It is a special dish by deeply marinating seasonal pacific sauries caught in Sanriku in sweet vinegar and grilling so that they can be toasty flavor and easy to eat including their skin.
旬の9月～11月に気仙沼港で水揚げされたサンマを急速凍結し、酢じめをして表面をかるくあぶり、風味豊かに仕上げました。
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