Seasonal Hot Pot Special: Supreme Salmon Launches “Japanese-Style Salmon Head Ishikari Nabe”

▲ Apart from fresh salmon, Supreme Salmon launches the “Japanese-Style Salmon Head Ishikari Nabe.” (Photo / Provided by Supreme Salmon)

Travel Center / Comprehensive Report

Supreme Salmon, Asia’s first salmon brand pioneered by the U.S. Prime Group, has tapped into the local love for hot pot dishes by launching the most iconic hot pot from Hokkaido, Japan — the “Supreme Salmon Japanese-Style Salmon Head Ishikari Nabe.” The set includes thick, fresh salmon heads directly imported from Norway, handmade salmon balls, seasonal fresh vegetables, and a rich broth simmered with kelp, miso, and sake lees. The product is flash-frozen and vacuum-packed for freshness.

From now until February 14, consumers can pre-order the nabe at the Supreme Salmon Kitchen (pre-orders can be made up to two days before pick-up). Additionally, from now until February 8, the Supreme Salmon Japanese-Style Salmon Head Ishikari Nabe is available for pre-order at all 7-Eleven stores across Taiwan (orders will be shipped within two days of purchase). Customers can conveniently pre-order and pick up their orders at their local 7-Eleven at any time, 24 hours a day. Supreme Salmon specialty stores nationwide will sell the nabe from January 1 to February 14. Each box of the Supreme Salmon Japanese-Style Salmon Head Ishikari Nabe is priced at NT$790.


▲ The premium sea bass hot pot festival at Silks only runs until January 7, 2018. (Photo / Provided by Silks)

In addition, sea bass is a winter favorite in Japan, and its firm, flavorful flesh makes it one of the most anticipated winter dishes among gourmets. Sanpan Honke, located on the B3 floor of Taipei Silks Hotel, has specially selected sea bass from the waters of Hokkaido, measuring about 1.5 meters in length and weighing up to 10 kilograms, to feature in its menu. From now until January 7, 2018, the restaurant is launching the “Premium Sea Bass Hot Pot Festival.” The chef transforms eight parts of the sea bass — including meat, liver, skin, bones, fins, stomach, intestines, and gills — into delectable dishes. The restaurant’s “Premium Greenland Halibut Hot Pot” will also remain available.

The set menu includes a cold appetizer of orange vinegar-marinated fish liver, and the main course is the sea bass hot pot. Before adding the broth, the sea bass liver and fresh cream are sautéed in the pot, followed by stir-fried pieces of bone-in fish, fish skin, fish bones, fish fins, fish stomach, fish intestines, and fish gills. Finally, a broth made from white miso, Shinshu miso, yuzu pepper, and kelp-katsuobushi stock is poured in. Each set is NT$5,200, suitable for two people. If Kumamoto black pork kurobuta is chosen as the meat option, each set is NT$5,300.