Hokkaido, Japan

The soy sauce made for raw fish.

Crafted for
Perfect
Sashimi

Brewed with wild Hokkaido surf clam and katsuo dashi — the oceanic depth that makes raw fish taste like itself, only more.

🐟 Sashimi

🍣 Nigiri Sushi

🦪 Oysters

🥩 Wagyu

Order Now Discover the Origin ↓

$24

150 ml · Hokkaido, Japan
Free shipping over $50

Best For

🐟 Sashimi · Sushi · Oysters

Origin

苫小牧 · Tomakomai, Hokkaido

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Made for Sashimi

Wild Surf Clam · 北寄貝

Direct from Tomakomai · 苫小牧直送

Hokkaido, Japan

Single Origin · Exclusive Import

150 ml · $24

Made for Sashimi

Wild Surf Clam · 北寄貝

Direct from Tomakomai · 苫小牧直送

Hokkaido, Japan

Single Origin · Exclusive Import

150 ml · $24

For Raw Fish & Seafood

The sauce that
lets the fish
speak.

Not a seasoning. A conversation.

Most soy sauces overpower delicate fish. Hokki Artisan is different — the surf clam fermentation mirrors the oceanic mineral of raw fish, while katsuo dashi adds a clean, smoky warmth with no harsh sodium finish.

🐟

Salmon · Tuna · Yellowtail

The oceanic depth of surf clam mirrors fatty fish's richness without masking it.

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🍣

Nigiri & Omakase Sushi

One dip, clean umami — no metallic aftertaste, no overpowering salt.

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🦪

Oysters & Clams

Amplifies brine without citrus — like a splash of northern sea.

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🐠

Halibut · Snapper · Sea Bass

Delicate white fish needs a light hand. Hokki never overpowers.

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Suggested Pairing

Salmon Nigiri+ Hokki Artisan

Why Different

Not just
soy sauce.
The right
soy sauce.

Surf Clam Fermentation — Built for Seafood

Hokki's wild Hokki-gai fish sauce adds a mineral, oceanic note that naturally harmonizes with raw fish — the way lemon brightens without overpowering.

Katsuo Dashi — Warmth Without Weight

The katsuo dashi brings clean, smoky umami that rounds the body. No harsh sodium spike on the finish — just long, savory warmth.

Single Origin — Hokkaido's Cold-Water Terroir

Everything in this bottle comes from one island — soybeans, wheat, clam, and water. That coherence shows in every drop.

Exclusive U.S. Import

Imported directly by Studio 1414 LLC, Los Angeles. Direct shipment from producer in Hokkaido.

The Origin

苫小牧市 · Tomakomai, Hokkaido

Shipped directly
from Tomakomai.

Hokki Artisan comes to you 直送 — direct from Tomakomai, a port city on Hokkaido's southern Pacific coast. Cold Oyashio currents create the conditions that make Hokkaido's seafood among the finest in the world. Every bottle travels from this city to your table — no middlemen, no compromise.

44°N

Northern latitude Cold Pacific Coast

直送

Direct shipment Producer → U.S.

Hokki-gai harvest in Japan

独占

Exclusive U.S. import rights

The Ingredient

The surf clam that
gives Hokki Artisan
its soul.

Hokki-gai (北寄貝) is a surf clam native to Hokkaido's cold Pacific waters, fermented into 北寄魚醤 (Hokki Gyosho) — the concentrated liquid that forms the backbone of every bottle.

🦪

Hokki-gai

北寄貝

Wild surf clam from Tomakomai Bay. Sweet, mineral, deeply umami — sustainably harvested year-round.

🧂

Hokki Fish Sauce

北寄魚醤

Salted, fermented, and aged in-house by Hokkaido Soy Sauce Co., Ltd. The concentrated soul of the northern sea.

How it's made

Wild
Harvest

Salt
Cure

Ferment
& Age