[Sashimi Grade] Ehime Specialty Frozen Seafood Sushi - Vinegared Rice topped on Tangerine Red Sea Bream and assorted Sashimi (8pcs)
Retaining the Freshness of Sashimi and Vinegared Rice
Affordable, quality frozen sushi from cutting-edge Proton Freezing technology.
Including specialty Tangerine Red Sea Bream - a fish with slight citrus taste - only exclusive to Ehime prefecture.
A collaboration of Ehime Uwajima project, enjoy an assortment of high quality freshly frozen sashimi salmon, sea bream and yellowtail.
In addition to the delicious quality of the fish, the sushi is made with great attention to the taste of vinegared rice.
Using Proton-Freezing Technology
It is difficult to maintain the quality of frozen sushi.
However, using the latest proton freezing technology, we are able to bring you a sushi quality which retains the aroma and texture of vinegared sushi rice, and sashimi.
From the quality of the sushi rice to the texture of sashimi, enjoy this frozen sushi anytime at home.
The Sea Bream with slight citrus taste
Exclusive to only Ehime prefecture.
Farm-raised sea bream fed on citrus pomace.
The fish has a subtle citrus aroma and is known for being refreshing and easy to eat with no fishy smell.
Tangerine Sea Bream was created by Ehime prefecture as one of Japan's leading citrus producing regions and a thriving sea-farming fish industry.
From Uwakai Sea, Tangerine Sea Bream is on the path to be the No.1 Japanese Sea Bream. It won the Grand Prize in the Agriculture, Forestry and Fisheries Industry category in the product category at the 7th Food Action Nippon Awards 2015.
Other High Quality Sashimi
Charatized by its firm, fatty flesh. From Ehime prefecture, one of the top producers of farm-raised yellowtail, in the Uwakai Sea, where the Rias coastline has developed, yellowtail arefarm-raised in bays with calm waves,
3. Atlantic Salmon
Large fatty salmon, very juicy and slightly sweet.
Salmon is rich in protein and is known for its high digestion and absorption rate compared to other fish.
Aroma of Vinegared Sushi rice
In addition to the quality of the fish, they are also very particular about vinegared rice.
They are committed to solve a common problem with frozen sushi, which is that the vinegar aroma is lost when frozen, and the vinegar aroma remains after defrosting.
How to enjoy
For the best taste, thaw in the refrigerator compartment for 3 to 4 hours before consuming.
If you wish to enjoy it fast, you may defrost direct under running water for 15 to 20 mins!
"Tangerine Fish project"
Creating Sustainabilty Ecosystem
The "Tangerine fish" development project is a system for recycling local resources by making effective use of the citrus juice lees, which are produced in large quantities and are of high quality, to improve the quality offarm-raised fish.
As a commercialized project, shipments continue to grow. The successful development of such a value-added product unique to the region and the ability to trade at a stable fish price have enabled fish farmers to raise fish with peace of mind, resulting in the creation of new jobs and revitalization of the local community.
Path to be the No.1 Japanese Sea Bream
- 3 Reasons why delicious sea bream grows in the Uwakai Sea, Ehime Prefecture -
The Uwakai region of Ehime Prefecture is the largest producer offarm-raised sea bream in Japan, and approximately 54% of allfarm-raised sea bream landed in Japan is shipped from the Uwakai region.
The secret of it's dominant landed number lies in the dedication and research of all those involved in the production.
1. Warm climate of the Uwakai Sea
Because the waves are low and calm throughout the year in the bays of the rias coast, they are also called "Fields of the sea," making them ideal for aquaculture farms.
Rafts for aquaculture are less likely to be broken or washed away by rough seas, and stable cultivation is possible throughout the year.
This makes it an ideal field for sea bream cultivation.
2. Research and Development of Feed Suitable for Sea Brea
In the Uwakai Sea, many businesses and research institutes, including seafood processing companies, are actively researching the "feed" thatfarm-raised fish eat.
A number of feeds have been developed, including the "Tangerine Sea Bream" raised on feed mixed with mandarin orange peels in Uwajima City, Ehime Prefecture.
3. Freshness processed within 12 hours of landing
The morning comes early in the Uwakai Sea, and the sea bream are brought to the processing plant at dawn, where they are carefully processed and delivered to you one by one under a sanitary control system in accordance with HACPP and a patented blood-removal process.
That's how the quality of sea bream is delivered to you and you will be surprised to find that it is as fresh as if it had just been landed!
Story of Uwajima Project
They want to bring fresh Uwakai Sea products grown in the natural treasure trove of the Uwakai Sea to the tables of the world.
They are committed to promote not only local production for local consumption, but also local production for foreign trade.
The Uwajima Project aims to produce locally for local consumption as well as to sell locally for global consumption, protecting and nurturing the world-class Uwakai Sea and its marine resources, and at the same time, using the latest technology in processing to deliver their products to as many people as possible.
Ehime Prefecture Collaboration
Ehime Prefecture is surrounded by two seas: the Seto Inland Sea, bordered by the longest peninsula in Japan, Cape Sada, and the Uwa Sea with its rias coastline.
There is a wide variety of agricultural and marine products produced from the bounty of nature, with citrus fruits, kiwi fruits, and chestnuts, among others, boasting the top share in Japan.
There are also many attractive tourist attractions, including Dogo Onsen, the oldest hot spring in Japan, and Matsuyama Castle, the largest flat mountain castle in Shikoku.
- Easily accessible from Tokyo to Ehime prefecture –
It takesApproximately 1 hour and 30 minutes by plane
and 6 hours and 50 minutes byshinkansen (bullet train).
|Product Name||[Sashimi Grade] Ehime Specialty Seafood Sushi - Vinegared Rice topped on Tangerine Red Sea Bream and assorted Fresh Sashimi (8pcs)|
|Country of Origin||Ehime, Japan|
|Ingredients||Atlantic salmon, sea bream, yellowtail, rice (domestic), sugar, vinegar, salt, seasoning (amino acid, etc.), trehalose|
|Expiry||60 days after manufacturing|
|How to store||Keep frozen (below -18°C)|
|Others||Do not refreeze after defrost|
|Sold by||REGINAA PTE LTD|
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