Hamo (Hamo) Pasta Sauce with Olive Oil and Garlic (2 servings, no additives)
Hamo (Hamo) Pasta Sauce with Olive Oil and Garlic (2 servings, no additives)
Hamo (Hamo) Pasta Sauce with Olive Oil and Garlic (2 servings, no additives)
Hamo (Hamo) Pasta Sauce with Olive Oil and Garlic (2 servings, no additives)
Hamo (Hamo) Pasta Sauce with Olive Oil and Garlic (2 servings, no additives)
Hamo (Hamo) Pasta Sauce with Olive Oil and Garlic (2 servings, no additives)
Hamo (Hamo) Pasta Sauce with Olive Oil and Garlic (2 servings, no additives)
Hamo (Hamo) Pasta Sauce with Olive Oil and Garlic (2 servings, no additives)
Hamo (Hamo) Pasta Sauce with Olive Oil and Garlic (2 servings, no additives)
Hamo (Hamo) Pasta Sauce with Olive Oil and Garlic (2 servings, no additives)

Hamo (Hamo) Pasta Sauce with Olive Oil and Garlic (2 servings, no additives)

¥980

A luxurious pasta sauce made with plenty of conger eel, a high-quality fish caught in Anan City, Tokushima Prefecture, one of the leading fisheries in Japan. No additives are added, and it is finished in a peperoncino style with olive oil, garlic, and herbs.

About conger eel Conger eel has a tenacious vitality, and conger eel dishes served at high-end restaurants are an indispensable dish in Kyoto during the summer.
Conger eels from Anan are shipped to urban areas such as Kyoto and are not consumed much locally, so they are rarely seen on everyday dinner tables.

Nutritionally, it is high in protein and low in calories. It is also packed with DHA, which improves dry skin, chondroitin, which has anti-aging effects, vitamin A, and collagen, which is used in cosmetics, making it the perfect food for women who pursue beauty.

With the desire to make this highly nutritious conger eel more accessible and to allow people to enjoy a little luxury in their daily meals, we have commercialized a pasta sauce made from conger eel caught locally in Anan.

Please try it once.

Cooking Instructions

Serving size: Mix boiled pasta (90-100g dried pasta) with half the amount of this product and enjoy.

Kitanowaki Fishing Port

Kitanowaki Fishing Port in Anan City, Tokushima Prefecture, is one of the largest fishing ports in Japan. Hamo (conger eel), a luxury food in the Kansai region, is processed fresh here.

Product Details

Ingredients: Conger eel (from Anan City, Tokushima Prefecture), olive oil, salt, garlic, bay leaf, hawk claw, black pepper, chili powder

[Contents] 130g

[Best before date] Listed on the product label

[Storage method] Store away from direct sunlight and high temperatures and humidity.

[Manufacturer] Takara Foods Co., Ltd. 202-1 Yamanokita, Imaichi, Takada-cho, Anan City, Tokushima Prefecture

[Seller] Awai Co., Ltd. 1-90 Kamezaki, Anan City, Tokushima Prefecture

[Nutritional Information] (per 100g)

Energy: 497kcal, Protein: 10.8g, Fat: 48.5g, Carbohydrates: 1.1g, Salt equivalent: 3.67g (estimated value)

●Precautions for use: After opening, store in the refrigerator (below 10°C) and consume as soon as possible.

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