Komatsuya Shoten

A shop that deals only with Sansho's Tsukudani "Asakura Denbu". I have been making it for five generations. It is made in May by picking young shoots of Sansho, which serve as ingredients for a year, in a local mountain field, then chopping them and simmering them with soy sauce, katsuobashi and dried carrots. The old-fashioned taste, which is naturally dried and does not use additives, goes well with freshly cooked rice and tea-pickled, as well as the appetizers of sake. 50g755 yen ~.









