enjoying as part of a Japanese style seafood dinner, it provides a clean refreshing pause from stronger-flavored \u003c\/span\u003e\u003cem\u003eneta\u003c\/em\u003e\u003cspan\u003e like eel or mackerel.\u003c\/span\u003e T\u003cspan\u003ehis fish is known to have high omega-3 fatty acids and a high omega 3 to omega 5 ratio. A delicious but also healthy addition to your dinner!\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"300g-500g","offer_id":43207529693443,"sku":"7529693443","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/13450993_1087765994595963_2206880233860635293_n.jpg?v=1661292667"},{"product_id":"fresh-red-spotted-grouper-kijihata","title":"Red Spotted Grouper (kijihata)","description":"\u003cp\u003eキジハタ \u003cspan\u003e雉子羽太\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKijihata is a very delicious, mild and elegant white fish that does not lose its taste at any season and can be enjoyed all year round.  \u003c\/span\u003e\u003cspan\u003eKijihata is high in gelatin and it can be made into rich fish soup stock, which leads to delicious \u003c\/span\u003e\u003cem\u003esakamushi\u003c\/em\u003e\u003cspan\u003e (steamed with sake).  You can also enjoy kijihata by steaming, or simmered with soy sauce and sugar.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"400g-1kg","offer_id":43360301089027,"sku":"0301089027","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/products\/main_1296x_85508488-f778-4009-8b85-d3f8d04ea621.jpg?v=1664501247"},{"product_id":"fresh-yellow-grouper","title":"Yellow Grouper (aohata)","description":"\u003cp\u003eアオハタ \u003cspan\u003e青羽太\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe yellow grouper, also known as the banded grouper, is found in eastern Asian waters of the Western Pacific Ocean. Its natural habitats are shallow seas and rocky reefs.  \u003cspan\u003eIt is great for sushi, hot-pot (Shabu-sahbu), grilled, sashimi and cook (shimmer) in soy sauce and sugar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"500g-1kg","offer_id":43376243835139,"sku":"6243835139","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/files\/0214ishi2.jpg?v=1690352242"},{"product_id":"fresh-striped-beakfish-ishidai","title":"Striped Beakfish (ishidai)","description":"\u003cp\u003e石鯛\u003c\/p\u003e\n\u003cdiv class=\"wp-block-group conts conts02 is-layout-flow\"\u003e\n\u003cdiv class=\"wp-block-group__inner-container\"\u003e\n\u003cp\u003eIshidai is a white-fleshed fish that is highly valued at high-end restaurants and sushi restaurants. It is best enjoyed during the Summer through the Fall. Ishidai is considered a shiromi, or white fish. It has a very refreshing, sweet taste with high-fat content suitable for any cooking method, such as sashimi, simmering, and salt-grilling.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"500g-1.5kg","offer_id":44102253740291,"sku":"2253740291","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/files\/m_1364.jpg?v=1690355689"},{"product_id":"barracuda-kamasu","title":"Barracuda (Kamasu)","description":"\u003cp\u003eカマス\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKamasu, known as barracuda in English, is a popular fish found in Japanese waters and holds a significant place in Japanese cuisine. It is a saltwater fish known for its long, slender body, sharp teeth, and silver-colored skin. One of the most popular ways to enjoy Kamasu is through shioyaki (salt-grilling).\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eShioyaki is a traditional Japanese technique of preparing fish. Shio means salt and yaki means to grill, so the shioyaki way is to salt fresh fish, then grill it to perfection.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"250g-400g","offer_id":45656139497731,"sku":"4565613219","price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/files\/Kamasu-1568x1045.jpg?v=1719791539"},{"product_id":"dried-hokkaido-saffron-cod-komai","title":"Dried Hokkaido Saffron Cod (Komai) 400g","description":"\u003cp\u003eこまい\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKomai is a fish that is caught in the harsh winter of Hokkaido.  It is written as 氷下魚 in Chinese character, which means fish under ice. It lives under cold sea, so is common fish for Hokkaido local people. The taste of grilled Komai fish is similar to grilled cod fish as both of them belongs to same classification of fish. \u003c\/span\u003e\u003cspan\u003eIt's delicious to eat as it is by grilling, but you can also enjoy it by adding mayonnaise, chili peppers. It is a delicacy that is perfect for those who like alcoholic beverages such as beer and sake.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Fukuya Japanese Food","offers":[{"title":"Default Title","offer_id":45761536327939,"sku":"4576153632","price":38.9,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/files\/078581s.jpg?v=1721366879"},{"product_id":"kasu-miso-silver-warehou","title":"Silver Warehou (hirasu) in Kasu Miso Marinade","description":"\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003eGently wipe off any excess marinade from the fillet (but don’t rinse it off), then grill or broil until the surface is nicely browned.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"184\" data-end=\"427\"\u003eA comforting Japanese classic, this Silver Warehou (\u003cem data-start=\"236\" data-end=\"248\"\u003eGin Hirasu\u003c\/em\u003e) is marinated in a flavorful blend of sake kasu (sake lees) and miso. The mixture brings out the fish’s natural richness, adding a gentle sweetness and depth of flavor.\u003c\/p\u003e\n\u003cp data-start=\"429\" data-end=\"579\"\u003eWhen grilled or broiled, the surface turns beautifully golden while the inside stays tender and buttery — a delicious dish that melts in your mouth. Enjoy it hot with a bowl of steamed rice and simple side vegetables for a wholesome, home-style meal.\u003c\/p\u003e","brand":"Fukuya Foods","offers":[{"title":"200g 2pcs pack","offer_id":47344195895555,"sku":"4734419589","price":19.9,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/files\/18b895b2-2594-4d08-84de-37d025a2be18.png?v=1760936328"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/2597\/1053\/collections\/Category_Seasonal_Fish.png?v=1793932590","url":"https:\/\/fukuya.ca\/collections\/v2_fish.oembed?page=3","provider":"Fukuya Foods","version":"1.0","type":"link"}