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Takahashi Yamahisa

At our own factory in Hakodate City, Hokkaido, we use raw materials from Hokkaido to make Japan traditional Tsukudani.

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A product made by layering salmon from Hokkaido and kelp from Hokkaido This dish is made by layering salmon bones and kelp in a mille-feuille shape, rolling them up, and cooking them in a pressure cooker until the bones are soft. The bones can also be eaten as they are. Along with the flavor of the salmon, you can also enjoy the nutrients and umami contained in the bones.

Salmon layered rolls Hokkaido salmon and kelp

Takahashi Yamahisa

Company details

株式会社山久

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Ships within 1 week

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MSRP ￥900 (Tax included ￥972)

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Salmon layered rolls Hokkaido salmon and kelp

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Takahashi Yamahisa

At our own factory in Hakodate City, Hokkaido, we use raw materials from Hokkaido to make Japan traditional Tsukudani.

The size of the kettle is about 60 cm in diameter. It takes a lot of time and effort to make a lot at once, but we stick to the old-fashioned direct flame cooking method.

Craftsmen who have the skills and intuition of many years and are familiar with the climate of Hokkaido season it with sugar, soy sauce, and hon mirin to create a taste that cannot be imitated by other companies.

Since our founding, we have added sauce to each product to create a unique flavor and taste, creating a one-of-a-kind product that can only be made here.