Hokkaido Mefun
Mefun is a Hokkaido delicacy made by salting and maturing the dark kidney tissue that runs along a salmon's backbone. It is not roe: the reddish-brown paste is intensely salty, sticky and...
At a glance
| Name | Hokkaido Mefun (Mefun) |
|---|---|
| Prefecture | Hokkaido |
| Region | Hokkaido & Tohoku |
| Type | Salt-cured salmon kidney delicacy |
What is it?
Mefun is a Hokkaido delicacy made by salting and maturing the dark kidney tissue that runs along a salmon's backbone.
It is not roe: the reddish-brown paste is intensely salty, sticky and rich, intended in very small portions with rice or drinks.
History and local context
Hokkaido fisheries material lists mefun as a processed use of salmon kidney, part of a culture of utilizing nearly every part of the fish.
Producers sell salt and soy-seasoned versions under refrigerated or frozen storage. Handling raw organs and controlled maturation make improvised home production unsuitable.
How to enjoy it
Place only the tip of a spoonful on rice, chilled tofu or grated daikon. Store and thaw exactly as labeled, use clean utensils and check sodium per serving.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Hokkaido Mefun from?
It is associated with Hokkaido, in the Hokkaido & Tohoku region of Japan.
What kind of food is Hokkaido Mefun?
This guide classifies it as salt-cured salmon kidney delicacy. See the overview for its defining ingredients and texture.
Can I order Hokkaido Mefun 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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