The traditional Izushi that has grown together with herring over 100 years
Our company dates back to the Ansei era (late Edo period), when our forebear opened a fishing place for herring as a master of fishermen in Esashi. After the end of the war, Izushi became our flagship product. Herring, red salmon, sandfish, as raw materials, are preprocessed in the specialized plant in Yoichi-cho, and they are then pickled with vegetables, rice, and sake lees, which are produced in Hokkaido, in the processing plant at the head office. To keep the fermentation state of lactic acid bacteria properly, they are fermented at the ripening chamber under strict temperature control to make the flavor of the products deep and tasty. On the homepage, we propose recipes with new palatability using Izushi. Besides, we make traditional products of Hokkaido, such as “herring kanroni” and Nishin kirikomi (chopped herring).
■Marinated spring herring
Spring herring from Otaru is marinated with onion, carrot, and green pepper with original seasoning. The marinated spring herring has an easy-to-eat, mild flavor.
・Net content /120g・300g・2kg
・Preservation method / Keep Frozen
■Red salmon Izushi
The taste of red salmon from the USA is contained with rice and rice bran.
・Net content /400g・1kg・2kg
・Preservation method / Keep Frozen
・Freshness date /60 days in freezer. 4 days in refrigerator after defrosted.
■Herring Izushi
Fatty herring from Russia is pickled with rice, rice bran, carrot, cucumber, and ginger.
・Net content /400g・1kg・2kg
・Preservation method / Keep Frozen
・Freshness date /40 days in freezer. 4 days in refrigerator after defrosted.
■Sandfish Izushi
Fresh sandfish from Japan is carefully pickled with rice and rice bran.
・Net content /400g・1kg・2kg
・Preservation method / Keep Frozen
・Freshness date /60 days in freezer. 4 days in refrigerator after defrosted.
■Herring Kanroni
Fatty herring from Russia is simmered in our special sauce to make it kanroni.
・Net content /120g・170g・300g
・Preservation method / room temperature
・Freshness date / 90 days at room temperature
■Komochi Nishin Ippon-maki
Herring from Russia is carefully simmered after putting herring roe in it.
・Specification / 1 tail
・Preservation method / room temperature
・Freshness date / 90 days at room temperature
■Nishin Kirikomi
Carefully selected herring is chopped and pickled with rice bran over time.
・Net content /170g・500g・1kg・2kg
・Preservation method / Keep Frozen
・Freshness date /60 days in freezer. 20 days in refrigerator after defrosted.
■Various Hokkai-maki
Herring, shishamo smelt, and red samon, etc., which are rolled with kelp from Hokkaido, are carefully seasoned and simmered with great care.
・Specification / 1 bottle / gift set available
・Preservation method / room temperature
・Freshness date / 90 days at room temperature
| URL | https://www.hatimaru.co.jp/ |
| Products handled | Izushi, kobu-maki (kelp roll), kirikomi (chopped fish meat), marinade, kanroni |
| history | Engaged in herring fishing as a master of fishermen from before the Meiji era. 1946 Mr. Matahi Horiuchi started the business as a private limited company. 1973 Set up Hachimaru Horiuchi Suisan Shokuhin Co., Ltd. |
