Making full use of ingredients" is another important aspect of Tsunokichi's business. The tsukudani (food boiled down in soy sauce) and dashi (soup stock) used at Tsunokichi are made from the dashi (broth) that is infused with the extract of the baby sansho (Japanese pepper), which is produced during the process of making chirimen sansho. By using up almost all of the broth residue, Tsunokichi expands the possibilities of the ingredients and brings out the best flavor.
［Tsunokichi's representative products include sansho (Japanese pepper) baby sardines, which have been produced using a unique method since the company's founding, and kelp tsukudani, which is cooked in a seasoning solution that has been continuously added to for decades. They are perfect as an accompaniment to rice, and have been loved in Kyoto for many years.
The tomato and walnut dipping sauce included in this set was produced in collaboration with the veggie restaurant TOSCA, and the spice sauce was supervised by food designer Chihiro Nakamoto. The spice sauce was supervised by food designer Chihiro Nakamoto, and many other flavors have been created through collaboration.
If you keep a selection of rice and bread accompaniments at home, you will surely enjoy your daily meals.
