First of all, "anchovies" became the beginning of our company.
One-mouthed sardines caught in various parts of western Japan, mainly in the Seto Inland Sea
It is pickled with salt from the Seto Inland Sea.
There are two types of rapeseed oil and olive oil pickled.
There is also a small amount type (rapeseed oil only) that is easy to use even for first-time users.
The most popular "soaked in this oil with anchobi".
Taking advantage of the flavor of anchovies, it is made into a special oil based on sesame oil.
I pickled "chirimenjako".
It can be used for a wide range of purposes, such as rice accompaniments, pasta, and buckets.
Jako series' "Spicy Jako chili oil with anchobi" and
"Jako with anchobi &nuts pickled in oil".
Chirimenjako, white onion, ginger, garlic, anchovies, etc.
Heat slowly with sesame oil and rapeseed oil,
It is soaked in original chili oil to lock in the umami.
The texture of the almonds and the more you bite into it, the more the flavor spreads.
The flavor of the anchovies and the richness of the powdered soy sauce are added and soaked in oil.