Sardines
Illustrated Coastal scene inspired by Miyagi (Ishinomaki).
Kinoya Ishinomaki Suisan
Miyagi (Ishinomaki), Japan
Ishinomaki artisan cannery famous for its 2011 tsunami-rescued cans and 金華さば line, whose fresh-pack Miyagi ma-iwashi cans are made additive-free with local soy sauce and Kikai Island sugar in seasonal limited runs.
At a glance
| Country | Japan |
|---|---|
| Region | Miyagi (Ishinomaki) |
| Founded | 1957 1957 is widely cited but not verified in this research pass |
| Company | Regional artisan cannery |
| Price | $$ — mid-range |
| Species | Sardinops melanostictus (Japanese sardine / ma-iwashi) — named on the label |
| Made at | Kinoya — Ishinomaki cannery, Ishinomaki |
Notable facts
- Famous for its 2011 tsunami story — mud-caked 'rescued' cans — and its 金華さば (Kinka saba) line.
- Its iwashi cans tout EPA 2.26g/100g, 1.85x the level of the company's own saba can.
- Fresh-pack (never frozen) Miyagi 真いわし, additive-free, with local soy sauce and Kikai Island sugar; seasonal limited production.
- States 真いわし (Miyagi) on the product page — label-confirmed species.
Behind the tin
Kinoya Ishinomaki Suisan is packed at Kinoya — Ishinomaki cannery in Ishinomaki, Japan.
Products
いわし醤油味付 170g
Additive-free local soy sauce with Kikai Island sugar Sardinops melanostictus
¥420 per can; fresh-pack (never frozen) Miyagi ma-iwashi, seasonal limited production
Compiled from public reporting and the brand's own materials.
Spot something we got wrong? Tell us.
Work with this brand? We'd love your corrections, official photos, or details —
get in touch.