Official

From the top and left:　Toki Salmon (Toki Shiraz) 13,900 yen, 10,700 yen,

　　　　　　　Red salmon (red letters) 11,000 yen, 12,750 yen

From the center, from the left:　Red salmon (red letters) 7,550 yen, 7,950 yen, one place 7,150 yen,

　　　　　　　　The black letters between them are autumn salmon 5,400 yen.

Below, super dry red salmon

Toki salmon: Salmon that is caught in the waters near Hokkaido, is well-nutrited before going up and fatty salmon.

Autumn salmon: Salmon that was born in a Japanese river and goes up to a Japanese river.

Red salmon ... Born in northern countries such as Canada, Alaska and Russia.

Super dry ... Salmon that has been sufficiently aged with fat high-grade red salmon at low temperature storage.

　　　　　It is an old-fashioned "shappai" salmon and is our signboard product.

　　　　　In this case, "spicy" is equivalent to "salt salty and salty".

"Toki (Toki salmon) has a fishing season once a year.

We sell it over a year.

The ibis were caught in June, and it is delicious at this time with quite a bit of salt. "

"Akijake is used for salmon and year-end gifts that are currently being caught.

It doesn't have a lot of fat (oil), salt hasn't penetrated so much yet, that's fine."

"It's about 3 kilograms in the upper corner.

The small ibis comes from the 6,000 yen range.

Autumn salmon range from 4,500 yen to less than 10,000 yen.

The super dry is this size, about 5,000 yen for half body."

"Super dryness is not something else, so this salmon has a huge number of repeaters.

Let it sleep and make it more delicious.

There aren't many shops that collect natural products, so that's also a feature. "

From the top:　3 medium spicy red salmon 1,000 yen

　　　　　Autumn Salmon Halas 800 yen

　　　　　Murakami Shiobiki (Murakami Shiobiki) 3 cut 1,200 yen

　　　　　Red salmon streaks 980 yen

　　　　　5 pieces of autumn salmon 1,000 yen

　　　　　1,080 yen for 3 pieces of Toki Salmon

　　　　　Super dry, 1,080 yen

Halas: The part that corresponds to the "toro" in tuna.

　　　　　　It's greasy and delicious.

Murakami Shiohiki: A specialty product from Murakami in Niigata Prefecture.

　　　　　　A gem that inherits the traditional manufacturing method and has been carefully finished.

　　　　　　This is also "Shappiness".

"Murakami's Shiohiki is also very popular."

From the left:　Firefly squid (San-in dried) 400 yen

　　　　　1,250 yen per salmon toba

　　　　　Dried scallop 40g 980 yen, 80g 1,950 yen

"It's a popular firefly or delicious at home."

Above:　Handate Daio 1,980 yen

Central:　Salmon flakes 600 yen

Below:　500 yen for tiger blowfish

"You have a scallop for New Year's food.

You can make hire sake with a blowfish fin."

If it is not raining, it is hung at the store at this time.

It is a handmade, cold dried salmon from Otsuchi in Iwate Prefecture.

"I'm coming in from December.

Because it is dried once, it takes time and effort.

It's so delicious."

The left is autumn salmon, and the right is Murakami Shiohiki.

It was different from what I purchased, but I baked it as it was.

The top is autumn salmon and the bottom is super dry.

"Autumn salmon is just the right amount of salt.

It's soft and really delicious.

It might go well with rice balls."

"It's very dry, rice goes on.

I can get as many cups as possible.

I think I'm going to be moist and dry.

Ochazuke is the best."

What's your history of the store?

It's more than 50 years.

(Third generation) I think I have been more than 30 years.

ー Before working here, I heard that you are a writer flying around the world.

That's right.

It seems that there were a lot of reports.

Do you have anything specializing?

It was an opportunity to come here, because I was young.

You were inspired by the environment.

Suddenly, you said, "Please let me work here." ・・・

ーThe question changes, but when is it built (at the time of construction) salmon?

The fishing port is different.

At the time of construction, it is caught on a fixed net.

There are also salmon that you are fishing.

There are good and bad points each, so fishing is a ibis that you can use for New Year's gifts.

It's a really famous shop with customers all over the country.

That's right. Thank you very much.

It is shipped to people who like shake nationwide, so anyone can use it.

Before the ibis started, there were a lot of local customers.

We send it by fax or telephone.

ーWhat is the ratio of store sales and shipping?

At the end of the year, there is a year-end gift, so the shipping is better, both the number and amount of money.

There is a thing that one gives three people and five people.

If you come here, you can use salmon as a New Year's "Elderly Fish".

It is baked and eaten at the beginning of the year, and it is called "age fish".

Depending on the region, Hokuriku is called "buri", but it is salmon north of Kanto.

There are many people who come to buy salmon in such a cultural sense.

If you freeze salt salmon and wrap it properly, you will say "the expiration date is one month".

That's enough, so I'm going to go shopping for the New Year now.

It's often frozen, thaw it, and eat it during the New Year.

-You can see "100 Salmon Rice Onigiri Selections" on the home page.

The recipe is scheduled to be 80 by the end of the year.

When I tried it, I realized that it was very delicious, so I lost my way on the way (laughs).

Now, sir

・　Salmon and turnip

・　Salmon and kuwai

・　Salmon and seri, lily root

What is related to such New Year's cuisine actually means that you can go on rice balls together.

It can be fried or pickled depending on the ingredients.

If it is a turnip, salt it, fry it if it is cold, or cook it if it is lily root.

What other salmon dishes at this time?

On New Year's Day, pickle salmon baked with fist.

"Kasuni" boiled with sake lees.

There are also pots such as Ishikari hot pots and Sanpeijiru.

I'm getting busy from now on.

It's a crucial moment for the next month.

If you come to the store, we will start clearing it after 3 o'clock, so I think it's better before 3 o'clock.

If you could tell me your preference, I'll give you something that suits you.

Do you have a family structure?

That's right.

We sell in any unit, from one piece to one.

When it is relatively sweet, salmon is OK even for children.

Autumn salmon is also new, so it's not salty, so it's delicious.

You can enjoy the taste that gradually becomes salty after the new year.

ーYou said, "Louisbe is better than tuna."

That's true.

With our salmon, you can use the fillets like this, so you can do it at home.

However, if it is not frozen, I don't think it will be cut well with a kitchen knife at home.

The point is to freeze the salmon and cut it.

ーWhen will the market go? What are the points to choose?

In the market, goods sometimes come out at midnight. I can't go that early.

There are production areas, parts, salt spiciness, and various things.

There are fewer people selling this kind of salmon in the market.

We can buy salmon with a face all year round. In that sense, it's a rare shop.

ーYou can't say bountiful catch this year.

That's right. The ibis also become rare.

The popular set selling now is to set salmon and salmon roe as a set.

If you can tell me the budget, it's about 10,000 yen or about 5,000 yen, and you can combine it accordingly.

ーYou also go to the salmon production area.

I would like to go to the production area as much as possible.

ーYou also participated in fishing by boat.

Basically, I said that women don't ride fishing.

I don't need the power of a woman because of physical labor.

Fishing is difficult, isn't it?

Thank you very much for your answer.

4-13-14, Tsuiji

In front of "Platto Tsukiji" in the center of "Nami-dori" beside the market in the old market, "Tsukiji Chuo-dori" at the corner of the Tamagoyaki mountain length, enter the fourth house on the right.

It's next to two houses, Shoro of egg ware.

Telephone and fax 03-3542-1416

Business hours from 6:00 to 15:00

Regular holidays Sunday, public holidays, and holidays (Kyuichibi)

※　The holiday has been explained in the article of "Platto Tsukiji" published on November 28.

However, it will be closed from January 1st to 4th.

Click here for the website of Showa Foods.

⇒　http://tsukijisalmon.com/