brand	gluttonous samurai
flavor	Kelp
number of units	4.00 bags
Product weight	100 grams
place of origin	Hokkaido region

"Salmon Toba", "Atarime", "Scallop String Black Pepper", and "Grilled Kombu", where you can enjoy the rich natural flavor that cannot be produced with chemical seasonings. *Therefore, it may not be suitable for those who like "clear and strong seasoning / fat".
Contents: 4 bags (28g, 20g, 30g, 22g)
Ingredients: 1. Salmon Toba = salmon (Hokkaido), sugar, salt, kelp stock, bonito stock, shiitake mushroom stock, saury fish sauce, rice black vinegar 2. Atarime = squid (Hokkaido), sugar, salt, saury fish sauce , kelp stock, bonito stock, shiitake mushroom stock ③Scallop string black pepper = scallop string (from Hokkaido), salt, kelp stock, bonito stock, shiitake mushroom stock, sugar, rice oil, black pepper, saury fish sauce ④Crispy grilled kelp = Kombu (Hokkaido), sugar, rice black vinegar, saury fish sauce, kelp stock, bonito stock, shiitake mushroom stock How to store: Avoid direct sunlight, temperature, and high humidity, store in a cool, dark place, and seal the bag after opening. please do.
Expiration date: 4 months from production

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brand	gluttonous samurai
Product weight	100 grams
Production area (region)	Hokkaido region
Production area (prefecture)	Hokkaido
Preservation method	Avoid direct sunlight, high temperature and humidity, store in a cool and dark place, and seal the bag after opening.
by theme	For parties and other celebrations
Container type	bag
Maker	BFK Co., Ltd.
Country of Origin	Japan
Product weight	100 grams

Set of 4 kinds of delicacies made with natural dashi [adult hideout kuishin BAR]

Using seafood from Hokkaido, finished with natural seasonings without using chemical seasonings.

A set of 4 types that allows you to enjoy each flavor and taste without losing the original characteristics of the ingredients.

★ 1 bag of "THE Salmon Toba"

★ 1 bag of "THE Atarime"

★ "THE Scallop String Black Pepper" 1 bag

★ 1 bag of "THE crispy grilled kelp"

THE Sake Toba

Ingredients: salmon (from Hokkaido), sugar, salt, kelp stock, bonito stock, shiitake mushroom stock, saury fish sauce, rice black vinegar

Capacity: 28g x 1 bag

THE Salmon Toba / Commitment ① / Uses male salmon in the middle of the fishing season

★Ensuring umami without using artificial umami seasonings

★Ensures a fat concentration that can be established without using synthetic preservatives

To achieve these two goals, we only use male salmon from Hokkaido during the middle of the fishing season (late September to early November).

Salmon in the middle of fishing season is called “pink” because of the color of its meat, and while it has a certain strength of flavor, it is moderately lean.

THE Salmon Toba/Precision ②/Natural Dashi Stock Preparation

Sugar, salt, kelp stock, bonito stock, shiitake mushroom stock, saury fish sauce, and rice black vinegar are used to gently bring out the natural flavor of salmon without using artificial seasonings such as chemical seasonings.

THE Salmon Toba / Commitment ③ / Ultra-thin finish

It has an ultra-thin finish that pursues ease of eating. Therefore, it is more delicate to handle and requires more procedures than the common rod-shaped salmon.

Step 1) After seasoning, leave the water in the center and freeze

Step 2) Slice when slightly thawed from frozen state

Step 3) After slicing, quickly arrange them on the net (because the sliced ​​meat will defrost quickly)

In addition, since no additives are used, preparation during the hot summer months is avoided.

THE Sake Toba

Commitment ①

Commitment ②

Commitment ③

THE Atarime

Ingredients: squid (from Hokkaido), sugar, salt, saury fish sauce, kelp stock, bonito stock, shiitake mushroom stock

Capacity: 20g x 1 bag

THE Atarime / Commitment ① / Uses fresh squid from Hokkaido

We use fresh squid from Hokkaido and prepare them carefully one by one.

THE Atarime/Commitment ②/Natural Dashi Stock Preparation

Sugar, salt, saury fish sauce, kelp stock, bonito stock, and shiitake mushroom stock are used to bring out the squid's original umami flavor without using chemical seasonings or other artificial umami seasonings.

THE hit / Commitment ③ / Delicate hand-grilled

Even though it is additive-free, this hitame is characterized by its softness.

In order to pursue this softness, we are particular about delicate hand baking.

THE Atarime

Commitment ①

Commitment ②

Commitment ③

THE Scallop String Black Pepper

Ingredients: Scallop string (from Hokkaido), salt, kelp stock, bonito stock, shiitake mushroom stock, sugar, rice oil, black pepper, saury fish sauce

Capacity: 30g x 1 bag

THE Scallop String Black Pepper / Commitment ① / Leave overnight after seasoning

Hokkaido scallop strings are seasoned with natural seasonings and then left overnight to allow the flavors to subside. This process is necessary because artificial flavor seasonings such as chemical seasonings are not used.

THE Scallop String Black Pepper / Commitment 2 / Natural Dashi Stock

Without using artificial seasonings such as chemical seasonings, salt, kelp stock, bonito stock, shiitake mushroom stock, sugar, and saury fish sauce are used, and the surface is sprinkled with black pepper to give the unique flavor of scallop strings. pull out.

THE Scallop String Black Pepper / Commitment ③ / Broiled

Roasting it gives it a fragrant finish.

After this, sprinkle black pepper (black pepper) while it is still warm.

THE Scallop String Black Pepper

Commitment ①

Commitment ②

Commitment ③

THE crisp grilled kelp

Ingredients: Kombu (Hokkaido), sugar, black rice vinegar, saury fish sauce, kelp stock, bonito stock, shiitake mushroom stock

Capacity: 22g x 1 bag

THE crispy grilled kelp/Commitment 1/Uses natural long kelp

We use “Saomae kelp”, a natural long kelp from eastern Hokkaido.

“Saomae kelp” is kelp that is caught at the beginning of the fishing season and is characterized by its short and thin flesh. It is not suitable for dashi kombu, but it is suitable for achieving sufficient umami and crisp texture.

(In kombu fishing, a special “sashimi” is placed in the sea and the kelp is wound up. Because it is short and thin, it can be harvested by pulling it by hand, hence the name “sashimae.”)

THE crisp grilled kombu / commitment 2 / natural dashi stock preparation

Sugar, rice black vinegar, saury fish sauce, kelp stock, bonito stock, and shiitake mushroom stock bring out the original flavor of kelp without using artificial umami seasonings such as chemical seasonings.

THE Crispy Grilled Kombu / Speciality ③ / Carefully Roasted

The kombu is soaked overnight in natural dashi stock and slowly roasted to give it a fragrant and crisp texture.

Roasting takes about 30 minutes, slowly and carefully.

THE crisp grilled kelp

Commitment ①

Commitment ②

Commitment ③