Nori and sansho tsukudani  Furikake & Tsukudani
  • Nori and sansho tsukudani  Furikake & Tsukudani
  • Nori and sansho tsukudani  Furikake & Tsukudani

Nori and sansho tsukudani

Nori and sansho tsukudani

Réference : NISNAK14

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Nori and sansho 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...


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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 and mirin.
It usually has an intense sweet and salty flavor, which helps preserve the ingredients.

Because of its strong flavor, tsukudani has been served with steamed rice since the Edo period (1600s-1800s) and is called Gohan no Okazu or rice side dish because it is eaten with steamed rice for flavor.

Tsukudani is always served and eaten fresh from the refrigerator and is not annealed before eating.

Kobe, Japan
80 g net
glass jar
kombu seaweed broth, soy sauce (soy, wheat, salt, alcohol), sake (rice, malted rice, alcohol), 11.60% nori seaweed, mirin, sugar, 4.70% sansho (sansho and salt)
keep away from light, heat and moisture
Nutritional values
Per 100 g : energy 154 kcal (652 kJ) ; fat 0,5g, of which saturates 0,26g ; carbohydrate 28,2g, of which sugars 11g ; protein 6,8g ; salt 5,03g.
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