Lifestyle changes brought about by canned eel kabayaki
Product features
The Hamanako Food Processing Factory has a history of about 100 years.
A long-selling product of canned eel kabayaki that says, “Speaking of canned eel kabayaki!”
The eel meat is divided into 4 pieces, each of which is wrapped in paper, and when connected, it becomes one large piece of eel.
The eel, which has a skin and is baked on an open fire, has a sauce that is firmly absorbed into the body.
The vermilion-painted jubako on the wooden table with a can design is an image of an old-fashioned eel shop.
The best-by date for canned eels is three years, so if you like eels, you may want to buy them.
* Since it is not an easy open can, a can opener is required.
Taste characteristics
It is a taste of domestic eel using eel from Lake Hamana.
With simple seasoning of soy sauce, mirin, and sugar without using chemical seasonings, you can feel the original taste of eel even though it is canned.
However, since it is canned, it has a soft texture, unlike the eel kabayaki itself.
[Lake Hamana, a famous eel producing area]
| Description of item | |
| Product name | Grilled eel |
| Solid amount | 90g |
| Total amount of contents | 100g |
| Sell by | 3 years from manufacture |
| Country of origin | Japan |
| Raw material name | Eel (from Lake Hamana), salty soy sauce (including soybeans and wheat), mirin, sugar |
| Manufacturer | Hamanako Foods Co., Ltd. |
| Preservation method | After opening, transfer to another container, put in the refrigerator, and consume as soon as possible. |
