It is a soy sauce pickle made by adding kelp, dried squid, and mung bean vermicelli, which are famous in the North Sea, to a bite-sized kazunoko and soaking it in our unique low-salt seasoning liquid. The feature is that there are plenty of kazunoko.

ひとくちサイズの数の子に、北海名産の昆布、するめ、緑豆はるさめを加え、当社独特の低塩調味液に漬けこんだ醤油漬です。

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