48B4B4BF-7924-41B5-968A-6052E262D247_1_105_c.jpeg
48B4B4BF-7924-41B5-968A-6052E262D247_1_105_c.jpeg

Grilled Bucksnort Trout

$35.00
sold out

We’re bringing a bit more of Tennessee to our bento. Bucksnort rainbow trout are raised right here in the Nashville area! We marinate these beautiful trout in liquid shio koji before grilling them over binchotan charcoal to crisp their skin. They are placed atop our signature donabe cooked koshihikari rice and smothered with ikura and preserved yuzu peels. Accompanying our Bucksnort Trout bento are shibazuke pickles and takana.

We’re bringing a bit more of Tennessee to our bento. Bucksnort rainbow trout are raised right here in the Nashville area! We marinate these beautiful trout in liquid shio koji before grilling them over binchotan charcoal to crisp their skin. They are placed atop our signature donabe cooked koshihikari rice and smothered with ikura and preserved yuzu peels. Accompanying our Bucksnort Trout bento are shibazuke pickles and takana.

Pickles
Pickles
$10.00
Make It A Set
Make It A Set
$15.00

Reheating instructions for Bucksnort Trout Bento

Keep refrigerated until ready to eat. Our bento are designed to be eaten at either room temperature or heated. If you choose not to heat your bento, we recommend letting it sit at room temperature for 15-20 minutes before you plan to eat them. Our boxes are oven safe to 356 degrees for up to 30 minutes. We recommend removing any wrapping and divider cups of side dishes or sauces and placing them in the oven and heating at 350 degrees for 10-15 minutes or until thoroughly heated throughout. Our boxes and utensils are also compostable and all other materials are recyclable, so please help us minimize impact by composting and/or recycling if possible.