"Feast canned food" with the fruits of the mountains and seas of Awaji Island
ShimaCan is particular about "ingredients", "manufacturing methods" and "taste".
▼ Commitment to materials
The main ingredients, Awaji beef, shrimp glutinous pork, and red bream, are all from Awaji Island.
Of course, the onions used in the sauce are also 100% from Awaji Island.
▼ Commitment to manufacturing method
Each piece is handmade.
All cooking at ShimaCan is done by hand. The canning process is similar to that of a pressure cooker, and each piece of filling is handmade and made with all my heart.
▼ Commitment to taste
The recipe was developed in collaboration with a top chef.
I want to make it delicious enough to be a reward for my hard work. That's why ShimaCan puts the most emphasis on taste.
・Introduction of the co-chef
Akihiro Washida
He runs a hideaway restaurant "ÉPiSPa" on Awaji Island where you can enjoy cuisine and sweets from all over the world. At a young age, he belonged to the representative Michelin-listed French restaurant "Hiramatsu Paul Bocuse Group". After training for four years, he worked as a sous chef at a restaurant in Nishi-Azabu before moving to Awaji Island. He is adept at using herbs and spices and offers a special gem.