Fujisan White Salmon — Back by Popular Request
Last week's Fujisan White Salmon (富士山白サーモン) from Shizuoka Prefecture sold out within two days, which was faster than we anticipated. A number of customers who missed it asked directly for it to return — so here it is again this week.
The fish are slightly smaller this week — averaging around 1.6 lb compared to 2.0 lb last week — but the quality is consistent. Fujisan White Salmon is farmed in the cold, mineral-rich groundwater that flows from the base of Mt. Fuji, giving it a notably clean flavor with a delicate fat profile that differs from the more assertive richness of our Sasshu Salmon from Kagoshima. Where Sasshu Salmon is bold and defined, Fujisan White Salmon is subtle and precise — a good entry point for someone new to premium Japanese salmon, and a different experience even for those who know Kagoshima well.
White Salmon is available at the storefront only this week, priced by weight. It won't be on the online shop for this run.
Sudachi — New at Rice Market
A seasonal find worth knowing about: Rice Market is now carrying Sudachi (酢橘) — a small, intensely aromatic Japanese citrus that is one of autumn's defining flavors in Japan. Sudachi is smaller and more tart than yuzu, with a bright, clean acidity and a fragrance that is distinctly its own. It is the classic accompaniment to grilled matsutake mushroom, saury (sanma), and white fish.
A squeeze of Sudachi over any of our white fish — Fujisan White Salmon, Kinmedai, Madai — changes the dish completely. The citrus acid brightens the fish's natural sweetness and cuts through fat in a way that lemon simply doesn't replicate. This is a seasonal product; Sudachi is available only in autumn and typically disappears from the market by November. If you've never cooked with it, this is the window.
Rice Market carries Sudachi in the produce section. We're told we're the only place in the DC area currently stocking it — which we believe, having looked.
Bluefin Tuna — Seasonal Transition Underway
October marks the beginning of the seasonal shift for Nagasaki Bluefin. As water temperatures in the Goto Islands begin to drop from summer highs, the fish resume heavy feeding and the fat content starts climbing again toward the winter peak. This week's Bluefin is still transitional — better than August and September, not yet at the November–March peak — but the direction is clear. If you've been holding off on Otoro through the summer, October is when it becomes worth ordering again.
Sudachi with sashimi: Slice Sudachi in half, squeeze a few drops directly over the fish just before eating — no soy sauce on that piece. The acid and fragrance work on their own. Use soy sauce on a different piece. Compare. The difference is significant.