japanese seafood exports
Tuna（Maguro）（金槍魚）
This Japan tuna is the highest quality of the tuna. We prepare fresh tuna that has been caught by the producer and production area and sent directly to the market.
You can immediately see the sperior"freshness" and "umami(Delicious taste)".
Yellowtail(Buri)(鰤魚)
In Japan, yellowtail is auspicious as a career fish. It is a delicious fish whether sashimi, grilled or boiled.
Fatty yellowtail is also highly nutritious and rich in EPA, DHA, and vitamin E, which has an antioxidant effect, which is said to have a preventive effect on lifestyle-related diseases such as arteriosclerosis, myocardial infarction, cerebral infarction, and diabetes.
Hamachi (油甘魚)
"Hamachi (about 40 cm)" grows to become "yellowtail (about 80 cm)".
The yellowtail is firmly covered in fat, so when baked, it has a fluffy finish and is delicious even if it is made into sashimi. Hamachi is close to adulthood, so it is characterized by being moderately fatty but firm. Chinese people like to order.
Shimaaji(縞鯵)
Among horse mackerels, "Shimaaji" has a good taste, is firm, moist, and has just the right amount of fat and umami(Delicious taste). In recent years, culture has become popular, but in the past, the catch of fish has decreased, and for a time it was said to be a phantom fish.
In Kyushu, culture is actively carried out in Kumamoto prefecture, Oita, Nagasaki, and Miyazaki prefecture. We can provide it while keeping it fresh and delicious.
Salmon
Japan salmon is the most frequently inquired fish from overseas. Culture technology has also advanced, including at sea and on land, and now salmon with distinctive characteristics are produced in various parts of Japan as local salmon.
We are working hard every day to provide you with a variety of salmon through our own network.
Amberjack(Kanpachi)（間八）
"Kanpachi" is a type of the genus Yellowtail in the family Horse mackerel, and is one of the "Three Yellowtail Families" along with Yellowtail and Hiramasa.
Kanpachi is often eaten raw, such as sashimi and sushi, and you can enjoy its crunchy and elastic texture and moderate fat and umami(Delicious taste). It is preferred by many people because it has less peculiarity than yellowtail, but it tends to dry when heated, so it can be plump and delicious when fried.
Katsuo(Bonito)（鰹魚）
Freshness is the key to bonito. Please enjoy the same taste as the local by sending directly from Kagoshima Prefecture, the production area of bonito.
Our recommendation is "Warayaki(burn by Straw)". It is smoked with the umami(Delicious taste) of bonito and straw to make it flavorful.
Warayaki (burn by Straw )
