brand	gluttonous samurai
number of units	75.0 grams
Package information	bag
package weight	0.08 kilogram
place of origin	Hokkaido region

"Salmon Toba" is made with male salmon from Hokkaido and finished without chemical seasonings. *Therefore, it may not be suitable for those who like "clear and strong seasoning / fat".
Contents: 75g
★Kishin BAR's purely domestic additive-free delicacy series (Gokushinbo Samurai) also offers other delicacies and fun assortment sets♪
Ingredients: salmon (from Hokkaido), sugar, salt, kelp stock, bonito stock, shiitake mushroom stock, saury fish sauce, rice black vinegar Storage method: avoid direct sunlight, high temperature and high humidity, store in a cool, dark place, and open Please seal the bag afterwards.

Raw materials/ingredients

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

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brand	gluttonous samurai
product size	24 x 17 x 2cm; 80g
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	80 grams

Additive-free, ultra-thin salmon toba

In order to make it possible without additives, it is necessary not only to be particular about salmon as the main ingredient, but also to have the right balance of seasoning liquid that brings out the main character.

In addition, thinness is essential for a crispy texture, but if it is thin, there is a problem that it is easy to fall apart along the muscles of the meat.

We changed the composition of the natural seasoning liquid, the angle and thickness of the cut, and the degree of drying, freezing, and thawing during preparation, and repeated dozens of prototypes to arrive at the current shape.

Commitment ① / Use of 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 Hokkaido male salmon from the middle of the fishing season (late September to early November).

Salmon in the middle of the fishing season is called “pink” because of the color of its flesh, and it has a strong flavor but is moderately lean.

(*The “red” of the previous term has too much fat, and the “white” of the latter term has a weak taste.)

Commitment 2: Natural dashi stock preparation

Without using artificial umami seasonings such as amino acids and yeast extracts

・Sugar (domestic millet sugar) ・Salt (domestic) ・Kelp stock (derived from Hokkaido kelp) ・Bonito stock (domestic bonito origin) ・Shiitake mushroom stock (domestic shiitake mushroom origin)・Rice black vinegar (derived from domestic brown rice)

to gently bring out the original flavor of the salmon.

All domestic raw materials.

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 line them up on a net to dry them.

*Because no additives are used, we avoid preparation during the hot summer months.

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