brand	natural life
flavor	salmon toba
product shape	strip
number of products	1
biological source	salmon, bonito

[Natural autumn salmon from Hokkaido] Natural autumn salmon from Hokkaido is used for this product. Moreover, because it is 100%, you can enjoy the delicious taste of fatty salmon.
[Secret of deliciousness ①] The hard skin and bones are carefully removed by hand. For those who find it troublesome to remove the skin, those who don't like the small bones, and those who have been avoiding salmon toba in the past, this is a must-try dish.
[Secret of deliciousness 2] Easy to eat and soft texture! By adjusting the drying time, we have created a soft salmon tuna. It can be enjoyed by people of all ages, from children to the elderly.
[Ingredients] Salmon (produced in Hokkaido), salt, reduced starch syrup, dried bonito extract/sorbitol, pH adjuster, seasoning (amino acids, etc.), coloring (red yeast), (contains salmon and soybeans)
[Nutritional information (per 100g)] Energy: 272kcal / Protein: 39.0g / Fat: 3.7g / Carbohydrates: 20.7g / Salt equivalent: 5.7g

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brand	natural life
product size	27.5 x 18 x 2.5cm; 171g
Product type	strip
Container type	bag
Maker	natural life
Country of Origin	Japan
Product weight	171 grams

You don't have to worry about hardness anymore.

Sake Toba made with 100% natural autumn salmon from Hokkaido. As a snack to accompany sake, it is now a famous delicacy not only in Hokkaido, but all over Japan.

Salmon toba is made by halving the salmon, slicing it vertically with the skin still on, washing it in sea water, and drying it in the sea breeze.

"Toba" is written as "winter leaf" in kanji, and it is also a winter feature of Hokkaido and the Tohoku region. There is also a theory that the etymology is derived from the Ainu language ``tupa'' (which means grated salmon that has been cut vertically into smaller pieces and dried). You can see that the wisdom of is packed.

This salmon toba is made to be easy for anyone to eat.

Recommended point ① soft texture

Salmon toba is usually so hard that it is difficult to tear it off with your teeth, but this salmon toba is so soft that you can easily tear it with your hands.

The secret lies in the controlled drying time. By adjusting the drying time, which changes according to the season, weather, temperature, etc., we have created salmon toba with a soft texture that is easy to eat for everyone from children to the elderly.

Recommended point ② Removed skin

Many salmon have skin on them. The skin is delicious depending on the cooking method, but it tends to get in the way when eating.

This product carefully removes the salmon skin by hand. That's why Soft Salmon Toba goes well with sake.

Easy arrangement! ① Cooked rice

Of course it's delicious as it is, but it takes a little effort.

Tear the soft salmon and toba into bite-sized pieces, add Japanese dashi stock, soy sauce, and sake to white rice and cook in a rice cooker. When the rice is cooked, mix the mitsuba into it, serve it in a bowl, and sprinkle with white sesame seeds to complete the dish!

This is a simple and delicious salmon rice cooked with the deliciousness of salmon and salmon.

Easy arrangement! ②Butter grilled

For those who don't want to spend more time and effort, this is recommended.

Melt the butter in a hot frying pan and sizzle the salmon toba. Dip in some lemon if you like and enjoy.

Perfect for side dishes and snacks! This is an arrangement recipe recommended by the manufacturer!!