Umami-filled Hokkaido Salmon Feast
Salmon is no doubt one of Hong Kongers’ most beloved fish. Hokkaido produces the highest volume of salmon in Japan. Thanks to Hokkaido’s strong waves and fast currents, salmon produced in the area have particularly delicious and firm flesh. city’super is delighted to bring you a selection of premium Hokkaido salmon products, so all you salmon fans can enjoy an exquisite feast anytime.
Sato Suisan Japan Hokkaido Snow Aged Salmon Fillet
A seasonal product made from strictly selected Hokkaido autumn salmon. Every year during “Dahan” at the end of January, the craftsmen carefully lay the salmon one by one on the snow, ageing them for a month. The amount of snow is adjusted regularly to keep the fish at 0℃ without freezing them. The protein of the salmon decomposes into amino acids, giving the salmon plenty of umami and improving the overall texture.
Japan Hokkaido Salmon Roe in Soy Sauce
This large, translucent, bright orange roe comes from the Pacific Salmon. Once broken, the roe releases rich, aromatic salmon oil that coats the mouth. Suitable for making gunkan sushi or as a garnish for different recipes.
Sato Suisan Hokkaido Salmon [Can]
White salmon caught in autumn is known as Autumn Salmon and loved for its fattiness. The Autumn Salmon inside the can has been boiled with water, and can be mashed for salads, or enjoyed as is with radish yuzu vinegar.
Sato Suisan Salmon Soy Sauce
Meticulously crafted by artisans over four months, this soy sauce does not contain any chemical seasoning, and is rich, mellow and umami-packed without being fishy. Excellent for adding a touch of natural umami to any dish.