Ishikari no Hama is a distinctive Hokkaido specialty made using a traditional Japanese pickling method known as hasami-zuke, in which layers of vegetables and seafood are stacked together and allowed to mature in a carefully prepared seasoning. Resembling a savory sandwich, this beautifully layered pickle combines the natural flavors of fresh vegetables with the rich bounty of Hokkaido’s seas.
The signature version features richly flavored red salmon layered with Chinese cabbage, carrots, and kelp. Each ingredient is carefully arranged by hand before being seasoned and left to mature. As the mixture develops, the savory juices from the salmon enhance the natural sweetness and umami of the cabbage, creating a harmonious balance of flavors.
In addition to Ishikari no Hama, several other varieties offer different combinations of seafood and vegetables. Rausu no Umi features shredded snow crab meat, while Kuki no Umi incorporates herring seasoned with sweet vinegar for a refreshing balance of sweet and tangy flavors.
These layered pickles are as appealing to the eye as they are to the palate, with vivid colors and carefully arranged ingredients revealing the craftsmanship behind each product. Their distinctive taste and attractive presentation reflect the skill of experienced artisans.
Ishikari no Hama is a flagship product of Koki, a Hokkaido pickle manufacturer founded in 1965. Combining traditional techniques with the region’s abundant agricultural and marine ingredients, the company creates specialty pickles that showcase the distinctive flavors of northern Japan.