Firefly squid from Toyama Bay and oysters from Noto, both delicious specialties of these areas, have been smoked and marinated with oil to concentrate their savory flavors. Founded during the Edo period (1603-1867), Kyokichi has been engaged in the manufacturing and sales of various seafood products from Toyama, such as the squid “kurozukuri” (salted squid with ink) and firefly squid “okizukuri” (marinated squid). The company offers Toyama Bay seafood dishes made with techniques amassed over the years and innovative fermentation technology, as well as modernized versions of traditional dishes.
The Smoked firefly squid marinated with oil is made from firefly squids caught in Toyama Bay during springtime, which are then smoked to concentrate their flavor and marinated in oil to age. The firefly squids of Toyama Bay are caught using fixed-net fishing, the only area to employ this method for firefly squid fishing in Japan, so that the squids are not as scratched, and the proximity to ports and processing factories also ensure their excellent freshness. The freshly caught firefly squids are boiled and smoked to concentrate the flavor, and then marinated in specially-made oil infused with olive oil to lock in the flavor and aroma. They can be enjoyed on their own, or used in cooking such as oil pasta or ajillo.
The Smoked oyster marinated with oil is made from large-sized Noto oysters produced in Nanao Bay in early spring, which are then smoked to concentrate their flavor and marinated in oil to age. It comes in three flavors: the Basic which is a simple salt and spice flavor; the Oyster made with homemade oyster sauce and fish sauce added to the Basic type; and the Savory spicy flavored with spices including tobanjan chili paste. In addition to eating them on their own, spread the marinating oil over a baguette, toast it to a golden brown and top it with the oyster to enjoy as bruschetta.