Herring kirikomi is a Hokkaido staple.

It is made by pickling finely chopped herring in rice kōji, then allowing it to ferment for a while before eating.

Yuya learned to make it at Sushi Zen in Sapporo, and Yahata Sushi has prepared it every year ever since.

Originally a type of preserved food, it is usually made quite salty to keep well. But as people tend to avoid salt these days, we make ours with a gentler flavor.

Available for a limited time only—please enjoy this delicacy from Yahata Sushi.