Do you know Sanuki's specialty "bone-in bird"? If you have ever been to Kagawa Prefecture, you may have eaten "bone-in chicken" at a restaurant somewhere. In Kagawa Prefecture, Sanuki udon or "bone-in chicken"? It is said that Juwa~ and spicy freshly baked "bone-in chicken" can be perfectly made at home! The spicy and strong taste of "bone-in bird" that goes well with the beer will be addictive once you try it. After many years of research on the best seasoning formula that is considered to be the most delicious of "bone-in chicken", the product we have produced is the "Omusubi Stamp Bone-in Chicken Spice Powder" introduced this time. In addition, it is very suitable for chicken breast dishes these days, so it is also suitable for fighters and bodybuilders. It has also become popular as a delicious muscle loss rice book. Contents: 90g Recommended amount to sprinkle: For chicken: 3.5~3.8% recommended (3.8% if the moisture content of the chicken meat is high) Example (3.5~3.8g for 100g of chicken) For example (8.4~9.1g for 240g). ■You can make about 9~12 bone-in birds! The expiration date is "written on the back of the main unit" About half a year or more ================= Ingredients: Salt (domestically produced), pepper, garlic (domestically produced) ・Breadcrumbs (including wheat) ・Sansho pepper ・Shellfish ca =================