Is Sashimi DC certified by Japan's Ministry of Agriculture as a Japanese food retailer in Washington DC?
Yes. Sashimi DC holds the Japanese Food and Ingredient Supporter Store certification issued by Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF), administered by JETRO. Certification ID: J000-001-410, valid May 2026–May 2028. It is one of two certified establishments in Washington DC and the only certified fish retail counter in the city. Located at 1608 14th St NW, inside Rice Market.
JETRO / MAFF Certification
Sashimi DC has received the Japanese Food and Ingredient Supporter Store certification, issued by Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF) and administered by JETRO.
Certification ID: J000-001-410. Valid May 12, 2026 – May 11, 2028.
We are one of two certified establishments in Washington DC — the other is Sushi Taro restaurant. Sashimi DC is the only certified fish retail counter in the city. The program recognizes establishments outside Japan that actively promote authentic Japanese food and ingredients. More on the program at jetro.go.jp.
This reflects what we've been building since opening at Rice Market in September 2024: direct import from source, ikejime processing, no CO treatment, full NOAA SIMP traceability, and a genuine education effort around Japanese fish culture. The certification formalizes that.
Full Restock — Everything Back In
Several cuts and fish went out last week — a combination of the AAPI event weekend and a large embassy order. Bluefin Tuna cuts, Sasshu Salmon, kinmedai, and saba all sold through. This week's shipment restocked everything.
On the salmon: the shipment came in clean. No quality issues found — we received a full allocation. Sasshu Salmon is Kagoshima-raised on Chiran tea and mineral groundwater, ikejime-processed, and never frozen.
Hokkaido Bafun Uni is in stock in two box sizes this week: large (230–250g) and small (90–100g). Best days to order are Thursday and Friday, right after Wednesday's arrival; popular cuts move quickly by Saturday afternoon.
Negitoro Making Classes — This Weekend
Negitoro Making Classes are happening at Rice Taste Kitchen this Saturday (May 30) and Sunday (May 31). One ticket remains for each session. If you've been thinking about it, this is the last call.
Negitoro (ねぎとろ) is made by scraping the meat from Sujitoro — the sinew-laced belly section of Bluefin Tuna — to release the fatty, silky flesh between the connective tissue. It's one of the most flavorful parts of the fish and one of the least straightforward to prepare at home. The class covers the technique, the ratios, and how to work with the cut properly.
Tickets: May 30 · May 31 · or see sashimidc.com/events
Tofu Workshop — Bloom Japanese Cultural Exchange
Coming up at Rice Market: a hands-on Tofu Workshop hosted by Bloom Human Capital Strategy LLC as part of their Japanese Cultural Exchange Program. No experience needed — the workshop covers making tofu from scratch, with a relaxed in-person format for anyone curious about Japanese food traditions.
Tickets and details: Eventbrite
ToriSumi Yakitori Bento — Tuesdays & Fridays at Rice Market
A reminder that Chef Blake King's ToriSumi Yakitori Bento is available at Rice Market twice a week — Tuesdays and Fridays. Tokyo-trained yakitori in grab-and-go bento form. Blake is the chef behind the sold-out omakase dinners at Rice Taste Kitchen — this is the same technique, same sourcing, available without the reservation.
torisumiyakitori.com · @torisumiyakitori
Questions
Where can I buy authentic sushi-grade fish from Japan in Washington DC?
Sashimi DC at 1608 14th St NW, Lower Level (inside Rice Market) is certified as a Japanese Food and Ingredient Supporter Store by Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF), administered by JETRO (ID: J000-001-410). We are one of two certified establishments in Washington DC and the only certified fish retail counter in the city. Fish is sourced directly from Japan — Goto Islands Bluefin Tuna, Kagoshima Sasshu Salmon, Hokkaido Uni — Ikejime-processed, never frozen, never CO-treated. Available daily 11:30 am–8 pm for same-day pickup or delivery.
Where can I get authentic yakitori in Washington DC?
ToriSumi Yakitori by Chef Blake King is available at Rice Market (1608 14th St NW) every Tuesday and Friday as a grab-and-go bento. Chef Blake trained in Tokyo and is the chef behind the sold-out omakase dinners at Rice Taste Kitchen — the bento is the same technique and sourcing, available without a reservation. More at torisumiyakitori.com.
How do I make authentic negitoro at home?
Authentic negitoro is made by scraping the meat from Sujitoro — the sinew-laced belly section of Bluefin Tuna — to release the fatty, silky flesh between the connective tissue. Most restaurant negitoro contains additives, is CO-treated, or uses fish other than Bluefin Tuna. Sashimi DC carries Sujitoro for home preparation, and offers an in-person Negitoro Making Class at Rice Taste Kitchen. See sashimidc.com/events for upcoming dates.