"Garlic Shrimp Style Ajillo", "Two Mushroom Ajillo" and "Saba and Lemon Ajillo" were released on September 24th at the Sankuzeru store and the official online shop. You can eat it as it is by opening the bottle, but by warming it, the flavor and aroma of the ingredients will increase and you will be able to enjoy it.

Garlic shrimp style ajillo

Ahijo made in the image of Hawaii's popular menu "garlic shrimp". Slowly stir-fry anchovies to bring out the aroma, and fried garlic and sakura shrimp are simmered in luxurious extra virgin olive oil. The taste of seafood from anchovies and sakura shrimp, the scent of garlic, and the spiciness of the chili peppers that make the sake go on. It is recommended to combine light red wine and craft beer. Not only with bread, but also with pasta. The price is 680 yen (tax included, same below).

Two kinds of mushroom ajillo

Ahijo is made by slowly frying anchovies and plenty of garlic to give it a scent, adding eringi from Nagano prefecture and mushrooms from the Netherlands, and simmering it in plenty of extra virgin olive oil. Each mushroom sucks the flavor of anchovies and garlic, which is the "confidence work of the development staff." Recommended with sparkling wine or highball. Even if you roughly crush the boiled potatoes and add this ajillo, it will be a superb snack. The price is 561 yen.

Mackerel and lemon ajillo

Ahijo is made by slowly stir-frying anchovies and plenty of garlic to give it a scent, adding domestic mackerel loosened meat, and simmering it in luxuriously generous extra virgin olive oil. It is refreshingly tailored with the scent of domestic lemon lemon peel and rosemary, and it has a taste that you can eat with just another bite. It is recommended to combine it with refreshing white wine or fruity sake. Mix with shredded carrots to make baguette sandwiches. The price is 561 yen.