希少な讃岐親鳥のコクと旨みがあるむね肉を、地元・小豆島のヤマロク醤油の再仕込み醤油「鶴醤」、喜界島の粗糖、九州・枕崎産のカツオ出汁と北海道・利尻昆布の出汁を使い、直火でじっくり炊き上げます。 保存料などの添加物は一切不使用。讃岐親鳥の美味しさを存分に楽しめるおむすびです。

The rich and flavorful breast meat of the rare Sanuki chicken is made with ``Tsuru Soy'' soy sauce made from the local Yamaroku soy sauce from Shodoshima, raw sugar from Kikaijima, bonito stock from Makurazaki in Kyushu, and stock from Rishiri kelp from Hokkaido. , cooked slowly over an open flame. No additives such as preservatives are used. These rice balls allow you to fully enjoy the deliciousness of Sanuki chicken.