Tangobar - Oyster Ajillo

Best Before: 27 Mar 24

Large oysters farmed in Kumihama Bay in Tango, Kyoto.

Oysters grown in Kumihama Bay, where the concentration of salt is low, are characterized by their light and feminine taste. Taking advantage of the ingredients, we made a simple canned ajillo seasoned with olive oil and garlic.

Oyster farming in Kumihama begins in March every year, and the oysters naturally grow through the winter with nutrients from Kumihama Bay. The oysters used for canning are large oysters harvested from February to April.

The oil that exudes the umami of oysters is also excellent, great with bread and pasta.

Ingredients: Oysters (produced in Kumihama Bay, Kyoto Prefecture), olive oil, garlic (domestic), salt, red pepper, rosemary
Contents: 92g
Nutrients: Calories 193kcal, protein 5.3g, lipid 16.7g, carbohydrate 4.3g, salt equivalent 1.68g
Expiration date: 2 years from date of manufacture.