北海道で水揚げされたニシンを米ぬと赤穂塩で甘口に糠に漬け込けした昔ながらの製法で低温熟成させました。
ご飯のおかずやお茶漬け、酒の肴に!

 

Herring caught in Hokkaido is aged at a low temperature using the traditional method of marinating it in rice bran for a sweet taste using rice bran and Ako salt. Great as a side dish for rice, ochazuke, or as an appetizer for sake!

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