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y ice head (hizu) and the pickled salmon cartilage.

y ice head (hizu) and the pickled salmon cartilage.
  • y ice head (hizu) and the pickled salmon cartilage.
  • y ice head (hizu) and the pickled salmon cartilage.
  • y ice head (hizu) and the pickled salmon cartilage.
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Product Information

Collagen prevents aging of the body!
Chondroitin, calcium rich!
Come and try!

Passage (ice head )

Tokyo Governor's prize


Passage (ice head)
Salmon called the 大様 taste of the North Sea is worthy of its name, is himself, not to mention every part is eaten.
 Strain a is highly rare, less than 1% of cartilage in the head portion of the entire come off a part of the salmon.
Each piece by hand cutting blood combination enough removal is because raw is characterized by little fishy smell.
 Chondroitin, collagen, calcium is included.
Content amount 500 g
Shelf life expiration date Frozen in 6 months.
After the opening is about 1 week in the refrigerator
Raw materials Salmon cartilage ( off Sanriku, Japan), sugar, ginger, pepper, salt, acetic acid, seasonings (amino acids), sweetener ( stevia )
How to make a So have a distinctive flavor, served intact. Grated radish, kiriboshi daikon, carrots, how much, just with yuzu, chrysanthemum flowers etc depending on the season and becomes a vivid looks very.
Try suit with onion slices, too?? 
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