[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. 
   export, Seafood/Seafood Processed products

   Rausu dried kelp (akaha kelp)

   This is the side part of Rausu kelp from Hokkaido, which is cut off when shaping the kelp. It is called "akaba kelp" (red leaf kelp). Its umami is enhanced, so it produces rich broth.

2. 
   export, Snack

   Hokkaido Tokachi Popcorn cooked with microwave oven

3. 
   export, Water/Soft drinks

   HAKKO GINGER No.7 (Apple) 200ml

   Ginger Beer is a 'beer' but not a 'beer'. It's a non-alcoholic drink made with ginger that originated in the UK and is fermented using yeast for its fruity aroma.

4. 
   export, Water/Soft drinks

   HAKKO GINGER No.1 (STANDARD) 200ml

   Ginger Beer is a 'beer' but not a 'beer'. It's a non-alcoholic drink made with ginger that originated in the UK and is fermented using yeast for its fruity aroma.

5. 
   export, Seafood/Seafood Processed products

   THE Hokkaido dashi

   The use of an instant high-temperature, high-pressure baking method not only makes it easier to extract the natural flavor of the fish, but also allows the fish to retain its nutrients.

6. 
   export, Japanese sake

   HAKKO GINGER No.8 (grape) 200ml

   It's a non-alcoholic drink made with ginger that originated in the UK and is fermented using yeast for a fruity flavour.