On Monday, March 3, Naka Nihonkai-San Co., Ltd. launched “Noto Arrabbiata Chirimen” online. The product was jointly developed with students from Nagoya Gakuin University with the goal of supporting recovery from the Noto Peninsula earthquake.
The product also uses wine from Noto Wine.
Here are the details.
About “Noto Arrabbiata Chirimen”
“Noto Arrabbiata Chirimen” is a product from “Regional,” a new series under Naka Nihonkai-San’s existing brand “Shirasu no Gochiso PanPastaMesica?” that focuses on a specific region and combines its food culture and ingredients with shirasu whitebait.
The first theme is “Noto.” The project began last June with students from Professor Reiko Sugiura’s seminar, who specialize in regional innovation, with the shared goal of helping support recovery from the Noto Peninsula earthquake, and has now been commercialized.
What’s Inside “Noto Arrabbiata Chirimen”
“Noto Arrabbiata Chirimen” is a frozen arrabbiata-style side dish packed with ingredients and flavors from Noto.
It is a tomato-based dish made generously with umami-rich shirasu from Aichi Prefecture and red shrimp.
Noto salt sharpens the flavor, “Noto no Hitoshizuku Kara” adds a deep spiciness, soy-sauce koji brings richness, and Noto wine gives the dish a subtle fruity note.
The result is designed to bring out the toasted aroma and flavor of the shirasu even more.
The Noto Wine used in the product is “Noto Wine Blanc.”
Made from fragrant Niagara grapes with sweet aromas reminiscent of Muscat, lychee, and white peach, the wine is used when cooking the shrimp, adding a gentle fruity character.
It is a product Japanese wine fans may also want to watch.
Why not check it out?
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