[English]

Production areas move with the seasons.East Hokkaido (Tokachi, Kushiro, Atsugishi, Ochiishi, Nemuro), followed by the Northern Four Islands (Russia) and Northern Hokkaido (Soya, Wakkanai, Rishiri, Rebun).We deliver to you the most delicious sea urchin at the time of the year. It will either be Ezo-bahun sea urchin or northern purple sea urchin.Ezo-bahun sea urchins are called 'red' and northern sea urchins are called 'white'.The quality of the sea urchin is unmistakable and is used in high-end, starred sushi restaurants.Ezo-bahun sea urchins have a rich sweetness, high aroma and a strong residual flavour in the mouth.The Kitamura-Saki sea urchin has a light, refreshing flavour that melts easily in the mouth and has a fruity taste.

The rich flavour and aroma of Hokkaido's sea urchin melts in the mouth, giving you a sensation of melt-in-your-mouth satisfaction.

関連商品

1. 
   export, Seafood/Seafood Processed products

   King crab

   There are many ways to eat king crab, but if you want to eat it as it is, you should boil it in salt or steam it before eating it. Fresh food can be eaten raw. Eggs are eaten in soy sauce or salt.

2. 
   export, Seafood/Seafood Processed products

   Kiritappu dried kelp

   Hokkaido, mineral-rich water flows into the Pacific Ocean from the wetlands of Kiritappu Konbu Forest Park, a quasi-national park, where extremely high-quality kelp is harvested.

3. 
   Cheese/Dairy products, export

   Freeze dried cheese

   Natural cheese 'raclette', well matured and freeze-dried!Taste characteristics: The cheese is crispy and has a strong flavour. The flavour and aroma of the cheese is strong.

4. 
   Cheese/Dairy products, export

   TOYO Cheese Factory 03 Gouda

   Japan Cheese Awards 2022 Bronze Award-winning cheese.Gouda cheese with a soft texture and gentle milk flavour, made from raw milk in the Tokachi region and matured for at least three months.

5. 
   export, Vegetables/Vegetables processed products

   Tokachi Quinoa

6. 
   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.