Heda Honebi Shrimp 　

Shipping season: September – May

Head Honebi shrimp from the depths of Suruga Bay, Japan’s deepest bay. They provide an exquisite balance of sweetness and savory flavor. The shrimp meat coloring and texture is wonderful. Because of this, they are most often enjoyed as sashimi. The texture seems to melt instantly in your mouth as it emits a deliciously mellow sweetness throughout the palate.

戸田の本えび　

沼津市戸田/ 出荷時期 ｜9月～5月

日本一深い駿河湾の深海に生息している本エビ。甘味と旨みのバランスに優れ、肉の色合いや食感が良く、主にお刺身で食べられています。口に入れた瞬間のトロッとした食感、ほのかな甘みが広がる美味しさです。

 

Ohmasu-Akafuji Rainbow Trout

Shipping season: Year-round

A premium rainbow trout brand that boasts the largest production volume in Japan. Akafuji trout raised leisurely in the clear spring water of Mount Fuji is odorless and has a shiny, elegant red hue. These rainbow trout are raised painstakingly until they grow to an extra-large size.

 

 

大々鱒　紅富士（おおます　あかふじ）

出荷時期 ｜通年

日本一の生産量を誇るニジマスのプレミアムブランド。富士山の清らかな湧き水で時間をかけて育った赤富士は、臭みがなく、つややかで上品な紅色。特大のサイズになるまで丹念に育て上げたニジマスです。

 

 

 Lake Hamana Oysters (Farm-Raised)

Shipping season: Mid November – March

Known for their voluminous amount of oyster meat and a rich flavor, Lake Hamana harvested oysters rival even the famous Seto Inland Sea oysters. With its perfect balance of salt water and fresh water, Lake Hamana provides plump, premium oysters abundant in minerals and rich in nutrition.

 

浜名湖かき（養殖）

出荷時期 ｜11月中旬～3月

瀬戸内海のカキにも負けず劣らず、身が大きく、濃厚な味わいが特徴の浜名湖産のカキ。海水と真水が程よく混ざる浜名湖だから、ミネラル豊富で栄養満点、プリッとした食感の極上カキを楽しむことができます。

 

 

Shizuoka City Raw Sakura Shrimp & Frozen Raw Sakura Shrimp

Shipping season: Late March – Early June and Late October – December (Raw sakura shrimp), Year-round (Frozen raw sakura shrimp)

In Japan, sakura shrimp are only found in Suruga Bay. And with only two harvest seasons per year, they are immensely precious. The entire shrimp, including the shell and entrails, is edible as-is, making this an easy source of calcium and dietary fiber. And since they do not require pre-cooking preparation, they can be used in many different kinds of dishes.

 

静岡市生桜えび・冷凍生桜えび

出荷時期｜生桜えび：3月下旬～6月上旬、10月下旬～12月冷凍生桜えび：通年

日本で唯一駿河湾にしか生息してない桜えびは、漁期はたったの年2回ととても貴重です。殻も内蔵もすべて丸ごと食べられるから、カルシウムや食物繊維が気軽に摂取でき、下処理もいらないので料理にも幅広く活用されています。

 

Inatori Kinme

Shipping season: Year-round

Kinmedai (golden eye snapper) has a permanent place in traditional Inatori cuisine. It is often served as a symbol of good fortune in celebrations, and you could even say it is an essential presence at special occasions. They are harvested in a plentiful fishing zone in the Izu area, and can be returned to port and shipped the same day they are caught. The prized level of freshness and the fatty, rich, and savory flavor are absolutely amazing.

稲取キンメ

出荷時期｜通年

稲取の伝統料理として不動の地位を築いているキンメダイ。縁起物として祝い事には必ずといってよいほど出されます。伊豆周辺にある好漁場で、その日のうちに帰港し出荷が可能。極めて高い鮮度と、脂ののった濃厚な旨味が自慢です。

 

 

Hamamatsu City Enshunada Tiger Pufferfish (Wild-caught)

Shipping season: October – February

Tiger pufferfish are popular in Japan, so much so that 90% are farm-raised and only 10% are wild-caught. 60% of that small population of wild-caught tiger pufferfish are harvested in Enshunada. Each fish is caught individually through long-line fishing and transported live, giving them an amazing freshness and an absolutely superb flavor infused with natural sweetness.

浜松市遠州灘天然とらふぐ

出荷時期｜10月～2月

国内で流通しているとらふぐのうち9割が養殖で、天然は1割ほど。そのわずかな天然とらふぐのうちの6割が遠州灘で漁獲されています。延縄漁法により一尾ずつ釣り上げられ、活魚のまま輸送されるので、鮮度は抜群、甘みを感じる上質の味はまさに絶品です。

 

Hamamatsu City Lake Hamana Eel (Live Eel)

Shipping season: Year-round

Lake Hamana is the birthplace of farm-raised eels. It is on the shallow side, with an average depth of 5 meters, and rich levels of nutrients flow in from Tenryu River and Enshunada. Eels raised in their favored temperate climate, in a low-stress environment with plentiful food, are bursting with savory flavor and have less odor.

 

浜松市浜名湖うなぎ（活鰻）

出荷時期｜通年

浜名湖はうなぎの養殖発祥の地。平均水深が5mと浅めで、天竜川、遠州灘から豊富な栄養分が流れ込みます。うなぎが好む温暖な気候、豊富なエサとストレスの少ない環境下で育てられたうなぎは臭みも少なく旨味たっぷりです。