Sushi Gallery Description of seafood

Winter Yellowtail. Midwinter is the season for Winter Yellowtail. The best Winter Yellowtail is the ones from Hokuriku area.
Although Yellowtail can be farmed, farmed Yellowtail is no match for in-season wild Yellowtail.
While farmed Yellowtail’s meat is white, the Wild Yellowtail’s meat is rather pink.
Fatty Wild Yellowtail’s is crunchy and very tasty.

Clam You don’t find Clam Sushi easily in other restaurants. Put in a boiled water for a second and make Sushi with it.
Since Clam gives a good taste when it’s boiled in the soup, it is rather famous as a filling of Japanese soup “Osuimono”. The taste of Clam gets much deeper and richer when eaten as Sushi, because the taste is simple when you first place it in your mouth, but gets richer and richer as you bite it.
Iwasa Sushi operates an intermediate wholesale store, which is specialized in Shellfish in Tsukiji Market, so that Iwasa Sushi can always have variety of shellfish available. Clam Sushi is very special menu at Iwasa Sushi

Thread-sail filesfish (Kawahagi) Some says that Kawahagi’s season is summer, but others argue that Kawahagi’s season is fall and winter. In summer, Kawahagi can outperform other high rank fishes, such as puffer fish and flounder, because those fishes are out of season in summer.
In fall and winter, Kawahagi’s liver, which is one important value of Kawahagi, gets bigger. Wild Kawahagi’s liver is rather smaller than farmed Kawahagi, so restaurants do not prefer wild Kawahagi in many cases.
But for sushi, wild Kawahagi is the best. Wild Kawahagi is the king of white fish.

Fatty Tuna The king of Sushi. It’s better to eat Fatty Tuna Sushi at Tsukiji Market because of the fact that the high quality Tunas are gathered in Tsukiji Market. However, that does not mean that every fatty Tuna in Tsukiji Market is tasty. Good fatty Tunas are Pacific bluefin tuna and Southern bluefin tuna.

The Scenery of Tsukiji