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Introducing the "smoked" series [smoked oysters] produced by Harikai's original method! The starting point of Harikai-produced smoked oysters was to get rid of marinating in olive oil. The reason is that we did not want to be second-best to other companies, and we chose freezing as a long-term preservation method. The result is a smoked oyster with a texture like yokan (bean jelly). The history of smoked oysters according to the Harikai survey was as follows. The details of the history of smoked oysters are not well known, although it appears that smoked oysters in oil became widely known after...

Introducing "Harikai's original "smoked" series [Harima no Kuchime] One of Himeji's specialties is "karasumi" (dried mullet roe). Himeji City's website describes it as a processed food made by pickling mullet roe caught in the clean waters of the Seto Inland Sea in salt, then removing the salt, and drying it in the sun. When we looked at the mullet fishing grounds, we found that male mullet sardines were turned into fertilizer. We felt that the milt was a "waste" and developed a product called "smoked milt" as a new specialty of Himeji, naming it "Harima no Kuchime" (Harima's Mouth Woman)....

Harikai's unique bone softening process makes the "whole fish edible" series [Taiyaki-Chan]. The taiyaki-chan is processed so that it can be eaten from head to tail, allowing you to achieve the "Zero Garbage Mission at Home. It can be used as a grilled sea bream or as an ingredient for rice, called Tai-rice. Origin of the name The 1970s hit "Hirake! Ponkicki" was a children's program in the 1970s in Japan. There was a hit song from the show called "Oyoge! Taiyakikun," The name "taiyaki" was derived from the fact that yakitai, with its softened bones, resembles taiyaki without the...

Harikai's unique bone softening process makes it possible to "eat the whole hamo" series [Harima no Saburo Hamo]. Hamo, Common Japanese conger that is too large has been avoided in the market because the small bones inside the meat are so hard that the cooking method of "boning" is no longer applicable. However, we have taken notice of its delicious flesh and made it into kabayaki (broiled fish). As you can see, there are small bones in the fish, but you do not feel the bones at all. Origin of the name In Hyogo Prefecture, large-sized conger eels are called...