I went to the Hokkai Market. I bought a red sea bream from Nagasaki. It was smaller than usual, but when I tried it as sashimi, the slightly smaller size made the flesh not too soft and quite delicious. The miso soup had a very good broth, and when I added seaweed, it became super tasty. I also bought a variety of sushi with plenty of shellfish, all of which seemed to be imported, but they were all delicious enough. The sushi at Hokkai Market is just right for lunch. They have a variety of options like salmon, parent and child, shellfish, and regular mixed sushi, which are very convenient.

I bought some Alaskan yellowtail at the market in Hokkaido. The next day, I saw American yellowtail there too, but they were the same Alaskan yellowtail variety. I decided to make a hot pot with the Alaskan yellowtail. After thawing it in the refrigerator for half a day, I cut it into chunks with a deba knife and cooked it in a simple hot pot with kombu dashi, napa cabbage, shiitake mushrooms, enoki mushrooms, and tofu. The Alaskan yellowtail meat was lean and light, but it produced a delicious broth. It's easy and tasty to eat it this way.

I went to the Kitahama Market today. I bought meji from Nagasaki and houbou from Awaji Island. I also found some tai and shima aji that can be served as sashimi. The houbou was a great deal at around 500 yen, I think. I made sashimi out of both, and also got the fish heads for soup. The houbou had a really good flavor. The meji had a slightly softer texture, so I made half of it into konbu-shime. I made soup using the heads of both fish, and it turned out delicious with a great broth. I can't stop enjoying this sashimi and soup combo.

I went to the Hokkai Market today. I decided to buy a large Rausu blue cod. In addition to the Masuoy, Kurosou, and Shimazoi, there were also plenty of Gayas, Yanaginomai, and other types of soy fish. Although the blue cod is not actually a soy fish, it seems like a fitting name. This size cost just under 1000 yen, making it the most luxurious local fish in Hokkaido. I had it as sashimi and in a soup. Despite its name, it had a delicious Menkue-like texture and flavor. It was definitely worth it. The soup also had a good broth, and it was delicious.

Shopping at the Hokkai Market. First, we got a variety of sushi with different types of shellfish. Besides scallops, the rest are probably imports, but they are a great deal and very delicious. The red mill shellfish is quite rare. We also got some medium fatty tuna from Kagoshima. It's really beautiful tuna. We also got some red rockfish from the Hokkai Market. It says "Shikishima" but it's clearly red rockfish. The flesh is soft and the taste is mild. Various white fish come in from Nagasaki, which is great for our home. We also got some fish scraps and made a rich red rockfish soup. You can eat from one fish for two meals.

I went to the Kitami market today to buy sashimi. I bought a white sole from Shiraoi and a thread-sail filefish with liver from Funka Bay. The white sole is delicious, but the individual fish are quite large, so one fish yields about four fillets, which can be a bit much. Today's fish was a small half, which was just right. Although the larger ones may be tastier, the smaller ones have a good texture and are quite delicious. The thread-sail filefish looks similar to a Japanese filefish in terms of its flesh, but it comes with liver, so I had it together. I didn't use liver soy sauce, instead I tore it into pieces and placed it on the white flesh before dipping it in soy sauce.

I went to the Hokkai Market. When I went to buy ingredients for lunch soup, I found frozen Atka mackerel, so I decided to make Atka mackerel soup. It's made with Atka mackerel from Wakkanai, perfect for hot pot. It's more affordable and easier to use than monkfish. The liver is large, orange in color, and has a rich flavor. I bought a couple of them and made a hot pot, but it's also easy to just buy tofu and green onions to make a simple Atka mackerel miso soup at home. At Hokkai Market, monkfish is not too expensive, but Atka mackerel's convenience wins. The flesh is white and refreshing, while the liver is rich and flavorful.

I went to the Kitai Market and bought some bearded brotula, white clams, and fresh Pacific saury. The saury is slightly smaller than the last time. I first sliced it for sashimi and made sashimi and miso soup. The meat is softer and lighter than the brotula. The remaining fish will be cooked en papillote with the brotula that has been marinated since the day before. The brotula will be used to make miso soup after removing the bitterness. The white clams were steamed with sake, but I also tried pan-frying them with butter after removing the shells. They shrink in size, but the taste is good. The fresh Pacific saury was a bit expensive at 880 yen, but it's worth it for the first taste of the season.

I went to the Hokkai Market for fresh fish today. I found a big red sea bream and couldn't resist buying it. It was labeled as "matsukasa," but it's definitely a red sea bream when you look at its face. It says it's from Hokkaido, but is that true? When I made sashimi, I was able to get four large fillets. Today I'll have sashimi, tomorrow I'll have it marinated in kombu, and the day after that I'll have it meunière style. I also made miso soup for two days. The taste was perfect. I never expected to buy a red sea bream at the Hokkai Market. Another affordable and delicious option is the yellowtail. It's similar to yellowtail, but due to global warming, it's now coming up to the Okhotsk Sea. Eating yellowtail sashimi in Hokkaido, where it wasn't common before, is quite surprising.

Today, I went to the North Sea market to buy fresh fish. However, I didn't feel particularly inspired, so I only bought some black rockfish sashimi. Recently, there are more varieties of rockfish available, even including the ones we used to catch as bycatch when fishing as kids. There are many types of rockfish, such as: - Mazoi - Kurosoi - Shimazoi - Gaya (Ezomebaru) - Yanagi no mai Recently, a new type called Aozoi has appeared. Aozoi is actually a black rockfish, not a rockfish, but it has a good flavor and grows large, so it is priced well. So, today I chose black rockfish.

I went to the Hokkai Market. The fresh fish section looks nice, with fish from Hokkaido and also from Nagasaki and other parts of Honshu. The meat section has fewer processed products like Genghis Khan, and more fresh meat like lamb. Today I bought some for sashimi. It's labeled as "Shikishima," but it's not Shikishima Hanadai, it's Akaisaki. Either way, it should be a delicious fish, so I had it sliced for sashimi and also got the scraps. When I cut into it, it was firm and tasted good. The scraps made a tasty soup.

Today, the horse mackerel from Aomori was in the 500 yen range, so I bought it immediately. It was over 40 centimeters long. It seems like the horse mackerel has also made its way to Aomori. Perhaps it's due to the effects of global warming. Today, I got two slices of sashimi and the head for free, so I made a miso soup with the head. When I tried it, the soup was light and the sashimi had a strong flavor. Despite not looking very appetizing and having a bad reputation due to being associated with dirty water near river mouths, the horse mackerel from the open sea is not muddy-smelling and has a firm texture, making it highly recommended. And it's also reasonably priced.

Today at the Hokkaido market, there was a great selection of both local and non-local produce. I couldn't decide what to get, but ended up buying some Nagasaki alfonsino and fresh mackerel. I asked for the alfonsino to be gutted so I could make a delicious miso soup with the scraps. They also prepared the mackerel for sashimi. The mackerel was not too fatty and very tasty. The alfonsino had a flavorful white meat that I wish was always available. I got a good amount so I was able to enjoy it again the next day.

When I visited the Hokkai Market, there were plenty of local fish and various types from Nagasaki. I noticed a big Grouper, which I think is a Yellowtail Grouper. I had it prepared for sashimi and enjoyed it with miso soup for lunch. The miso soup had a rich flavor and was delicious. The sashimi was very light and delicate, with a mild flavor and subtle fat content. In the evening, I had simmered cheeks of Kasube from Rausu. It was just as tasty as the usual fin cartilage-included dish, but easier to eat. The flavor was the same though.

I went to the market in Hokkai to buy fish. Today, I only found sea bream and striped beakfish for sashimi, so I decided to look for a fish to make simmered dish. There was a flounder, but I chose a rockfish. I will simmer it with a slightly strong seasoning, together with ginger. The rockfish today seemed relatively small, with not much fin meat and a large body. However, it cost 210 yen for two pieces, which means 100 yen each. Now, trying the simmered dish, it has a light taste with plenty of collagen from the flesh and cartilage.

Today seems to be the first shipment of the day. The fish market isn't fully open yet, but I found some bluefin tuna from Aomori and Ehime. I decided to splurge and bought the bluefin tuna from Aomori. It had both medium fatty toro and lean red meat. I also saw that anglerfish was recommended today, with large liver and flesh. At 680 yen per pack, I bought two packs to share with everyone. For lunch, I made anglerfish soup. I used kombu to make the broth, added the blanched anglerfish, and finished it with tofu and green onions as toppings. The broth turned out really flavorful. While anglerfish hot pot may require more preparation, anglerfish soup is a convenient way to enjoy it. Normally, I make hot pot with anglerfish, but this soup was delicious as well. It's great to be able to buy such high-quality anglerfish at this price. And the bluefin tuna from Aomori was truly amazing. It's worth every penny.

For lunch, I went to the Hokkai Market and headed straight to the fresh fish section. Today, I bought live octopus, striped mullet, amberjack, and it cost 1000 yen. The live octopus is from Hokkaido, the striped mullet is from Nemuro, and the amberjack is from Oita. Local products are convenient, affordable, and delicious, so I have no complaints. It's been a while since I had live octopus, and it has a nice firm texture. I also bought some marinated longtooth grouper from Nagasaki that I prepared yesterday. I've been making a habit of marinating anything I can't finish in two days, and it's been working out well.

At the Hokkai Market, I bought Nagasaki sea bream, fresh mackerel, Kagoshima natural bluefin tuna, and salted sea urchin. I got the sea bream for making miso soup. It's not always available because other fish have priority, but I finally managed to buy some. The flesh is slightly soft but very flavorful, perfect for sashimi or miso soup. The mackerel was larger than usual, perfect for sashimi. I plan to enjoy the sea bream and mackerel over two days. The bluefin tuna from Kagoshima was fresh, and I got the medium fatty cut. Lastly, I also got some salted sea urchin, which I think is from Russia. The concentrated salty flavor makes it the most delicious in my opinion.

I went to the market in Hokkaido to see the fish. Today, it seems that the flounder is good. I picked up the Ishigarei from Muroran, Matsukawa from Nemuro, and also some flounder. The Ishigarei was priced in the 500 yen range, which seemed like a good deal, so I had it prepared for sashimi. They had live clams with shells, but today there were some already shucked ones available, so I got two packs of those. The Ishigarei wasn't very big, but I was able to get four pieces out of it. The texture was good, and among the recent Hokkaido flounders, I prefer it for sashimi over Matsukawa. It's also cheaper. The live clams were also delicious with a nice chewy texture.

Today, I had similar dishes as last time, but I decided to try the fresh horse mackerel from Miyagi as sashimi. I also got a large fillet of flatfish from Otaru with the skin still on, perfect for sashimi. I used the frozen swordfish from Taiwan that I mistakenly cooked last time as sashimi this time, and it was much better. The horse mackerel was delicious with grated ginger, the flatfish had a great texture, and the swordfish was a bit watery but still tasty. The frozen pollock roe from Wakkanai was perfect for miso soup, always delicious. These dishes are both affordable and delicious.