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Takahashi Suisan
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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. 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.
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Beppu Bay Grilled Shrimp 50g Pack unit (10 pieces~) room temperature Domestic raw materials used/no additives

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. 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.

Takahashi Suisan

Company details
株式会社きっとすき
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Pack unit (10 pieces~) room temperature Domestic raw materials used/no additives
Wholesale rate

??? %

Suggested retail price

￥800

Earliest shipping date

Shipping within 2~3 business days

inventory

In stock

Tax Rates

8%

Case unit (50 pieces) room temperature Domestic raw materials used/no additives
Wholesale rate

??? %

Suggested retail price

￥800

Earliest shipping date

Shipping within 2~3 business days

inventory

In stock

Tax Rates

8%

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Takahashi Suisan

Founded in Showa 35. With the "connoisseurship of fish" cultivated over many years and the craftsmanship of identifying the "season" of the fish, we create products that make the most of the ingredients.
1
Freshness is the life of the blessings of the sea! Because the factory is located right in front of the dock, it can be processed while it is fresh.
2
We maximize the power of the ingredients by determining the season of the ingredients and adjusting the boiling time and salt. It is because we have the technology and experience of many years of processing that we are able to achieve this quality.
3
We are particular about being able to eat with peace of mind and having people taste the original deliciousness of the ingredients. No chemicals or preservatives are used, and the entire amount is visually inspected to prevent contamination.
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