Saba mirin is the only mackerel product we dry. Japanese people like this salt-and-dry preparation method, not for conservation purposes but simply to enrich the taste of the fish. It’s logical, the drying process will drain the water and make the flavors more concentrated. In addition to this the mackerel is marinated in soya and mirin, making it sweet and salty at the same time.

Information
Content: {{weight}} (2 fillets)
Ingredients: Mackerel, Mirin, Potato Starch, Dried Sesame, Sugar, Salt, Soy Sauce,
Country of origin: Norway (Wild)
Allergens: Fish, Mirin, Potato Starch, Dried Sesame, Soybean, Wheat

*Keep in freezer (-18℃)

The post Saba Mirinboshi appeared first on Hokkai Suisan.

Shishamo (dried capelin) is filled with roe and therefore, rich with taste. For the ultimate flavor explosion, one eats the fish from head to tail. In Japan, shishamo is often grilled and served as a snack to match a tall glass of ice cold Japanese beer. In summer shishamo is also perfect for the BBQ.

Information
Weight: {{weight}}
Ingredients: Capelin, Salt
Country of origin: Iceland (Wild)
Allergens: Fish

*Keep in freezer (-18℃)

The post Shishamo appeared first on Hokkai Suisan.

These dried sardines are beautifully glazed with soy sauce and mirin. They pair well with a cold glass of beer and in summer, iwashi mirinboshi is perfect for the BBQ.

Information
Weight: {{weight}} (4 pieces)
Ingredients: Sardines, Mirin, Rice Wine, Dried Sesame, Potato Starch, Soy sauce
Country of origin: Chiba, Japan (Wild)
Allergens: Fish, Soybean, Wheat, Mirin, Rice Wine, Dried Sesame, Potato Starch

*Keep in freezer (-18℃)

The post Iwashi Mirinboshi appeared first on Hokkai Suisan.

These dried and salted sardines are rich in calcium and omega 3 fats. Japanese people like this salt-and-dry preparation method, not for conservation purposes but simply to enrich the taste of the fish. The drying process drains the water and makes the flavors more concentrated.

Information
Weight: {{weight}}  (4 pieces)
Ingredients: Sardines, Salt
Country of origin: Chiba, Japan（Wild）
Allergens: Fish

*Keep in freezer (-18℃)

The post Iwashi Maruboshi appeared first on Hokkai Suisan.

Aji no Hiraki (dried horse mackerel) is Hokkai Suisan’s signature dish. In Japan, this product is very popular, especially for breakfasts. The fish around the bones is so juicy and tasty that you cannot get enough of it.

Information
Weight: {{weight}} (5 pieces)
Ingredients: HorseMackerel, Salt
Country of origin: Caught in FAO 27 (wild) / Processed in The Netherlands

Allergens: Fish

*Keep in freezer (-18℃)

The post Aji no Hiraki appeared first on Hokkai Suisan.