Tender Choshi Sardines Caught at Peak Season
These sardines are simmered until tender all the way to the bones, so the whole fish can be eaten, small bones and all. Enjoy them straight from the can, or break them apart with the back of a spoon and use them in place of ground meat. The broth carries much of the flavor, so add it to the dish too.
Canned Only a Few Days Each Year
The sardines (ma-iwashi) are landed at Choshi Port in Chiba Prefecture, one of Japan’s major fishing ports. The producer cans them on just a few days a year, using only sardines from that short window when they are at their best. “Toro” describes a rich, melting quality prized in Japanese food, and here it refers to these mild, well-fattened fish.
Seasoned Simply with Salt and Rice Vinegar
The only seasonings are Tsushima hiragama salt, made in flat pans, and Fujisu rice vinegar from Iio Jozo in Kyoto, each at about 1%. With no added sugar, the flavor stays clean, so you can season the sardines however you like.
- Net Weight: 5.3 oz | 150 g
Ingredients: Sardine, salt, rice vinegar
Allergen: Fish (sardine)
Producer: Chiba Sanshoku
Origin: Chiba, Japan
Usage and Care
- Store at room temperature.
