Freshness & safety
Shoyuzuke is raw, sashimi-grade salmon — we treat it with the same care as the sashimi at a good Japanese counter, and you deserve to know exactly how. Here’s how it’s made, packed, and meant to be eaten.
Eat it right away
Our first and strongest advice is simple — eat your Shoyuzuke right away. It is raw, sashimi-grade salmon, and it is at its very best (and safest) the moment it reaches you: fresh, chilled, straight from the can. We always recommend enjoying it immediately rather than saving it for later.
Shoyuzuke is salmon cured in our signature shoyu and served raw, like sashimi — it is not a cooked or shelf-stable product. Treat it exactly as you would fresh sashimi from a good Japanese counter.
Why does it come in a can?
The can is about transport and portioning — not preservation. It gives each serving a clean, chilled, protected trip from us to you, and a premium moment at the table. It is not a canning or sterilization process, and the product is never meant to sit on a shelf. Think of the can as the nicest possible sashimi container, not a pantry item.
How we handle it
- Sashimi-grade salmon, prepared fresh — not stockpiled.
- Cold chain end-to-end: chilled prep, packed with ice, handed to same-day couriers across Metro Manila.
- Made close to delivery, so what you get is fresh — not aging in storage.
If you really can’t eat it now
We’d always rather you eat it fresh. But if you genuinely need to hold it for a little while, keep it cold and follow the storage guidance below — then enjoy it as soon as you can.
Frequently asked questions
Is Shoyuzuke safe to eat?
Shoyuzuke is raw, sashimi-grade salmon. Our first and strongest recommendation is to eat it immediately — it is freshest and safest straight from the can, and it is not shelf-stable. We prep fresh, keep a cold chain end-to-end, and pack with ice for delivery. If you can’t eat it right away, keep it cold and see the storage answer below.
Why is Shoyuzuke in a can if it’s raw?
The can is for transport and portioning, not preservation. It protects each chilled serving in transit — it is not a canning or sterilization process, and the product is never meant to sit on a shelf. Enjoy it immediately for the best experience.
How should I store Shoyuzuke?
We recommend enjoying Shoyuzuke immediately. If you truly need to store it: refrigerate at or below 4°C and eat within 2 days once opened; sealed, you may freeze at −12°C for up to 7 days, then thaw in the fridge before eating.