Official
Delicious "Edomae-grown Nori Tsukudani"
We talked to Daichi Miyajima, the fourth generation, about Tochu Shoten's "Edomae Iku Nori Tsukudani", which was selected as a "Chuo-ku recommended souvenir" and will be sold at "Tokyo Mannaka ippindo" (limited-time online sales site). Was.
Enchu Shoten was founded in Tsukudaniya in 1913 (Daisho 2). In 2010, a directly managed store was also opened. In addition to our own products, we also handle organic foods and eco miscellaneous goods.
The specialty of the shop that has been going on for 110 years is "every delicious".
The following is from the website of the store.
"I thought the third generation. "It will be a big deal if we do not connect to the next generation in a good way with a mechanism to make food and provide it to the world, as well as agriculture and fisheries." That's why, despite being said to be an odd child in the industry, is that we do not leave the purchase of materials to a trading company. By doing business directly with producers, we can touch on the current state of Japan's primary industry, and we hope to continue supporting producers with little strength.
In the past, tsukudani in front of Edo was clams. However, the current situation is that fishing is continuing nationwide. Japan's food self-sufficiency rate is only 37%. That's why I want to be different from the low price competition with major supermarkets, stick to seasonings that make use of important ingredients, and continue to deliver products made with traditional manufacturing methods to the dining table.
The product to introduce is "Edo Maesei Nori Tsukudani".
Of course, seaweed is raw seaweed that can be obtained in Tokyo Bay.
In Kisarazu, a famous production area since the Edo period, seaweed is purchased directly from fishermen who cultivate seaweed without mediation.
Have you ever seen live glue? Fishermen of seaweed are also processed immediately in terms of freshness. As a result, it was difficult to purchase raw glue and it seemed to be very difficult.
No artificial additives are added
We are particular about the traditional manufacturing method, and use domestic ingredients without using chemical seasonings and additives, mainly prepared foods such as tsukudani and pickles. It seems that the reason was that a business partner, Co-op, asked me to "do seaweed tsukudani without using caramel pigment." Let's take a look at the back label of the package. It is glue, soy sauce, syrup, sugar, bonito and agar. There is no artificial additive.
Nao Higama supported by craftsmanship
It is common that steam pots are used recently when making tsukudani, but using steam as a heat source, the temperature of the pot rises only to about 100 degrees. On the other hand, it can be boiled at high temperatures in direct Higama. When boiled at high temperatures, it is difficult to make it easier to burn, and the skills of experienced craftsmen are important. You can work for 2-3 hours while watching the pot, keeping the burnt and stirring. The care of the kettle is also reduced by the number of craftsmen, and maintenance is done by ourselves.
I'll finally eat it.
I opened the lid. You can see the difference between raw glue and ordinary glue. You can see the shape of the glue.
I ate it with rice. It's delicious. Natural taste, normal taste, straight taste, honest taste, and glue taste.
You can eat as many cups of rice with this alone. I recommend it.
Finally ...
During the interview, there was a lecture on "Good Satoumi and Good Nori" at Enchu Shoten. The stories are Ta Aizawa (Aizawa Fisheries) from Higashimatsushima City, Miyagi Prefecture, and Kazumasa Suzuki (Suzu Fujimaru) from Futtsu City, Chiba Prefecture. They are not the producers of this product, but I understand the seaweed well. Recently, the sea in Japan has become a thin sea with low nutrition, food damage that can eat crops in the same way as farmland has occurred in the sea, and black dais have less seaweed. It seems to eat seaweed. Enchu Shoten, such as such lectures, is engaged in activities to connect producers who are working hard with us consumers.
Daichi Miyajima, the fourth generation, said that he wanted to tell more people about the food shop and to use SNS more. Not only that, but many opportunities are being used. The other day, we opened a store in Taiyo marche in Kachidoki.
If you eat "Edomae Iku Nori Tsukudani", please visit the shop next time. There are a lot of delicious food. You can see the producers who are doing their best. We look forward to seeing you there.
Enchu Shoten website https://enchu-food.com/
“Good Satoumi and Good Nori” YouTube https://www.youtube.com/watch?v=qo0guVTwNls