Shyun æ—¬ Washoku by WR
The Fresh
The fresh ingredients we use are by seasonal, sustainable, and local available in the market. Some Japanese fish are treated with kombu-curing, aging, etc. Most of local and some worldwide fish varieties have to be treated in freezing temperature for a certain period to make sure the safety.
Here is the list of our suppliers and relationship to practice sustainability.
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Main Suppliers:
Wulfs Fish, Mullaney's Fish Market, American Unagi, Martinez Seafood
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Wulfs Sustainability Program
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Featured Sustainable Fish
Great Atlantic Trading (WR Kaluga Hybrid Royal Amber)
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Local Relationship
Now I am a board member,
Recipe - Ramen Noodle Soup with Green Crab Broth
https://www.greencrab.org/green-crab-ramen
Article
​https://uri41nmagazine.wpenginepowered.com/wp-content/uploads/2023/09/41N_Summer_Fall_2023.pdf
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Watch "B.C. spot prawns: A sustainable delight all Canadians should taste | We Are The Best" on YouTube
The Fresh of the Week of 11/25
Sustainable/US
Wild Bluefin Tuna* (Gloucester)
Wild Bluefin Tuna* (Rhode Island)
Red Crab (New Bedford)
Jonah Crab (New Bedford)
Uni* (Gloucester)
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Sustainable/World
Loch Duart "Ikejime" Salmon* (Scotland)
Hiramasa / King Fish* (Australia)
Botan Ebi / Spotted Prawn* (BC, Canada)
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Sustainable/Japan
Kinmedai / Alfonsino* (Chiba)
Maguro Aji / Jack Mackerel* (Amakusa)
Tennen Tai / Sea Bream* (Fukuoka) ​
Yaitogatsuo / Kawa Kawa* (Kanagawa)
Aori Ika / Bigfin Reef Squid* (Fukuoka)
Kinki/ Kichiji Rockfish* (Hokkaido)
Isaki/ Threeline Grunt* (Toyosu)
Ishigaki Dai/ Rock Porgy* (Toyosu)
Sanma/ Autumn Saury* (Hokkaido)
Sawara/ Spanish Mackerel* (Fukuoka)
Sujiko/ Autumn Salmon Roe* (Fukuoka)
Kohada/ Gizzard Shad* (Fukuoka)
Nodoguro/ Blackthoat Seaperch* (Ibaraki)
Hotate / Scallop* (Hokkaido)
Others
Yuzu Tobiko* All Natural (USA)
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Others/Premium
Ikura /Salmon Roe* (BC, Canada)
Kaluga Royal Amber Caviar* (Amur, China)
Hackleback Caviar* (Missouri)
Smoked Trout Roe* (USA)
Bottarga* (Spain)
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* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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Please do not hesitate to ask questions to Instagram @shyun_washoku or email to washokurenaissance@gmail.com.
