The table sauce "Bagna Cauda" has been renewed and released at Sankuzeru stores and online shops nationwide. The sale was temporarily suspended, but in response to customer requests, it became even more delicious and reappeared. The content is 110g (3.88oz) and the price is 698 yen (tax included).

In this renewal, we are particular about the flavor of garlic and use raw garlic and steamed puree. If you use only steamed garlic, the scent will be weak, and if you add too much raw garlic, the spiciness will become stronger. Therefore, by adjusting the garlic mixing ratio and the frying time many times, it will not be too spicy and will be fragrant. If you want to enjoy the scent of garlic more, it is recommended to warm it up.


Until now, "Bagna cauda" is characterized by its anchovy and saltiness. This time, we adjusted the anchovy content and the amount of fresh cream to make the best use of the anchovy's umami and richness, while suppressing the saltiness and making it even easier to eat.

If you want to dip vegetables, warm vegetables such as radish and turnip, which have a lot of water, and sweet potatoes are a perfect match. If you eat it as a main dish, you can use it for 4 people in a bottle, and if you enjoy it as a side dish, you can use it for about 6 people.


It is also recommended to make cream pasta by making the best use of the saltiness and richness of anchovies and the flavor of garlic. Put olive oil, your favorite ingredients, milk and "Bagna cauda" in a frying pan and heat while melting. When it boils, reduce the heat and warm it for about 2 minutes, then entangle it in the boiled pasta and it's done. It's very easy because the taste is decided by one "Bagna cauda".