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Description

Japanese seaweed was cooked with Shodoshima specialty brewed whole soybean soy sauce..
It is delicious as it is with hot rice. It is also available for pizza pasta toppings and many other ingredients..
Now there are TSUKUDANI production areas in Japan. Shodoshima is a production area of soy sauce, and a lot of Tsukudani is made..
Best before : 1 year after prodaction. After opening please keep in the refrigerator and eat as soon as possible..

The history of the birth of the boiled fish industry in Shodoshima is the Boiled Rice Boiled Fish "Momozuru" from September 26, 1955. It is the beginning that it shipped to the Hanshin area. Sometimes, immediately after World War II, the nation fell into a state of collapse, and serious food shortages and social unrest were escalating. Under strict economic control, it was the production and shipment of Boiled Boiled Rice by Mr. Takebe that found the first hope and the way of opening in Shodoshima Shoyu Industry, which was in a slump condition, with the continuing difficulties in obtaining raw materials. Mr. Takebe made use of his experience in the soy sauce industry for a long time, thinking of producing soy sauce-condimented soy sauce, and focused on "imozuru" which is abundant and easily available on the island. Thus, Shodoshima Tsukudani was founded with extraordinary excitement and careful planning, Takebe's conviction and passion, but behind the success, Takebe's allies, Matsushita Kohei and Kamito Kohei, both for sales and production cooperation Remember that there was. Since then, Shodoshima Boiled

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Tsukudani of Boiled seaweed 3.5 oz (100g) in bottle. TUKUDANI is a preserved food made with soy sauce. A traditional Japanese food that has been around for 400 years.

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