Suruga Bay Kama-age Shirasu and Bacon Odashi Pepperon" and "Suruga Bay Kama-age Shirasu and Prosciutto Ham with Lemon Cream" will be available at Wendy's and First Kitchen stores on April 14 (except some stores).

Suruga Bay Kama-age Shirasu and Bacon Odashi Pepperon

This peperoncino has a gentle taste of Japanese soup stock, with dried bonito flakes made in Makurazaki City, Kagoshima Prefecture, grilled sardines made in Nagasaki Prefecture, and kelp made in Hokkaido. The mild yet impactful sauce, based on a "sukuchi-soy sauce" that brings out the best of the ingredients and to which garlic has been added, is a perfect match with the Suruga Bay kama-age shirasu (baby sardines). The price is 700 yen (tax included).


Kama-age shirasu are freshly landed raw shirasu that are boiled in a large amount of hot water in a relaxed and fluffy manner. About 80 to 90% of the water content remains. Kama-age shirasu is lightly dried by machine or in the sun to reduce the water content to 50-70%, and chirimenjako is dried slowly by machine or in the sun to reduce the water content to 50% or less.


Suruga Bay is a deep sea that is richly infused with melted snow from Mt. Fuji and mountain nutrients from the Southern Alps. Nutrient-rich seawater flows in from the deep sea on upwelling currents. In this environment blessed with plankton as bait, shirasu grow up to one to two months of age, when they are the right size for fishing.

Suruga Bay Kama-age Shirasu and Cured Ham with Lemon Cream

This lemon cream pasta has a refreshingly sour taste and aroma. Lemons grown in the mild climate of the Seto Inland Sea have a delicious flavor behind their acidity, making them a perfect match for the cream sauce. The lavish topping of slightly salty kama-age shirasu (baby sardines) and prosciutto ham provides a marriage of Japanese and Western flavors. The price is 760 yen (tax included).