Tsubugai The Tsubugai scallop from Hokkaido is in season all-year-round. The scallop has a delicate and smooth-bodied texture yet a crisp and sweet fr ...
Houbou Hobo (sometimes spelled houbou) is a rather rare fish that can be pricey due to its scarcity. It starts appearing at Tsukiji towards the end of ...
Zuwaikani Bo Zuwaigani (snow crab), called matsubagani or Echizen-gani in different regions of Japan, is widely recognized as the king of winter culin ... https://www.senrigroup.com
Beni Kokeshi From Miyazaki, the most colorful now of the year is the best time to eat. The spicy pungent taste and the crispy texture are united in th ...
Micro lemon Rabu Well, the last of the lemon series is ''lemon balm''. It becomes a sprout of lemon balm ''micro lemon balm''. The refreshing sce ... https://www.senrigroup.com
Aka Hata Aka Hata (Blacktip Grouper) is from grouper family. It's a white flesh fatty fish. Season is from Summer to Winter. It's great for sa ... https://www.senrigroup.com
Muki Maki Akkeshi oysters are grown in brackish water (a mixture of seawater and freshwater) in Lake Akkeshi and seawater in Akkeshi Bay. Akkeshi Bay ...