鮮魚情報
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2024.06.21
鮮魚情報
Farming area of Yellowtail “YUSU”
We, Itabashi Trading, are thinking of spreading Japan’s wonderful foods to domestic and foreign customers. And for that, it is important for us to vis...
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2024.05.29
鮮魚情報
Get closer to the charm of cherry salmon! Beautiful fish shining in nature
Cherry salmon is a beautiful fish that lives in clear streams and lakes in Japan. Nowadays, aquaculture is also carried out. Its bright color and im...
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2024.04.23
鮮魚情報
Sea robin, a fish that tastes better than it appearance
Have you ever heard of fish called sea robin? Most people are not familiar with it, as it is rarely offered at sushi-go-round restaurants or supermark...
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2024.03.21
鮮魚情報
Are you aware of 「魳(KAMASU)」?
When you are in a sushi restaurant, maybe you see many Kanji printed on the teacup and there are many Kanji you will not be able to read. Today, we w...
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2024.02.07
鮮魚情報
Introduction of Kuromutsu, a high-end fish that lives in the deep sea.
Kuromutsu is distributed from southern Hokkaido to the central Pacific coast of Honshu, and inhabits rocky shore at depths of 200 to 500 meters. It’s ...
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2024.01.18
鮮魚情報
Now is the season! winter flounder
This time, we would like to introduce you to the flounder, which you are all familiar with. Flounder is almost always on the menu of Japanese sushi r...
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2023.12.20
鮮魚情報
Kue, a high-grade fish
Kue is a so high-grade fish that may cost more than 10,000 yen per kilogram. It is a large fish, generally weighing 4 to 5 kilograms per piece and re...
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2023.11.30
鮮魚情報
Pomfret is not actually a bonito
When many people hear the word of pomfret, they may think that it is a member of the bonito family. However, this “managatsuo”,although it has the wor...
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2023.07.07
鮮魚情報
Ghost fish “Cutlass fish”
Cutlass fish is called and named “Tachiuo” in Japan for its resemblance to a sword and for the fact that it treads water. And it has another name “Gh...
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2023.02.24
鮮魚情報
A Princess Shellfish♡ Hamaguri (Japanese hard clam)
Having a strong image as a luxury food, Hamaguri, which gets high-season from February to May, has been used in the Japanese dietary habit since lon...