PRODUCT INFORMATION
TUNA
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Tuna Block
Fresh Bigeye, Yellowfin and other tunas fashioned into blocks. Please try it with mixed sashimi platters or fillets.
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Albacore Tuna Block
B-1 Albacore Tuna, caught by pole and line fishing in the Pacific. Skinless and ready to be made into sashimi.
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Tuna Fillets
(For Sashimi/Sushi)Bigeye and yellowfin tuna caught through longline fishing, prepared into fillets. Can be processed for sashimi or sushi.
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Ootoro / Chuutoro (Fatty Tuna)
Fatty Pacific Bluefin and Bigeye Tuna cuts, carefully selected to meet customer needs. The light and clean taste makes it ideal for boiled sashimi, or vinegar dishes.
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Thin Tuna Slice
(With Pacific Bluefin)The fruits of long research and investigation into the most delicious way to prepare thin slices of tuna.
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Lean Tuna Cuts
Carefully handpicked cuts of lean tuna. The vivid ruby meat is sure to whet your appetite.
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Tuna Cuts (Belly)
Hand-selected cuts of all-natural tuna belly, a limited product. The flavor is quite distinct from lean tuna cuts.
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Negitoro Tuna (Single serving)
Single-serving portion of tuna prepared for easy, quick and convenient use in negitoro.
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Tekkadon Tuna (Single serving)
Single-serving portion of tuna prepared for easy, quick and convenient use in Tekkadon.
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Tuna Slices (For Sushi)
Slices ready for immediate use in hand-rolled sushi without any additional preparation. Each slice is hand-cut by a professional from carefully selected portions of tuna.
BONITO
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Straw-grilled Bonito
Specially prepared Daikuma bonito, smoked artisanally. Generous amounts of straw from specially contracted farms are burned to add a smokiness and aroma and accentuate the natural flavor of the bonito. Brand product of Daikuma Co., Ltd.
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Charcoal-grilled bonito
Bonito grilled using charcoal to add flavor. Standard, but no less delicious.
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Skinless Toro Bonito
Return bonito (bonito caught in fall, after growing and being well-nourished in summer) prepared for sashimi. You will be able to enjoy a “delicious bonito”, with a taste that is rich and fatty.
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Skinless Lean Bonito
Bonito caught in the pacific ocean near the equator, prepared to use in sashimi. You will be able to enjoy the simple taste of lean bonito.
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Toro Bonito (Exclusive Cut)
This portion of fatty bonito belly can only be obtained in limited quantities from every fish, and is rich and flavorful. Commonly grilled, and goes great with both rice and alcohol. This portion of fatty bonito belly can only be obtained in limited quantities from every fish, and is rich and flavorful. Commonly grilled, and goes great with both rice and alcohol.
SMOKE
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Smoked Toro Bonito
Fresh fatty bonito, smoked slowly with cherry blossom wood. Very savory.
Fresh fatty bonito, smoked slowly with cherry blossom wood. Very savory.
NIMONO
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Splendid Alfonsino Broiled in Sauce
Fresh and soft, and can be eaten as-is, but can also be stored at room temperature for 6 months. Uses fresh and rich Splendid Alfonso caught in Japan. Broiled in a spicy-sweet sauce with plenty of sake until soft, it only needs to be warmed up to be a delicious meal.
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Genuine Broiled Mackerel
The ginger-and-soy sauce mackerel is light, with minimal aftertaste. Thanks to the high temperature/pressure retort processing, even the bones are soft and edible. Ready-to-eat, and can be stored at room temperature for up to 6 month.
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Mackerel with Konbu
Blue mackerel is caught in Kogawa Bay, Yaizu, and prepared by veterans of the craft. This mackerel is then stewed with Konbu seaweed from Hokkaido, to which sauce is added for a gentle but memorable flavor.
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Skewer Grilled Tuna
Premium, limited cut of Tuna that still keeps well at room temp! Skewer Grilled Tuna
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Tuna Toroni
Winner of the Ministry of Agriculture, Forest and Fisheries Minister's Award. Fatty but tough and chewy haramo cut of tuna, stewed until deliciously soft.Highlights:So soft, it practically melts in your mouth "Melt-in-your-mouth goodness"The "haramo" is a very marbled, fatty and delicious cut of tuna, but also extremely premium, consisting of only 3% of the entire tuna. "Made possible by Kaneyo's techniques"Although delicious, the haramo was often thrown out, due to the difficulty of dealing with the toughness.
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Yellowtail and Daikon
The traditional Japanese dish of simmered Yellowtail and 」apanese Radish . (#1: Goes excellently with miso? #2: Combined with miso for an unforgettable taste?) Highlight s:"Yellowtail and daikon with delicious miso sauce .
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Tuna and Tea (Tsukudani)
Yaizu skipjack tuna, lightly flavored with mandarin oranges Highlights: "Carefully hand-selected Yaizu skipjack tuna, in a perfect combination with Shizuoka mandarin oranges" "High-class tsukudani (food cooked in soy sauce). Can be stored at room temperature." Yaizu skipjack tuna, lightly flavored with mandarin oranges" Highlights: "Carefully hand-selected Yaizu skipjack tuna, in a perfect combination with Shizuoka mandarin oranges" "High-class tsukudani (food cooked in soy sauce). Can be stored at room temperature."
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Skipjack and Mikan
Yaizu skipjack tuna, lightly flavored with mandarin oranges Highlights: "Carefully hand-selected Yaizu skipjack tuna, in a perfect combination with Shizuoka mandarin oranges."" "High-class tsukudani (food cooked in soy sauce). Can be stored at room temperature."
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Bonito Heart
Since this dish uses very fresh bonito hearts, it is a rare delicacy only found in places where the caught bonito are landed. The aftertaste is removed by stewing with soy sauce and ginger until soft, resulting in a delicious dish with a memorable texture.
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Tuna Kama Teriyaki
Premium, limited cut of Tuna that still keeps well at room temp!
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Soft-Stewed Firefly Squid
Firefly squid, stewed in ginger and soy sauce to be perfect as a snack to go with alcohol; or a side dish to go with rice. Firefly squid, stewed in ginger and soy sauce to be perfect as a snack to go with alcohol; or a side dish to go with rice.
NAMARIBUSHI
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Boiled Namari-Bushi (Bonito)
This “Namari-Bushi” is a completely natural, additive-free product – simply fatty pacific salmon boiled in a cauldron. Soft enough to be easily taken apart by hand, it goes great in salad or with some soy sauce by itself. Lower in calories than the popularly used salad chicken, but has more protein. Doesn‘t use high temperature and pressure retort sterilization, but can still be stored at room temperature for 6 months.
KATSUOBUSHI
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Bonito Flake Packs
Packaged bags of bonito flakes.