"Ajillo" - a sauce made mainly from garlic and olive oil, is a popular spanish tapas dish made typically with shrimp. Using this same marinade, CanSasa Ajillo Yuzu Kosho is a Japanese twist to it using Yuzu, Capers and Sasa Kamaboko; a local specialty from Miyagi Prefecture. It is made using white fish paste that is moulded into a leaf shape design and later grilled - very similar to what we know as fish cake!
- Origin: Miyagi, Japan
- Can be eaten as is or added to any dish
- Best paired with a Sake or wine!