This is the Isaribi House Salmon Toba Harasu, made from dried salmon skin sourced from fish caught in Hokkaidō Prefecture.
The strips varied in length and width, with most averaging 1 cm wide and 2 mm thick. Each piece had a silver side with salmon skin and a thicker layer of deep red salmon flesh.
Being thoroughly dried, the strips had little immediate flavour upon first bite. However, after a few chews, as the fat melted on the palate, a robust salmon flavour gradually emerged, intensifying with each chew while remaining balanced and enjoyable. The skin was slightly more challenging to chew, with some pieces proving fibrous, especially those containing fins. Despite this, the bold salmon flavour made these dried salmon skins satisfying, though the dried salmon flesh (without the skin) remained the preferred choice for its more convenient texture, even at a higher price.
This Isaribi House Salmon Toba Harasu contained 160 g. It was produced in Japan and purchased in Aomori, Japan in 2024.