Hiroshima Cuisine Specialty Restaurant Suishin 酔心 - Anago Kamameshi no Moto (Conger Eel Claypot Rice Seasoning Mix)

Suishin 酔心 is a traditional Hiroshima cuisine restaurant with a history of over 70 years.
Using domestically produced conger eel, Suishin has faithfully reproduced the taste of their restaurants by paying close attention to the ingredients, cooking method, and dashi broth.

<Anago Kamameshi No Moto, a specialty of Suishin>
Anago used in Suishin is fresh, live Japanese conger eel that are carefully selected and procured directly.
It is an excellent healthy food with low fat, low calories and low sugar, while tasting lightly compared to eels.
The sweet and spicy sauce from Suishin's secret recipe goes well with the conger eel.

Contents
470g (for cooking 2 cups of rice)

Storage Method
Store at room temperature

Ingredients
[Anago] Anago (Japanese conger eel), fermented seasoning, sugar, hon mirin (sweet cooking rice wine), soy sauce
[Kamameshi no moto] soy sauce (honjozo) (made in Japan), bamboo shoots, fried tofu, burdock root, salt, hon mirin (sweet cooking rice wine), bouillon, sugar, flavour seasonings (dried bonito powder, dried sardine powder, bonito powder, etc.)

Nutrition Facts (estimated values)
Per 1 bag of conger eel (70g)
Energy 125kcal, Protein 9.0g, Fat 6.4g, Carbohydrate 5.4g, Salt equivalent 0.56g 
Per 1 bag of kamameshi stock (400g)
Energy 44kcal, Protein 2.0g, Fat 2.0g, Carbohydrate 3.6g, Salt equivalent 3.6g