Seasoned Saury — Yaki Sanma with Grated Daikon罐装·调味秋刀鱼 - 烤秋刀鱼配萝卜泥

$6.50GST-free

Size

100G

Seasoned Saury — Yaki Sanma with Grated Daikon

Canned Pacific saury, seasoned and lightly grilled to bring out the distinctive, assertive flavour the fish is known for, and packed with Japanese grated daikon.

Saury (sanma) is one of the great autumn fish in Japan, and it is rich — oily, deep and a little bitter around the edges in the way people who love it specifically love. The grated daikon is not a garnish. It is the counterweight: clean, faintly peppery, and sharp enough to cut straight through the oil.

Why Choose It?

Grilled, not just cooked: lightly grilled first, so the flavour is developed rather than flat.
With grated daikon: the traditional partner, and the thing that balances it.
Ready to eat: open and serve, hot or cold.
Bones softened: edible after canning.
A fish with character: assertive, not mild — which is the point of saury.

How To Serve It:

On hot rice: fish, daikon and all, with a splash of soy.
With a squeeze of lemon: or sudachi if you have it, the way grilled sanma is served.
As a drinking snack: cold, straight from the can.
In ochazuke: flaked over rice with hot green tea poured on.

Storage:
Store the unopened can in a cool, dry place. Once opened, transfer to a covered container, refrigerate and eat within two days.

Allergen:
Contains fish and soy.

Autumn in Japan, out of a can. Order now.

罐装·调味秋刀鱼 - 烤秋刀鱼配萝卜泥

秋刀鱼罐头，先调味再轻烤，把这条鱼独有的浓烈风味带出来，并配上日式白萝卜泥。

秋刀鱼（さんま）是日本秋季最具代表性的鱼之一，而且味道很有个性 — 油脂厚、味道深，边缘带一点微苦，喜欢它的人爱的正是这一点。萝卜泥不是摆饰，而是配重：清爽、微辛，锐利得足以一刀切开油腻。

为什么选择它？

先烤过，不只是煮熟：轻烤过再入罐，风味有层次而不平板。
附白萝卜泥：传统搭配，也是把味道平衡回来的那一味。
开罐即食：冷热皆宜，直接上桌。
鱼骨酥软：罐装后可连骨食用。
味道有个性：浓烈而不清淡 — 这正是秋刀鱼的意义。

享用方式：

拌热饭：鱼与萝卜泥一起倒上，淋少许酱油。
挤柠檬：有酢橘（sudachi）更好，就照烤秋刀鱼的吃法。
下酒菜：冷食，开罐即吃。
茶泡饭：拨散铺在饭上，冲入热绿茶。

保存方式：
未开罐请置于阴凉干燥处。开罐后请移入有盖容器冷藏，并于两天内食用完毕。

过敏原提示：
含鱼类、大豆。

一罐装着的日本秋天。立即订购。