Typhoon No.6 — Supply Low, Prices Up
Typhoon No.6 (台風6号) is moving through Japan this week, bringing high seas and rough conditions that are affecting fishing operations across the country. Supply is short, and prices are elevated as a result of the disrupted catch and high tide conditions.
We still have Bluefin Tuna, Sasshu Salmon, Hokkaido Uni, Hokkaido Scallops, Kinmedai, Saba, shiso, and fresh wasabi — but quantities are limited. The best days to order are Thursday and Friday when stock is full.
Hokkaido Scallops — Dedicated Page Now Live
We've been carrying Hokkaido Scallops for a while — they now have a dedicated page. Direct from Hokkaido, Japan, untreated, no phosphate inflation. Two peak seasons: summer (Okhotsk Sea) and winter (Funka Bay). The difference from treated scallops is immediately obvious: dense, clean-tasting, with a natural sweetness that doesn't weep water in the pan or dissolve on the plate.
Treated scallops — the industry standard in most US seafood retail — are soaked in sodium tripolyphosphate to absorb water weight, inflating yield. They release liquid when seared and never develop a proper crust. Ours don't go through this process. Full details on the scallop page.
This Weekend — Classes at Rice Taste Kitchen
Saturday June 6 — Negitoro Making Class. Learn to make authentic Negitoro from Sujitoro — the sinew-rich cut set aside from sashimi prep. Hands-on, no experience needed.
Sunday June 7 — Knife Sharpening and Fish Slicing Class. Bring your kitchen knife. We sharpen it together on whetstones, then put it straight to work on sashimi-grade Japanese fish. You leave with a sharp knife, new technique, and fresh-sliced fish to take home.
Tickets and details on the events page.
Worth Trying — Zana Tea
I tried Zana Tea's Soba Tea Latte recently. Gentle, foamy, and genuinely enjoyable — the kind of thing that doesn't announce itself but stays with you. They do pop-ups around DC. Good products, worth seeking out if you see them.