Tsukudani is a traditional Japanese delight. In its simplest version, these are algae slowly simmered in soy sauce and mirin or sugar. More elaborate versions are made from fish, meat, crustaceans and shells, mushrooms ... Tsukudani has two roots behind its name.
"Tsukuda" comes from Tsukudajima (Chuo, Tokyo at the moment). During the Edo period, this island was the first to produce this food. The second word is "nor", which means "boiling". But the Japanese know the meaning of Tsukudani like that of a "preserved and boiled food in soy sauce".
In Japan, this is the perfect condiment to accompany the white rice. The Tsukudani is native to the island of Tsukuda, Tokyo Prefecture and appeared in the Edo era (1603-1868). Tsukuda owes its reputation to its links with the Samurai class and shōgunate itself. The Tsukudani would have been famous thanks to Leyasu Tokugawa, the first shogun of the Edo Shogunat. Our craftsman, Yasuda Foods is a family business that has more than 70 years of experience in the production of high quality food products.
The company is based in Shodoshima, an inland sea island of Seto, known for its soy sauce and seafood. Yasuda Foods applies traditional methods of production, guaranteeing the authentic taste of ingredients and products Delicious and healthy. Their tsukudani are rich in nutrients and use the inherent properties of each ingredient for maximum benefits for health.
Here, priority is to maximize the flavor and nutritional value of the ingredients. Our craftsman uses little salt and sugar in its products. Unlike the overwhelming majority of Tsukudani products today in Japan, its products do not contain dyes, preservatives, or taste exhaust.
