

¥ 537 (tax included)
You can earn 10 points.
Gross Weight:
Made with Nagasaki Katakuchi sardines. Moderately salty. No added antioxidants.
"Chirimenjako" is a young Japanese sardine, and depending on the stage of growth, it is called "chirimenjako" → "kaeri" → "niboshi" or "iriko".
Boiling in seawater locks in the umami flavor, so you can eat it as is, or use it in salads, pasta, fried rice, vinegared dishes, and more.
Nagasaki Prefecture, Japan
Katakuchi sardine (from Nagasaki), salt (seawater)
6 months at room temperature
50g
Yanagiya Shoten Ltd.
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