Smoked Shinshu Salmon (100g)
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Recommended by Official Nagano prefecture
Birch smoked with natural ingredients - salt, sugar and famous "Yachiho" sake.
Direct from the Fishermen's Cooperative.
This seasoned with natural ingredients Shinshu Smoked Salmon has a texture similar to raw salmon, and smoked slowly at a temperature below 20 degrees Celsius to enhance its aroma and flavor over time.
Also, no preservatives are used.
What is Shinshu Salmon?
Shinshu salmon was originally developed by the Nagano Prefectural Fisheries Experiment Station over a period of about 10 years and was launched in 2004.
It is characterized by its thick meat.
Compared to ordinary fish, it is more satisfying to eat.
It is raised at the fish farm, which is rich in nature, and is processed immediately to ensure its freshness and firmness.
Commited to use Natural Ingredients
Natural ingredients are used for seasoning this Smoked Shinshu Salmon, such as salt, sugar, and sake, and the seasoning is kept simple to bring out the natural flavor of the Shinshu Salmon.
The sake is "Yachiho," a famous sake produced by Kurosawa Sake Brewery using locally grown rice in Sakuho city, Nagano Prefecture and some of the smoking material is birch, the symbol of Sakuho city, Nagano Prefecture, which grows in the Yachiho Highlands.
Highly praised from President Biden!
(Image from Yahoo Japan)
The popularity of Shinshu salmon has been further enhanced by the fact that Shinshu salmon was served to U.S. President Biden during his recent visit to Japan.
The salmon is completely produced in Japan, and even President Biden, who loves salmon, was impressed with the taste.
How to Enjoy Smoked Shinshu Salmon
It's cold-smoked, sliced, and packed frozen so that it can be defrosted naturally at home and eaten as is.
The raw texture is preserved, so you can enjoy the original taste of the Shinshu Salmon.
It can be used with wine or sake, in marinades, carpaccio, salads, pasta, sandwiches, pressed sushi, and a wide range of other dishes in both Japanese and Western cuisines.
Nagano Prefecture Collaboration
The prefecture boasts the fourth largest land in Japan, and its vast forests nurture clean water and air.
Taking advantage of its bleeding topography, agriculture thrives in the prefecture, with fruit cultivation in particular being highly marketable and producing a large amount and ranking first in the prefecture in terms of output.
- Prefecture with the full of attraction -
What attractive about Nagano prefecture is the variety of ways you can enjoy your trip, from visiting famous historical sites such as Zenkoji Temple and Matsumoto Castle, to relaxing in a hot spring with a great atmosphere, to enjoying the great outdoors, including the Northern Alps.
- Transportation from Tokyo to Nagano prefecture -
The fastest way to get from Tokyo to Nagano is by Shinkansen. It takes only 1 hour and 30 minutes from Tokyo Station to Nagano Station.
The cheapest way to get to Nagano from Tokyo is by highway bus.
Smoked Shinshu Salmon
|Country of Origin||Japan|
Shinshu salmon (produced in Nagano), salt, sugar, sake
6 months from manufacturing date.
Consume as soon as possible if it has been defrosted.
|How to store||
Keep frozen (under -18°C)
|Sold by||Reginaa Pte. Ltd.|
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