Tsunokichi

We packed the freshly made signature shredded dried baby sardines with sansho pepper as it is. Due to limited quantities and time availability, we recommend making a reservation in advance for those who really want to get it.

Yuzu with a subtle fragrance, spiced up with a hint of chili pepper to stimulate your appetite. A Kyoto specialty that is perfect for ochazuke. Recommended even for those who are not fond of sansho pepper.

A luxurious seaweed shredded dish made with 'Edomae twisted seaweed' beloved by a famous chef and 'Perilla' said to help you live ten years longer. This exquisite dish has a habit-forming aroma of the sea and a crunchy texture of Perilla. Recommended even for those who are not fond of a little bit of sansho pepper.

A rich umami flavor of bonito, mackerel, and urume flakes combined with the sweetness of barley miso. Not too salty, with a refined sweetness and strong umami, this 'Bonito Miso' is a versatile seasoning that can be used in various dishes such as rice, cold tofu, kama-tama udon, stir-fries, and pasta.

We have turned thickly sliced bonito into a healthy snack with no additives. The more you chew, the richer the flavor of bonito and the elegant scent of yuzu spread in your mouth. A must-try for those who love sake.

Stem wakame simmered lightly with original dashi. The crunchy texture of stem wakame and the flavor of the sea are delightful. The sansho pepper seeds add a nice accent.

We finished the butterbur that grows in the mountains with Tsunokichi's dashi in a light manner. It is not like the traditional charabuki, but has a unique bitterness of butterbur that is indescribable and has become an excellent product.

The umami of kombu and shiitake mushrooms is indescribable. The kombu used is from Hokkaido's Rishiri kombu, and the shiitake mushrooms are domestically grown on logs, creating a unique dish.

This is a classic kombu tsukudani made by slowly simmering Rishiri kombu (produced in Hokkaido) and adding pre-ripened sansho from Tanba Sasayama.

Shiso seeds are added to Rishiri kelp to create a dish with a crunchy texture. Shiso leaves are also added for a rich flavor, resulting in a dish that stimulates the appetite.

We use domestically produced ingredients and domestically produced sesame to give a powdered bonito flavor. We use the powder made in our store to bring out the flavor of powdered bonito.

These pickles are made by simmering domestically grown daikon and ginger in a slightly sweet dashi broth based on Kyoto-style dashi, then draining the liquid. The pickles are flavored with umeboshi paste, adding a unique taste that combines the sweetness of the dashi, the spiciness of the ginger, the acidity of the umeboshi paste, and the richness of the Kyoto-style dashi. The texture of the daikon adds an addictive quality to this dish.

A special product that enhances the umami of Oki Island's arare and domestic soybeans with Tsunokichi's dashi.

We have carefully cooked 'Maekawa Kintoki,' one of the local beans in Hokkaido.

One of Hokkaido's local beans, 'Red Shobori'. It is light and easy to eat, making it a dish that goes well with chopsticks. Its beautiful color also makes it perfect for celebratory occasions.

Our yuzu and bonito flakes have a unique manufacturing method. This liquid concentrated dashi is made using the dashi born during the manufacturing process as a base, and is made using three types of flakes including bonito flakes. It is a masterpiece that can be used without choosing the genre of Japanese, Western, Chinese, as well as ingredients such as meat, fish, and vegetables.

This ponzu sauce is made with a base of Kyoto dashi and plenty of natural yuzu juice and natural daidai juice.

Made with black soybeans exclusively produced in Tanba Sasayama, the taste of black soybeans is brought out by cooking them slowly. The stewing liquid is also packed together, expanding the ways to enjoy this dish. *Please check the stock availability as this is a seasonal product.