Tsunokichi

A side dish that goes well with rice, which is gentle on the body and nature

It was established as a rice dealer in the early Meiji period. The development of tsukudani started in 1982 and has continued to make rice accompaniments using carefully selected ingredients. The ingredients are used without waste, and no chemical seasoning or additives are used. Of all the tsukudani that are carefully handmade with thorough care, the featured product is "Chirimen Sansho". It is common to cook chirimenjako with seasoning liquid, but the restaurant has a rule to let the chirimenjako absorb the homemade seasoning liquid and then dry roast it. By adding this extra effort, you can make a superb dish with condensed umami. You can use it with hot rice, or even with rice balls.
The photo shows sansho jako (35 g) from 720 yen. This is a signature product that uses carefully ground soup stock and special seasoning liquid for an elegant flavor. The refreshing Japanese pepper flavor is addictive.

• 

  Simmered black beans (100 g) from 840 yen

  This popular product is made by adding beet sugar and yuzu juice to black beans from Sasayama, Tanba. The gentle sweetness that makes use of the taste of the ingredients is attractive.

• 

  Eel Simmered With Sansho Pepper (65 g) 1580 yen

  This luxurious dish is cooked fluffy with the combination of Shimanto's eel, the specialty Sansho pepper of Tsunoyoshi, and the kombu sauce added in 30.

• 

  Kyoto Kanko Concierge Special Set 2,500 yen

  There are 4 kinds of set, 40 g of chirimen sansho, 90 g of bonito and sesame kelp, 140 g of bonito miso, and 140 g of burdock miso.

• Facebook
• Instagram
• Official website