Trusted Hokkaido seafood
adored around the world
Gyoren Hokko is a wholesaler of top-quality fishery products. Our parent company is “Hokkaido Gyoren”. And we use our connection to Hokkaido Gyoren to provide our domestic and overseas clients with a stable supply of seafood products.
At Gyoren Hokko, we use large four-year old scallops harvested from the coastal region of the Okhotsk Sea, slowly and carefully drying them to create large scallops, nugget-like pieces with a golden luster and sleek dried surfaces as well as a rich sweetness and aroma.
Some 90% of konbu used in Japan comes from Hokkaido, where top-quality konbu is produced. At Gyoren Hokko, we are proud of our diverse stock of konbu, handling various types from across every part of Hokkaido.
Gyoren Hokko’s dried abalones are adored overseas under the Emperor (皇冠牌).brand. Moreover, we use the choicest sea cucumbers from Esashi in Hokkaido to win the esteem of consumers.
Just the adductor muscles (meat) of fresh scallops landed along the coast of Hokkaido are quick-frozen.
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Scallops landed along the coastal region of Funka (Uchiura) Bay in Hokkaido are boiled and quick frozen.
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These products are made by sun-drying scallops landed along the coastal region of the Okhotsk Sea of Hokkaido.
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Apart from dashi konbu (soup stock kelp), we create various konbu products, such as chopped, knotted and shredded konbu ones.
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We have a delicious lineup fronted by our wakame and hijiki seaweed products.
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Apart from scallops, konbu and seaweeds, we also handle various other marine products and processed seafoods.
For more detailsWe scrupulously monitor every production task, from processing to quality control, to ensure safety that can be trusted.
The first thing that has to be right is the growing environment followed by strict control of each process to create quality dried scallops.
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At every step – from harvest and drying to inspection – skilled workers carefully tend to our konbu.
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Our production plant underpins the processing skills that ensure the top quality of the Gyoren Hokko brand, a brand that inspires confidence because of safety.
For more detailsQ.A whitish powder seems to have covered the surfaces of the scallops. Can they still be eaten?
A.White powdering is due to amino acid and salt ejected out from inside the scallops. This powdering is harmless. However, there are white molds that look similar, so check carefully before eating.
Q.The color of scallops has darkened (blackened). Can they still be eaten?
A.This is browning. The scallops are still edible, but the characteristic smell of dried shellfish may have increased, so soak them in water and then cook them in a meal to enjoy their wonderful flavor.
Q.Please tell me how to get a stock (dashi) from konbu?
A.There are three kinds of stock: “cold-water dashi”, “hot-water dashi” and “1st-boiling dashi”. All three are easy, so please give them a go!
[Click here to find out about konbu stock preparations]Q.Can products beyond the “best before date” still be eaten?
A.The “best before date” denotes the period in which the product tastes good when eaten, it does not mean that food should not be eaten. However, under usual home storage conditions, maintaining products at their best is difficult, so it is probably best not to eat products beyond the “best before date”.
Q.Please tell me how best to store dried seafood products.
A.Please keep dried marine products out of direct sunlight and high temperatures/humidity. And, while it is okay to store them at room temperature, we recommend refrigeration for long-term storage.
Q.Is it possible to purchase products from you directly?
A.We recommend that you use our online shop to make direct purchases.
[Click here for the online shop]
