Salmon sashimi Koshu (aged) and a subtle sake character

and a subtle sake character

excellent both warm and cold

You can put almost any ingredient inside

This soy sauce syrup offers an unexpected twist on dessert

Everything that is given time becomes better – and that is especially true for soy sauce

Salmon sashimi Koshu (aged) and a subtle sake characterThe belly cut of a fish is generally the part that the Japanese use for sashimi. This belly portion is cut separately from the fillets, which you can also buy from us (those are called "kirimi) and are more suitable for grilling or pan frying. If you want to order salmon specifically for sushi or sashimi, this is the cut to choose.