Tokishirazu

Tokishirazu is a seasonal salmon from northern Japan, which is an early‑summer catch of wild chum salmon. 

Regular salmon are born in Hokkaido’s rivers, swim out to sea for several years, then return to spawn in fall. Tokishirazu are born in Russia’s Amur River and pass by Hokkaido in spring and early summer on their first migration. This off‑season timing is the secret to their difference: where normal salmon store fat in their eggs at spawning, Tokishirazu have that fat retained in the meat instead.

Tokishirazu can have roughly three times the fat of a typical autumn salmon. The extra oiliness is not greasy but rather gives a sweet and delicate flavor. Its high fat content means the meat stays juicy even when cooked. Sashimi or sushi made from Tokishirazu is rich and tender: the fat gives a luxurious, buttery softness and a subtle sweetness.

Because the fish are still at sea, they are wild‑caught and must be shipped immediately for freshness. The limited region and timing add to their exclusivity.

In a regular freezer for up to 2 months. Once thawed, keep in fridge for up to 1 day. Best to eat immediately after thawing. Do not freeze again after thawing.

Product contained in vacuum-sealed bag. Ice packs included, dry ice if necessary.

1. Prepare water with 30g of salt for every 4.2 cups of water and add ice.
2. Place the vacuum-sealed fish in ice water for approximately 2-3 hours, until it has finished thawing.