“Tosa’s Feast Red Bonito” jointly developed by “Kamimachi Ikezawa Main Store”, a long-established fish shop that has been in Kochi Prefecture for over 150 years, and [AKOMEYA TOKYO], which plans and sells specialty products from all over Japan. Was released on September 24th (Friday).
An upgraded version of Tosa's red bonito, the companion to the rice that won the best in Japan at the TBS "Meshitomo Grand Prix"
Luxurious use of fresh bonito from Kochi prefecture, as well as perilla, jako, and ginger
With hot rice
“Tosa no Akakatsuo”, which won the No. 1 deciding match “Meshitomo Grand Prix” of TBS’s national rice in Japan in 2011, purchases fresh bonito with a connoisseur unique to a fish shop, and finishes it with a secret sauce to make it sweet and spicy. It is a product.
Approximately 80% of the total production of more than 1 million pieces is sold in Kochi prefecture, and it is now popular as a soul food loved at Kochi’s dining table. Fresh bonito is made with perilla, jaco, and ginger from Kochi prefecture, and is made with a new kind of rice that uses Kochi’s ingredients to the fullest.
Arrange recipes such as pasta toppings and cold toppings
“Feast red bonito” can be used not only as a companion for rice, but also as a seasoning for various dishes such as pasta and pizza toppings, cold tofu and omelet rolls, and condiments for udon noodles.
It is very healthy because it uses Kochi ingredients luxuriously and the ingredients are bonito-based. As a new option for home-cooked rice, please enjoy “Feast Red Bonito” where you can feel Kochi.
