Mountain Gourmet Lab. Cream Penne with Salted Squid

Slow-fried squid in olive oil, its intense saltiness disappears, giving way to a surprisingly rich umami flavor and aroma. Adding onions and cream creates an indescribable sauce. The aroma and flavor of garlic and fried onions whet the appetite, while the pungency of pink and black peppercorns and the aroma of yuzu add a touch of character to the dish. The umami particles penetrate into each grain of macaroni and become one with it. The longer it is cooked, the richer and more attractive the flavor becomes.

COMMENT

Salted squid is made by dehydrating the squid meat and viscera with salt, mixing them evenly, and then fermenting and maturing them with enzymes.
Then, sauté it in olive oil and garlic, and finally add onions and cream to make the sauce.

Hot macaroni topped with rich mountain-style salted cream.
A friend's grandfather once famously said, "Nothing tastes better than grilled dried fish from the mountains."
Looking back now, this sentence seems to reveal the true meaning of the market: "Seafood from the mountains."

Deep in the mountains, breathlessly reaching the summit, the cityscape unfolds before us. The sea is not far away. As the sun sets, I indulge in this rich, delicious salted butter, thinking of the distant sea breeze.

Chef Yoshifumi Tajima

Details

• Net weight: 114g
• Finished product weight: 400g (*The finished product weight may vary slightly due to cooking process and temperature.)
• Storage method: Store at room temperature, avoid direct sunlight
• Please consume as soon as possible after opening.
• Contains deoxidizer, please remove before cooking.
• Best before: March 2026