Sliced Vinegared Mackerel

It is the first “Food with Functional Claims” for Vinegared Mackerel in Japan. The product contains 860 mg of DPA + EPA, which reduce neutral fat, per 50 g. Since the product is sliced, there is no need for a knife or cutting board, and it can be easily served on a plate. This product is a must-try for those who aim for a healthy diet.

■ Best before date: 180 days frozen at -18°C or below (14 days refrigerated at 10°C or below after thawing)

Sliced Vinegared Mackerel(roasted)

You can easily enjoy the delicious taste of seared mackerel at home with the aroma of a delicious izakaya (Japanese-style pub). Pre-sliced, no knife or cutting board is needed, so it can be easily served on a plate. It is recommended to serve it with a Tataki-style, topped with green onions and ginger, and topped with ponzu (Japanese sauce made from ponzu citrus juice). This product is perfect as a snack with sake, and is also easy to serve with any one dish.

■Best before date: 180 days frozen at -18°C or below (14 days refrigerated at 10°C or below after thawing)

Sliced Vinegared Mackerel with japanese apricot flavor

Winner of the highest award, the Minister of Agriculture, Forestry and Fisheries Award, this product has a gentle, refreshing flavor with a hint of japanese apricot (ume) . It is pre-sliced and can be easily served on a plate without the need for a knife or cutting board. Even those who do not like mackerel can easily eat it, and it is easy to serve with any one dish. You can enjoy tasty snacks easily even when you are busy. Please give it a try.

■ Best before date: 180 days frozen at -18°C or below (14 days refrigerated at 10°C or below after thawing)

Vinegared Mackerel (Norwegian mackrel)

The product is made from Norwegian fatty mackerel and is sanitized in a HACCP-certified factory to ensure quality and safety. Fish fat is rich in omega-3 fatty acids, which are considered effective for beautiful skin and maintaining good health. It is also characterized by its soft flesh and high fat content, making it a delicious accompaniment to alcoholic beverages and salads.

■ Best before date: 90 days frozen at -18°C or below (14 days refrigerated at 10°C or below after thawing)

Vinegared Mackerel

Hachinohe City in Aomori Prefecture accounts for about 80% of the nation’s production of Vinegared Mackerel (shime saba), and around 1968, production of shime saba began for the first time as a processed marine product. The secret seasoning of “Shimamori Iwamatsu Shoten,” which was loved for a long time as a pioneer, has been succeeded by Daimaru Corporation and now by De-mer Corporation, and has been handed down as a traditional Hachinohe flavor characterized by sweetness and deliciousness.

■ Best before date: 180 days frozen at -18°C or below (14 days refrigerated at 10°C or below after thawing)

Vinegared Mackerel (additive-free)

This product, made without chemical seasonings and additives, is unique in that it is gentle on the body and safe to eat. The product is made from domestic mackerel, and by cooking it without removing the skin, the original flavor and nutrients of the mackerel can be fully enjoyed. In addition, searing the skin with a burner adds a unique savory flavor that enhances the taste.

■ Best before date: 180 days frozen at -18°C or below (14 days refrigerated at 10°C or below after thawing)

Vinegared Mackerel cured with kombu

The addition of the flavor of Hokkaido’s umami-rich kombu enhances the original deliciousness of the Vinegared Mackerel (shime saba) and mellows the acidity, making it even more delicious. The kombu is softened and simmered so that it can be sliced and served with the shime saba as it is. It is also rich in nutrients such as minerals and dietary fiber contained in kelp. Please enjoy it as a snack with sake or as a dish on the dining table.

■ Best before date: 180 days frozen at -18°C or below (14 days refrigerated at 10°C or below after thawing)

Vinegared Mackerel with Japanese apricot flavor and Kombu

It has a gentle, refreshing taste with a hint of japanese apricot flavor (ume) from the ume vinegar infused seasoning, making it an easy dish to eat even for those who do not like mackerel. The addition of Hokkaido kombu enhances the original flavor of the Vinegared Mackerel (shime saba), and it can be sliced and served as is with the soft boiled kombu. In addition, konbu is rich in nutrients such as minerals and dietary fiber.

■ Best before date: 180 days frozen at -18°C or below (14 days refrigerated at 10°C or below after thawing)

Smoked Mackerel

It is smoked using the “cold smoking method,” in which the smoke from cherry chips is cooled to less than 20℃, and then the skin is seared to make it fragrant, moist, and juicy. It has an elegant flavor with no fishiness, and is popular even among those who do not like mackerel. It goes well with wine, whiskey, and other Western liquors. You can enjoy its melt-in-your-mouth flavor and prosciutto-like texture.

■ Best before date: 180 days frozen at -18°C or below (7 days refrigerated at 10°C or below after thawing)

Sliced Smoked Mackerel

It is smoked using the “cold smoking method,” in which the smoke from cherry chips is cooled to less than 20°C. The skin is then seared and sliced at a thickness of 3 mm, which is difficult to do at home. It is moist and savory, with an elegant flavor and no bad taste, and is popular even among those who do not like mackerel. It goes well with wine or whiskey. You can enjoy its melt-in-your-mouth flavor with a texture like a cured ham.

■ Best before date: 180 days frozen at -18°C or below (7 days refrigerated at 10°C or below after thawing)

Sliced Smoked Mackerel with black pepper flavor

Smoked by the “cold smoking method,” in which the smoke from cherry chips is cooled to less than 20°C and then smoked, sprinkled with black pepper, and thinly sliced. In addition to its moist and savory flavor, you can enjoy its spicy accent. It is popular even among those who do not like mackerel and goes well with wine. Enjoy the melt-in-your-mouth flavor with a texture similar to that of cured ham.

■ Best before date: 180 days frozen at -18°C or below (7 days refrigerated at 10°C or below after thawing)）

Smoked Mackerel (for restaurants)

It is smoked using the “cold smoking method,” in which the smoke from cherry chips is cooled to less than 20℃, and then the skin is seared to make it fragrant, moist, and juicy. It has an elegant flavor with no fishiness, and is popular even among those who do not like mackerel. It goes well with wine, whiskey, and other Western liquors. You can enjoy its melt-in-your-mouth flavor and prosciutto-like texture.

■ Best before date: 180 days frozen at -18°C or below (7 days refrigerated at 10°C or below after thawing)）

Smoked natural sea bream

Natural sea bream from Aomori Prefecture is smoked using the “cold smoking method,” in which the smoked smoke from cherry chips is cooled to less than 20°C. The skin is then seared and sliced thinly. Moist and savory, with a sashimi-like texture and cured ham-like flavor, it goes well with white wine. Sprinkle black pepper to taste for a spicy accent and an even richer flavor.

■ Best before date: 180 days frozen at -18°C or below (7 days refrigerated at 10°C or below after thawing)

Smoked Scallop

Scallops from Mutsu Bay, Aomori Prefecture, which are characterized by their sweetness and scallop thickness, are smoked using the “cold smoking method,” in which the smoke from cherry chips is cooled below 20℃. The flavor of the scallops is concentrated and enhanced, and the texture is soft, moist, and tender. It is a deeply flavored dish that goes well with sake, wine snacks, and salads.

■ Best before date: 180 days frozen at -18°C or below (30 days refrigerated at 10°C or below after thawing)