The Boso Peninsula has the largest haul of anchovies in Japan. To fully enjoy the huge catches of anchovies, ways to preserve the fish have been passed down through the generations and include dishes such as salted fish guts, maburizushi (a type of sushi dish) and pickled anchovy with sesame seeds. Of those, the latter is the pride of Boso and was listed as one of the best 100 local dishes from rural areas by the Agriculture, Forestry and Fisheries Ministry.
Zeitaku Iwashi Fillet / Yuzu (Anchovy fillets with citron) has improved upon that traditional taste to create a flavor that goes well with western-style dining, such as pasta and wine. Great care is taken to use only the freshest anchovies, which are carefully filleted by hand, then subjected to a unique manufacturing process that removes the strong smell and adds highly fragrant raw citron. Even those who are not fond of uncooked fish will enjoy this product.
It was also served in first class on international JAL flights in 2011.
Price: ¥540
So I read the food section. It sounds and looks yummy.
