Takenaka Kanzume have been canning seafood since 1908 in Amanohashidate. This world renowned sandbar is located in Miyazu Bay, at the northern most end of Kyoto Prefecture.
Takenaka Kanzume's Oki Gisu is a seasoned bonefish (deep sea smelt) that is caught off the coast of Tango Peninsula, Kyoto and canned in oil.
Net Weight: 105g
Origin | Amanohashidate, Kyoto Prefecture, Japan
