Special Japanese Hot Pot Set (Madai, Japanese Red Sea Bream) - マダイ鍋スペシャルセット
This hot pot set features madai caught in the coastal waters of Shizuoka, by local fishermen who only select the best catch to be prepared in the ikejime method. The madai sashimi is conveniently cut into slices for shabu shabu, and its head is prepared to enhance the soup broth with even richer flavour and nutrients.
What is madai?
Madai, also known as the Japanese red sea bream, is a fish that is extremely symbolic in Japanese culture. Not only is it prized for its distinctive aroma, it is also found in many folk legends and is closely associated with auspicious events such as the New Year.
What makes madai special is its perfect balance between juicy tenderness and a slight firmness that gives it a pleasant mouthfeel. We recommend that you dip the sashimi shabu shabu-style so that you do not overcook it. This will bring out the fish's natural flavour and texture.
- Madai sashimi (sliced), 300g
- "Nakabone," the bone from the central part of fish (perfect base for making the hotpot's dashi broth)
- Premium konbu from Hokkaido (for the dashi broth base)
- Specialty "tsubu" ponzu sauce (for dipping)
- Fresh sudachi citrus, a very unique and fragrant citrus from Tokushima (squeeze some of this into your bowl when you drink the soup)
- Fresh chrysanthemum flowers from Aichi prefecture
- Fresh shiso flowers from Aichi prefecture (a traditional ingredient that pairs wonderfully with fish)
How to enjoy
- Defrost the fish (30mins-1hr at room temperature, 4-5 hours in the refrigerator)
- Lightly wipe the surface of the konbu with a paper towel and let it seep in your nabe pot (filled with cold water) for 30 minutes. Note: the white powder on the konbu is from its umami content, so you can use the konbu as is.
- Prepare your veggies, tofu, and other hotpot ingredients. You can use the included flowers (which are edible) for added visual appeal.
- Making the dashi soup base: add the fish bone (nakabone) into the pot and turn on the heat to medium. The goal is to slowly draw out the umami from the fish head and bone into the broth.
- Right before the water is about to boil (when you see small bubbles welling up), take out the konbu. You can re-use the konbu for other purposes such as soups or tsukudani. Take out the head and bone when you feel the soup’s flavour is to your liking.
- Add veggies and cook
- Swish the madai in the broth shabu shabu style (around 5-7 seconds)
- Dip ingredients in the included ponzu sauce, drink the soup with a dash of sudachi juice, etc.
※ Vegetables and sides are not included, so we recommend that you pick your favourite ingredients, such as tofu, cabbage, mushrooms, etc.
※ The nakabone is not from the madai fish, but rather another Japanese fish. This is done on purpose to create a tastier soup that distinguishes itself from the madai sashimi's flavour.
|Size||Portioned for 2-3 people (add vegetables and sides)|
- お出汁用の昆布 日本北海道産
- 生鮮 酢橘 日本徳島産
- 生鮮 食用小菊 日本愛知産
- 生鮮 花穂紫蘇 日本愛知産
All fresh/live seafoods arrive by air once per week. Before placing your order, please refer to this page for the latest information on the next available delivery/pickup dates, weekly order cut-off times, and other important information.
If you have any special requests or questions, please contact us
How do you guarantee the freshness of my seafood? (Hint: it's much more than just using the fastest air shipping)
Takuya has extensive experience working in the seafood industry, consistently handling high-end fish when he worked as an auctioneer at Tsukiji Market (now known as Toyosu Market) for over 10 years. From logistical solutions like oxygen-regulated water tanks to traditional Japanese techniques such as ikejime, Takuya will draw on his expertise to deliver you the highest level of freshness and quality. To learn more about how fresh seafood reaches your doorsteps, click here for an interesting read.
To share his love of seafood with you, Takuya hand-picks a fresh selection of the highest quality fish every week, and he hopes that you will enjoy them as much as he does. However, he also know that some expert foodies will want to explore and try even more seafoods!
Toyosu Market is full of Japan's rich culinary wonders (not just seafood, but also fruits and produce), and Takuya-san will be able to source any item that you are looking for on the auction floor. He has a lot of knowledge about the best season ('shun') for each species, fishing locations/towns, and varieties, so he would love to talk with you and share his passion for seafood. Just send him an email or use the contact form!
For example, if you are looking for the highest grade of uni that is exclusively found at Tokyo's top restaurants (these can go from $600-1000 per box), Takuya will get these for you at the auction. Or if you are looking for live kegani, he can arrange for them to be shipped from Hokkaido the moment they are pulled out of the water. If you are confident in your knife skills and have a lot of stomachs to fill, you could even try making sushi with a 3kg block of bluefin tuna.
If you're curious about how the whole process works, click here to learn more about the role of Toyosu Market (which acts as a central exchange location for seafood distribution in Japan) and how seafood reaches your door.
See below for examples and ideas of Japanese culinary wonders that you could try at home.
Why we launched Tsukiji Selections
After moving to Canada, I realized that there were many people who wanted to eat authentic Japanese fish, but did not have the chance to try them. Through Tsukiji Selections, I wanted to share delicious fish with as many people as possible, because people feel HAPPY when they discover delicious foods!
However, as much as tasty fish can make people happy, it can also be a huge burden on the environment. If we continue to capture a limited number of marine fish, the ecosystem will gradually collapse, making it impossible to return to its original balance. A huge part of my mission when starting Tsukiji Fish Market is to promote sustainable seafood. I want everyone to know that there are so many more types of fish out there, beyond the ones that people are already familiar with in BC. Adding these new fish to your diet not only makes a tasty addition to your family dinner table, but also diversifies our consumption patterns. If we are able to explore and enjoy an even larger variety of fish, we can reduce our strain on overfished populations.
With sustainability in mind, I am committed to introducing a variety of high quality fish which are hard to find in Canada, so that more people become aware of the thousands of seafood species that they are missing out on.
美味しい日本食を食べようとすると、なかなか本物 “Hon-mono” に出会う事ができない。バンクーバーでも、食卓で日本の味を気軽に愉しんでもらいたい、家族・友人で美味しさを共有してほしい、そんな想いが届けばとても嬉しいです。
築地セレクションズは、本物 “Hon-mono” を取り入れられるようなライフスタイルに貢献したいという想いから、魚のエキスパートである築地セリ人の疋田が始めました。また、食育の基本は家庭です。セレクションズを通して、食卓から次世代への架け橋をお手伝いし、魚を食べる楽しみを未来に繋いでいきたいです。