|Dish simmered in tomato of the pork|
◎ I added an onion, paprika to the pork which I stewed for 14 hours and finished it in a sweet tomato source.
|The point of secret ... feelings of the taste!|
The seasoning is modest, and the use of the salt is minimal, too and is a specification same as a restaurant.
|With the deep water cooking|
I wash meat, fish with active water and pickle it with deep water of Oshima, Izu ハマネ overnight and do (I stew it and bake it and fry it) to heat and cook afterwards.
|With the deep water of Oshima, Izu ハマネ|
I bore the point approximately inland 100m in northwestern Oshima and am the seawater which I drew from the water vein of 300m below ground under the ground.
|Raw materials name||Pork, stew source, tomato puree, onion, tomato catchup, sugar, white pepper, salt (in a part of the raw materials including the wheat)|
|The expiration date||I am listed in each bag upper part for one year by production.|
|Preservation method||-Please save it in 18 degrees Celsius or less.|
|Having heating or not before freeze||It is heated up.|
|The need of heating and cooking it||You heat up, and please have it.|
|Way of rising of to call it||Every pack heats up in boiling hot water for 15-18 minutes and, as the freezing, takes it, and you cut a pack, and open to a container, and please have it. Because a product becomes hot, please be careful about burns.
※The product photograph is an arrangement example, and the adding is not included in contents to send.
|Advertisement responsibility for the contents of an article||SBN21 Surugadai business network
Tel. 03-5822-6122 Fax. 03-3865-6469
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