The "Urumei Eagle", which can be caught from 4 to 6 a.m., is characterized by the fact that there is no food in the stomach. Therefore, it is less bitter and delicious. By carefully selecting small, fat-free fish and drying them, the more you can feel the flavor of the sardine. Each bag contains a 20g pack. It is baked, so you can eat it as is. After opening, refrigerate and consume as soon as possible. ~Akune's Urumei Eagle~ Why is Akune's Urumei eagle good? It began in the late 50s of the Showa era with the desire of fishermen and maru-drying shops in Akune to "make good things." The fisherman responds to the request of the dried eagle shop, "If you catch a fresh Urumei eagle that is not eaten, you will be able to make the best whole dried sardine, and if it is such a Urumei sardine, I will buy it at a higher price," the fisherman responded, "I will catch a fresh Urumei eagle." It didn't work out the first time. Fishermen at that time valued quantity over quality. However, the quality of the urumei eagle that the round dryer sought was the best, and the urmei eagle that was suitable for this was only caught once in the early morning fishing, which was a high risk for fishermen. As a result of repeated trial and error to catch Urumei eagles with little food in their stomachs and land them in a fresh state to the market, they caught Urumei eagles from 4 to 6 a.m., and the whole dryer began to buy them at high prices in good condition. Fishermen catch good urumei eagles, and the whole dryer buys them at a high price. It continues to this day. Even if the quantity is the same, the price is completely different in terms of quality. The best ingredients for catching in the morning are 13,000 yen per box, and the cheapest ingredients are about 3,000 yen per box. That's why fishermen catch good fish. There are boats that earn more than 1 million yen in one day, so all the sons of fishermen are taking over. It is no exaggeration to say that Akune is the only sardine fishing boat that has so many fishermen's successors. In other areas, there are no fishermen, and it is no longer possible to make whole dried fish. In the summer, Oita maruki shops come to Akune every day to buy them. Akune is the only one in Japan where there are 9 dry shops left. Still, in 2010 there were 15 houses. If this continues, it may disappear. By preserving the local scenery and local character, the people of the region can maintain their own identity, and I believe that this will become the meaning of existence. We are working to preserve the "local character" that we have connected so far.