The 4th Otaru Seafood Processing Grand Prix was held on August 25, and one of our members won an award.
Gold Award “Hotate de PON” (3 flavors) Set
Irikyu Miura Suisan LLC
Hotate de PON
This product is a fine item you can easily enjoy the taste of the chef just by heating it in a microwave oven (500W, 600W) for about 2 minutes to 2 minutes and 30 seconds. There are three types of sauces available.
To bring out the taste of the authentic chef, we received advice on making sauces from the owner chef Maeda, who runs the AN Dining restaurant at the world-famous resort “Niseko”
We used the live scallops raised off the coast of Otaru for two years and green asparagus and red paprika of Mr. Akagi in Akaigawa Koropokkuru Village. It is a product you can enjoy the taste, flavor, and texture of each ingredient carefully selected. Please enjoy the three flavors that focus on the ingredients of Hokkaido.
～ Three kinds of flavors ( Sauce )～
- Bechamel & Cheese: Two kinds of cheeses were added to a white sauce made of milk and butter from Hokkaido.
- Browned Butter Soy Sauce: We made the browned butter of special quality at our company which put chopped shallots in and heated soy sauce and butter with great care.
- Sea Urchin Butter Sauce: Butter sauce made by mixing Hokkaido butter with Ezobafun sea urchin (Tsukudani) from Otaru abundantly. The corn is also topped.
Silver Award “Hokkaido Autumn Salmon Soup to Eat”
NS Nissei Co., Ltd
The taste of Hokkaido has been made into a soup.
This soup is inspired by the traditional Ainu dish “Ohau” (meaning “soup” in Ainu language). It is made to enjoy Hokkaido’s autumn taste, “Autumn Salmon”, in a gentle flavored broth of Hokkaido fish sauce. It is also made without additives or coloring, which is one of our specialties. We hope you will enjoy this soup “to eat” with large root vegetables and lavish use of Hokkaido’s autumn salmon, which brings out the best of blessings by the sea and the land.