"Shiohiki Salmon" is made by rubbing salt on male autumn salmon by hand the traditional way, rinsing it with water, and then drying it in the cold wind. By exposing it to the seasonal winds unique to Murakami, which are moderately cold and humid so that the salmon does not freeze, low-temperature fermentation is promoted, resulting in a unique and mature flavor. This delicacy, "Sake-Bitashi," is made by drying and maturing this salted salmon in the shade for more than six months, and the concentrated salmon flavor and saltiness can be used not only as a sake snack, but also as an ingredient in rice dishes and pasta. Please try this specialty product of Niigata Prefecture at home.

＜Recommended for these people＞

For those who enjoy sake or alcohol: Sake-marinated salmon makes a great snack.
If you are interested in Niigata Prefecture's specialties and local gourmet food: You will be able to experience the charm of Murakami's specialties.
For those looking for a snack or something to go with alcohol: the savory and salty taste of salmon is the perfect match.
For those looking for new ingredients to use in their home cooking: The appeal is that it can be used to season rice or pasta.
For those looking for a luxurious gift: this item has the quality to make a special gift.

<Recommended way to eat>

For everyday meals: A well-balanced meal for breakfast or dinner.
As a snack to go with alcohol: You can slice the salted salmon as it is and enjoy it as a snack to go with alcohol.
Cooked rice: The flavor of the salmon will soak into the rice, adding a special touch to your meal. Adding butter and soy sauce after cooking will give the rice a delicious flavor.
Pasta ingredients: Combine with spinach for a creamy pasta. A simple yet luxurious dish.
Combine with cream cheese: Spread on crackers for a fancy appetizer.