Güeyu Mar Lomo Negro de Atún Combo Pack

We cook a lot of rice here (and highly recommend using a rice cooker, they're worth every penny), and cook a lot of different kinds. This is, hands down, the rice we cook most often, and not only because it cooks faster than any other rice we keep in the house. It's a short-grain white rice infused with pure, fresh bamboo juice, which gives it a green color that’s retained when cooked.

When you cook this rice, it has a nice sticky consistency, which we prefer for most uses. The bamboo gives it a lovely additional flavor that is faintly vegetal; some people compare it to green tea, but for us it has come to a welcoming aroma of bright comfort.

Do not rinse before cooking, as you might with other white rices.

1 lb bag

We used to use a different brand of Furikake in the ramen soups we make here, and switched immediately to this brand after we tried a sample. It's everything you expect from Furikake, but better. Sprinkle on freshly made rice and your Nissui Whole Sardines in Miso (Iwashi Miso Ni) game will experience a total upgrade.

2.5 oz jar

Almadraba tuna. Thick cut of high quality chargrilled with holm oak and canned using the Arbequina de Castillo de Canena brand Extra Virgin Olive Oil.

In our tasting here we found the visual differences between the light loin and the dark loin to be minimal, but the textural differences were significant. The light loin is firmer, dryer, and we feel best suited to warmed presentations that involve added sources of  moisture such as aioli or other sauces and the dark loin is fattier, moister, and more suited to room temperature presentations or consuming straight from the tin.

150g tin