Seasonal
April & May
Shrimp
(Amaebi) It has a unique sweetness when eaten raw, so sashimi is preferred. The shell is thin and the flesh is moist. Less umami, stronger sweetness.
(Kawaebi) Because they are small and have soft shells, they can be fried and eaten whole. you can enjoy the fragrant flavor and crispy texture.
(Sakuraebi) small but full of flavor, harvest twice a year, spring and autumn. Fragrant, delicious with condensed umami.
(Shako) The shell is hard and difficult to peel with bare hands. The umami is one step higher than crabs and shrimps. In recent years it has become more expensive due to the declining catch.
(Taishou-ebi) It is a delicious shrimp with sweet and soft flesh, has strong taste. The red miso that female has overwintered.
Crab
(Kegani) The meat has a sweet taste and large amount of crab miso. "Katagani" Just before molting. It is the highest grade with sufficient nutrition and flavor of miso is exceptional.
(Hanasakigani) The meat of the leg is thick and has a lot of body, but it has a slight smell. Rich in oil and flavor. Crab miso also contains alot of oil and water, but has fishy smell, so it is not usually eaten.
Ika
(Aori ika) It has a good taste and texture, the flesh is elastic, sweet and has a strong umami flavor. the sweetness will increase after overnight.
(Kensaki ika) It has a rich sweetness and umami, softer textures, the flesh does not become hard even if it is baked or boiled. Stronger flavor than other squid.
(Hotaru ika) They gather near the coast for spawning from March to May. it cannot be eaten raw unless the internal organs are removed, because of parasite "nematode spiralis". When boiled, the cotton has a delicious flavor, and the flesh has a moderate sweetness.
