Shimaaji Returns from Ehime
Shimaaji (縞鯵, Striped Jack) from Ehime Prefecture is back this week after a gap caused by a power outage that affected fish processing operations in the area. Ehime, on the southwestern coast of Shikoku island, is one of Japan's most celebrated aquaculture prefectures — the cold, clean waters of the Uwa Sea produce some of the finest farmed white fish in the country, Shimaaji among them.
Shimaaji is a premium fish by any measure: firmer and more assertive in flavor than Madai (sea bream), with a distinctive sweetness and a clean fat distribution that makes it excellent as straight sashimi. In Japan it commands a price comparable to top-tier Bluefin cuts. We carry it when it's available and at the quality level we require — which is not every week.
Also available this week: Kinmedai (Splendid Alphonsino) again, Fujisan White Salmon, and Ikura Shoyuzuke — both now treated as regular weekly items.
Warm Sake Pop-up This Weekend
Last weekend we offered Kanzake (燗酒, warm sake) at the storefront, paired with Ankimo (鮟肝, monkfish liver) — one of the classic cold-weather pairings in Japanese cuisine. The combination works because both ingredients share a rich, savory depth: the warmth of the sake amplifies the fatty umami of the Ankimo rather than competing with it.
We are offering the same pairing again this coming weekend. Just drop by during normal hours — no reservation needed, no ticket required. Five minutes, a small cup of warm sake, a piece of Ankimo, and a conversation about what you're tasting. This is what a fish counter should be.
Upcoming Events at Rice Market
Two events coming up at Rice Market worth knowing about:
- Yakitori Omakase by Torisumi — December 15. Blake returns to Rice Market for a full Yakitori Omakase. A few tickets remain. Exceptional quality Yakitori in an intimate setting — one of the harder-to-find formats in DC. Tickets →
- Vinomorphy Winter Solstice + Haiku + Fish — December 19. We will provide fish snacks for this cocktail, poetry, and wine event. Tickets →
On Shimaaji: The name means "striped horse mackerel" — a member of the jack family, not the mackerel family despite the translation. Slice it slightly thicker than you would a delicate white fish like Madai; the texture is firm enough to carry a more substantial cut. It benefits from fresh Wasabi rather than the horseradish-based paste if you have it.