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Setouchi Gohobi Pasta Sauce with koika-to-tomato

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Setouchi Gohobi Pasta Sauce with koika-to-tomato
  • Setouchi Gohobi Pasta Sauce with koika-to-tomato
  • Setouchi Gohobi Pasta Sauce with koika-to-tomato
  • Setouchi Gohobi Pasta Sauce with koika-to-tomato

Setouchi Gohobi Pasta Sauce with koika-to-tomato

JCOMM CO., LTD.

French restaurant 'La Tour' in Ginza produced this pasta sauce with whole small squid caught in the Seto Inland Sea

The head chief of Ginza's famed "La Tour", Tadaki Shimizu, personally oversaw the creation of this sauce. We added fresh squid caught in the Seto Inland Sea to a hearty tomato sauce, and then lightly seasoned it with locally-grown barely miso to bring out its rich flavors. Enjoy the delicious taste of the Inland Sea carefully prepared by our master chef.

Manufacturer's recommended price (including tax)
Open price
Best Season
Year-round
Best Before Date / Expiration Date
3 years from production date
Ingredients
Vegetables (onion, carrot, garlic), barley miso, squid, processed soy milk, tomato paste, bouillon, olive oil, cornstarch, erythritol, amino acids (for seasoning), calcium lactate, caramel pigment, acidulant, spice extract, fragrance, Sucralose (sweetener). Ingredients include wheat and beef.
Main production center
Saijo City, Ehime Prefecture
Content quantity
200g
Number of items per case
1 pack(for 1 person)/case
Preservation zone temperature
Room temperature
Lead time of ordering
4 days
Minimum case unit
30 / box
Case size
18.2 x 14 x 2
240g
Authorizations, certifications
 
Targets, customers
Women in their mid-twenties with somewhat discerning tastes
Intended use
It is natural as a pasta sauce, or can be put on a baguette with cheese and then baked it up. It's also good as an appetizer which goes well with wine, for making risotto, and in a variety of other ways.

Setouchi Gohobi Pasta Sauce with koika-to-tomato

JCOMM CO., LTD.

French restaurant 'La Tour' in Ginza produced this pasta sauce with whole small squid caught in the Seto Inland Sea

The head chief of Ginza's famed "La Tour", Tadaki Shimizu, personally oversaw the creation of this sauce. We added fresh squid caught in the Seto Inland Sea to a hearty tomato sauce, and then lightly seasoned it with locally-grown barely miso to bring out its rich flavors. Enjoy the delicious taste of the Inland Sea carefully prepared by our master chef.

Person in charge : HIROYUKI IWASAKI

Telephone number : 0897-57-8118 / FAX : 0897-57-7125

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