Our love letter to the cherished culinary traditions of Japan, this tempting smoked fish starts with the finest Atlantic salmon, which we meticulously source and prepare by hand. After gently smoking the fish over our proprietary blend of North American hardwoods until they reach perfection, we season the filets with shichimi togarashi, a Japanese 7-spice blend bursting with brightness from dried chilis, citrus, sesame, ginger, and seaweed.
What results is a silky Atlantic salmon that piques the palate with sunny, citrus-spiked heat, nuanced notes of umami, and a rich, complex finish. Subtly smoky and searingly bright, it’s our pick for hand rolls, poké bowls, and not-so-basic bagels.
Salmon, salt, chili peppers (including paprika), orange peel, black sesame seed, white sesame seed, ginger, seaweed, and celery powder.
May contain bones
Omega-3 fatty acids, good source of protein and gluten free.
Contains fish and sesame
Lox, smoked salmon. Tomato, tomahto? Not quite. While the two names are used interchangeably, especially here in the United States, lox is different from smoked salmon. When prepared authentically, lox is cured in salt and not, in fact, smoked at all. Although this delicacy takes on a silky texture that resembles cold-smoked salmon, it stands on its own two fins thanks to its singularly salty flavor.
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