Hokkaido Kirikomi
At a glance
| Name | Hokkaido Kirikomi (Kirikomi) |
|---|---|
| Prefecture | Hokkaido |
| Region | Hokkaido & Tohoku |
| Type | Salt-and-koji-fermented chopped raw fish |
What is it?
Kirikomi cuts raw herring or salmon into small pieces and matures them with salt and rice koji, creating a creamy, sweet-salty fermented fish preparation related to shiokara. Herring is especially typical in Hokkaido.
History and local context
The name comes from cutting up the fish. Traditions also exist in Tohoku and are associated with migration between Tohoku, Hokkaido and former Karafuto; Hidaka producers may use flatfish such as roughscale sole.
How to enjoy it
Eat a small chilled amount with hot rice, sake or sliced cucumber; check for bones even in modern boneless products. Since raw-fish fermentation requires exact salting, temperature and hygiene control, use a reputable prepared product.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Hokkaido Kirikomi from?
It is associated with Hokkaido, in the Hokkaido & Tohoku region of Japan.
What kind of food is Hokkaido Kirikomi?
This guide classifies it as salt-and-koji-fermented chopped raw fish. See the overview for its defining ingredients and texture.
Can I order Hokkaido Kirikomi 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.
This section contains an advertising affiliate link to Rakuten Japan.