Saketoba (Salmon Jerky) is a food made mainly with salmon and salt, recognized as a specialty product of Hokkaido.

Saketoba (Salmon Jerky) can be simply described as a salmon version of beef jerky.

The preparation is not very complex: a half of the filleted salmon is cut longitudinally with the skin left on, washed in seawater, exposed to the sea breeze, and dried until the moisture is completely gone. It can be preserved and eaten, but it is often recognized as an accompaniment to alcohol.

The flavor is salty, with a satisfying chewiness. This food has a long tradition in famous salmon-producing areas such as Hokkaido and the Tohoku region.