Naganuma Butcher Shop, a long-established butcher shop that has been in business for 70 years, has paid close attention to the ingredients and cooking to create a professional-grade chicken liver for restaurants. After carefully pre-processing domestic chicken liver, it is cooked at a low temperature of 57°C. This temperature is the cooking temperature that Naganuma Butcher Shop is particular about, which can bring out the original melting texture and smoothness of the liver to the maximum while meeting safety standards. The seasoning is a simple composition of sesame oil, salt, and garlic. It does not interfere with the flavor of the ingredients and has a taste that blends in with any cooking style. It is a versatile dish that can be served as it is as it is as a standard izakaya menu, as well as an arranged menu at bistros and wine bars. It is delivered vacuum frozen, so all you have to do is thaw it and serve it on a plate. There is no need for any preparation effort. You can use only what you want to use, so there is no food loss. Even in kitchens where labor shortages and reducing preparation time are an issue, stable quality can be provided immediately.