Kirikomi: Fish Fermented with Salt and Rice Koji | Hokkaido
K i r i k o m i f e r m e n t s t h i n - c u t r a w f i s h w i t h s a l t a n d r i c e k o j i , p r o d u c i n g c o n c e n t r a t e d f i s h s a v o r a n d k o j i s w e e t n e...
At a glance
| Name | Kirikomi: Fish Fermented with Salt and Rice Koji | Hokkaido (Kirikomi) |
|---|---|
| Prefecture | Hokkaido |
| Region | Hokkaido & Tohoku |
| Type | Thin-cut herring, salmon or other fish matured with salt and rice koji |
What is it?
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History and local context
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How to enjoy it
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Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Kirikomi: Fish Fermented with Salt and Rice Koji | Hokkaido from?
It is associated with Hokkaido, in the Hokkaido & Tohoku region of Japan.
What kind of food is Kirikomi: Fish Fermented with Salt and Rice Koji | Hokkaido?
This guide classifies it as thin-cut herring, salmon or other fish matured with salt and rice koji. See the overview for its defining ingredients and texture.
Can I order Kirikomi: Fish Fermented with Salt and Rice Koji | Hokkaido online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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