Hokkai’s story

Super quality fresh frozen seafood at your fingertips. Authentically prepared and very easy for you to cook. Let us enrich your freezer with our top quality products.

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Hokkai’s story

Super quality fresh frozen seafood at your fingertips. Authentically prepared and very easy for you to cook. Let us enrich your freezer with our top quality products.

History

Hokkai Suisan opened its doors in 1993. Prior to this, company owner Marinus Noordenbos lived in Japan for one year, where he worked at a fish processing company. This company in Numazu Japan is specialized in horse mackerel, a species that is caught in the North Sea and exported to Japan in huge amounts. Hokkai Suisan began with the production and delivery of horse mackerel to private Japanese customers in the Netherlands. Today, the company delivers about 65 traditionally prepared Japanese fish products to more than 7000 (Japanese) families in Europe. But our customers are no longer only Japanese people. This day and age, more people have come to appreciate the wonderful flavors of the Japanese cuisine. With our door-to-door deliveries, our goals is to bring a piece of Japanese culture into your home kitchen.

Philosophy

Hokkai Suisan brings the Japanese cuisine to your home. By working with quickly frozen fish products, we are able to produce the best fish of every season all year long. The secret to maintaining the delicious fresh taste is to freeze the fish right after it is caught. Norwegian mackerel, for example, is at its best in October. After a long summer, the mackerel has eaten an enormous amount of plankton and reaches the maximum level of fattiness. By freezing the mackerels in quickly, we can enjoy this seasonal product throughout the rest of the year. The Japanese are masters in the art of ‘less is more’. Simplicity and quality are inseparable. The preparation of our products is therefore also very easy. Sashimi or grilled, au bain-marie or rather with your own twist. All our products can be served within 30 minutes, from the moment you take them out of the fridge. This too is the power of ‘fresh-frozen’ fish.

A word from the owner…

A food culture is something in which you can take pride. It is a reflection of your origin. It makes you think of your childhood and specific dishes spark specific memories. We do not have to travel far to find cultures that speak proudly of their national cuisine. Take for example Italy or Spain, where you can really feel that food is almost thought of as an art form. I got my passion for food a bit further from home. At the age of 18, I was lucky enough to go to Japan. This was a truly an amazing experience, as I spend 6 days a week, 15 hours a day producing food. And that in its purest form, namely, piles of fish, half frozen, hard, cold and with sharp spines. Moreover, I could totally focus on myself as I was not able to communicate with anyone for the first six months. (Not so much because they did not want to, but they simply did not understand a word of English). In the beginning, I wondered how one could develop such a passion for a product like the one that went through my hands all day: horse mackerel. Yet, it did happen: the smell, the color, the fat content, the texture, the form, and eventually…. after a long working day, the taste. Fish is so multifaceted and horse mackerel might be the most refined one of all. I welcome you to try our traditional ‘Aji no hiraki’, to see for yourself.

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