Sake Toba: Classic Japanese Salmon Jerky Snack
As you may know, Otsumami (おつまみ) is the Japanese generic name for snacks and simple dishes eaten with alcoholic drinks.
Japanese Otsumami comes in various varieties, and some are unique.
Those treats are available at every convenience store and supermarket in Japan, where you may also find the one named Sake Toba (鮭とば).
Sake Toba (鮭とば)
Sake Toba is a salmon jerky that has been around in Japan for a long time, favored as an Otsumami snack.
The package contains autumn salmon fillets rinsed with seawater and dried by the sea breeze.
Like beef jerky, Sake Toba is tough. But for the texture, the more you chew on it, the more umami comes out and the tastier it becomes.
The Japanese salmon jerky is generally pretty salty but packed with natural umami. And for the delicious taste, it has long been a staple Otsumami.
How to Eat
Sake Toba is edible as is but sometimes eaten after toasting.
The jerky matches well with some dishes, including toast and Chahan, also used in marinades.
For your information, the specific ingredients and nutrition facts of the Sake Toba jerky I bought this time are as follows.
|Salmon, Reduced starch syrup, Starch syrup, Salt, Vegetable oil, Fruit liquor, Sugar, Acidifier, Amino acid seasoning, Antioxidants (Vitamin C, Vitamin E, Tea extract, Sulfite), Emulsifier, Color (Monascus), (Partially including Salmon, Soybean, and Gelatin)|
|Salt equivalents||1.8 g|
(Reference Page: Wikipedia 鮭とば )