Tsukudani

Nori tsukudani, delicately spiced with sansho berry (flavors of verbena or citrus fruit, little spicy or electric touch on top), accompanies well plain Japaneserice, onigiri, tamagoyaki, goat cheese, baked scallops or scallops carpaccio, scampi sashimi...

Tsukudani is a culinary preparation of seaweed or seafood, fish, shellfish, meat or vegetable that has been simmered for a long time in a sweet and salty sauce, usually with soy sauce, sugar, mirin.

Tsukudani is a culinary preparation of seaweed or seafood, fish, shellfish, meat or vegetable that has been simmered for a long time in a sweet and salty sauce, usually with soy sauce, sugar, mirin. It usually has an intense sweet and salty flavor, which helps preserve the ingredients.

Tsukudani is made from the root of the seaweed, called « ne-kombu », which is known for its texture and strong flavor.

Tsukudani introduced here is a classic, gourmet combination of ginger and kombu seaweed, known for its texture and strong flavor.

This tsukudani is made from Japanese butterbur stem, commonly called fuki. Yamabuki name refers to the fact that it is wild butterbur, which is relatively rare.
Plant has been simmered in a broth made of high quality kombu seaweed and the famous yaizu katsuobushi (dried bonito)
The whole is rich in flavors, crunchy under the tooth, and will make a remarkable condiment in tasting white rice, young goat cheese, smoked salmon, foie gras...