Functioning as a regionally-oriented trading company dealing with a variety of local products, the Takikawa Wholesale Market Co., Ltd. is expanding its market outside of Hokkaido to also export products overseas.

Sea food

【Autumn Salmon "Chanchan-yaki"】

Autumn salmon caught in Hokkaido is prepared as a local dish, "chanchan-yaki". The taste of Hokkaido can be savored immediately.

【Aramaki Salmon】

We mainly use Yuhou salmon, a good fatty salmon caught in the Sea of Okhotsk. Our Aramaki Salmon is made with care, using a reduced amount of salt in consideration for your health.

【Assorted Seafood】

Packed with a variety of seafood in our marine food processing factory. The contents can be selected to the desired specifications of customers.

【King Melty】

These are very rare melons with green flesh having a splendid flavor, robust sweetness, a pleasant taste and a smooth texture.

【Shioya Oranges】

Shioya is an area facing the Ariake Sea in the Kawachi area in Kumamoto Prefecture. It is famous for its oranges. They are one of our top-sellers.

【Horsehair Crabs】

When it comes to crabs in Hokkaido, the area boasts a wide variety including the snow crab, red king crab and blue king crab. However, horsehair crabs are considered to be the best, well known and popular throughout all of Japan.

【Takumi Rice】

Ebeotsu Town in Takikawa City is an ideal place for growing rice, having a good climate and rich soil conditions for doing so. Daichi no Takumi, a group of rice producers, proudly produce Takumi Rice.

【Vacuum-packed Octopus Leg】

The North Pacific giant octopus caught in Hokkaido are massive. You can enjoy this delicacy as sashimi, boiled, grilled, or in other dishes.

【Red King Crabs】

The Red King Crab is called the “king of crabs”. Its meaty legs are guaranteed to satisfy you.


Whelks, called Matsubu in Hokkaido, sport a crunchy texture and the salty smell of the sea. You can enjoy this delicacy as sashimi.

【Hinata Rice】

The grains of Yumepirika Rice are dried in the sun to create Hirakata Rice. This requires a great deal of time and effort. It cannot be mass-produced because it is hand-processed.

【Dried Atka Mackerel】

Carefully selected fatty Atka mackerel caught in Hokkaido are cut open, and dried.


Various types of grapes are produced all over Japan. They include the Gigantic Peak, Pione, Neo-muscat and Sunshine-muscat, each with its own different qualities and characteristics.


Scallops, Hokkaido's distinctive seafood, thrive in the nutrient rich cold waters of the region which gives them their great taste.

【Botan Shrimps】

Botan Shrimps are considered to be an iconic food of Hokkaido. The catch is limited, and they aren't widely distributed outside of Hokkaido. You can enjoy the sweetness and tender texture of fresh shrimps.

【Hokkaido Botchan Pumpkins】

These tiny pumpkins can fit in your hand. They share the same quality as ordinary pumpkins with a soft texture and a rich, sweet taste. Botchan Pumpkins, however, are highly nutritional.

【Hokkaido Melons: Green flesh】

Hokkaido melons with red flesh are more popular all over Japan, however, people living in Hokkaido prefer melons with green flesh. Overnight temperature changes in Hokkaido make melons sweeter.

【Hokkaido Melons: Red flesh 】

People outside of Hokkaido prefer melons with red flesh. Nowadays, these melons in the Sorachi region come in many varieties, each with their own different characteristics.

【Hokkaido Onions】

The greatest characteristic of onions in Hokkaido is their sweetness. They contain allyl sulfide, a compound that also gives them their unique sharp taste. Once allyl sulfide is heated, the sharp taste becomes sweet. Please put the sliced onion in the water to get rid of sharp taste when eating as it is.

【Hokkaido Tomatoes】

Lycopene is a type of carotene, which makes tomatoes red, and reduces reactive oxygen inside your body. Tomatoes can be eaten fresh, or used for pasta sauce, or as toppings on pizzas.

【Hokkaido Potatoes】

Hokkaido has the highest market share of potato production in Japan, growing as much as 80% of the total domestic production. Varieties include the Danshaku, May Queen, Kitaakari, and Inka no mezame potatoes depending on what dish you are preparing.

【Hokkaido Lily Bulbs】

These look like bulbs with lily leaves overlapping one another. They are a superfood with a lot of nutrients, and can also be used as a natural medicine. Without a doubt, people are happy to find them inside of "Chawanmushi" pudding.

【Hokkaido Glutinous Chinese Yams】

Yams from the fertile soil in Fukagawa City have a characteristic of strong stickiness. “Why don't you try some yourself?”

【Ma Kasube (Ray Fins)】

Ray fins, which have striped marking, are called Kasube in Hokkaido. Kasube is a regional delicacy, and can be enjoyed fried or boiled with soy sauce.

【Madonna Watermelons】

The Madonna is a single variety of watermelon grown and harvested from one root with carefully controlled watering in greenhouses. This yields top quality watermelons with high sugar content.

【Yamagata Shounai Persimmon】

This type of persimmon, from the Yamagata region, is called Hiratanenashikaki, which literally means compressed and seedless persimmon. The acidity is removed from the persimmons, which are then carefully stored from October to the next spring, which allows us to offer these persimmons over a long period.

【Yubari Melons】

Yubari Melon is a trademark by Yubari Japan Agricultural Cooperatives. Only high quality melons can be registered as Yubari Melon. Yubari Melons are good in aroma, flavor and texture. One of the characteristics is the speed at which the melons ripen.

【Raiden Watermelons】

Raiden Watermelon is a trademark by Kyouwa Japan Agricultural Cooperatives. Raiden Watermelons are available for a long period, from June (in greenhouse) to October. The town of Kyouwa provides the stable quantity and quality of these watermelons.

Seafood from Hokkaido

The Amur River flowing along the border between Russia and China empties into the ocean. This makes the sea water less salty, and creates drift ice, which comes to areas along the Okhotsk Sea in Hokkaido from mid-January until the beginning of February.

Depending on the wind direction, drift ice can be seen in the City of Kushiro. Water from the Amur River flowing from highland and mountainous areas in Mongolia has an abundance of nutrients, which attach to drift ice, and comes to Hokkaido.

Phytoplankton thrives in the ocean off Hokkaido when spring comes. Zooplankton eat the phytoplankton and grow. This makes the Sea of Okhotsk a rich fishing ground, for delicious seafood such as crabs, shrimps and oysters. This is why seafood from the Sea of Okhotsk are so tasty compared to seafood caught in other sea areas.

Seafood raised in the nutrient rich ocean around Hokkaido not only grows bigger, but is rich in tastes.

Manufacturing Process

Frozen Scallops

【Process 1:Scallops】

15kg per case – Scallops are separated in order to meet market requirements.

【Process 2:Subdividing】

Scallops are packed into 400g quantities. Spots, if any and other impurities are thoroughly checked.

【Process 3:Vacuum Packaging】

Gently vacuumed-packed for 2 to 3 seconds to prevent roughening of the scallops' fibrous fracture.

【Process 4:Metal Detection】

Packages are passed through a metal detector, and are then checked once again visually for any dirt or other impurities.

【Process 5:Box Packing】

12 packs of 400g vacuum-packed scallops are boxed per case. Its quantity can be changed in response to a customer’s request.

【Process 6:Storing】

Cases are stored at temperature under -25℃ to maintain quality.