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Toyosu Market: A Fresh Seafood Wonderland Waiting to Be Explored

Oct 12 2020 - Blog

The Autumn Equinox is upon us, and there’s no better time to celebrate everything there is to know about food and drink! This week join us as we discover the Toyosu Market, which is a treasure trove of fresh seafood, a diverse range of produce, and more.

The Story of Toyosu Market


Japan is said to be the holy grail for food – indeed, ask anyone and they’d wax lyrical about the country’s impeccably fresh sashimi, piping bowls of ramen, delectably crisp tempura and more. And in Tokyo, the heart of this gastronomic extravaganza lies nowhere else than at Toyosu Market, a bustling seafood wonderland of grandiose proportions.

Located on the man-made island of Toyosu in the Bay of Tokyo, Toyosu Market is the world’s largest fish and seafood wholesale market. Previously known as the Tsukiji Fish Market, the market has played a critical role in supplying food to the tables of Tokyo’s restaurants and hotels for more than 80 years! The market is also known for its live tuna auctions, which happen at the crack of dawn.

Comprising three main buildings – two for seafood, and one for fruits and vegetables – the market is interconnected via walkways, allowing tourists to be part of the action by looking down from observation windows. Toyosu Market provides a large and stable source of fresh vegetables, fish, meat, as well as other fresh food produce. These are all gathered in one single location, from which they are then efficiently distributed to wholesalers and intermediaries.


True to the high standards of Japanese hospitality, the market is helmed by a specialised team that keeps the cogs running without a hitch. This team specially handpicks each type of produce based on what’s best for the day, ensuring that nothing is short of the best!

Toyosu Market operates on a business-to-business (B2B) basis, with most of the top-notch produce sent to luxury hotels, Michelin-starred restaurants, and sushi bars. Unfortunately, consumers will not be able to purchase any produce directly from the market.

Don’t despair, however; bridge this gap with Sky Premium’s luxury card membership, which makes the market’s premium produce accessible to members. Yes, you can have a selection of fresh ocean delicacies, in-season luxury fruits and vegetables – that are directly flown in from Tokyo’s Toyosu Market –, as well as a bevy of carefully curated products from handpicked partners right at your fingertips! All it takes is the click of a mouse, and your loot will be delivered right to your doorstep.

Here’s a sneak peek of the spread that lies in store:


1. King Crab Leg

Have a feast fit for royalty with this succulent King Crab Leg. A prized commodity, the Red King Crab is the most luxurious species of crab that’s native to the Bering Sea of the Northern Pacific Ocean. The crab’s legs can grow to over a metre long, earning it the staggering reputation of being the largest type of king crab in the world!

Offering a firm yet slightly crumbly texture, the crab leg turns snow-white when cooked, oozing a tangy sweetness with each bite. The King Crab Leg is pre-cooked and frozen on fishing boats or immediately upon landfall, preserving its freshness and natural flavour. After thawing the crab leg, choose to enjoy it chilled, baked, grilled, or broiled.


2. Zuwai Crabsticks

Elevate your home cooking with the Zuwai Crabsticks, which is a fuss-free way of adding crab meat into dishes without having to buy a whole crab. A winter delicacy, the Zuwaigani Snow Crab is reputed to be a fine culinary ingredient.

Loaded with rich and savoury flavours, the crab is known for its succulent and delicate meat. The Zuwai Crabsticks are a mainstay at most Japanese restaurants and are usually served as part of a don with uni or ikura.


3. Scallops

Savour the sweetness of the ocean with these juicy scallops that are freshly flown in from Japan. Feast on them raw; or add a dash of sea salt, soy sauce, or wasabi for enhanced flavour.

If the scallops aren’t consumed on the day of delivery, you can sear the scallops in a frying pan to achieve a crackly golden-brown crust with a melt-in-your-mouth quality.


4. Salmon Roe Ikura

Which Japanese rice bowl is complete without these glistening pearls of goodness? Add an instant pop of colour with the Salmon Roe Ikura, an ingredient that goes well with both rice and nori.

Aesthetic and vibrant, each pearl explodes with rich umami flavour, and is packed with rich vitamin B-12 and omega-3 fatty acids.


5. White Shrimp

If your eyes light up at the sound of fresh sashimi, you’re in the right place. Touted to be the Jewel of Toyama Japan, the Shiro Ebi (“White Shrimp”) has a light pink colour that’s almost half-transparent, complete with an attractive sheen.

Each shrimp is delicate both in presentation and taste, offering an exquisite sweetness that lingers on the tongue. The outer skins of the shrimps are also peeled for easy eating. Relish the natural flavour of the shrimps, before pairing with soy sauce or wasabi as desired.


6. Frozen Amaebi

Also known as Sweet Shrimp, the Amebi are Cold Water Northern Shrimps that are prized for their clear, natural sweetness. Flavoured with light hints of sea salt, these shrimps are flash-frozen to maintain their freshness and quality.

A great addition to a healthy diet, the shrimps have low fat content, and offer a good source of lean protein. The shrimps are best consumed raw, as their sweetness may be lost after cooking.


7. Mentaiko

Comprising a creamy cod roe that’s marinated in salt and chilli peppers, mentaiko is an ingredient that has taken the world by storm. Ladle it generously over a bowl of hot rice or mix it with pasta, and enjoy all that savoury goodness!

Not to be confused with plain roe tarako, mentaiko boasts a complex flavour profile that’s both savoury and salty, with a little kick of spice.


8. Tobiko

Seen as the younger sister of ikura, and the older sibling of masago, Tobiko is a pearl-size condiment that’s often found in Japanese cuisine. Ranging from 0.5 to 0.8mm in size, each pearl of Tobiko may be small, but it sure packs a punch.

Channelling a delightfully savoury smokiness, tobiko adds a nice crunch and a much-welcomed vibrancy to many dishes. Have it on its own or on top of rice or raw fish – it’s good either way.

 

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