419562 Mon Jul 09 19:42:51 -0700 2007 7 27 General Chowhounding Topics 0 2734371 http://picasaweb.google.com/HLingHLing/JapaneseSnackOkabeSonomanmaChirimen So this is the third time I've seen these snacks, and while in Mitsuwa (in NJ) today I broke down and bought some. It's a good thing I thought to take a picture first because now it's all gone, a mere 10 minutes later. This is yet another something you can't have just one of. I only copied what's on the label. I'm not sure what I ate beside that it's some sort of fish. It was rice paper thin, and yet once you chew it it feels like real food, not too chewy like dried octopus slices, or whispy like potato chips (nothing wrong with either one, by the way). It's so light and yet so satisfying. If I knew any astronauts I'd send them some... :) It's also pretty to look at, sort of like marbled paper, with some silvery/off black spots where I guess the fish eyes were. Wish I had also picked up some with shrimp, which had orange marbling. anyone can decipher what the Japanese name is: Okabe sonomanma Chirimen ? Mon Jul 09 19:42:51 -0700 2007 10422 HLing 1 2734453 It's ground, pressed, and fried chirimen (anchovies or other small fishes). Okabe is the maker. "Sonomanma" is just kind of a euphemism for "all natural". Yeah, besides shrimp, they also make scallop flavored as well. How was that plum wine? Mon Jul 09 20:10:32 -0700 2007 2734371 10903 Silverjay 1 2734474 Koreans have a similar pressed and dried fish snack that is really good. It's probably a little thicker and maybe a bit tougher. They soften up pretty good if you pass them over a stove flame for just long to bubble the surface slightly. Mon Jul 09 20:18:02 -0700 2007 2734371 93805 hannaone 1 2734531 You have my interest! How do you eat it? Did you heat it (as suggested by hannaone) or just chew on it like jerky? Did you put something on it or dip it? Also, what aisle did you find it in? How is it packaged? Can anyone offer us the ingredients? Are there a lot of preservatives or cure chemicals? Mon Jul 09 20:39:16 -0700 2007 2734371 14014 liu 2 2734566 http://www.okabe-group.com/goods/image/Php_sonoma.jpg They are described in Japanese as "zaku zaku", which is onomatopoeia for crispy. "No additives or preservatives, 100% natural." Offers the "sweet fragrance of the seaside". There's lots of beer snacks like this in Japan. Mon Jul 09 20:54:50 -0700 2007 2734531 10903 Silverjay 3 2734681 Thanks -- sound great! Mon Jul 09 21:42:24 -0700 2007 2734566 14014 liu 2 2734598 Silverjay, thanks for the translations. It didn't taste fried at all, but whatever they did they did well. That plum wine, is actually plum liqueur, made by Choya. Kokuto Umeshu is it's official name. After a lot of searching, this one tasted most like the one I had as a kid. I think it's because of the black sugar (Kokuto). The ingredient list: Brown Sugar, white liquor, Ume, Rum, sugar , and rice vinegar. It's suggested for to be On the Rocks as a dessert drink, as Kokuto Latte with 1 part kokuto & 2 parts milk, or Kokuto Vanilla, to be poured over vanilla ice cream. Probably not for a pure wine person? I'm no expert in this department. What I had as a kid was probably home made. Though it did take a long time to come across this. And I decided after repeatedly tasting it that, yes, I do like it.... :) Hannaone, and Liu, what I liked about this particular kind fish snack was how thin and soft it is to eat. It probably is too delicate to pass over a stove flame..in fact it looks as if it'd catch on fire like a sheet of paper. It's not tough or chewy like a jerky at all, but kind of melt a little at first like rice paper. As for ingredients I don't think there's anything added. Just the natural goodness of the fish. I didn't put anything on it, nor dip it..it was perfect all by itself. Mon Jul 09 21:07:26 -0700 2007 2734531 10422 HLing 3 2734689 HLing -- This sounds really good. I hope I can find it at the Mitsuwa in Los Angeles. Mon Jul 09 21:45:47 -0700 2007 2734598 14014 liu