|It is Hitsumabushi of the eel restaurant supervision.|
|Raw materials||Eel increments: unagi (Japanese), soy sauce, fructose and fermentation seasoning, Mirin and sugar, flavourings and caramel and annatto and increase viscoelastic material (starch), seasonings (amino acid etc.), polysaccharide, sucking away: dried bonito extract, salt, soy sauce and Mirin and seaweed extract, water, eel sauce: soy sauce, Mirin, sugar, liquor and flavored stuff (eel bone), Wasabi: horseradish-this Wasabi, maltodextrin, vegetable oil, pepper, smug Minori: あまのり (Nori) (including some of the ingredients in soy, wheat)|
|Allergy view (part of the raw materials are contain less)|
|Sprinkle sauce with chopped rice eel from ' eel glare "and called, otherwise known as the Nagoya regional cuisine and specialities. The ' eel glare ' eel culinary arts ' one Shin ' of an assortment of supervision in our. A taste of Shin-come enjoy in your home.|
|Size||One twin size: 32 x 24 x 4 cm|
|Weight||Piece weight: 600 g|
|Specifications|| Date: manufacturing 60 days
Shipping method: frozen
|Set contents||Eel increments (approx. 50 g) × 3 bags, sucking away (TI) tare about 120 g × 3 bags, x 3 bags, pepper × 3 bags, Wasabi × 3 bags, knurled glue x 3 bags|
|Country of manufacture||Japan|
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