Tsushima Aburi Dokoro Yankomo

The meat has a moderate chewiness and richness with a hint of red.

Thick anago is quickly grilled and served with salt and pepper.

Grilled conger eel from Tsushima, cooked to perfection with a special sauce.

Marinated pork shoulder meat in a fruity sauce based on miso and soy sauce.

A precious baby horse mackerel that can only be caught in spring and autumn

Firm texture

You can try 5 types of dressing

Fresh cabbage in a refreshing style

Aosa adds a great flavor to domestically produced soybean tofu.

Freshly pickled Tsushima onions in a special sauce

A popular product at national department store exhibitions

Recommended with local eggs and Aosa soy sauce

A fisherman's meal luxuriously made with Sazae raised in rough waves

The anago, a specialty of Tsushima, is soft and has no odor.

Pudding made with local eggs accented with soy sauce

Please enjoy the dishes made with Tsushima ingredients, including soy sauce from Tsushima Soy Sauce, established in the 20th year of the Meiji era, and dressing, as well as sake from Shiratake Brewery.