Boiled young sardine(Kama-age Chirimen)

“Chirimen” is generally made by boiling and drying baby sardines (shirasu).
After boiling the shirasu in salt, the water is drained well, and the product is made as is without drying to become “Kama-age Chirimen”.

Two net boats (fishing boats that pull nets) and one transport boat work together to efficiently catch the shirasu.
After landing, the shirasu are quality-controlled in a flowing sterilized seawater ice system developed to maintain freshness.
Immediately after arriving at the port, they are processed into plump and soft Kama-age Chirimen at an adjacent processing plant, with strict hygiene management.

Small chirimen are carefully selected and impurities are removed by hand,
resulting in a smooth mouthfeel and a rich flavor.
In addition, the chirimen is white and transparent, resulting in a beautiful finish.

Its pure white color is proof of its high quality.
This is an exceptional product that is highly rated at the Toyosu Market in Tokyo.

(Size explanation)
Hosoguchi(S size): Used for gifts, etc. Smaller and finer ones are considered to be of higher quality
Nakasuji(M size): This is the size commonly sold in Japan
Araguchi(L size): A solid size that allows you to clearly see the shape of the fish, and is especially popular in Southeast Asia

Please defrost in the refrigerator before eating.
Recommended for whitebait rice bowls, salads, pasta, omelets, and more.

For product inquiries, please contact us at the email address below.　
info@janet-trading.com