The Saketoba which I cooked using a salmon from Hokkaido is soft. I finished it to one article of the pride as the fisherman groaned.
Because I chop it into chunks, it becomes easy to eat.
As, unlike ordinary salmon Toba, become the size that chop it into chunks, and is easy to eat; toward the child and the age! (you chew ※ well, and please have it)
A smoked fragrance to spread through the one side when I open a bag is appetizing (^ q ^)
... (>_<) that just just handle does not stop because of too much a taste
As I match liquor well, please to the attendant of the evening drink♪
Does liquor not advance to the taste of the Saketoba adversely?
As keeping it for a long time is possible with a freezer, it is bargain when it is four bags of sets!
| [Hokkaido product] 100 g of Saketoba software
Four bags of sets
Raw materials name: Salmon (Hokkaido product), U.S. fermentation seasoning, salt, dried bonito extract, sorbitol, seasoning (amino acids), trehalose, くん liquid, antioxidant (V.C), deep red malted rice pigment, preservative (sorbic acid K)
| Refrigeration (10 degrees Celsius or less) required※Please save it with a refrigerator after arrival by all means.
Please have it after opening early.
When you keep it for a long time, please save it with a freezer (-18 degrees Celsius or less) for quality maintenance.
|♪The question that Q&A is common in|
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