Hokkaido Uni Arrives Today
The market has eased slightly, and we are receiving Hokkaido Uni today, Wednesday, October 21. It is available for pickup and same-day delivery while it lasts.
Hokkaido Scallops Are Still Scarce
Hokkaido Scallops remain scarce. We are not receiving any this week and are watching the market.
Typhoon No. 30 (Champi): A Tougher Market Next Week
A new typhoon is heading for Japan this weekend, and we expect the market to be worse next week. According to the Japan Meteorological Agency, Typhoon No. 30 (Champi, チャンパー) was a large and violent typhoon as of 3:00 am JST on October 21. It was moving west at 30 km/h to the east of the Philippines, with a central pressure of 900 hPa, maximum sustained winds of 60 m/s near the center and gusts up to 85 m/s. It is expected to move northwest south of Okinawa and approach the Sakishima Islands around October 23–24 at very strong intensity. The Okinawa Meteorological Observatory is warning of high waves and strong winds.
High seas and strong winds disrupt fishing and shipping. For more background, see our guide on how climate change affects fisheries. I will report on supply as soon as I know more.
This Week’s Lineup
In the case this week: Bluefin Tuna, Sasshu Salmon, Hokkaido Uni (arriving today) and our other regulars.
Class Recap: Aburi Saba and Sasshu Salmon Mi-Cuit
We just held our new Fish Cooking and Wine Pairing Class last weekend, and I am glad all the participants were happy. The image of the week is the first dish: Aburi Saba (seared mackerel) on miso mashed potatoes with a thick dashi sauce, paired with Novella Wines 2024 Petit Manseng. The second dish was Sasshu Salmon mi-cuit with dill and shiso paste, paired with Novella Wines 2025 Rosé d’Assemblage. See our wine and fish pairing guide for the science behind the pairings.
November Classes
We added two classes for November on our events page: the Fish Cooking and Wine Pairing Class on Sunday, November 1 (2:00–3:30 pm, $70) and the Knife Sharpening and Sashimi Slicing Class on Sunday, November 8. We may offer another class on November 15, but none in the latter half of the month. The Knife Sharpening and Sashimi Slicing Class on Sunday, October 25 is still open too. See our guide to Japanese knives for what you will learn.
Pastry Chef Eddie’s Asian Bakes at Rice Market
My friend, pastry chef Eddie, was in town and made a lot of Asian baked items, including shokupan, tiramisu and cakes with Asian flavors. They are available now at Rice Market (see @ricemarketdc on Instagram), just upstairs from our counter.