Ever wonder where Tokyo’s top chefs find the freshest ingredients? I am about to tell you the story of the Ichikawa Wholesale Market. This market is a vital hub for food distribution.
The Ichikawa Wholesale Market plays a crucial role. It connects producers and consumers. The market ensures a steady supply of fresh produce.
Let’s step back in time. The roots of Tokyo’s fish market extend back to the Edo period. A riverside fish market started in Nihonbashi. The Great Kanto Earthquake in 1923 caused heavy damage. The market moved to Tsukiji. In 1935, it became the Central Wholesale Market. It was rebuilt as the Toyosu Market in 2018. Toyosu is 1.7 times larger than Tsukiji.
The Toyosu Market has three buildings. These buildings are the marine products wholesale market. There is also a fish intermediate wholesale market. And, there is a fruit and vegetable market building.
At the Ichikawa Wholesale Market, the day starts early. Trucks arrive with food from all over Japan and the world.
The tuna auction is a main event. Auctions for fresh fish begin at 4:30 AM. Sea urchin auctions start at 5:00 AM. All types of tuna are sold. Blue-fin tuna is known for its high quality. There is also southern blue-fin tuna for sushi. You will also find yellow-fin tuna. Big eye tuna and albacore are also available.
Intermediate wholesalers participate in the auction. They preview the tuna before bidding. They check the quality. Visitors can watch the auction from the observation gallery.
The auction begins at 5:30 AM. Auctioneers make rhythmical calls. Their calls sound like rap music. They sell approximately 200 live tunas. They also sell 1,000 frozen tunas each day.
After the auction, tuna is packed in boxes. Ice preserves the freshness. The tuna is rushed to the intermediate wholesale market.
The Ichikawa Wholesale Market is a closed facility. Passages connect the fish wholesale market and the intermediate market. The temperature is controlled for hygiene. The wholesale market is kept at 10.5 degrees Celsius. The intermediate wholesale market is kept at 25 degrees Celsius.
Visitors are not allowed in the intermediate wholesale market. Electric turret trucks move products. These trucks deliver goods on time. Turrets can carry loads of 1 to 2 tons.
The marine intermediate wholesale market has many segments. Fish professionals answer chefs’ questions. They recommend fish.
Tuna is king, says Mr. Kurihara. He is a tuna specialty wholesaler. Resource management is essential to protect tuna culture.
Cutting tuna requires skill. Mr. Kurihara uses a special knife. The blade is 60 centimeters long. He cuts quickly and accurately. There is a stopper on the blade. This prevents him from cutting his hand.
“Koshitora” is inscribed on the tuna knife. The shop has been around since the Nihonbashi period. Electric saws cut frozen tuna.
“Namba” specializes in tempura ingredients. They have a long tradition. President Namba starts work at 1:45 AM. He negotiates to purchase conger eels.
Edo-mae conger eels are essential for tempura and sushi. Freshness is important. The eels are kept alive until ordered.
Mr. Namba processes conger eels as a service. He wants customers to be happy. He opens the eels Kanto style. He scrapes the internal organs. He removes the bone.
The business has not changed much since moving to Toyosu. The joy of receiving compliments has never changed.
Thoughts on delicious fish are the same. Stone pavements shine when wet. Rubber boots are worn by buyers. The scene of the fish market continues in Toyosu.
Professionals finish their work at noon. Visitors have a lot of fun things to do. There are restaurants. There are also fish exhibit corners. You can find professional tools. You can also relax on the rooftop lawn.
Explore Japanese food culture at the Ichikawa Wholesale Market.