Handmade Tsukudani and Saikyozuke
Tsukudani
Open-Fire Iron Kettle-Cooked Tsukudani
The traditional open-fire kettle cooking method, passed down through generations in Awaji Island, requires the skill of experienced artisans. It is time-consuming, labor-intensive, and not suitable for mass production.
Still, we remain committed to this method because of the vibrant finish and deep flavor that only high direct heat can achieve.
We invite you to experience this unique taste, made possible only through this time-honored technique.
Handmade
Handmade Tsukudani and Side Dishes from Our In-House Factory
Our Saikyo-zuke (Kyoto-style miso-marinated dishes) reflect Sakamoto’s core philosophy. They are made using carefully selected ingredients such as Kyoto’s Ishino white miso, rare 100% domestically produced whole-soybean soy sauce, and pure sake with high amino acid content.
All ingredients are meticulously hand-cut by our skilled artisans, and marinated for a minimum of 48 hours to fully draw out the rich umami of the fish.
