Instead of using the traditional method of drying dried fish, we use Fujito-ya's unique low-temperature aging method to produce fluffy dried fish without any additives!
Processed with low salt, the fish has little fishy odor and retains its soft texture, allowing you to enjoy it deliciously.
"Pichi Pichi-zukuri" is an overnight drying method that utilizes the osmotic pressure of starch syrup and a semi-permeable membrane. By removing excess water from the fish without exposing it to air, the fish will be fluffy and tender. By adding fish sauce, which is made by marinating and fermenting sardines for a year, the flavor becomes deeper and richer.
Autumn salmon from Rausu, Hokkaido is aged at low temperature for 22 hours and then dehydrated overnight. It has a fluffy and delicious finish.
Processed with low salt, the fish has little fishy odor and retains its soft texture, allowing you to enjoy it deliciously.
"Pichi Pichi-zukuri" is an overnight drying method that utilizes the osmotic pressure of starch syrup and a semi-permeable membrane. By removing excess water from the fish without exposing it to air, the fish will be fluffy and tender. By adding fish sauce, which is made by marinating and fermenting sardines for a year, the flavor becomes deeper and richer.
Autumn salmon from Rausu, Hokkaido is aged at low temperature for 22 hours and then dehydrated overnight. It has a fluffy and delicious finish.
Details
| Company name | KITAGUNI.INC |
|---|---|
| Product name | Dried Fish Autumn Salmon |
| Description | Fishery processed goods |
| Shipping details | Frozen, Styrofoam box |
| Content | 160g / 1pc |
| Shelf life (number of days) | best before : 2 years after production date |
| Storage condition | In the keep of frozen under -18℃） |
Nutrition Facts（100g）
| Calories | Protein | Fat | Carbohydrate | Sodium | Iron | Salt |
|---|---|---|---|---|---|---|
| 101kcal | 23.0g | 0.4g | 1.4g | - | - | 1.3g |
Country of origin
Sea of Okhotsk,Hokkaido prefecture
Allergy
Shellfish allergy