Ventresca, Spain's most prized tuna belly cut, meets Japanese yuzu koshō flavors in a way that tastes right out of a top-notch sushi restaurant.

• Prized cuts: Tuna belly is the fattiest, most tender part of the fish.
• Yuzu koshō infused: blended with a find Japanese seasoning from Kyushu made from yuzu citrus peel, green chili, and salt; 
• Spanish/Japanese collaboration: Developed together with Japanese yuzu specialist YUZUCO to honor both culinary traditions with innovation.

For the serious food lover who keeps a well-stocked pantry, this what you open when you want to eat something special without turning on the stove.

Origins

Ventresca, tuna belly, has been a cornerstone of Spanish conservas culture for generations, prized for its marbly richness and delicate texture. Siesta Co. Pairs it with yuzu koshō sourced via YUZUCO, bringing together Spain's tinned seafood mastery and Japan's reverence for layered, citrus-forward condiments. The result honors both traditions by making each one better.

Taste profile: Umami, Citrusy, Spicy.

How to enjoy

• Serve over warm white rice
• Layer on a cracker or cucumber round as an elegant single-bite appetizer
• Toss with soba noodles, cucumber
• Pairs well with: Plain crackers or Japanese short-grain rice, and a few drops of Tsurubishio Soy Sauce to deepen the umami without competing with the yuzu

Details

• Size: 4 oz (111g)
• Key ingredients: Light tuna belly fillets, organic extra virgin olive oil, yuzu peel, green pepper, sea salt
• Dietary notes: Gluten-free, dairy-free
• Allergens: Contains fish
• Storage: Store in a cool, dry place; refrigerate after opening and consume within 2–3 days