Place your orders by Sunday 11:59 PM to receive them by the following Friday.Free pickup or $15 islandwide delivery. Free delivery with $150 spend.
Akahata Red Grouper, Shimonoseki (Yamaguchi) (0.7-1kg)
The Akahata Red Grouper is a blacktip grouper with light white meat. With its beautiful red colour, it is often served during celebratory or festive meals. It can be prepared in a variety of ways, with its pure and subtle flavours, it is delicious as sashimi or served in a carpaccio dish. Additionally, it is superb grilled or boiled simply with salt.
Kindly note that this item is only available for Friday deliveries.
Should the fish be underweight, we will refund the difference.
Onagadai Ruby Snapper, Shimonoseki (Yamaguchi) (0.7-1kg)
Onaga is Japanese for long tail, which is a unique characteristic of this beautiful ruby red snapper. A deep water fish, the Onagadai has delicate and sweet textures, and in winter, the fish is extra fatty giving it a delicious rich texture. With its beautiful red colours, Onagadai is often served in celebratory events like wedding or the new year as the Japanese believe its bright red colour will bring luck! This delicious fish can be enjoyed simply as sashimi, but its flavours can also be enjoyed steamed or baked.
Should the fish be underweight, we will refund the difference
Processing: Whole fishCooking: Sashimi, Steam, Baked Source: Wild Caught, Yamaguchi
Frozen Kinmedai, Splendid Alfonsino, Shimonoseki (Yamaguchi) (Approx 0.7-1kg Whole)
Kinme means golden eyes in Japanese, which can be seen in the fishes unique and easily spotted large eyes. Kinmedai roam the deep below the ocean surface and this gives them their delicious fattiness. Don't be intimidated though, they are still delicate and tender! fish are deliciously fatty but still delicate and tender. By lightly torching the fish, it brings out the delicious umami characteristic. The fish can also be prepared in a variety of other methods, all to draw out its beautiful natural flavours.
Preparation instructions for Simmered Kinmedai:Soy sauce 100cc, Sugar 130g, Sake 100cc, Mirin 20cc, Ginger 1 cut. 1. Cook for 1 minute with cover2. Add ginger and mirin3. Cook for 5 more minutes
Origin: Wild-caught, YamaguchiProcessing: Ikejime, Fresh FrozenCooking: Grill
Ishigaki Dai Shimonoseki, Shimonoseki (Yamaguchi) (500-750g)
The Ishigaki Dai, also known as a spotted knifejaw, is a small fish indigenous to Japanese waters. If you are unfamiliar with this fish it's because it is very rare and quickly snapped up once they are available. Don't look down on this small fish, its powerful jaws allow it to feed even on Uni, which could be why it has a lovely fatty texture to go with its clean sweet flavours.
Processing: Whole fishCooking: Sashimi Source: Wild Caught, Yamaguchi
Red Amadai, Tilefish, Shimonoseki (Yamaguchi) (0.9 - 1.1kg, Whole)
Amai is Japanese for sweet, which could be where delicately but slightly fatty fish gets its name from. Part of the Tai family, it is especially prized in Kyoto where it has been part of high-class cuisine. It is best had between October and March, where the red and white varieties are more flavourful. Our Amadai can be had as sashimi, but, its sweetness really showcases itself when it is heat treated. Steaming, grilling, fried, and many other preparations are suitable for this delicious fish.
Processing: Whole fishCooking: Sashimi, Steam, Panfry Source: Wild Caught, Yamaguchi
Anko Monkfish, Shimonoseki (Yamaguchi) (4-5kg)
It might not be the most beautiful fish to look at, but Monkfish, or Anko, packs a flavour punch. Since the Edo period, people have been enjoying the comforting Anko Nabe in winter seasons. Its firm, meaty flesh with mild sweetness has often been likened to lobster. Don't miss out on this delicious fish which was even offered to the Imperial Family by the Mito Clan!
Please note that if the fish is severely underweight, we will refund the difference.
Processing: Whole fishCooking: Hotpot Source: Wild Caught, Yamaguchi
Nodoguro, Blackthroat Seaperch Shimonoseki (Yamaguchi) (0.7-1kg)
Sometimes called Akamutsu, Nodoguro was named for the black colouration on the back of its throat. Often called the toro of white fish, it has an extrodinary amount of fattiness for a white fish, giving it its sought-after buttery texture. Often, these fish are sold exclusively to restaurants with prior relationships to the fishermen making them a rarity in the market. Nodoguro can be enjoyed in many ways, as delicate sashimi, a nice smokey grill, or deliciously broiled.
Processing: Whole fishCooking: Sashimi, Grilled, Broiled Source: Wild Caught, Yamaguchi
Frozen Aori Ika, Shimonoseki (Yamaguchi) (500-600g)
Considered the King of Squids in Japan, Aori Ika is one of the most popular and best tasting squids. Due to its rarity and high demand, prices may seem high, but many find it hard to say no to this amazing dish. If you've never tried it, the crunch and the sweetness of it might surprise you, but resist the temptation and keep on chewing. With each chew, more and more of its delicate sweetness surfaces and you'll be amazed by what such an unassuming piece of sashimi can taste like.
Processing: Fresh FrozenCooking: Sashimi Source: Wild Caught, Yamaguchi
Amaou Strawberry (1kg)
In 2002, a mission was embarked on to create the "King" of strawberries, 6 years later, the Amou strawberry was finally perfected. The name is an acronym of the fruits best characteristics, amai (sweet), marui (round), okii (big) and umai (delicious). The Amou Strawberries are glossy and smooth, with beautiful aqueous, red, soft flesh. Very sweet with mild acidity to balance its flavours, it truly deserves it title of the "King".
Please note that this item requires a pre-order period of 7 days.
Amane Muskmelon with Gift Box
Translated to "Angel Sound", the pursuit of perfection had led farmers to this beautiful muskmelon. With only one melon grown per vine to increase concentration of the flavours within the fruit, the Amane Muskmelon has a well-rounded flavour with a tantilizing aroma and delicate texture. The care taken to grow these melons ensure that even the flesh close to the skin is rich and sweet! Coming in a gift box, the Amane Muskmelon is perfect for gifting and sharing.
Weight: 1-1.3kg
Origin: Shizuoka
Shizuoka AA Crown Musk Melon
Amongst the musk melons, the Shizuoka AA Crown Melon is the most premium and sought after. It's well-known for its musky scent, juicy flesh, mellow taste, and smooth texture. The melons are cultivated in the most optimal conditions with a "One Tree, One Fruit" approach that results in its concentrated taste and flavour.
How to check for ripeness:Gently push the bottom of the melon. If it feels slightly soft, it is ready to be eaten.
Storage: Refrigerate at 1-2 degrees
Anago, Saltwater Eel (200-250g filleted)
Different from Unagi which is a freshwater eel, the Anago is a saltwater eel that is mostly wild caught. Anago is generally sweeter and has a more delicate flavour, making it perfect for tempura or simply eaten on top of some rice after grilling it. Soft and melt in your mouth, the Anago is a delicacy to be enjoyed any day. Best in summer, they are still delicious all year round.Source: Wild-caughtRecommended for: tempura, grilled, teriyaki
Ehime Dekopon (Box)
In 1972, Kiyomi and Ponkan were crossbred in Japan to create the Dekopon orange. Large, seedless, and sweet, these Ehime Dekopon are a true delight, their natural sweetness have led some people to claim that they are the most delicious citrus available today. They are easy to peel and their thin skin means more delicious flesh for all to enjoy!
Please note that this item requires a pre-order period of 7 days
Origin: Ehime
Product Specification: 8 pieces per box
Weight: 3kg
Satoiro Brown Rice Noodle (150g pack)
Brown rice is a Japanese superfood rich in dietary fiber and minerals. It boasts B vitamins that promote fat and sugar metabolism, and vitamin E that is effective for anti-aging.
Satoiro Brown Rice Noodles can be used in Japanese, Chinese, Western, in all kinds of dish styles such as pasta, tsukemen (dipping ramen noodles), and tantanmen (Sichuan spicy noodles). The possibilities are endless!
Easily add highly nutritious brown rice noodles to your daily diet, helping you stay fit and healthy. Just boil for 60 seconds!
Satoiro Brown Rice Noodles come in 3 variations:
TextureBetween fresh pasta and cold noodles
Dietary InfoAdditive-free. Gluten-free. Natural cultivation. Low-carbohydrate (thanks to the use of high-amylose Sasa Sigre brown rice). Allergen-free (eggs, wheat, milk, shrimp, crabs, buckwheat, peanuts). GMO-free.
Kanpachi, Amberjack, Kagoshima (Whole Fish, Filleted with Collar)
One of the largest Shiromi (white meat) fishes available, the Kanpachi is a close cousin to the Buri and the Hiramasa. A ferocious predator, the Kanpachi has firmer flesh than its cousins but it still has light coloured flesh with a crisp firm texture. Their clean rich and sweet taste shine through when they are cooked but our Kanpachi is beautiful enjoyed just as sashimi.
This pack comes with the Kama, which is the collar of the fish which the fattiest part of the Kanpachi which can be grilled simply with salt and enjoyed with some rice!
Please note that this item requires a pre-order duration of 7 days.
Origin: Farmed
Cooking: Sashimi, Grilled
Processing: Fillet with Collar
Fillet Weight: 1.25 - 1.5kg
Shima Aji, White Trevally Fillets (800g-1kg)
Leaner and more delicate than Aji, Shima Aji is a luxury fish usually reserved for the best sushi restaurants. It is smooth and rich, and most often served as sashimi. Its tender buttery mouthfeel with a sweet finish make it a fan-favourite, especially since its less intensely flavoured than its cousins.
Source: Farmed
Processing: Chilled (Skin-On Fillet), 2 Fillets approx 400g - 500g
Cooking: Sashimi, Grill
Tai, Red Sea Bream (Whole Fish, Filleted)
With its beautiful red scales, the Red Sea Bream or Tai is often served during celebratory occasions to usher in good luck. A firm-fleshed white fish with gentle flavours, this fish is a delicacy and easily enjoyed even by those not used to eating fish. Known as the "King of White Fish", this beauty can be enjoyed as sashimi, lightly torched, or even grilled. The possibilities are endless!
Weight: Please note that the weight stated is prior to processing
Fresh Scallops, Muki Hotate (500g)
Coming from the large Iwate region, these Muki Hotate are processed immediately upon harvesting and shipped fresh to us to ensure that you have the finest produce. Scallops from Iwate are known to be larger and thicker than those from Hokkaido. Sweet and with a firm bite, these delicious Hotate are a delicacy to enjoy. Compared to our frozen sashimi grade scallops, these have a firmer texture for the discerning palate.
Origin: Iwate, 岩手
Storage: Chilled, keep up to 3 days
Pack Size: 500g (12 Pcs)
Frozen Kani Miso in Crab Shell (Pack of 3)
The best and most flavourful parts of the crab are in the top shell when it is peeled off, our fresh Frozen Kani Miso is made from these delicious bits and served in the original shell they were harvested from. Not just tasty, they are a great center piece as well! Closely associated with foie gras and liver due to their rich texture and flavour. They can be enjoyed on top of a bowl of rice, as sushi, or even in soups! To make full use of their beautiful shells, pour a touch of sake into the shells and cook them over a direct flame.
Preparation: Cook with sake over direct flame or a mini charcoal hibachi
Storage: Keep Frozen upon Delivery, Thaw before use
Frozen Mentaiko, Marinated Cod Roe (Approximately 150g)
Mentaiko is known and beloved by all, they are made by curing and marinating Alaskan Pollacks roe. With their rich and concentrated flavour, they are often used to top a multitude of dishes. They can be enjoyed raw or cooked, and are commonly served as a side dish to accompany steamed rice in Japan. Another popular way to enjoy Mentaiko is by cooking them with some cream and butter and tossing pasta with them for a tasty quick meal. Our whole roe sacs are easy to enjoy, and can be enjoyed once defrosted!
Storage: Fresh Frozen
Preparation: Defrost and remove the membrane of the sac. It can be eaten raw or cooked.
Fresh Nama Yuba (350g)
An ingredient originating from Kyoto, Nama Yuba is both healthy and delicious. Made from soy milk, Yuba is high in protein and iron with low cholesterol. Its subtle flavours lend to a variety of of preparations. It can be enjoyed as it is, or with some simple condiments like soy sauce or wasabi. Yuba also takes very well to marinates and the possibilities are endless! Experiment with different flavours and enjoy this guilt-free dish.
Preparation: Ready to eat on it own or with soy sauce, wasabi and ginger
Storage: Keep Chilled in the fridge. To be consumed within 3 days upon date of delivery
Origin: Tokyo
Amela Tomatoes (1kg)
Cultivated in Shizuoka in 1994, the Amela Tomatoes are one of the sweetest tomatoes available. They are so sweet, they have been called "fruit" tomatoes due to people being in disbelief at how rich a tomato can be! Balancing out this intense sweetness is the tomatoes natural umami savoury flavours. These concentrated flavours are achieved by restricting the tomatoes access to water to achieve its amazing intense characteristics.
Frozen Buri/Yellowtail Kama (1kg)
The collar of a Yellowtail, the Buri Kama is the fattiest part of the fish. A delicious and simple ingredient to prepare, this is something you should always have stock of inside your freezer. All you really need to prepare this Buri Kama is some salt, check out this recipe from Just One Cookbook and always have a delicious meal ready.
Delivered: Fresh FrozenPreparation Method: Sprinkle salt over the collar and grill for 10-15 mins
Umibudo, Sea Grapes (100g)
Karatsuki Hotate, Scallops in Shell, 2L (250-280g per piece)
Sourced from the seas of Iwate, our Karatsuki Hotate (whole scallops with shell) are larger and thicker than their Hokkaido counterparts. Coming from the Hirono supplier, these Hotate share the seas with top grade uni. Sweet and firm, these whole scallops can be enjoyed as sashimi or grilled with a dab of butter and some garlic, just like how they enjoy them in Japan!
Ikura Shoyu, Soy-marinated Salmon Roe (500g)
Only softer young Hokkaido salmon roe is used in the production of our Ikura Shoyu. Marinated in artisan roasted soy sauce, our Ikura is delicate but packs a delicious burst of flavour. With its thinner skin, you won't have any tough membrane left after eating! Pair this with a large variety of dishes, pasta, rice bowls, chawanmushi, and many many more.Origin: Hokkaido, 北海道Delivered: Frozen
"Sweety" Tomato (150g pack)
Seasonal Produce!
These Fruitica tomatoes were first cultivated in Asakasa and are now some of the sweetest tomatoes you can buy. We coined them "Sweety" Tomatoes after what our contact in Japan described these tomatoes as! With normal tomatoes having around an 8° sugar concentration, "Sweety" Tomatoes have a concentration of 13.8°, close to double as sweet as your regular tomatoes. Give these delicacies a try and you'll never look back.
Available only on Fridays!Origin: AomoriCooking: Salad
Iwashi, Sardine (5 pc)
Not for the faint of heart, Iwashi is an intensely flavoured fish. Although available all year round, they are generally best enjoyed from summer to autumn. Iwashi is a popular ingredient for sashimi and nigiri now, but this was not always the case due to the need to eat them extremely fresh. Worry not, our Iwashi come straight to you once they have landed in Singapore. Enjoy them as sashimi with some grated ginger and soy sauce or grill them lightly for a delicious and fatty fish.
Frozen Akami, Lean Bluefin Tuna (Approx 400-500g fillet)
Our Akami come from the Kesennuma port, one of Japan's leading tuna ports. They account for an annual handling value of almost $600 SGD. Clearly, they are experienced professionals when it comes to dealing with tuna. Akami is the most commonly enjoyed part of the tuna belly and also the leanest. Comparing it to Frozen Ootoro and Frozen Chutoro, the Frozen Akami is a meatier and heartier cut, perfect for those who are looking for a simple sushi night. Our Frozen Akami is processed freshly and then immediately blast chilled to preserve its freshness, watch the video linked below on how to defrost it!
Source: Wild-caught, Yamaharu Seafood, Toyosu MarketProcessing: Fillet, Super Frozen (-60°C), Sashimi GradeRecommended Preparation: Sashimi, Grill
Uni Omakase, Selected Sea Urchin, Grade A (250g)
Bafun or Murasaki? Let our uni specialist in Japan pick you the best possible Grade A uni available for you at the weekly uni auctions. If you're looking for the best value for your buck, this is the choice for you. Only the best uni will be selected for these Uni Omakase boxes!
Origin: Hokkaido, 北海道Grade: Sashimi Grade AProcessing: Fresh, ChilledRecommended for: Sashimi, chirashi, nori
Frozen Ootoro, Bluefin Tuna Belly (Approx 400-500g fillet)
Our Ootoro come from the Kesennuma port, one of Japan's leading tuna ports. They account for an annual handling value of almost $600 SGD. Clearly, they are experienced professionals when it comes to dealing with tuna. Ootoro is the fattiest part of the tuna, and the most premium as well thanks to its rich and luxurious flavours. Our Frozen Ootoro is processed freshly and then immediately blast chilled to preserve its freshness, watch the video linked below on how to defrost it and get ready to be blown away.
Surprise your loved ones with a Supafresh Gift Card.Available to use on all orders with no expiry.
Enjoy this gift all year round with Supafresh!
Please select pick-up upon checkout if you are purchasing a gift card only. Select any time.
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Supafresh gets you the freshest Japanese produce by flying in your orders once a week.
Place your orders by Sunday 11:59 PM to get your orders by the following Friday.
Your orders are properly packaged in quality temperature-controlled packs to maximise freshness. But the secret is in skipping unnecessary legs in large scale logistics like distribution centres. Your orders come fresh straight from the markets in Japan.
Occasionally, the availability of certain products such as uni may change due to weather conditions. While we'll do our best to ensure that product availability is always accurate and up-to-date, there may be times when circumstances may catch us off guard. Should such a situation affect your order, we'll let you know by Wednesday.
Crabs were very sweet, and full. Great to eat by themselves or grilled with butter. Bafun uni was super creamy, and very very fresh. Cannot eat uni from any other place! Super value for money! Tania
Crabs were very sweet, and full. Great to eat by themselves or grilled with butter. Bafun uni was super creamy, and very very fresh. Cannot eat uni from any other place! Super value for money!
The freshness is amazingly tasty. And it's not just the quality, but the price is much better than what I'm familiar with. Thank you so so much! Yuya
The freshness is amazingly tasty. And it's not just the quality, but the price is much better than what I'm familiar with. Thank you so so much!
...very sweet, fresh, soft and tasty. Now it's all gobbled up with wasabi and rice. There's only bit left but my son and hubby are screaming for more and more. Lee
...very sweet, fresh, soft and tasty. Now it's all gobbled up with wasabi and rice. There's only bit left but my son and hubby are screaming for more and more.
The Ikura is excellent. It was gone in one day! Haha... The kids loved it so much I barely touched it so they could have their fill.
Wow... the Hokkaido king crab legs were very clean tasting. I wouldn't even rinse it clean with water. The flesh is porous and will absorb the taste of water. Putting it in salted water instead lifts the flavour.
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