We used a saturated steam cooker and make even bones soft and good enough to be eaten. Uneven heating does not occur compared with the product using a retort pot, and it is characteristic of this product to have its natural appearance.

三陸で水揚げされたさんまを飽和蒸気調理器を使って骨まで柔らかく仕上げ、気仙沼大島で収穫したゆずを添加しました。

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