“This product was planned to create something special in the 150th anniversary of the naming of Hokkaido in 2018 (Heisei 30),” says Kokubu Hokkaido Co., Ltd. Regional Co-creation Department products. Mr. Shizue Taguchi, the head of the founding group. “With the cooperation of Omu Fisheries Cooperative in Okhotsk, one of Japan’s leading fishing grounds, we use only fatty autumn salmon caught in the waters near Omu as raw materials. I think it’s the first time in history. ” It has been more than 140 years since Japan’s first canning factory was built in Ishikari, Hokkaido. It can be said that the history of canning in Japan has come along with Hokkaido.
The salmon can with the entire waist of the salmon has a special impression when the can is opened. “We carefully selected fish with the optimum standard for canning of 2.6 kg or less, and in order to maintain the beauty when the cans were opened, skilled craftsmen at the factories of cooperating companies hand-packed each can. The only seasoning is salt so that you can taste it, “says Taguchi. In this production, we have newly added nutrition labeling such as EPA and DHA.
“The most recommended way to eat is to enjoy the taste of the ingredients as they are. It can also be used for various other dishes.”
2021 certification