【Ripening Technique】 
“Ripen” is the continuous process of protein fermentation. Ripening technique is used in fruit, tea, and coffee beans, enhancing the sweetness and flavor. Seafood ripen is a traditional technique originated fromJapanduringEdoperiod hundreds of years ago. Back then, people did not have refrigeration, fish harvest fromTokyoBaywas marinated with wine, vinegar, salt, sugar, or Mirin, then served as sushi to consumers. After innovative food engineering, we’ve mastered this traditional art of seafood cuisine. Not only did we enhancing aroma and sweetness, the texture becomes more tender and flavor more unique. We have taken seafood cuisine to the next level by redefining the taste of seafood.


【Production Process Introduction】 
 The process of ripening seafood takes place in constant humidity and temperature. The ripening process would take 48 hours, and would evaporate 10%~12% of moisture, intensifying the flavor and firming the texture. During the aging process, we would add special natural yeast to create unique fascinating flavor. The essence of fish is enhanced after aging, bringing a perfect balance to texture and flavor. This is food evolution, packed with mouth-watering indulgence. 


【Product Features】 
※ Concentrated Essence Dry-aging technique concentrates the essence of the fish, evaporating 10% to 12% of moisture, allowing the texture to be more firm, the flavor to be more concentrated. By aging, we are able to bring perfect balance to texture and flavor, offering a smooth sensation. 
※ Luscious Flavor We marinate the fish with our exclusive all-natural recipe, including natural enzymes to break down the muscle tissues, and to enhance the flavors. Our product provides luscious flavor and superior taste. 
 ※ Layers of Sensation Ripen technique keeps the original seafood aroma, and enhances tenderness and rich flavors. Our ripen product offers layers of sensation from seafood aroma, rich smooth taste, to lasting aftertaste. 
 ※ Easy to Cook We recommend oven baking at200 ℃(400 Fahrenheit). Salmon steak takes only 10~12 minutes, and Greenland Halibut steak takes only 20 minutes. We would also recommend dipping the baked fish with grated white radish and soy sauce. We find this combination would present the ideal experience. 

《Ripen Atlantic Salmon Steak, Koji Flavor》  
Dazzling with fresh orange meat color, our quality salmon steak is visually very attractive. The ripen salmon steak with fermented rice sauce tastes juicy and tender, changing your impression on salmon being dry and flaking. The fish carries a mixture of mild sense of salt and traditional rice Koji aroma. Rich savors will fill your senses, driving mouth-watering craving. The ripen salmon steak tastes juicy and tender, not dry nor dull; it is luscious, yet, not too greasy. Our recipe sauce matches in harmonious balance with the salmon, exciting your taste-buds with rich delicate flavors that would drive you to praise, “so good!” Together with oven-baked char aroma, our Salmon steak can be your ideal cuisine experience. Koji sauce is a traditional Japanese condiment. It is 100% natural, made of fermentation from a mix of rice yeast, salt, and water. The Koji sauce is bold in taste, yet, very smooth. It can be used in replacement of salt. The sauce contains enzymes that tenderizes the flesh and enhances richness. It does not require excessive spice to bring out optimal flavors.

Expiry date: as marked on the packaging 
Ingredients: Salmon, rice yeast, and salt Storage:-18 ℃(0 ℉), frozen 
Weight: 330 grams (300 grams of fish, 30 grams of sauce) 
Specifications: Each case contains two pieces, with independent vacuum pack Country of Origin:Taiwan Fish 
Origin:Chile 
Recommended thawing method: take out of freezer and place into refrigeration area for about 12 hours to thaw slowly. 
Quick thaw method: place the vacuumed fish into water to soak for about 1 hour to thaw.