This Week's Uni — Bafun from Hokkaido
We have Bafun Uni (馬糞ウニ) from Hokkaido this week. This is the bold, intensely flavored variety — golden-orange in color, briny and sweet, the kind you'd encounter at a serious omakase counter. Quantities are limited as always; reserve online to guarantee your box before coming in.
Souvenir — Yuzu-Oroshi Dressing
This week's souvenir addition is a Yuzu-Oroshi dressing — a cold noodle or salad dressing made with fish dashi, grated daikon radish (oroshi), and yuzu peel, bound with soy sauce. The flavor is clean and refreshing: bright citrus from the yuzu, a gentle heat from the daikon, and the backbone of well-made dashi underneath.
The simplest use: cook udon or somen noodles, drain and chill, pour the dressing over. A hot-weather meal that takes under ten minutes. It also works well as a dipping sauce for Akami or white fish. Available at the storefront while supplies last.
- Main ingredients: Fish dashi, daikon radish, yuzu peel, soy sauce
- Allergens: Wheat, mackerel, soy
Anju — Summer Menu with Bluefin Akami
A collaboration highlight: Anju, the acclaimed Korean restaurant in Washington DC, has updated their summer menu and the lead new dish features our Bluefin Tuna Akami. The preparation — Bibimguksu — is a spicy gochujang cold noodle dish: buckwheat somen noodles, our Akami, watermelon, tomato, cucumber, and a gochujang dressing. It was reportedly the top-selling item from the moment it launched.
It's a genuinely interesting meeting of flavor systems: the iron-rich, clean umami of Nagasaki Akami against the fermented heat of gochujang, cut by the cool sweetness of summer fruit. If you're curious to see how a professional kitchen approaches the same fish you take home, this is worth an order the next time you're at Anju.
On the Yuzu-Oroshi dressing: If you have leftover Akami that's a day old, slice it thin and use this dressing as a marinade for 30 minutes in the refrigerator before serving. The acid and salt firm up the fish slightly and the yuzu adds a dimension that takes the day-old fish somewhere fresh.