Yellowtail are the “king of the winter” in Toyama Bay when large schools of these highly sought after fish are corralled as winter thunderstorms drive them toward the coast. Winter Japanese Yellowtail, called “kanburi” have firm, rich, fatty flesh that is an excellent compliment in sushi to the sweet koshihikari rice grown in Toyama. Toyama’s yellowtail is a top quality brand. Yellowtail are also a favorite fish for hotpot and New Year’s dishes.
This fishing industry product is the meat of the grill portion of the Japanese yellowtail boiled well in soy sauce and soup stock etc. for a long period of time. This product won the merit Award in the cooking ideas recipe contest.
Ingredients：Japanese Yellowtail /Amberjack（from Toyama Bay area), Soy Sauce(from Japan), sweet sake(from Japan), cooking sake(from Japan), Sugar(from Japan), Garlic(from Japan), Salts(from Noto, Ishikawa Prefecture), Proprietary dashi as the successor of tradition (Japanese soup stock made from fish and kelp)
Nutritional Information (per 100g)
*Energy (kcal/kJ): 320/1339
*moisture (g): 53.0
*Protein (g): 21.2
*Fat (g): 24.4
*All Sugar(g): 0.2
7 Main Allergens (wheat, buckwheat, egg, milk, peanut, shrimp, crab): wheat
Contents：Weight 4 pieces of Gills of Japanese Yellowtail /Amberjack（About 200g/7.1oz）
Dimensions (W)7.9 x (D)10.2 x (H) 0.4-2.1in / (W)20 x (D)26 x (H)1～5cm
Production District：Toyama Bay in Japan
*Consume as soon as possible after thawing at room temperature.
* Storage Instructions: Be frozen if they are to be stored for a long period.
Before eating, it should be heated using a microwave oven or warm up in hot water.
Best before date (from date of delivery): 6 month(s)
Package design and stated contents may change due to item revision.