The blessings of the Shimanto River, the sweetfish with plenty of eggs were grilled and then carefully simmered sweet and spicy. The plump egg and crispy meat are exquisite, and it has a slightly luxurious taste. With a lot of time and effort in grilling and simmering, we have finished it into an elegant honeydew stew that is difficult to reproduce at home. The flavor of the egg permeates throughout, and it goes perfectly with freshly cooked rice, as well as cold sake and shochu. A whole ayu raised in Shimanto City, Kochi Prefecture is used. It's perfect for a single dish of osechi, a special gift, or a treat to yourself. ・As an accompaniment to rice or as a side dish with alcohol ・Recommended for year-end and New Year holidays and osechi dishes ・Use of sweetfish with children from Shimanto City, Kochi Prefecture ●Product contents Contents 1 fish *Special Notes Shelf life: 1 year Origin: Ayu (produced in Shimanto City, Kochi Prefecture) ■Allergen information Wheat and soybeans Storage method: Store at room temperature away from direct sunlight. Ingredients: Ayu (from Kochi Prefecture), grilled ayu soy sauce (honjo soy sauce, sugar, fermented seasoning, fructose glucose liquid sugar, ayu extract, kelp extract, yeast extract), sugar, mirin, (some contain soybeans and wheat)