Features

Based on ideas from overseas chefs, we have made tsukudani more suitable as a snack. Olive oil is added to the saury tsukudani to create an oil sardine style dish. It pairs perfectly with gin, whisky, and dark beer. Manufactured by Hiramatsu Foods, a long-established tsukudani restaurant founded in 1922.

A long-established technique established over 100 years ago

The company was founded in 1922 in Toyohashi City, a land blessed with marine resources and overlooking Mikawa Bay. As a long-established tsukudani shop, we continue to follow the traditional manufacturing method and take three days to finish our tsukudani, which is characterized by its rich flavor and soft bones.

Ideas from top overseas chefs

The combination of tsukudani and olive oil was something we had never thought of since we had been making tsukudani all the time. When we asked chefs we had the opportunity to meet around the world to arrange tsukudani, the foreign chefs came up with ideas that we, Japanese, would never have thought of, such as crushing it or dipping it in olive oil. The TERIYAKI FISH series was born from that idea.