Tobiko is exclusive flying fish roe. It has a beautiful bright orange color and a crispy texture. It is used in the Japanese cuisine for decoration of sushi but tobiko is also tasty in salads.

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Weight: {{weight}}
Ingredients: Flying fish roe, Sugar, Salt, Flavour Enhancer (E621, E635), Acidity Regulators 501, E500), Spilit Vineger, Acid (E325), Colours (E102, E129)
Country of origin: Peru

*Keep in freezer (-18℃)

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Tsukudani is traditional condiment in Japan that is made of seaweed cooked in soy sauce. In Japan, it is mainly used as a filling for ‘onigiri’ (rice balls) and as a garnish for dishes.

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Weight: {{weight}}
Ingredients: Nori seaweed, soy sauce, sugar, sorbitol(E420), flavor enhancer, coloring, thickener, preservatives
Country of origin: Japan
Allergens: Wheat, Soy beans

*Keep in freezer (-18℃)

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Takoyaki is a very popular Japanese street food. These round dumplings contain little pieces of octopus. They are deliciously crunchy on the outside and buttery soft on the inside. Our Takoyaki is one of our most popular products.

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Weight: {{weight}} (20 pieces)
Ingredients: Octopus, Mixed flour, Pepper, Ginger, Cabbage, Fried flour, Green Onion, Soybean oil, Sugar, Soy sauce, Bonito powder, Yeast extract
Country of origin: Thailand
Allergens: Fish, Soybeans, Wheat, Mollusks

*Keep in freezer (-18℃)

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The beauty of mackerel is that it can be used for endless recipes. These tasty deep-fried mackerel bites are perfect as a snack or appetizer.

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Weight: {{weight}}
Ingredients: Mackerel, Potato Starch, Soy Sauce, Soybeans, Wheat, Sugar, Ginger, Salt, Garlic, Vinegar
Country of origin: Norway (Wild)
Allergens: Fish, Potato Starch, Soy Sauce, Soybeans, Wheat

*Keep in freezer (-18℃)

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Our Seafood Mix is suited for a large variety of dishes. Think about a tasty seafood pasta, stir fry, soup, saute, or paella. In other words, the ways in which you can use this delicious product are endless.

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Weight: {{weight}}
Ingredients: Mussel meat, Squid rings, Shrimps, Surimi, Sugar, Stabiliser E452, Crab extract, Squid tentacles, Maize Starch, Wheat Starch, Soy prtein, Soybean oil, Egg, Colours
Country of origin: Chile (mussels), India (Squid), Vietnam (Shrimp), China (Base material Surimi)
Allergens: (Shell)fish, Mollusca, Soybean, Egg. This product may contain small fragments of shell.

*Keep in freezer (-18℃)

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Mackerel is by far the most used fish product within the Hokkai Suisan assortment. If we want to eat mackerel raw, we need to cure it first. This mackerel filet has been pickled in vinegar and salt. It’s ideal for sushi and sashimi. Just slice it up and enjoy!

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Weight: {{weight}} (1 fillet)
Ingredients: Mackerel, Salt, Vinegar, Sugar, Kelp, Broth, Water
Country of origin: Norway
Allergens: Fish

*Keep in freezer (-18℃)

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The Japanese have for centuries practiced hot smoking of various types of bluefish (mackerel, sardines, etc) However, by far the most typical and characteristic taste of Japan is Katsuobushi. It’s made from dried and hot smoked bonito (skipjack tuna). The fillets are dried and smoked until they reach the texture similar to wood. Rock-solid hardwood. “The wood” is then shaved in millimeter thin shavings. 

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Weight: {{weight}}
Country of origin: France

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Satsumaage are fried fish cakes, developed by our own chef as a healthy snack. One pack contains three different flavors: Ginger, renkon (Japanse root) and edamame, but they are all equally delicious. 

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Weight: 3 types x 2 pieces
Ingredients: White Fish Meat, Soybean Kernel, Starch Acetate, Cabbage, Carrot, Black Fungus, Onion, Wheat Starch, Burdock, Soybean Oil, Red Ginger, Sugar, Salt, Isolated Soy Protein, Flavor Enhancer, Soy Sauce
Country of origin: Thailand
Allergens: Fish, Soybean, Gluten, Wheat

*Keep in freezer (-18℃)

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Kakiage is a popular Japanese tempura dish that consists of thinly cut vegetables and seafood. All ingredients are coated with some tempura batter and then deep fried. We recommend eating these perfectly crispy and delicious snacks with some udon, tentsuyu, or simply with salt. 

For tentsuyu: mix 120 ml hot water with 1 gr dashi powder, 20 ml soy sauce, 20 ml mirin, 4 gr sugar and 3 gr grated ginger.

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Weight: {{weight}} (4 pieces)
Ingredients: Onion, Carrot, Shrmp, Cuttlefish, Soy Bean Oil, Wheat Flour, Corn Starch, Baking Powder
Country of origin: Thailand
Allergens: Fish, Molluscs, Soybean, Egg, Gluten,

*Keep in freezer (-18℃)

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Unagi Kabayaki might be one of Japan’s most beloved dishes. This grilled eel drenched in thick and sweet soy sauce makes anyone’s mouth water.  The most popular way to prepare Unagi is in the form of Unadon, which consists of a hot bowl of rice with the unagi on top. Plain and simple but incredibly tasty.

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Weight: {{weight}} (1 whole grilled eel)
Ingredients: Eel, Soy Sauce, Sugar, Starch Syrup, Sugar-mixed Corn Syrup, Sweet Sake, Alcohol, Eel, Essence, Thickener, Seasoning, Coloring Agent
Country of origin: Taiwan (Farm raised)
Allergens: Eel, Soybean

*Keep in freezer (-18℃)

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