Marusan Suisan

This is the boiled whitebait from kettle!!! Despite being low in salt, it is delicious!!《The taste of a long-established store》The fresh whitebait caught in the sea in front of you is quickly put into the boiling kettle just about 1 minute after being auctioned off, and boiled up with a delicate balance of salt by the skilled craftsman to bring out the maximum flavor of the whitebait. The texture is juicy and gentle on the tongue. You can enjoy the fresh aroma to the fullest in your mouth.

The authentic taste that can only be achieved through sun drying!! Despite being low in salt, it is delicious!! We have sun-dried the finest kettle-boiled shirasu. The perfect balance of a light texture and a moderate chewiness creates an exquisite level of dryness. This flavor, which has been fully exposed to the sun and wind of the beach, cannot be replicated by machine drying.

A carefully selected morning-caught fresh shirasu from Suruga Bay, immediately marinated in a special sauce. This is a carefully crafted gem born out of the desire to somehow enjoy the short-lived fresh shirasu easily at home. After trial and error, we arrived at this taste. It is a highly acclaimed dish even for those who are not fond of the bitterness or fishy smell of fresh shirasu. It goes well not only as a side dish for alcohol but also with warm rice and sushi rice. You can also enjoy it deliciously with wasabi, green onions, yuzu, and other condiments. It is made without any additives and is low in salt, making it safe for children and the elderly to enjoy. After thawing, please refrigerate and enjoy the rich flavor that changes daily for up to 3 days.

Among shrimp, it is rare for the shell to be soft, allowing you to eat it whole and consume about 15 times more calcium than other shrimp. You can enjoy its color, elegant flavor, and sweetness as is, or in tempura, salad, or pasta.