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From Saint Cousair's Kuzefuku Shoten, this salmon flake is made with white salmon (chum salmon / aki-sake) — wild fish born in rivers, migrating through the sea, and returning to spawn. The flesh transforms from salmon pink to pale white during this journey, resulting in a leaner, firmer texture with a clean, refreshing flavour. To bring out the natural umami of the white salmon, the seasoning is kept intentionally simple: vegetable oil, fish sauce, salt, and mirin — nothing more.
See more from the Kuzefuku series
🇯🇵 久世福商店 サンクゼール 鮭フレーク しゃけ 白鮭 秋鮭 魚醤 みりん ご飯のお供 おにぎり












