Ingredients: Chin (from Nagasaki)
Contents: 60g
Product size (height x depth x width): 280mm x 30mm x 180mm

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Store away from direct sunlight, high temperature and humidity

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Product introduction

"Ago" is the name of flying fish in Kyushu and on the Sea of ​​Japan side.
A treasure trove of calcium and minerals with low fat and high protein.
There is no fishy smell, and you can get a rich dashi.
Rinse off any kogation on the surface with running water before use.
It can be used for various dishes such as miso soup, udon, zoni, and hot pot.

Note (Disclaimer) > Please read

Store away from direct sunlight, high temperature and humidity

brand	Nakano Waichiro Store
packing size	26.2 x 16.5 x 3.5cm; 72g
Production area (region)	Kyushu region
Production area (prefecture)	Nagasaki Prefecture
Container type	PET bottles
Maker	Nakano Waichiro Store
Country of Origin	Japan
raw materials	Jaw (produced in Nagasaki)
Product weight	72 grams

Hakata mustard cod roe dried and salted fish ～Waichiro Nakano store～

At Nakano Waichiro Shoten, we follow the teachings of the former president, Waichiro Nakano, who was founded in 1959.

We offer a wide range of foodstuffs to our customers, including mentaiko, dried foods, salted dried foods, and side dishes.

Nakano Waichiro Shoten will continue to stick to Hakata, Fukuoka, and Kyushu,

We would like to create products that our customers will truly enjoy.

Commitment to Mentaiko

Commitment to raw eggs from Funkawan, Hokkaido Only raw eggs from Funkawan, Hokkaido, the holy land of marine products, are used. The biggest feature of this is that the skin is very thin and the fine particles are tightly packed and have a bubble wrap feeling. Among them, we only use fully-ripened eggs called "Mako".	Commitment to secret seasoning liquid and aging period Sake is used instead of water for the seasoning liquid. In addition, chili peppers add a step of removing the seeds. It brings out a mellow taste without any unpleasant taste. And the biggest commitment is long-term aging of 720 hours or more. Usually it is pickled for one week, but it is pickled for more than 30 days.	Commitment to marinated sauce The base of the marinated sauce is made by marinating red peppers with the seeds removed in sake selected from over 100 sake breweries for over a day and night. To this is added honjozo soy sauce, extracts of kelp, bonito, fish sauce, and other seasonings, and adjusted in a low-temperature vacuum pot.	Commitment to domestic materials It uses Rausu kelp, which is known as the "King of Dashi" for its "rich taste and flavor", "rich body" and "fluffy texture". Also, by adding chopped kelp, you can enjoy a chewy texture.

Commitment to dried fish ~ direct purchase of domestic products ~

Mr. Takimoto's Shiitake Mushrooms from Tsushima, Nagasaki Prefecture Tsushima is blessed with fertile land, sea breezes and sunlight. In addition to these basic conditions, Mr. Takimoto's "Donko", which was raised with love and care day by day, is very appreciated by customers.	Mr. Toyonaga's dried sardines and chirimen from Oita, Oita Prefecture No additives are used, so you can enjoy the taste of the ingredients as they are.	Far-infrared roasted ground sesame The sesame used as raw material is "washed sesame", but it is also washed again in the factory. After that, the sesame is roasted in a far-infrared roaster so that the sesame does not pop, and then carefully ground in small amounts in a porcelain mortar.

Inside the company

morning assembly We shook hands with each other in gratitude that we were able to meet each other in good health today.	working staff I put my heart into making each one.	State of the direct sale place The factory also has a direct sales corner.