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Hokkaido is located in the northernmost part of Japan, surrounded by the sea and covering a vast area of fertile land. Its beautiful nature and abundant ingredients are what make it so appealing, and one of the must-have ingredients in Hokkaido is the fresh seafood caught in the Sea of Japan, the Sea of Okhotsk, and the Pacific Ocean. Starting with snow crab, hairy crab, king crab, and other crabs, shellfish, seafood, sea urchin, octopus, and squid are all fresh and delicious, and are famous products all over Hokkaido.

↓ Otaru Port Seafood Delivery Service
↓ Otaru Big Fishing Box Crane Set
↓ Otaru Big Fishing Box Turtle Set
↓ Hokkaido seafood

In the "Hokkaido Sea and Mountain Beverages Delivery Newsletter" published by UNGAPLUS, we introduce gourmet seafood and marine products that are unique to Hokkaido and are popular among locals. We hope that this will be helpful for gifts and presents for loved ones, as well as for treating yourself, ordering online, and as mid-year and year-end gifts.

Give Otaru as a gift.

From the "Old Otaru Warehouse" overlooking the canal,
From UNGAPLUS, which brings you the "Story of Otaru" that walked alongside the Kitamae ships,
We will introduce you to "Places to visit in Otaru."

Please enjoy Otaru.

Otaru Port Seafood Delivery Service

Otaru Port Seafood Delivery, operated by UNGAPLUS, was launched in collaboration with the Otaru Seafood Processing Cooperative in the spring of 2020. The service delivers gift sets of processed seafood products from Otaru, Hokkaido, which have been popular with customers from all over Japan as well as the people of Otaru for many years.

Seafood gift set (frozen)

Otaru Big Fishing Box Crane Set (5 items)

Purchase here

Otaru Big Fishing Box Turtle Set (10 items)

Purchase here

They will be delighted to receive it!
Introducing Hokkaido seafood

↓ Order "Salmon"
↓ Order "Salmon Roe
↓ Order "Crab"
↓ Order "Kombu"
↓ Order "Scallops"
↓ Order "Sea Urchin"
↓ Order "Oysters"
↓ Order "Overnight dried fish"
↓ Order "Shrimp"

❶ Mail-order Salmon

In Japan, when people say salmon, they are generally referring to "white salmon," which is called different names depending on the time of year it is caught and its maturity. Salmon are migratory fish that hatch in rivers, head out to sea, and then return to rivers to spawn. In Hokkaido, newborn salmon return to rivers between September and November.

The white salmon caught around this time is called "Autumn Salmon," and in Hokkaido it is also known as "Akiaji." Other salmon species distributed in Japan include imported varieties such as Sockeye Salmon, Coho Salmon, King Salmon, and Trout Salmon.

Salmon is a traditional gift that can be said to be the origin of oseibo (year-end gifts). Long ago, in Japan, a Shinto ritual was held to welcome the New Year, in which salted salmon or yellowtail was offered to the "Toshigami-sama" (God of the New Year). Eventually, the custom of sending offerings from the bride's new home to her parents spread, and it is said that this evolved into the oseibo (year-end gifts) we know today.

Salmon is also considered an auspicious fish, known as a "fish that brings good fortune," and even today, in eastern Japan, it is customary to eat it on New Year's Eve and New Year's Day as a "fish that brings good fortune," making it the perfect gift for the end of the year. Recommended salmon gifts include whole salmon rolls and salted salmon, easy-to-eat assortments of fillets, pickled fish sets such as miso-pickled or shio-koji-pickled fish, smoked salmon with a mellow flavor made from smoked chips, and bottled salmon flakes.

Why not give this as a gift or present to someone special, treat yourself, order it online, or give it as a mid-year or year-end gift?

How to identify delicious salmon

The key to delicious salmon is the amount of fat it has. Fatty salmon has a thick, light brown area between the skin and flesh, and the "marbling" (white veins) in the flesh are pure white and clearly visible. Also, salmon with clear, vibrant skin and flesh colors and no dripping is fresh and delicious.

There are also two types of fillets: bow-shaped fillets near the head with the belly bone attached, and kamaboko-shaped fillets near the tail. The fillets near the head are fatty, while the fillets near the tail have a lighter taste, so the bow-shaped fillets near the head are best for simple dishes like grilling with salt. The kamaboko-shaped fillets near the tail are best for dishes that use oil, such as frying or meunière.

❷ Mail-order Salmon Roe and Salmon Roe

In Hokkaido, where white salmon is caught in the autumn season from September to November, salmon roe and salmon roe are known for being extremely delicious. Salmon roe and salmon roe, known as the jewels of the sea, are seafood that are enjoyed by many people.

Salmon roe and salmon roe, which have a concentrated flavor, are always popular at traditional Japanese restaurants and sushi shops, and gifts such as "salmon roe marinated in soy sauce," which has a firm yet soft texture, and "high-quality salmon roe," which has been salted and aged, are popular with many people.

Salmon roe marinated in soy sauce is a versatile dish that pairs perfectly with rice and adds a touch of elegance to any occasion, whether it's entertaining guests or celebrating a special occasion. It also makes a great gift, as the seasonal flavor can be preserved by freezing it.

Also, herring roe, known as red caviar in Northern Europe, pairs perfectly with freshly cooked rice and seaweed. It is popular with a wide range of people, from children to adults. While it varies depending on the product, it can last from 30 days to up to 3 months if frozen, allowing you to fully enjoy this gift from the natural northern seas.

Why not give this as a gift or present to someone special, treat yourself, order it online, or give it as a mid-year or year-end gift?

How to tell if salmon roe is delicious

High-quality salmon roe has a taut, shiny, and elastic skin, a beautiful red color, and transparent grains. Larger grains also have more impact, so people tend to look at the larger ones. However, salmon roe itself is mostly water, so it's said that smaller grains actually have a richer flavor. Professionals say that the smaller grains at the beginning of the catch are tastier.

❸ Order crab

Hokkaido, known as the "Crab Kingdom," is a place where crabs can be caught almost all year round. Most of the crabs caught in Hokkaido are the four major types of crabs known as the "King Crab," "Snow Crab," "Hairy Crab," and "Hanasaki Crab." In addition to these, other crabs such as the "Ibaragani" and "Aburagani," which look very similar to the "King Crab," are also caught. As Hokkaido is surrounded by the sea, there are an abundance of fishing grounds where crabs can be caught.

The seas of Hokkaido are ideal for crab, which is another reason crab fishing is so popular. The king crab, worthy of being called the king of crabs, is best known for its imposing, densely packed crab meat. If you're looking for a satisfying crab experience, king crab is the way to go. Hokkaido king crab is in season twice a year, from April to June and from November to February. The first season is from spring to early summer, when the drift ice has passed and the meat becomes sweeter. The second season is from autumn to winter, when the crabs have finished molting and are densely packed. While they can be caught almost year-round, the main fishing season is from March to November, with catches decreasing from December to February. Because they only live in cold waters, king crab is only landed in Hokkaido in Japan.

Snow crab boasts a delicate and rich flavor. Its firm, delicate crab meat and refined flavor make it truly the "Queen of Crabs." Its soft, sweet taste, which spreads throughout your mouth, is quite different from that of king crab. Because its shell has few spines, it's easy to prepare and can be used in a variety of dishes. Hokkaido snow crab is in season from March to May, with fishing seasons twice a year, from November to December and March to June. The fishing seasons differ between Honshu, where snow crab is in season in winter, and Hokkaido, where it's in season in spring. Due to differences in climate, crab spawning seasons differ. In Hokkaido, the spawning season is around May to June, and the season is in the spring before the spawning season. While the Sea of Japan side of Honshu is also famous for snow crab, Hokkaido leads Japan in terms of the amount of landed snow crab.

Hairy crab is popular for its juicy texture. The delicate crab meat, unique to hairy crab, has an exquisite taste that even crab connoisseurs acknowledge. The rich crab miso is also recommended for hairy crab. When you eat the crab meat mixed with the crab miso, the delicious flavor melts in your mouth. Hokkaido hairy crab does not have a specific season and can be enjoyed all year round. This is because the fishing grounds are wider than other crabs, and the seasons vary depending on the fishing ground. Hairy crab is a luxury crab, but it is actually also popular among Hokkaido residents. This is because the price does not fluctuate much depending on the season. This crab is familiar to Hokkaido residents and is often served on the table for celebrations and special occasions.

Hanasaki crab has a concentrated sweetness and rich flavor. Its shell is hard and has sharp spines, but its meat is rich and flavorful, with a rich, sweet taste that is addictive. Due to its vibrant color, it is often eaten at celebratory occasions. Hanasaki crab is in season during the summer, from May to August. In Japan, it is only caught in Hokkaido, with the fishing season running from April to September. Because it is only caught off the coast of Nemuro and its neighboring waters, it is known as a mythical crab. Its entire body is covered with large spines and a hard shell, and when boiled it turns a vibrant red, like a blooming flower. In recent years, restrictions on catches have become stricter, making it an increasingly rare and valuable crab.

Crab gifts include whole crabs and legs that have been boiled and frozen, as well as a variety of processed products such as canned crab, crab miso, and crab paste. No matter which one you receive, it is an irresistible gift for any crab lover. Why not give it as a gift for a special someone, treat yourself, order it online, or give it as a mid-year or year-end gift?

How to tell if a crab is delicious

It is said that the most delicious crabs are simply large. They have survived in the sea for a long time before they grow large, so their muscles are well developed. The meat is firm and packed with flavor. In addition, crabs with hard shells and lots of scars are delicious. Crabs are creatures that shed their skin, but as they grow larger, the frequency of shed decreases. If the shell has lots of scratches, it is an indication that a lot of time has passed since they shed their skin. Crabs that have been tossed around in rough waves have plump, delicious meat.

❹ Order "Kombu"

Konbu is a popular ingredient for celebratory occasions, such as New Year's dishes and engagement gifts. There are various theories about its origins, including that it was originally called "hirome" (a symbol for a public unveiling), "yorokobu" (a symbol for joy) because it is pronounced "kobu," or that it was written as "kobubu" (a symbol for fertility), but all of these are considered auspicious and make a wonderful gift.

Furthermore, kelp, a type of seaweed, is very healthy and packed with nutrients that are beneficial for people of all ages and genders. It is delicious to eat and is healthy, containing minerals, calcium, dietary fiber, and more, so it conveys your consideration for the other person.

Furthermore, kelp is a luxury ingredient that requires a lot of time and effort, from harvesting to drying and processing. The more delicious it is, the more difficult it is to buy for home use. Therefore, giving a high-quality kelp as a gift allows the recipient to enjoy the flavor of high-quality kelp at home, just like at a traditional Japanese restaurant.

Another feature of kelp gifts is the wide variety of gift items available. From authentic dashi kelp to edible Shiobuki kelp, you can select items to suit the recipient's lifestyle, making kelp an easy way to convey your feelings.

When it comes to high-quality dashi konbu, Rausu konbu is the one that gives the dashi broth a rich flavor and is also suitable for cold brewing. Rausu konbu is a perfect gift for those who cook regularly or for older people who are used to handling konbu.

On the other hand, Rishiri kelp, harvested from the northernmost seas of Japan, has a gentler and more refined fragrance than Rausu kelp and is often used in Kyoto kaiseki cuisine, yudofu (boiled tofu), and pickles. For this reason, Rishiri kelp makes a very valuable gift for those who prefer light flavors with a Kyoto-style dashi stock.

Another popular gift that is easy to give is tsukudani, which can be eaten as is or used in other dishes, making it a popular item for the dining table.

Why not give this as a gift or present to someone special, treat yourself, order it online, or give it as a mid-year or year-end gift?

Types of kelp and how to choose them

Kelp is broadly divided into those used for dashi and those used for eating. Kelp for making dashi is also broadly divided into two types. One is kelp that is suitable for making dashi on its own, and the other is kelp that is suitable for combining with bonito or dried sardines.

For those who want to make dashi using only kelp, we recommend Rausu kelp, which produces a rich broth. For combined dashi, kelp that has a presence but is not too strong is suitable, so we think that Ma kelp or Rishiri kelp are good choices.

Hidaka konbu is convenient if you want to use it for both soup stock and cooking. If you want to eat konbu boiled, it is best to choose Saomae konbu, which is soft and retains its flavor even when boiled.

❺ Order "Scallops"

Firm, thick adductor muscles, a bouncy texture, and a rich, umami flavor. Scallops, grown in Hokkaido's cold seawater, are known for their freshness and high nutritional value. Scallops from Hokkaido are an irresistible gift for seafood lovers, whether you're looking for locally sourced processed scallop products or exceptionally fresh shell-on scallops delivered directly from the source.

Scallops can be eaten all year round, but it is said that there are two seasons a year when they are particularly delicious. They are from June to August, when the adductor muscles grow large, and from February to March, when the eggs develop after spawning. Scallops caught from June to August are characterized by their strong sweetness and firm flesh, while scallops caught from February to March have smaller flesh, but their eggs and gills are well developed, making for a good broth.

Scallops are not something that people usually buy for themselves, but they are a luxury food and make a wonderful gift. Depending on how they are cooked, you can enjoy a variety of textures, and they are used for various celebrations, such as birthdays with family.

Fresh live scallops and luxurious scallops in their shells are recommended gifts for important occasions such as year-end gifts and longevity celebrations. Dried scallops and snacks are perfect gifts for alcohol lovers. They pair well with a wide variety of alcoholic beverages, including wine and beer, and can be enjoyed as a snack when you're feeling a bit stingy.

Why not give this as a gift or present to someone special, treat yourself, order it online, or give it as a mid-year or year-end gift?

How to Choose Delicious Scallops

Scallops are sold in various states, such as with the shell on or with the adductor muscle, and the way to select them varies depending on the state.

When buying shelled shells, it is best to avoid ones with chipped or misshapen shells. Fresh shells are those that are slightly open and try to close quickly when you touch them with your finger. Shells that are wide open are less fresh. Conversely, shells that are closed may be dead.

Next, the adductor muscle of a good scallop should be heavy, plump, shiny and transparent on the surface, not cloudy white, have firm flesh, and be a yellowish amber color.

❻ Order "Sea Urchin"

Sea urchin is Hokkaido's signature summer delicacy. Its rich, creamy, melt-in-your-mouth flavor is a true gift from the seas of Hokkaido. Hokkaido boasts the highest sea urchin catch in Japan. There are four types of sea urchin caught: red sea urchin, northern sea urchin, purple sea urchin, and northern purple sea urchin.

The red sea urchin has been found along the coast of the Sea of Japan for a long time and is known as a common type of sea urchin in Japan. It is characterized by its appearance resembling a small scrubbing brush. The flesh is orange-yellow and small, measuring about 2cm, but has an extremely rich flavor.

The Ezo bafun sea urchin is a type of sea urchin that can be found in the Tohoku region, including Hokkaido, the Pacific coast of Fukushima Prefecture, and the Sea of Japan coast of Yamagata Prefecture. It is slightly larger than the bafun sea urchin, and its flesh is a beautiful orange color. It is characterized by its rich, sweet flavor.

Purple sea urchins, which have long, black spines, are a major type of sea urchin in Japan, along with the red sea urchin. They are also called "white sea urchins" because of the whitish color of their flesh, and are characterized by the scent of the seashore and a refined taste.

The northern sea urchin is similar in shape to the purple sea urchin, but its shell is larger, reaching about 10cm in size.The light yellowish flesh is mild, voluminous, and does not crumble easily, so it is often used as a sushi topping.

Sea urchin fishing is carried out almost all year round in Hokkaido. The season varies depending on the production area, but the peak season is said to be the summer period from June to August, before the spawning season. The seasons and main production areas are as follows:

Rausu (January to June), Erimo and Hidaka (March to May), Erimo and Hidaka (April to June), Rebun Island and Omu (April to June), Esashi (May to July), Rishiri Island, Rebun Island, Shakotan, Otaru, Iwanai, Teuri Island (June to August), Okushiri Island (July to August), Matsumae (end of September to December)

Sea urchin is a luxury ingredient that makes you feel luxurious just by having it on your dinner table. Processing techniques have improved since then, making it easy to enjoy the taste of freshly caught sea urchin at home. Recently, the percentage of people who like sea urchin has been increasing as they get older, and it has been ranked as a favorite sushi ingredient especially among people in their 50s and older. It is the perfect gift for Father's Day, Mother's Day, or any other occasion where you want to express your gratitude.

Why not give this as a gift or present to someone special, treat yourself, order it online, or use it as a mid-year gift?

Sea urchins are very difficult to distinguish

It is said that even professionals have difficulty distinguishing between sea urchins. First of all, it is very difficult to identify sea urchins with shells by their appearance.

The price of the board sea urchins in the wooden boxes varies greatly depending on the manufacturer, place of origin, and appearance. Generally, the more expensive the product, the better it is, but the market price for sea urchin fluctuates greatly, so even something that was cheap before can now be twice as expensive.

The beautiful yellow color of sea urchin looks delicious, but it is said that the color of the edible part of the sea urchin changes depending on the type of seaweed it eats, so the truth is that you cannot judge its taste or freshness from that.

❼ Mail-order "Oysters"

Hokkaido does not account for a large share of oyster catches in Japan, but it has a nationally renowned oyster production area. From the Edo period to the Meiji period, oysters were one of the "Three Great Delicacies of Ezo" and were a representative seafood product of Hokkaido.

Oysters in Hokkaido are produced in Lake Akkeshi in eastern Hokkaido and Lake Saroma on the coast of the Sea of Okhotsk, accounting for nearly 90% of the total catch in Hokkaido. It is no exaggeration to say that they are all currently farmed, and other areas where oyster farming is also carried out include Shiriuchi Town, Lake Mokoto and Lake Tofutsu in Abashiri City, Lake Komuke in Monbetsu City, and Funka Bay in southern Hokkaido.

In Hokkaido, where lakes freeze over in the winter, they are cultivated in a "hanging-type" aquaculture method, where they are left hanging in the water to grow naturally. The most delicious season is from December to February. This is said to be because the fish accumulate glycogen, one of the umami components, by surviving the harsh winter under the ice.

Oysters are also known as "milk of the sea" due to their rich nutritional value. Oysters grown in the cold waters of Hokkaido are plump, milky, and delicious, a bounty from the northern seas. Currently, most oysters are shipped raw, shucked, and used in dishes such as vinegared dishes, fried dishes, and hotpots. Shelled oysters delivered directly from the source are a popular gift for loved ones.

Why not give this as a gift or present to someone special, treat yourself, order it online, or give it as a mid-year or year-end gift?

How to tell if an oyster is delicious

Fresh and delicious oysters in their shells should be tightly closed or close when touched. Choose oysters that have a distinctive oyster scent and are heavy for their size, meaning they are packed with meat.

The best shucked oysters are those with milky white flesh, plump, elastic, and shiny. The fresher the oysters, the more their mantle (the thin, black, flake-like membrane around the edge of the flesh) is, the closer they are to pitch black, and the darker the color.

❽ Order "Dried fish and overnight dried fish"

Japan, surrounded by the sea, has had a long-standing culture of drying fish to improve its preservation, and evidence of dried fish and shellfish has been found in shell mounds from the Jomon period. There are various types of dried fish, but the most common method is to salt the fish before drying. When salt is added to fish meat, the protein becomes sticky, and drying at low temperatures changes the protein structure, giving the flesh elasticity and increasing its "umami" flavor. It is said that the increased umami is due not only to the reduction in water content, which makes the flavor more intense, but also to the inosinic acid in the fish.

Dried fish production developed significantly throughout the country during the Edo period. At that time, local feudal lords competed to encourage the production of local specialties in order to present them to the shogunate and promote their own domains' industries, which is said to have led to the development of dried fish.

Even today, dried fish is popular not only as an everyday side dish, but also as a souvenir from travels and as a gift for loved ones. One big change in recent times is that dried fish that is dried with a lot of salt to increase shelf life has been replaced by overnight dried fish that is lightly salted and quickly dried. This is due to the development of preservation techniques, the speed of distribution, and the current trend of people wanting to reduce salt intake due to health-conscious trends.

Hokkaido, the seafood kingdom with its delicious fish, also sells a wide variety of dried fish. There are many delicious and popular dried fish and overnight dried fish on the market, including filleted Pacific Atka mackerel, dried flatfish, dried Pacific mackerel, filleted herring, filleted Pacific saury, filleted Pacific sardines, dried Shishamo shishamo, filleted kinki, overnight dried small scallops, and overnight dried Pacific squid.

Why not give this as a gift or present to someone special, treat yourself, order it online, or give it as a mid-year or year-end gift?

How to identify delicious dried fish

If possible, it is best to choose dried fish that has been opened by hand. If the meat is firmly attached to the backbone and the mouth of the fish is still connected, it is "hand-opened." If it is separated, it has been "machine-opened," and in many cases the delicious meat has been trimmed away, so if possible, we recommend "hand-opened," which retains more of the flavor.

You want to choose one that is "round and plump" overall. Fish that are particularly plump in the center are delicious dried fish. In addition, if the fish is fatty, the belly will be "white" without exception. This can be seen even in vacuum-packed fish, so look carefully.

❾ Order shrimp

Originally, the Japanese word "ebi" is said to have referred to grapes or their color. Therefore, shrimp came to be called "ebi" because they resemble the color of grapes. Even today, they are written as "budo-iro" (grape color) and can also be read as "ebi-iro." The character for "ebi" (shrimp) resembles an old man with its long antennae and curved waist.

There are three main types of shrimp caught in Hokkaido: sweet shrimp (Hokkakuaka shrimp), button shrimp (Toyama shrimp), and Hokkaishima shrimp (Hokkai shrimp).

Commonly known as sweet shrimp or nanban shrimp, the northern red shrimp is one of the most familiar saltwater shrimp. It is called sweet shrimp because of its strong sweetness. It grows to about 10cm in size and is in season during the cold season. In Hokkaido, it is found in the Sea of Japan, Funka Bay, the Pacific Ocean off eastern Hokkaido, and the Sea of Okhotsk. In addition to being eaten as sashimi, it is also used in tempura and hot pot dishes.

Next is botan shrimp, but most shrimp commonly referred to as botan shrimp are actually Toyama shrimp. This species of botan shrimp is a rare species found only south of Miyagi Prefecture on the Pacific coast. Botan shrimp (official name: Toyama shrimp) caught in Toyama and Hokkaido are widely distributed off the coast of Hokkaido, living at depths of 100-400m. They are about 10-15cm in size and are in season in spring and autumn. They are often eaten raw as sashimi or sushi toppings, but are also delicious when fried or grilled with salt.

Lastly, there's the Hokkai shrimp. When cooked, it develops beautiful red and white stripes, hence the name Hokkaishima shrimp. Found in abundance in eastern Hokkaido, Notsuke Bay is the site of a wind-powered taseami fishing method that has been practiced since the Meiji era, making it a symbol of summer. Boiling them in salt water brings out their flavor better than eating them raw, and they are said to taste best when eaten freshly boiled during the early to mid-summer fishing season.

Shrimp are known as a food that symbolizes longevity because their rounded backs and long whiskers suggest a long life. Furthermore, the way they shed their skin so many times evokes images of growth and rebirth, making them a gift that is appreciated by both young and old.

Why not give this as a gift or present to someone special, treat yourself, order it online, or give it as a mid-year or year-end gift?

How to identify tasty shrimp

When choosing shrimp with heads, choose ones with firm flesh, a good color, and a firm base of the head. Transparency is important.

Shrimp deteriorates around the head and gills, where the roe is located, so blackened shrimp is a sign that they are losing their freshness. When shrimp lose their freshness, their heads will naturally fall off.

UNGAPLUS

Good luck from the shipping town of Otaru...
May the flow that has been protected without interruption be your ally and open up your luck.

During the Meiji period, Otaru flourished as the gateway to the development of Hokkaido.
Kitamae ships flapped their pure white sails across the ocean, traveling to and from Honshu and bringing many goods and cultures to this area.

UNGAPLUS delivers original products that incorporate the history and culture of Otaru, as well as high-quality products from the ports of call of the Kitamae ships, from the former Otaru Main Warehouse, the first commercial warehouse in Hokkaido, built by Kitamae ship owners Nishide Magozaemon and Nishitani Shohachi.

The story of Otaru, which has walked alongside the Kitamae ships, can be heard from this place.

We are looking forward to your visit and have a wide selection of original items that are only available here and make great souvenirs.

▷Click here for details on "UNGAPLUS" Store name : UNGAPLUS

address : 2-1-20 Ironai, Otaru 047-0031

phone : 0134-65-8150

Opening hours : 10:00~18:00

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