• Kisu (dried fish) [frozen]
  • Kisu (dried fish) [frozen]
  • Kisu (dried fish) [frozen]
1 4

カネニ

Kisu (dried fish) [frozen]

¥1,000
¥1,000

"Kisu (dried fish)" from Shibayama

Every year, craftsmen who make dried fish carefully dry each one in the sun. This is a masterpiece created by being surrounded by the sea breeze of Kasumi! It is the finest dried fish with a refreshing sea scent and rich flavor.
Kisu is a fish with a deep, sweet fat that is addictive, and when you think of it, you can't help but crave it. It's a delicious fish even when raw, but by drying it, the flavor is concentrated, giving it a taste that other fish don't have. It has the sweetness unique to white meat, but also a deep flavor.
Contents

Approximately 500g
Allergy Information

Processed in facilities that also process products containing crab and shrimp
expiration date

30 days in the freezer
Storage method

Must be kept frozen (-18℃)
Origin

Produced in Kasumi, Hyogo Prefecture (Shibayama Fishing Port)
How to use

Simply grill it on a fish grill or similar and enjoy.
Notes

You cannot specify the number of animals.
Other notes

Shipping temperature range: frozen
Sales period: All year round

Kisu (dried fish) [frozen]
Kisu (dried fish) [frozen]
Kisu (dried fish) [frozen]

What makes it so special and delicious?

Reason

  • Fishing grounds and freshness management

    The fish are caught in a special fishing ground with nutrient-rich seabed soil, 12 hours offshore from Shibayama Fishing Port.
    The caught crabs are placed in fish ponds where temperature and water quality are strictly controlled, and then taken to the fishing port while still alive.

  • Large vessel fishing

    In winter, the Sea of ​​Japan often becomes rough due to weather, making it difficult for small boats to fish. In Shibayama, however, large boats of around 100 tons are constantly traveling between the fishing port and the fishing grounds, ensuring a steady catch of Matsuba crab.

  • Number one in crab selection in Japan

    Shibayama Fishing Port ranks Matsuba crabs more precisely than other fishing ports. At its peak, there were as many as 100 ranks. Only the highest rank crabs are given the title of "Shibayama crab".

  • Discerning Eyes Cultivated Over Many Years

    Ultimately, the quality of the crabs we deliver to our customers is determined by the discerning eye of the crab buyer. Our company has been purchasing and selling crabs for a long time, and our president himself acts as a buyer and bids on the best crabs.

  • Cooked to perfection by a skilled craftsman

    Depending on the condition of the crab and the weather that day, our craftsmen use natural salt and intuition they have developed over many years to boil the crab. The taste of the crab can change dramatically depending on the boiling time.