Official
2020 correspondent recommended Delicious salmon from Makino Shoten!
“Kitano Komakino Shoten” 4-10-1 Tsukishima, Chuo-ku, 104-0052, Japan Phone:
✉makino_[email protected]
Business hours 9:00-19:00 Holidays, Sunday and Holidays (Please contact us for summer holidays)
This year, I was able to spend a lot of time at home due to the influence of the new coronavirus. I can't easily go out to eat out these days. At such times, I would like to have something delicious at home.
I would like you to add the recommended salmon to your important person as a gift candidate. Above all, it is a shop that delivers seafood with the motto of "pragmatic and delicious food", "fresh and delicious", and "things that can give you more happy words".
Kitanoyuki special sweet salt salmon is thick sliced and standard.
According to the owner Fukuji Makino, it was opened in 1979 on the Tsukishima Daiichi Park side as a "tako wholesale specialty store". After that, the number of items such as salmon, whitebait, eel kabayaki, dried fish, etc. is increased and sold. Among them, salmon is exquisite in both salt and fat, and it is the main product of Kitano Komakino Shoten. In addition, when asked about the delicious secrets of salmon, they are carefully wrapped in Saran wrap one by one and working with their hearts so that the taste of salmon does not escape. Makino's salmon fans are gradually spreading all over the country.
It is from Shikabe (Fuka Bay), which is famous as a finest tarako luxury item, and is now rare!
Thin salt and fresh grains pop in your mouth!
North Sea Mentaiko A gem with a secret seasoning on the best tarako from Shikabe, Hokkaido
※Use homemade pickled sauce
※Pay attention to the selection of raw materials
※Deliciousness that cannot be tasted elsewhere
The more you dry the whitebait, the more the taste spreads.
※A treasure trove of calcium
There is also a sujiko, how much, salted kazunoko (Kusunoko), and true horse mackerel!
The best streak in Japan with a very rich, sweet salt, large grain, and rich taste of red salmon streak in 3 beats
It is a seasonal taste that melts in your mouth with the finest and grains, and is not pickled in soy sauce. Please enjoy the real taste.
Please enjoy the taste of the salted dish while enjoying the sound. Literally, it is crispy and does not accumulate to the touch.
It is thick and large, refreshing taste is not bored even every day.
2020 Summer Product Recommended Soft and Soft Eel Kamayaki
(As of June 1, 2020 - Subject to change without notice)
Click here for today's lineup!
A 10 slices of sweet salt salmon fillet
B 5 slices of sweet salt salmon fillet
C 10 slices of sweet salt salmon fillet, about 200g of spicy mentaiko.
D 10 slices of sweet salt salmon, about 165g
E 10 slices of sweet salt salmon, about 220g of muscle.
F 10 slices of sweet salt salmon, 4 skewers of eel kabayaki
6 slices of sweet salt salmon fillet, about 165g, about 155g of whitebait.
About 425g Psychic Mentaiko
Approximately 330g of Itarako and Mentaiko.
Side dish
About 195g when it is cut, about 200g of mentaiko (rose)
About 200g if it is the best Shinko Meitaiko Approx. 200g
How much Approx. 57g Red salmon About 100g
Approximately 63g of dried whitebait The opening of a true horse
About 120g of eel kabayaki 2 pieces of specially selected sweet salt salmon
Delicious way to eat and preserve
※It seems that they are sent by freezing to keep freshness.
※Storage is about 2 months by freezing
※After thawing, as soon as possible (up to about one week).
※When thawing is done in the refrigerator, freshness is maintained.
Salmon fillet ♡ After thawing, bake over high heat on a grill etc.
♡Avoid over low heat for a long time
Tarako, spicy mentaiko ♡ If you keep freshness, you can eat it raw and deliciously.
♡When baking as you like, it is delicious to roast the surface.
How much, muscle, and shirasu ♡ Sweet salt because it is the finest product
♡After thawing, enjoy the goodness of the material as it is.
♡One week in the refrigerator, how much and whitebait for 5 days
After thawing, it is light as it is, so pour raw soy sauce as you like.
♡1 week in the refrigerator
Salt number child ♡ Pull the salt, 1 hour with mud salt, and then 5 hours with fresh water (replace the water in small pieces)
♡It is easy to pickle soup (shaving knots, soy sauce, etc.), commercially available dashi soy sauce, and noodle soup.
♡Please eat as soon as possible after removing the salt.
It was a really delicious salmon!
After returning home, I baked salmon and had it right away. The taste of salmon spread in my mouth so that many cups of rice progressed. I was impressed that I was born to a Japanese, and I fully enjoyed salmon rice and chilled tea pickles perfect for summer.