The amount of shrimp landed in Japan is declining year by year, and its rarity value is very high. Red shrimp are mainly landed in the Seto Inland Sea, but red shrimp from Beppu Bay are characterized by their strong flavor because they grow in the fast-flowing ocean currents of the Bungo Waterway. ☆Grilled shrimp☆ Freshly caught shrimp are carefully sorted, washed with seawater, and unglazed at a low temperature of 70~80°C, resulting in a crispy outside and plump inside. The key to deliciousness is the freshness of the red shrimp. When the freshness deteriorates, the head of the shrimp turns black and the odor increases, but the grilled shrimp from Takahashi Suisan that has been processed with excellent freshness looks the same black, but the shrimp miso part brings out the flavor. The raw material is only shrimp, and no salt is used, let alone additives, but the saltiness of the seawater works just right, making it perfect for snacks and snacks with alcohol. Grilled shrimp eaten with the shell are rich in calcium. It can be enjoyed as an ingredient for omelette or udon, or as a fried dish with yakisoba or your favorite vegetables. ☆Kachi shrimp☆ The key to deliciousness is the processing technology and speed that preserves freshness. After carefully washing the freshly caught shrimp, they are boiled, dried, and shelled, and the entire process is completed in about 6 hours. The more you bite into Takahashi Suisan's shrimp, the more the aroma and flavor spread in your mouth, which is created by processing in this short period of time. It is seasoned only with Setouchi salt and does not use any additives. Not only can you eat it as is, but it is also recommended as a topping for vinegared dishes, soups, small chopped salads, cooked rice, and chirashi sushi. If you use it in noodle soup, you can make a delicious soup with shrimp broth.