Hokkaido Shiretoko Kaisen Koku

【Product Description】This product is supervised by Mr. Mukae, the executive chef of the Kitakobushi Resort in Shiretoko, Hokkaido, who also trained in Yamanashi Prefecture. 'Appe' comes from the Hokkaido dialect 'appe koppe' (meaning 'the opposite'). It is served in a three-stage 'appe rice' style. The first stage is to enjoy the umami of salmon with freshly cooked rice as is. The second stage involves changing the flavor by adding rich condiments to marinated salmon. The third stage is to pour dashi made from Rausu kelp over it to create a rice soup. The dashi uses Rausu kelp, known as the 'king of kelp.' The golden dashi, carefully aged over a month, boasts the highest quality in thickness, aroma, and sweetness, making it a true treasure trove of umami. 【About the Bowl】On top of the rice, there are perilla leaves, grilled salmon, sashimi salmon, and marinated salmon roe. 【Ingredients for Flavor Change】It is accompanied by mountain wasabi, tororo kelp from Shiretoko, a dipping sauce made from Rausu kelp and salmon flakes, sesame seeds, green onions, and salmon roe. 【Serving Time】10:00 AM to 9:00 PM

A gourmet dish luxuriously made with salmon and ikura (salmon roe) directly sourced from Shiretoko, Hokkaido. It is served with a soup made using Rausu kelp and Rausu tororo. [Serving time] 24 hours

This product is perfect for those who want to enjoy both noodles and seafood. [About the cold soba] We use high-quality cold soba made from Okhotsk wheat produced at Tsukuma Seimenjo in Kitami City, Hokkaido. The dipping sauce is made with Rausu kombu and salmon flakes. [Three types of kombu] Please add to the dipping sauce according to your preference: - Rishiri kombu tororo - Rausu kombu tororo - Kagome tororo - Mountain wasabi - Salmon flakes kombu, add a small amount of each according to your taste. [Mini bowl] This is a mini-sized version of the salmon roe rice bowl. [Serving hours] 10:00 AM to 9:00 PM