The salmon is caught in Hokkaido and dried slowly to bring out the best of the ingredients.
The more you bite into this product, the more the salmon's natural flavor spreads. This product tastes even better when lightly roasted over a fire to soften the flesh.
You can also serve it as ochazuke by cutting it into small pieces and soaking it in sake for about 10 minutes, then placing it on top of rice and pouring broth over it.
Translated with www.DeepL.com/Translator (free version)
