Nautilus was launched in 1991 under “Go for Goodness” concept. The brand offers only good things to consumers and also creates health conscious towards food selection for healthy life.
The name and logo design of the brand were inspired by the “Nautilus” submarine in the famous nevel, “Twenty Thousand Leagues Under the Sea” by Jules Vernes. The novel was written 50 years prior to the invention of submarine. Therefore, Nautilus represents creative, and exploring of premium raw materials under the sea to offer to consumers. We continue to offer the food processing innovation to consumers. The bottom curve of logo represents the “Happy Smile” which Nautilus would like to give to consumers towards delicious and healthy food. While the blue wave at the top of logo represents “Freshness from the Sea”.
Nautilus aims to be “Health Partner” and provide good things to our consumers.
The sauce is made by brewing soy sauce using traditional methods. It marinates the tuna meat, resulting in a rich and mellow flavor, with a salty and savory taste. The meat is firm and has a chewy texture, carrying a Chinese flavor. It is suitable for various Chinese cooking methods.
High protein, low fat, retains the original Omega-3 (0.519g/100g) and various vitamins of tuna. The soy sauce is rich in amino acids, enhancing the efficiency of nutrient absorption, while maintaining both flavor and nutrition.
Just open the lid and enjoy! It can be mixed with rice, paired with noodles, or used as a table-side dish or a cooking ingredient. With its Chinese flavor, it suits the taste of Chinese people. It is suitable for family dinners, overtime snacks, and is convenient and delicious.
Right tuna size marinated in Shoyu sauce for quick and easy use with various Japanese dishes, such as ramen, fried rice or pizza topping. Simply, quickly and yummy.
Tuna Soy Sauce Fried Rice:
Ingredients: 1 can of tuna in soy sauce, 1 bowl of leftover rice, 1 spoonful of carrot shreds, 1 Egg, chopped scallions, salt.
Preparation:
1. In a pan, add a little oil and sauté the scallions until fragrant. Then add the carrot shreds and egg, and stir-fry until cooked
2. Add the leftover rice and use a spatula to break it up, stir-frying until the rice grains are distinct
3. Pour in the tuna and the sauce from the can, stir-fry evenly, add a little salt for seasoning
4. Stir-fry until the rice fully absorbs the sauce, then remove from heat and sprinkle a little more scallions before serving.
