It’s salt-crust sea bream.
You break the salt crust with the wooden hammer enclosed in the package, but it’s really hard, so be careful. If you don’t swing the hammer with full force, the crust will not break.
After doing your best and breaking the crust, the sea bream wrapped in kombu (kelp) will appear.

First off, try it without adding any flavoring.
It’s incredibly good!
You might even say that the sea bream’s entire flavor has been enclosed within.
It’s good with sudachi (a Japanese citrus fruit) or ponzu (a delicious combo of soy sauce and citrus juice)…
It’s so good that it’s tempting to finish it in one go, but you mustn’t eat it all at once! Let’s use it to make sea bream chazuke!
Place some meat on a separate plate and make dashi (soup stock).

To do so, rinse the salt off the bones that were left of the bream and the kombu (kelp) it was wrapped in with cold water. Then put it in a pot and add 1 liter of water and 200ml of cooking sake, and put the heat on.

Your meal will not end properly until you have this!
We recommend it as dashi for somen and udon as well as other noodles.

Messages can be written on the crust, and the product is also popular as a celebratory gift.
The sea bream used is usually cultivated fatty sea bream (grown either in Tokushima or Ehime), but in March and April, if available, using wild sea bream is also possible.

(If you wish to order wild sea bream, please indicate your preference when ordering, or make an inquiry.)