Friday, November 6: We Open Around 3 pm
I will be speaking at a career panel hosted by the SAIS Japan Club at Johns Hopkins SAIS on Friday, November 6, 12:30–2:00 pm. Because of this, the shop will open around 3:00 pm that day instead of the usual 11:30 am. The panel, “Career Crossroads: Public, Private, International Orgs & Entrepreneurship”, brings together four SAIS alumni who have moved between the public sector, the private sector, international organizations and entrepreneurship. It is open to SAIS students, and you can follow the SAIS Japan Club on Instagram.
I graduated from SAIS in 2014 (see my background) and spoke there in April as well: Entrepreneurship in a Niche. Fish arrived Wednesday, and Thursday and Friday are the best days to order. Popular cuts sell out by Saturday afternoon, so Thursday is a good day to stop by before the late Friday opening.
This Week’s Lineup
In the case this week: Bluefin Tuna, Sasshu Salmon, Hokkaido Uni and Sawara (wild-caught, so it comes frozen and skin-on; see our Kan-Sawara update), plus Ikura, Shiso and fresh Wasabi. We also carry frozen Unagi Kabayaki, Kinmedai and Saba.
Japan Market Notes: Snow Crab, Mullet, Sayori, Aori-ika and Tsubu
Our supplier’s market report this week shows winter arriving in Japan:
- Aori-ika (bigfin reef squid): landings are increasing.
- Tsubu (whelk): the Akkeshi (Hokkaido) fishing season has opened.
- Honzuwaigani (snow crab) and Seko-gani (female snow crab) from the Sea of Japan: fishing opens on November 6.
- Mullet from Himeji, Hyogo: fishing is expected to start around November 10.
- Sayori (Japanese halfbeak) from Futtsu: fishing opened on November 1.
Not all of these are items we carry. I note them because they show how the market follows the calendar (see our guide to Japanese fish seasonality).
Typhoon No. 31 (In-fa): Heavier Rain Possible in Kanto
Typhoon No. 31 (In-fa), the 31st named storm of the year, was moving slowly north over waters southwest of the Ogasawara Islands on Wednesday afternoon, according to the Japan Meteorological Agency (JMA). The JMA classifies it as a strong typhoon, with a central pressure of 970 hPa, winds of up to 126 km/h near its center and gusts peaking at 180 km/h. Its closest approach to the Ogasawara Islands is on Thursday, and Weathernews warns residents of high waves with persistent swells, strong winds and temporarily heavy rain.
The typhoon is unlikely to approach Honshu. It is expected to keep moving north over waters west of the islands through Thursday, then turn eastward and move northeast over waters east of Japan on Friday. However, moist air around the storm could intensify rain from the Kanto region to around Shizuoka Prefecture on Thursday. We are watching the market and will report any effect in next week’s update.
Karasumi: It Depends on the Roe Price
The mullet season matters to us because mullet roe (Borako) is the raw material for Karasumi, cured and dried mullet roe. Borako is very expensive at the beginning of the season. We watch the market, and if we can get it at a reasonable cost, we will make Karasumi again this year. It is not confirmed yet. Last year, Himeji Borako arrived on December 10 to begin curing, and we followed the curing progress through the month.
Classes: November 8, November 15 and December 6
All classes run 2:00–3:30 pm at Sashimi DC in the lower level of Rice Market. See our events page for details.
- Knife Sharpening and Sashimi Slicing Class, Sunday, November 8. See our guide to Japanese knives for what you will learn.
- Fish Cooking and Wine Pairing Class, Sunday, November 15. See our wine and fish pairing guide for the science behind the pairings.
- Knife Sharpening and Sashimi Slicing Class, Sunday, December 6.
Closed November 23 to December 1: Keita in France
As announced, we will be closed from Monday, November 23 through Tuesday, December 1 and reopen on Wednesday, December 2. Please plan your orders before the closure.
Where will I be over Thanksgiving week? In France. I will visit Keiko et Jérôme (Instagram) in Albi, one of our winemaker partners. Their wines are excellent, with elegance and a volume of aroma well beyond the standard. I also look forward to a meal at L’Asperule in Auxerre (Instagram), where I loved the true fusion of French and Japanese styles: not a superficial one, but one built on a deep understanding of both cuisines.