Thursday Arrival — Sasshu Salmon Rare Cuts, One Time Only
This week's shipment landed Thursday instead of Wednesday — Monday's public holiday in Japan (Umi no Hi) pushed the schedule back a day, as flagged last week. The processor had some extra time on their hands this round and sent along three Sasshu Salmon cuts we don't normally carry: Zuniku (forehead meat), Nakaochi (scraped from the rib and backbones), and collars. We expect these to be one-time products — not a repeat item — and the numbers are limited enough that we're keeping them storefront-only, not listed online. Stop by 1608 14th St NW to see what's left.
Final Call — Doyo no Ushi Unagi
In Japan, Doyo no Ushi no Hi marks the custom of eating unagi during the hottest, most humid stretch of summer. This year it falls on July 26 — this Sunday. The tradition dates to the 19th century, when it was promoted as a way to eat something highly nutritious during the season when appetite tends to drop. Our Unagi Kabayaki comes from Daishin in Kagoshima, steamed on a 90-meter line for even tenderness and glazed with an additive-free tare of domestic hon-mirin and honjozo soy sauce — still our highest-volume product by units sold. This is the final call: order ahead of the 26th so we can plan around demand.
Joey Cheng Pop-Up at Rice Taste Kitchen — Sunday, July 26
Joey Cheng is doing a pop-up at Rice Taste Kitchen this Sunday, July 26, 4:00–8:00 pm. We tasted the brisket ahead of time and it's genuinely excellent. Menu:
$16 Brisket Bao · $8 Taiwanese Beef Frito Pie · $8 Tex-ish Potato Salad · $6 Pickled Cucumber Salad · $15 drinks · 2 jello shots
Keita on the Radio — Foodie and the Beast, Sunday Morning
Keita will be a guest on Foodie and the Beast this Sunday morning. The interview records Saturday morning, so Keita will be at the shop a bit later than usual this Saturday — starting around 1:00 pm.
Schedule Notes — Willamette Valley & the August Holiday
Keita will be visiting winemaker partners in Willamette Valley, Oregon on July 30–31. No delivery those two days — fish will still be in the fridge, so ask Rice Market staff on the lower level to pull what you need.
Also worth marking on the calendar now: due to Japan's summer holiday schedule, we will not receive a fish shipment from August 17 through September 1. Normal weekly shipments resume September 2. Plan ahead for that stretch.
This Week's Lineup
Bluefin Tuna from Goto Islands, Nagasaki; Sasshu Salmon from Kagoshima, plus the one-time Zuniku, Nakaochi, and collar cuts (storefront only); Hokkaido Uni; Hokkaido Scallops; Unagi Kabayaki (final week to order ahead of Doyo no Ushi); Fresh Wasabi. Best days to order are Thursday and Friday — fish arrived Thursday this week and popular cuts move quickly by Saturday afternoon.