Founded in 1955 in Rishiri Island, Hokkaido, the company Kita Yo Shokusan operates a seafood processing business. In February 2002, they established the Namporo Factory in Namporo Town, Minamikushiro District. They have a sales corner at the factory and also hold events at department stores across Japan. You can find their products at department stores in Sapporo and Dosanko Plaza. The factory is located near Namporo Onsen, on Kirara Road along Route 1056. Look for the red sign for udon noodles. During my visit on April 28, 2021, I stumbled upon this place while cycling. I tried their udon noodles and ended up buying their rice bran kombu, which I really liked. I plan to enjoy it with braised pork belly, as kombu pairs well with simmered dishes.

Due to a virus-related computer malfunction, the migration process to a new desktop computer has been completed. It took some time due to being new to Windows 10 and health issues. Likes and comments are now back. Thank you for your understanding. [January 2019] Hokuyoshokusan is a specialty store on Rishiri Island in Hokkaido, focusing on seafood delicacies sourced locally from Rishiri Island. They used to have their own store in Sapporo, the only one outside Rishiri Island, called "Sapporo Esta Store," but it has since closed. At that time, a follower's review mentioned purchasing at the "Dosanko Plaza" in JR Sapporo Station. I stopped by and purchased it at Daimaru Sapporo store. "Tachikama" is an original product of Hokuyoshokusan. It is a kamaboko-style product made with "tachi," which is the milt of cod. It is a winter delicacy. It is made by kneading "tachi" with salt and a small amount of potato starch only. There are no preservatives, colorings, or additives. The recommended way to enjoy it is first as sashimi with just wasabi. Next, you can enjoy it in a hot pot with ponzu sauce. It comes in a pack of 3 for 1,080 yen (tax included). When I purchased it at the Esta store before, it was a pack of 4 for 1,560 yen. The size of each piece is slightly smaller now. Whether it has become more expensive or cheaper is unclear (laughs), but the taste remains the same. It has a slightly salty taste, so you don't need soy sauce. When cooked in a hot pot, it becomes closer in texture to kamaboko. As sashimi, it pairs perfectly with Japanese sake. It's a taste that you can't stop once you start drinking. When cooked in a hot pot, it has a flavor suitable for everyone, and the broth comes out quite well. Since "tachikama" is essentially a lump of "tachi," it's guaranteed to be delicious with its high-quality ingredients. It is available for sale until early March. It's very pleasing to be able to enjoy the taste of Rishiri without having to go all the way to the island. Thank you for the delicious meal.

I found something interesting during my first visit to JR Sapporo Station in December 2018. Near the west exit of JR Sapporo Station, there was a "Dosanko Plaza" with sample sales. It seems that the headquarters is located in "Rishiri Town", but the registration was done at the Minami-Horo Factory. Perhaps the factory is the main operation. From November to December, the "Tachikama" from "Iwanai Town" facing the Sea of Japan is famous. It is a delicacy made from the milt of saffron cod and starch and salt. It is good for sashimi, butter grilling, and also goes well with hot pot. It seems that a processing company from Rishiri Island is processing it in Minami-Sorachi, a neighboring town of Sapporo. The vacuum-packed product lasts for three months in the refrigerator. A pack of three costs 1,000 yen. I will enjoy this seasonal delicacy, "Tachikama," as one of the New Year's sake appetizers.

A food company located in Minami Higashi-ku, Sorachi, dealing with specialty products from Rishiri Island. The seafood bowl with green tomato salsa sauce is one type of bowl dish. It includes salmon, tuna, and salmon roe on a bed of rice with green tomato salsa sauce. The presentation is very colorful. At first glance, the green tomato salsa sauce may seem wasabi-like, so one might wonder if it's okay to have such a large amount, but the salsa sauce has some spiciness but doesn't hit the nose like wasabi, so it's not a problem. The salmon, tuna, and salmon roe are all fresh, allowing you to fully enjoy the seafood.

Hello♡ I purchased this at the delicious Hokkaido exhibition at Kyoto Isetan in autumn. The Hokuyo Shokusan, who took care of me at the delicious Hokkaido exhibition last summer, has completely changed their menu. Last time, it was held from late June to early July, which was the season for sea urchin. So there were sea urchin dishes like sea urchin hitsumabushi. This time, it's aioli. It looks delicious just by looking at it. There are two types of shellfish and octopus. Although not shown in the photo, there is also fried hokke on the right. The container is also in a cute shape. I like octopus, so I bought the octopus. It has plenty of octopus inside, giving it a great texture. The taste is authentic with a strong garlic flavor. It also becomes spicy later on, making it perfect for alcohol. If you buy baguettes downstairs, you can have a stylish dining table. Although they do not sell aioli, Hokuyo Shokusan's items are available for purchase online at Mitsukoshi Isetan.

I used it at the Meitetsu Department Store event. Before the pandemic, every year around this time, I would go to the Shakotan Peninsula in Hokkaido to eat sea urchin rice bowls, but since last year I have been refraining from going out due to the pandemic, so I came to try the Rebun saltwater sea urchin rice bowl. It cannot be compared to freshly caught ones on site, but it was delicious. Even though I am in Nagoya, I was able to enjoy a travel-like experience. I hope the day will come soon when we can travel freely without worries.

I decided to visit the Hokkaido food fair at Meitetsu Department Store to try their eat-in options. The main offering was sea urchin, with a menu priced at 8000 yen, but being on a budget, I opted for the cheapest option - the "Raw Sea Urchin Squid Somen" for 1620 yen. The dish arrived with squid somen noodles topped with sea urchin and egg tofu. The staff instructed me to mix everything together, which I hesitated to do but eventually did. The texture of the squid somen was incredibly chewy, making it difficult to bite through. As I struggled to chew, I noticed another customer who had ordered a rice bowl leaving the store, indicating the challenging texture of the squid somen. The flavor of the sea urchin was delightful, with a hint of the sea that added to the overall satisfaction of the dish. While the amount of sea urchin was on the lower side compared to a sea urchin bowl, I appreciated the balance and the opportunity to savor the sea urchin more. Overall, I enjoyed the experience at the food fair and would recommend trying the sea urchin dishes. No rating given due to the nature of the event.