［Tsunokichi handles all of its products based on the belief that "food is the link to life," and each ingredient is carefully selected. Each ingredient is carefully selected. The company uses simple seasonings that have been popular since ancient times to carefully prepare broth, and handmade products are made without additives. Another important aspect of Tsunokichi's business is to "make full use of the ingredients. The tsukudani (food boiled in soy sauce) and kyo-dashi (Kyoto soup stock) are made from the broth that is infused with the extract of the baby sansho (a type of Japanese pepper) produced in 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.

In addition to Japanese flavors, products such as sauces and jams that accompany bread are also popular. Many flavors have been created through collaboration, such as the tomato and walnut dipping sauce made in cooperation with the veggie restaurant TOSCA, and the spice sauce supervised by food designer Chihiro Nakamoto. Having a selection of rice and bread accompaniments on hand at home is sure to make everyday meals more enjoyable.