“Herring pickles”, a representative pickle of Hokkaido, is a traditional preserved food in which vegetables are pickled using migaki nishin and rice jiuqu. While preserving the tradition, we thoroughly focused on the ingredients to make the herring pickles even more delicious, and the luxurious herring pickles were born.”The strongest migaki nishin in history”, which is also the product name, is a gem of Hakodate’s Kan Oiwasaki Fisheries. Ordinary migaki nishin is made from thin herring after taking a few kazunoko, but this is a pre-spawning herring with plenty of fat that has been dried at a low temperature for about a week. The small bones and scales of concern are removed one by one by hand, and once tightened with vinegar so that no fishy odor remains.“Even if you eat it as it is, you can feel the taste and it is very delicious. It is the pickles that were born because I met this migaki nishin,” says Toshiharu Fukumori, who was involved in product development. We are particular about Chinese cabbage, and carefully select thick Chinese cabbage from Hokkaido from June to November, and domestic Chinese cabbage at other times. After rough pickling, slowly pickle with a uniquely formulated seasoning liquid. And it is the role of Jiuqu to put the whole together. If you cook rice and jiuqu to make it like amazake and then let it blend into the whole, it will have a really mellow flavor.You can’t miss the presence of ginger added to the secret flavor. Shredded ginger and grated ginger added to the seasoning liquid are double to add depth to the taste. “We were particular about the beauty of the appearance, and for Chinese cabbage, we chose a yellow-core variety with a clear contrast between white and yellow. I’ve got it. ” Whether you are eating herring pickles for the first time or have been familiar with herring pickles for many years, you will be amazed at the freshness of the Chinese cabbage and the softness of the herring.
Certified for fiscal 2012