*Items are out of stock due to shortages of raw materials. The restock date is undecided. The 'Urumai Wash' caught between 4 and 6 a.m. is characterized by having no food inside its belly. As a result, it has little bitterness and is delicious. Urumai Sarashi is a top-dried Urumai Sardines that is carefully selected and dried without fat, allowing you to absorb the umami the more you chew. Each bag contains a 20g pack. Since it's grilled, you can enjoy it as is. After opening, please refrigerate and consume as soon as possible. ~Akune's Urumai Eagle~ Why is Akune's Urumai Eagle so good? It all began around the late 1970s with the desire of Akune fishermen and dried fish producers to "make good products." When the fisherman asks, "If you catch fresh, uneaten Urumai Sardines, you'll get the best whole dried fish. If that's the kind of Urumai Sardines, I'll buy them at a higher price," the fishermen respond, saying, "I'll catch the freshest Urumai Sardines for you." It didn't work well from the start. At that time, fishermen valued quantity over quality. However, the Urumai sardine, sought by dried fish sellers, is of the highest quality, and Urumai sardine, which meets this standard, is caught only once before dawn, making it a high risk for fishermen. After repeatedly experimenting to catch Urumai heron, which had little food in its belly, and landed it fresh at the market, we managed to catch Urumai heron between 4 and 6 a.m., and in good condition, the whole dried sardines began buying it at high prices. Fishermen catch good Urumai heron, and whole drying companies buy them at high prices. That continues to this day. Even with the same quantity, the price can be completely different in terms of quality. Good morning raw materials cost 13,000 yen per Toro box, and cheap ingredients cost about 3,000 yen each. That's why fishermen catch good fish. Some boats earn over 1 million yen in a single day, so all the fishermen's sons have taken over. It's no exaggeration to say that Akune is the only sardine fishing boat with that many successors among fishermen. In other regions, fishermen have disappeared, and it is no longer possible to make whole dried fish. In summer, Oita's whole dried fish shops come to Akune every day to buy it. Akune is the only place in Japan with nine dried fish shops still open. Still, in 2010, there were 15 such establishments. If things continue like this, they might disappear. By preserving the local landscape and character, the people of that area can maintain their own identity, which I believe becomes the reason for their existence. We are working to preserve the "local character" that has been connected so far.