San Francisco Bay Area Crab Season Just Started
San Francisco Bay Area Crab Season started last Wednesday. "Early signs of this year’s crustaceans are positive" according to this San...
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Kaz Matsune
Mar 23, 20211 min
Albacore season has arrived
Our fish suppliers have informed us of the start of (long waited) Albacore season. West Coast Albacore from Oregon is rated as "The best...
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Kaz Matsune
Nov 24, 20201 min
What exactly is Sushi Vinegar?
Click the button below for an updated Article. What exactly is sushi vinegar? (2020 updates including FAQ) Making Sushi Rice is one of...
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Kaz Matsune
Oct 27, 20201 min
Scallops from Viking Village
We are so glad to have Scallops from Viking Village coming back to Monterey Fish - they are absolutely our favorite, sweet and savory....
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Kaz Matsune
Oct 20, 20201 min
Local King Salmon Season
No, it's not snakeskin, but it's Local San Francisco King Salmon! - the Season officially started on August 1st and is expected to last...
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Kaz Matsune
Oct 13, 20203 min
Where to get Sushi Fish in San Francisco Bay Area
Part 1: Nijiya Market If you live in the City (San Francisco, that is), the best retail place for you to get Sushi & Sashimi fish is...
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Kaz Matsune
Sep 15, 20201 min
Where Can I Get Real Fresh Wasabi?
In our previous post, we've talked about wasabi served at most sushi restaurants in the US, not being "real" wasabi. There is some fresh...
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Kaz Matsune
Mar 24, 20201 min
Miso Soup or Miso Broth
Traditionally in Japan, miso soup is made by adding miso paste to dashi stock. Dashi is made from kelp called Konbu and Katsuobushi,...
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Kaz Matsune
Jan 28, 20201 min
Annual Tuna Auction The Second Highest Bid
The annual first Tuna auction at Tsukiji Fish Market took place on January 5, with the second-highest bid of $632,000. (Source:...
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Kaz Matsune
Sep 17, 20192 min
Homemade Recipe for Sushi: Sushi Vinegar
(This video contains how to make sushi vinegar: 0:49) In making sushi rice, it appears (based on the questions we received during our...
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Kaz Matsune
Sep 10, 20191 min
Local Albacore Season
We always get excited when the local albacore season starts. This year, they are from Eureka, CA. We've been trying this albacore this...
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Kaz Matsune
Aug 13, 20191 min
Great Time for Seafood
Local Salmon season just started and this morning, we received this picture from our fish supplier, Monterey Fish Market of California...
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Kaz Matsune
Jul 23, 20191 min
Osakana Japanese Fish Market, Brooklyn, NY
A new Japanese Fishmarket is opened in Brooklyn by the owner of Okonomi/Yuji Ramen Japanese restaurant. Their philosophy is simple: To...
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Kaz Matsune
Oct 16, 20181 min
Scallops from Viking Island, NJ
Scallops from Hokkaido Japan are favored by many Sushi and Japanese chefs, yet, I urge you to try Scallops from Viking Village, NJ. They...
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Kaz Matsune
Sep 11, 20181 min
Fish Aging for Sushi
(originally posted on Quora) Many people think sushi fish must be super fresh as if they are right off the boat. The truth is not...
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Kaz Matsune
Aug 21, 20182 min
100 Surprising Facts About Sushi - #11. It's NOT Wasabi You Are Eating
Do you know what wasabi is? Have you ever tasted real wasabi? Did you know it's likely that what you think wasabi is not really wasabi?
...
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Kaz Matsune
Jul 24, 20181 min
Rare Sushi Ingredients "Nodoguro" (Blackthroat Seaperch)
Nodoguro, also known as "Rosy Seabass" or "Akamutsu," is a rare and prized sushi ingredient caught along the coast of the Sea of Japan....
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Kaz Matsune
Jul 17, 20181 min
Rare Sushi Ingredients – Bouze (Ebodai), Tokushima
In English, Ebodai is referred to as Japanese Butterfish. It’s about 8-12inches in length and is different from “Butterfish” that is...
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Kaz Matsune
Jul 3, 20182 min
Salmon Sashimi - is it safe for raw consumption?
(photo by Albert Law) Sushi is such a delicacy, and that is why we love it. At the same time, we are aware of laying the risk of...
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Kaz Matsune
May 22, 20181 min
Homemade Recipe for Sushi: Secret to Making Sushi Vinegar
To make sushi rice, you need to mix it with sushi vinegar. Aside from adding flavor to rice, the addition of vinegar to cooked rice helps...
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