SHOT BAR ROCK ON!

These are macadamia nuts harvested in Australia, carefully dried over more than two weeks by gradually increasing the temperature from a low heat, and then roasted in the oven while still in their shells. Enjoy the slow food experience of cracking each nut, the freshness and aroma protected by the hard shell, and the natural deliciousness. In addition to the flavor, please also enjoy the surprisingly loud 'crack' sound when using a special cracker, and the satisfaction of successfully breaking them open.

Actually, Okinawa Prefecture is one of the top 5 tuna producing areas in the country. This tuna jerky is made by the Tokashiki Fishing Cooperative on Tokashiki Island in the same prefecture. It is a natural product made entirely by hand by the cooperative members, without any additives. The delicious natural flavor pairs perfectly with dry alcoholic beverages, including whiskey, and has little fishy smell, so you might not even realize the main ingredient is tuna. This snack is recommended as it ranked in the top 3 of popular souvenirs that the owner brought to various bars during his travels. Please ask the owner for a little tip on how to change the flavor after eating it as is.

A specialty from Nagasaki Prefecture that the owner, who previously worked in the fishing industry, became a repeat customer of during his business trips! The natural horse mackerel from Nagasaki is enhanced by a secret salt sauce. This dish was highly praised on a certain television program some time ago, leading to a wait of several months for the horse mackerel chazuke.