[English]

"Kaki Emon": [purely born and bred in Atsukishi].Oysters are characterized by their small, round and thick shells.

Using local juvenile oysters produced by Japan's first single-seed technology and adopting aquaculture methods suited to the climate of Atsukishi, the oysters have a concentrated flavour.
The meat is plump and has a rich sweetness."

関連商品

1. 
   Cake, Cheese/Dairy products, export, Sweets

   Hokkaido flomage(Natural Cheese Cake)

   It is cheese cake, blending three types of Hokkaido natural cheese (cream cheese, fresh cheese, and mascarpone), which only Hokkaido, the "Dairy Kingdom" can deliver.

2. 
   export, Seafood/Seafood Processed products

   half-dried atka mackerel

   The fish is then dried for 13 hours or more to condense its flavor and produce the finest overnight dried fish. The finished fish is immediately vacuum-packed and frozen.

3. 
   export, Vegetables/Vegetables processed products

   Inca no mezame (potato)

4. 
   export, Seafood/Seafood Processed products

   Stardust kelp

   For example, you can use it even French and Italian cuisine by "sprinkling" and "mixing" kombu, in contrast to the conventional use of kombu for "making soup stock".

5. 
   export, Japanese sake

   Kinteki JyunmaiDaiginjo acidite deux 720ml

   Acidite means "sour" in French. Deux also means "two" in French. It will be the second release with a limit of 1,000 pieces.

6. 
   export, Seafood/Seafood Processed products

   salmon stick

   This is a male salmon toba.we select only male salmon from the autumn salmon fixed boat that is full early in the morning, immediately process it, freeze it, and then ship it out in sequence.