The contents of the bag are Shiboriyaki*Oyster, Kuki-Wakame (central rib of the seaweed leaf) and Dashi (powder soup stock) powder. You just put the contents of the bag on top of rice and pour hot tea or hot water.
Please experience the sea's bounty!
*Shiboriyaki Oyster Chip: skilled artisan of Japanese sweets bakes the fresh fish and shellfish available in the Seto Inland Sea by using an original baking process called "Shibori-yaki" to squeeze-grill and take all the moisture out.
"Shiboriyaki" Oyster Chips is a special "100% oyster" rice crackers without using any other ingredients.
Name of Product
Shiboriyaki Oyster Chazuke
Ingredients
Processed Oyster (product of Eba, Hiroshima) Product, Mixed Seasoning (salt, sugar, lactose,bonito flakes, starch, bonito flake extract, kelp powder, green tea powder, protein hydrolysate) Seaweed, Sesame, Seasoning (amino acid, etc.), Artificial Coloring (safflower yellow, gardenia), Aroma Chemical, Vinegar,Antioxidant, (Vitamin E), partly include milk constituent or sesame
Quantity
11g / bag
Expiration Date
1 year from date of manufacture at normal temperature
Name of Product
Shiboriyaki Debira (debira flatfish) Chazuke
Ingredients
Fivespot Flounder (product of Onomichi, Hiroshima) , Mixed Seasoning (salt, sugar, lactose,bonito flakes, starch, bonito flake extract, kelp powder, green tea powder, protein hydrolysate) Seaweed, Sesame, Seasoning (amino acid, etc.), Artificial Coloring (safflower yellow, gardenia), Aroma Chemical, Vinegar,Antioxidant, (Vitamin E), partly include milk constituent or sesame
Quantity
11g / bag
Expiration Date
1 year from date of manufacture at normal temperature
How to eat "Shiboriyaki Oyster/ Debira Chazuke"
1. Open the package 2. Put the contents of the bag on top of rice 3. Broke Oyster/ Debira into small pieces with hands 4. Pour hot tea or hot water
GIFT BOX SET is available!
* Shiboriyaki Oyster Chazuke x 3 bags
* Shiboriyaki Debira CHazuke x 3 bags
Size: 25.5cm×28.5cm×6cm / 440g
What is "Chazuke"?
Chazuke mainly means a meal that pours tea over steamed rice. Chazuke sometimes is called "O-Chazuke" politely. In some cases, pouring hot water, dashi (Japanese soup stock) or some soup over steamed rice is regarded as Chazuke.
In general, hot tea or hot water is poured, but cold green tea or barley tea is used during summer.
History of Chazuke
History of Chazuke began with the spread of coarse tea or green tea around the middle of the Edo era (1603-1867.) Moreover, people started to add ingredients to be placed on top of rice such as Umeboshi (pickled plum), Pickled Vegetables, Fried Salmon, Seaweed, Tsukudani (food boiled down in soy,) Mentaiko (spicy cod roe,) Ikura (salmon roe,) Tune or Sashimi (sliced raw fish.)
Nowadays Chazuke is eaten in various scenes because of its easiness. Needless to say, people have Chazuke as a light meal but the refreshment of an extravagant cuisine or camping food.
In 1952, instant Chazuke came onto the market and spread to young people.
Tomoeya Kiyonobu
Hisotory of Tomoeya Kiyonobu
Back in history, Tomoya Kiyonobu was originally a Buddhist temple. Shortly after World War Ⅱ, it was difficult to procure food in Hiroshima but it was relatively easy for a temple to obtain ingredients. The founder of Tomoeya Kiyonobu had been thinking about what he could do for people. Coincidentally, his next-door neighbor was a rice cracker. He finally decided to bake an egg cracker by imitating and hand them out to the people in the neighborhood. This led to a business as a confectionery company. Time has passed, Tomoieya Kiyonobu celebrated its 70th year in business January 2019.
When we searched "we would like to make rice crackers that are different from the others and transfer them to the world," the founder got a cooperate from Yamahiro Suisan which operated an oyster farm. Yamahiro Suisan had provided oysters free of cost more than 1 year until the products were commercialized. Confidence between the two companies brought this product.
Safety fish and shellfish are packed whole in a gift box.
Shiboriyaki chips are unflavored and unseasoned because they are made by fresh ingredients that can be eaten uncooked. Please enjoy the flavor of nature's bounty in the Seto Inland Sea.
Seto Inland Sea (Setonaikai)
The Seto Inland Sea, also known as Setouchi or often shortened to Inland Sea, is the body of water separating Honshū, Shikoku, and Kyūshū, three of the four main islands of Japan. Yamaguchi, Hiroshima, Okayama, Hyōgo, Osaka, Wakayama, Kagawa, Ehime, Tokushima, Fukuoka, and Ōita prefectures all have coastlines on the Seto Inland Sea; the cities of Hiroshima, Iwakuni, Takamatsu, and Matsuyama are also located on it.
Awards
Tomoeyakiyonobu has received many awards in Japan.
Also commended from Japan's leading gourmet & restaurant guide.
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