Product Information

Chirimen Sanshou(young sardines and Japanese pepper)

Chirimen Sanshou(young sardines and Japanese pepper)

The fine quality and the uniform size of the young sardines mixed with a refreshing tingly numbness from the Japanese peppers. That faintly sweet flavor is "Harema".

Harema's Chirimen Sanshou has a faintly sweet, silky texture and a tingly flavor from the Japanese peppercorns. It has a favorable reputation as a "flavor fit for adults" and a "good compliment to a few drinks". We would be delighted if it met with your tastes.
As Chirimen Sanshou contains no preservatives or coloring, please eat it ahead of time.

Serving Suggestions: As a topping on rice, Ochazuke (rice in green tea), or Okayu (rice porridge); as an appetizer served with drinks.

Chirimen Jako (young sardines)
Kyoto; far from the sea. Chirimen Jako, or young sardines, keep well and have been an ingredient close to our hearts for a long time. At Harema, we stock only the freshest high-grade domestic products, and furthermore, we select only Chirimen Jako of a uniform size.

Mi Sanshou (Japanese peppercorns)
Kyoto; far from the sea. Chirimen Jako, or young sardines, keep well and have been an ingredient close to our hearts for a long time. At Harema, we stock only the freshest high-grade domestic products, and furthermore, we select only Chirimen Jako of a uniform size.

Yasai Konbu(vegetable and kelp)

ai Konbu(vegetable and kelp)

A combination of the light texture of the vegetables and a deep, richness drawn from the kelp.
A faint aroma of Japanese pepper is emphasized in the Yasai Konbu.

Vegetables and kelp; young sardines and Japanese pepper. All fl avors are in perfect harmony so you'll can enjoy the taste of both the mountains and the sea with each mouthful. Keeping the sweetness in check, the deep, perfectly cooked fl avor makes a perfect match for white rice or Ochazuke (rice in green tea).

Serving Suggestions: As a topping on rice, Ochazuke (rice in green tea), or Okayu (rice porridge); as an appetizer served with drinks.

Renkon (lotus root)
Together with kelp, the finely cut lotus root gives the crisp texture an accent.

Gobou (burdock root)
Carefully cut into bite-sized pieces, the burdock root leaves behind a unique texture with it's softness.

Konbu (kelp)
With a richness created from a perfect stock, this kelp is of the highest domestic grade. It has been arranged and cut carefully into easy to eat pieces.

Chirimen Jako (young sardines)
The perfect thing served up with vegetables or kelp; in our selection slightly larger young sardines are used.

Mi Sanshou (Japanese peppercorns)
An exquisite balance of vegetables and kelp. Just the right amount of Japanese peppercorns leads to a faint silkiness and a refreshing seasoning.