Mackerel caught in western Japan is boiled in ``Mediterranean sun-salted salt,'' which is made by drying and crystallizing seawater from southern Italy in the sun over a long period of time in traditional sun-salted salt fields.

No chemical seasonings are used.

You can enjoy it as is as a side dish or snack, but it can also be used as a delicious ingredient in cooking.

Processing area of ​​this product: Nagasaki Prefecture