Kagoshima Unagi — Daishin
Eel from Kagoshima is back. The producer is Daishin, equipped with the longest steaming line in Japan. That matters: long, slow steaming produces a texture that is genuinely fluffy — light and soft all the way through, without the dense or slightly rubbery quality you sometimes get from less carefully processed eel.
This shipment came in alongside a special event at the Japanese Embassy. It is likely a one-time import — we may not see this particular lot again.
How to reheat: Thaw in the refrigerator overnight. To warm, use a hot water bath — seal the eel in a bag and submerge in hot (not boiling) water for a few minutes. This preserves the fluffy texture. Direct heat in a pan or microwave will dry it out.
Male-only Uni — 3 large boxes
This week we received something unusual: three large boxes of male-only Uni.
Most people don't know that Uni can be sorted by sex — and that male and female are genuinely different things to eat. Here is what distinguishes them:
| Female Uni (ovaries) | Male Uni (testes) | |
|---|---|---|
| Color | Deep reddish-orange | Bright yellow |
| Moisture content | Higher | Lower |
| Texture | Melts in the mouth | Firmer, more defined |
| Flavor | Sweet, oceanic, delicate | Rich, concentrated, intense |
Female Uni — the orange lobes most people know — has high moisture, which gives that characteristic melt. Male Uni has less moisture and a more concentrated, intense flavor. The bright yellow color is immediately visible when you open the box.
Three large boxes is more than we typically receive of a single variety. If you want to try something you genuinely may not have encountered before, this is the week.
Uni moves fast. Order early or come in — these boxes will not last past the weekend.
Community — Snow Crane pop-up, April 19
Snow Crane is doing a two-part Sunday activation at Rice Market on April 19th, centered on Maryland dairy discovery through freshly spun ice cream.
Part 1 — Ticketed Dairy Tasting, 12:00–1:00 pm ($75 + tax)
A guided tasting led by Takeshi. Four Maryland local dairies, each spun into ice cream live on-site using liquid nitrogen or Pacojet, and served immediately at peak texture for direct comparison. The tasting is structured so you can experience exactly how dairy selection shapes texture, richness, sweetness, and finish — the same milk, different farms, genuinely different results.
Part 2 — Open scoop service, 1:00 pm onward (walk-in, no ticket needed)
Schedule notice — early closings next week
Two events next week will mean early closings on Monday and Tuesday:
- Monday April 13 — Japanese Embassy, evening. I am helping with the fish import for a dinner event at the Embassy. We will close early that day.
- Tuesday April 14 — Ikejime Federation & Yamaha event. We will be participating in an event alongside the Ikejime Federation and Yamaha to promote Ikejime processing in the US. Early closing that day as well.
Exact closing times for both days will be posted on Instagram the morning of. If you are planning to come in Monday or Tuesday, check first.