[English] The magic of cold smoking Cold smoking is a type of smoking technique. Whereas the typical cooking temperature for smoked food is around 60°C or higher, cold smoking smokes food at a temperature of 30°C or lower. As a result, the heat does not damage the appeal of the food and the potential of the food can be enhanced. Production at the Tokachi Reikun Factory The climate of Tokachi Nakasatsunai Village is perfect for cold smoking food in Hokkaido, thanks to its many sunny days and low humidity. We also acknowledge that food has been part of our culture since ancient times, created through imagination and creativity. Nowadays, smoking food is transforming from a preserved food made by our wise ancestors to an innovative cooking technique. Our goal is to uphold the positive elements of tradition whilst envisioning innovative ideas while dealing with the ingredients, and producing goods that elevate the global standards from a fresh perspective. We use plenty of freshly harvested eggs from Nakasatsunai Village, Hokkaido. The cold-smoked flavor harmonizes with the ingredients, creating an enchanting taste with an elegant fragrance.

関連商品

1. 
   export, Seafood/Seafood Processed products

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2. 
   export, Seafood/Seafood Processed products

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3. 
   export, Japanese sake

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4. 
   export, Seafood/Seafood Processed products

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5. 
   export, Other processed products

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6. 
   export, Seafood/Seafood Processed products

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