In May 2022, I love hard salted salmon jerky, but I haven't seen it much lately. This salmon jerky is made by cold-drying with only salt and no additives. It has a good firmness that can be cut with kitchen scissors, delicious umami, and not too salty. It's the best salmon jerky I've had recently!

During my trip in Golden Week, I wandered around the local market early in the morning and stumbled upon my recent favorite: "salt-only cured salmon flakes." Without thinking, I grabbed it and paid at the counter. While it's not uncommon for seafood markets to carry products from various brands, this one was homemade, which raised my expectations. Although it's typically a tough and hard type of salmon flakes, this one was surprisingly easy to chew with just the right amount of salt. The rich flavor of the salmon was evident, showcasing the quality of Hokkaido's products. I highly recommend this delicious salmon flakes. While it may not apply to all dishes, I personally enjoy the simple and refreshing taste that brings out the quality of the ingredients. And surprisingly, salmon flakes pair well with white wine.

I just finished work in Kushiro. I came to the Washo Market to buy some seafood for dinner. I bought clams, cod, and octopus tempura. Then I saw a shop selling salted fish roe across the street. I usually buy salted fish roe from a local shop, but they have been expensive lately. So, I ordered 400 grams of salted fish roe from this shop. The price ended up being 890 yen. The salted fish roe was not too salty and had a nice texture. I will try buying from a different shop next time to compare.

In February 2021, I visited Hashimoto Shoten at the usual Japanese market. This shop specializes in salmon, and I have bought their sweet and salty red salmon and Tokishirazu before. The salmon here is really delicious. I must admit that I love Matsumae-zuke. There are different variations such as sweet or salty, but this one is slightly salty with the umami flavor of kelp, making it really tasty. I think they probably source it from Hakodate and sell it in smaller portions. Adding some shad roe or salmon roe to it makes it even more luxurious and delicious. It makes me want to visit Hakodate again. That's the kind of taste you get from Matsumae-zuke. By the way, I counted 38 restaurants at the Japanese market where I could potentially write reviews, and I have written about 21 of them so far. There are still more to go. Thank you for the meal.