The "Urumei Sardine", which is caught from 4 to 6 in the morning, is characterized by the fact that there is no food in the stomach. Therefore, it is less bitter and can be eaten deliciously. By carefully selecting and drying small, fat-free sardines, you can feel the flavor as you bite into them. Each bag comes in a 20g pack. It is baked, so you can enjoy it as it is. After opening, refrigerate and consume as soon as possible. ~Akune's Urumei Eagle~ Why is Akune's Urumei Eagle good? It started in the late 50s with the desire to "make good things" by fishermen and dried fish in Akune. In response to the request of the whole dried sardines, "If you catch a fresh urumei sardines that you have not preyed on, you will be able to make the best dried sardines, and if it is such a urumei sardines, I will buy it at a higher price," the fisherman responds by saying, "I will catch a fresh urumei sardines." It didn't work the first time. Fishermen at that time valued quantity over quality. However, the quality of the sardines sought by the whole dried sardines was the best of all, and the eagles that suited this were only one chance to be caught in the fishing before dawn, which was risky for the fishermen. As a result of repeated trial and error in order to catch the sardines in a fresh state and land them in a fresh state, they caught the sardine from 4 to 6 in the morning, and in good condition the whole dried sardines began to buy it at a high price. Fishermen catch good sardines, and the whole fish are bought at a high price. That continues to this day. Even if the quantity is the same, the price is completely different in quality. A good raw material caught in the morning costs 13,000 yen per toro box, and a cheap raw material costs about 3,000 yen per piece. 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 have inherited it. It is no exaggeration to say that Akune is the only sardine fishing boat with so many fisherman heirs. In other areas, there are no fishermen, and it is no longer possible to make whole fish. In the summer, Oita whole dried fish come to Akune every day to buy it. Akune is the only one in all of Japan that has nine dried fish shops left. Still, in 2010 there were 15 of them. If this continues, it may be lost. I believe that by preserving the scenery and uniqueness of the region, the people of the region will be able to maintain their own identity, and that will be the raison d'être. We are working to preserve the "regional character" that we have connected so far.