Singapore

Country of Origin

Dietary Needs

The traditional method of making dried bonito has created a delicious salmon bushi. In order to maximize the taste of salmon, it is a carefully handmade dish that makes the best use of the traditional method of making dried bonito, "tebiyama style". Please enjoy the unique taste and flavor.

Since the tebiyama style is a "direct fire type", it has a strong scent and is indispensable for making high-quality bonito flakes.However, tebiyama style is a very time-consuming method, and now only a few companies in Japan have done it.

It takes 50 days for the salmon to be ready.
Since it is a manufacturing method that takes time and effort, the amount of production is very small, but this "Salmon Bushi / Hanafubuki" has "flavor and aroma" that mass-produced ones do not have.

Salmon clause has a refreshing taste mainly composed of glutamic acid.
The main umami ingredient of salmon clause is "glutamic acid".
Compared to dried bonito flakes, which are high in inosinic acid, they are very refreshing and sweet.
It is also good to blend it with dried bonito flakes and take the dashi stock.

President Tamura of Shibetsu Shibetsu Maruwa Foods talks about his feelings for salmon, saying, "I want to stick to Shibetsu products, stick to the manufacturing method, and make a steady taste."

Enjoy the unique umami and flavor of "Salmon Bushi", which has been carefully and carefully finished using the traditional traditional manufacturing method that maximizes the taste of salmon.

<How to enjoy salmon>
・ Directly to Hiyayakko or Ohitashi.
・ Mix with rice to make rice balls. (For ingredients of rice balls seasoned with soy sauce)
・ Put the meat of grilled salmon on rice, take the soup stock with salmon broth, adjust the taste with salt, and complete the salmon chazuke.
・ For okonomiyaki and takoyaki. Also for finishing yaki udon and yakisoba.
・ As a sprinkle on oden and tsukemen.
・ For soup stock. (Soba and udon soup, omelet rolls, etc.)


