Sardines
Illustrated Coastal scene inspired by Chiba (Chōshi).
Shida Kanzume
Chiba (Chōshi), Japan
The canning institution of Chōshi, Japan's biggest sardine port, packing Chōshi-landed iwashi in mizuni, miso, soy and oil — including a 生原料 (fresh, never-frozen) line — alongside its nationally famous mackerel-curry can.
At a glance
| Country | Japan |
|---|---|
| Region | Chiba (Chōshi) |
| Founded | 1905 c. 1905 — company site states over 110 years since founding (創業110年超) |
| Company | Family regional cannery |
| Price | $$ — mid-range |
| Species | Sardinops melanostictus (Japanese sardine / ma-iwashi) — the usual species for this coast |
| Made at | Shida Kanzume — Chōshi cannery, Chōshi |
Notable facts
- The Chōshi canning institution, over 110 years old, in Japan's top ma-iwashi landing port.
- Its 生原料 line uses fresh never-frozen Chōshi-landed fish.
- Also nationally famous for サバカレー (mackerel curry can), and runs its own D2C shop しだや.
- Own-shop pricing: about ¥228 per can for the standard line, ¥348 for the 生原料 line.
Behind the tin
Shida Kanzume is packed at Shida Kanzume — Chōshi cannery in Chōshi, Japan.
Products
国産いわし水煮
Water/brine (mizuni) Sardinops melanostictus
国産いわし味噌煮
Miso simmer Sardinops melanostictus
国産いわししょうゆ
Soy sauce Sardinops melanostictus
国産いわし油漬
銚子産生原料いわし水煮 (だし入り)
Water-boiled with dashi Sardinops melanostictus
生原料 = fresh, never-frozen Chōshi-landed fish
いわしの黒アヒージョ (black ajillo)
Black ajillo (garlic oil, Euro-fusion) Sardinops melanostictus
美味しいトマトといわし
Tomato Sardinops melanostictus
Sources
Compiled from public reporting and the brand's own materials.
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