Isetan Shinjuku is holding a "Nordic Fair" throughout the entire store and the Men's Building from April 15th to 21st. To coincide with this, the store's basement food floor (Fresh Market) has introduced a new, highly anticipated Nordic dish. The main ingredient is crayfish. Eating crayfish is a tradition in Sweden and other Nordic countries, and when the crayfish fishing season opens in August, people eagerly hold "crayfish parties." Squeezing lemon over boiled crayfish eliminates the fishy odor and gives it a shrimp-like flavor. According to a sales representative, crayfish, a summer staple, is also prized as a luxury ingredient in French cuisine. Like regular shrimp, they're used in salted water, salads, pasta, fried rice, tempura, and miso soup. The salted crayfish boiling method involves adding water, salt, and cooking sake to a pot, bringing it to a boil, and then adding the crayfish. Boil for 3 to 4 minutes, then separate the head from the body by lowering the head, slowly pulling the tail, and removing the vein and shell. In the sales area, Toshin Suisan sells crayfish from Okayama and Ibaraki prefectures for 400 yen per 100g. The second "unusual dish" is reindeer, a hot topic during the Christmas season. Located in the same area, Kojima, a specialty store for domestic veal, has roasted reindeer thigh meat from Hokkaido (150g/3,300 yen). Its lean, mild flavor makes it easy to eat, and it's delicious with Swedish-style berry jam. Of course, in addition to the unusual dishes, we shouldn't forget about traditional Nordic sweets. ANDERSEN, modeled after Denmark, the birthplace of Danish pastry, will be selling a tea time pastry assortment (800 yen) that includes four different flavors, including fruits and nuts, while Fika, a specialist in Nordic sweets, will be introducing strawberry hallongrottle (1,000 yen).The cookies are made with a rich buttery dough and filled with jam, and are said to have a moist and crumbly texture.