Akune City in Kagoshima Prefecture, a rare town in Japan where many long-established dried fish shops remain. The 'Urumai Wash' caught by fishermen in this port town between 4 and 6 a.m. has no food left in the stomach, so it has less bitterness and is easier to eat. Dried sardines are often associated with accompaniments to alcohol, but as times have changed, lifestyles have changed, and nowadays, you rarely see them on the dining table. Still, wanting to preserve the benefits of whole dried meat, I soaked delicious morning dried whole fish in oil inspired by the flavors of countries around the world. Southern Italy, Provence, Madras, Akune... The flavor spreads in your mouth, as if Japanese whole-dried fish is traveling the world, along with the umami of the dried meat. This is a new form of dried fish proposed by Shimozono Satao Shoten, founded in 1949. Manufacturing is done by hand. The whole-dried fish, carefully dried to concentrate the umami flavor, is easier to eat. The head and tail are cut off, and each tail is carefully packed into the jar by the production staff. Packing the whole drying container neatly without any gaps without damaging the crumbling machine if you misapply even a little pressure is not something you can do overnight. We hope to let more people discover and enjoy delicious whole-dried seaweed, and become part of our customers' enriched lives by picking up our products. With that in mind, each fish is carefully packed one by one. ~Akune Plain~ Bontan is a specialty product of Akune City, Kagoshima Prefecture. It is a citrus fruit similar to grapefruit, and is a large fruit that can reach a diameter of 20 cm. The Akune Plain is a plain type with a subtle aroma of bontan oil from Akune, Kagoshima Prefecture, allowing you to simply enjoy the umami of sun-dried Urumai Sargas. It pairs well with Japanese cuisine, and goes well with sake and shochu. Perfect for a main dish, light meal, or snack, anytime. Flavorful oils are delicious when used in oil pasta, dressings, sauces, and more. *The photo is for illustration purposes. Ingredients other than whole drying are not included in the sale. * We have switched materials from paper packaging to pouch types. Currently, only the 'Provence style' has been switched to a pouch type. From now on, paper materials will be switched to pouches as soon as they run out. Please note that ingredients may vary depending on the flavor. ~Recipe Usage~ ● Whole dried fish and plum appetizers Sliced daikon (or turnip) is sandwiched with shiso leaves, topped with whole dried shiradish and pickled plum flesh, drizzled with oil, and it's done. Enjoy it together with sake or shochu. ● Whole dried plum tea pickles Rice is topped with shiso leaves, dried whole, topped with plum meat, and served with warm Japanese tea. Add sesame seeds or soy sauce to taste as you like. Recommended for a moist breakfast or late-night snack. ● Whole-dried bagna cauda Mix 1 tablespoon of oil from the traveling dried fish and 1 tablespoon of mayonnaise, then enjoy with your favorite vegetables such as asparagus or paprika. You can also make delicious sauces by putting store-bought bagna cauda sauce and dried whole fish in a food processor.