Keiji - The Phantom Salmon

We've got Keiji, and yes, it's incredibly rare to find this gem in March! Thanks to our special access across Hokkaido, we can deliver this exquisite item overseas. After sharing about Keiji on our Instagram story, we received numerous inquiries, so here's a bit more about this unique salmon.

 

What is Keiji?

Keiji is a young chum salmon (Shirozake) that's packed with an unusually high amount of rich, flavorful fat. Its flesh is so luxuriously fatty, it's often compared to toro, the fatty part of tuna, offering a melt-in-your-mouth texture and deep umami.

Why is it Called "The Phantom Salmon"?

Keiji is dubbed "The Phantom Salmon" because of its extreme rarity. Caught in the chilly waters around Rausu and Shiretoko in Hokkaido, it's seldom found in the markets due to its limited catch volume, making it a once-in-a-lifetime treat for many.

Keiji vs. Tokishirazu: What’s the Difference?

Both Keiji and Tokishirazu are prized salmon varieties, but they differ in a few key ways:

• Appearance: Keiji is plumper with fatty, semi-transparent skin, especially around the belly. Tokishirazu is leaner, with a sleek, silver body.
• Flavor and Texture: Keiji is all about rich, melt-in-your-mouth goodness, while Tokishirazu offers a lighter, more refreshing taste.
• Seasonal Delight: Best Time to Enjoy Keiji

Typically harvested between October and December, Keiji is a true winter delicacy. It sells out fast due to its scarcity, so if you spot it, don’t hesitate!

How to Enjoy Keiji

To savor Keiji’s delicate flavors, try these preparations:

• Sashimi: This is the best way to enjoy Keiji. Serve it simply with wasabi and soy sauce, or try it as "ruibe," a Hokkaido-style semi-frozen sashimi that enhances the sweetness of the fat.
• Lightly Grilled: Grilling quickly over charcoal adds a delightful crispiness that contrasts beautifully with the juicy interior.
• Shabu-Shabu or Hot Pot: Thin slices swished in a hot broth meld the flavors beautifully, enriching the soup with the salmon's natural fats.

Available Now at Hokkaido Uni Shop (Limited Quantities)

We're happy to offer Keiji Salmon (Frozen, ships in December) exclusively at Hokkaido Uni Shop. Due to its seasonal rarity, quantities are very limited. Don't miss this chance to experience one of Japan's most elusive seafood treasures.

Keiji available at Hokkaido Uni Shop

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