• お家で簡単 香住ガニかに身丼ぶりセット 【かにみそ小付】（2人前）
  • お家で簡単 香住ガニかに身丼ぶりセット 【かにみそ小付】（2人前）
  • お家で簡単 香住ガニかに身丼ぶりセット 【かにみそ小付】（2人前）
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カネニ

お家で簡単 香住ガニかに身丼ぶりセット 【かにみそ小付】（2人前）

¥3,900
¥3,900

お家で簡単に香住がにのかに身丼がつくれます。２人前の食べ切ｻｲｽﾞ。

自然解凍後に炊きたて白ごはんにササっと盛り付けるだけ。

かにみそ小も付いているので本格かに身丼ぶりをご自宅で味わえます。
面倒な殻むきは一切なし、
殻のにおいを気にしなくてもいいので、ごみの日も気になりません。

離れて暮らすご親族への贈り物や毎日頑張っている自分にご褒美としても。

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Contents

棒身70ｇ×2パック、白バラ身70ｇ×2パック、かにみそ小50ｇ×1、だし醤油100ml×1本
Allergy Information

かに（一部に小麦、大豆を含む）
expiration date

冷凍で30日間
Storage method

要冷凍（-18℃以下)
Origin

兵庫県香住産
How to use

自然解凍後ご飯にのせてだし醬油をかけてお召し上がりください。
Notes

手作業のため、殻が入っている場合がありますが、品質に問題はありません。
Other notes

配送温度帯：冷凍便　販売期間：限定商品

お家で簡単 香住ガニかに身丼ぶりセット 【かにみそ小付】（2人前）
お家で簡単 香住ガニかに身丼ぶりセット 【かにみそ小付】（2人前）
お家で簡単 香住ガニかに身丼ぶりセット 【かにみそ小付】（2人前）

What makes it so special and delicious?

Reason

  • Fishing grounds and freshness management

    The fish are caught in a special fishing ground with nutrient-rich seabed soil, 12 hours offshore from Shibayama Fishing Port.
    The caught crabs are placed in fish ponds where temperature and water quality are strictly controlled, and then taken to the fishing port while still alive.

  • Large vessel fishing

    In winter, the Sea of ​​Japan often becomes rough due to weather, making it difficult for small boats to fish. In Shibayama, however, large boats of around 100 tons are constantly traveling between the fishing port and the fishing grounds, ensuring a steady catch of Matsuba crab.

  • Number one in crab selection in Japan

    Shibayama Fishing Port ranks Matsuba crabs more precisely than other fishing ports. At its peak, there were as many as 100 ranks. Only the highest rank crabs are given the title of "Shibayama crab".

  • Discerning Eyes Cultivated Over Many Years

    Ultimately, the quality of the crabs we deliver to our customers is determined by the discerning eye of the crab buyer. Our company has been purchasing and selling crabs for a long time, and our president himself acts as a buyer and bids on the best crabs.

  • Cooked to perfection by a skilled craftsman

    Depending on the condition of the crab and the weather that day, our craftsmen use natural salt and intuition they have developed over many years to boil the crab. The taste of the crab can change dramatically depending on the boiling time.