A canned mackerel developed by students of the Marine Studies department, Fukui Prefectural Wakasa High School. Techniques of Hazard Analysis and Critical Control Point (HACCP) have been applied to the seasoning and canning of fresh mackerel cultivated at Tagarasu, Obama City. This canned soy-sauce seasoned mackerel is a result of the students' twelve years of studies that had been handed over from generation to generation.
※Explaination of the Certified Foods are based on comments written by manufacturers
※Explaination of the Certified Foods are based on comments written by manufacturers
| How to eat | Eat as it is or use dedicated warmer to heat the product |
|---|---|
| Net contents | 120±10g |
| Energy | 238 kcal (per can) |
| Manufacturer | Fukui Prefectural Wakasa High School |
| Type | Side Dishes |
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