Ebi to asparagus no terrine (280g)

A terrine made by layering meat with asparagus paste and meat with red peppers. The shrimp core is plump and delicious.

Asparagus salmon salda (500g)

Smoked salmon trout and asparagus tossed in mayonnaise. Serve as a small bowl or as a topping for gunkanmaki or salad.

Smoked salmon (Katami・dai) (750g)

This is authentic smoked salmon, made by carefully smoking natural sockeye salmon with cherry wood chips.
Enjoy the deep flavor.
*The product price is for one salmon fillet. The minimum weight per fillet is 750g.
Please note that each salmon is filleted by hand, so there may be some variation depending on the size of the individual salmon.

Salmon tataki (Yuzu Fumi) (500g)

The surface of the salmon trout is seared and then seared to give it a subtle yuzu scent.
It is sliced ​​into easy-to-handle sizes and sandwiched between pieces of bread, making it easy to separate and take out even when frozen. Each package contains about 40 slices.

Sumoke salmon (Katami) (650g)

This is authentic smoked salmon, made by carefully smoking natural sockeye salmon with cherry wood chips.
Enjoy the deep flavor.
*The product price is for one salmon fillet. The minimum weight per fillet is 650g.

Smoked salmon (slice) (300g)

This authentic smoked salmon is made by carefully smoking wild sockeye salmon with cherry wood chips.Please enjoy the deep flavor.

Smoked salmon (slice) (100g)

This authentic smoked salmon is made by carefully smoking wild sockeye salmon with cherry wood chips.
Please enjoy the deep flavor.

Matsuba (pack of 30)

This crab-flavored hors d'oeuvre kamaboko can be used in a wide variety of dishes, such as as a topping for salads or as an ingredient in other dishes.

Ebi momiji (325g)

This luxurious dish is inspired by autumn leaves and uses plenty of shrimp, making it a very gorgeous dish to look at.

Ebi yoshino (325g)

This hors d'oeuvre has a beautiful cut design inspired by cherry blossoms. It has a faint scent of cherry blossom leaves.*Spring limited edition product. Sales will start in February this season.

Ebi dukusi (250g)

A colorful hors d'oeuvre kamaboko with a generous sprinkling of shrimp.A dish with a fun texture from the wood ear mushrooms.

Hana sanshoku (250g)

It features three colors and a soft texture, making it a dish that will be enjoyed by people of all ages.