I was raised cooked immediately crepe (whitebait), which is landed in the raw crepe of boiled Tarumi fishing port Made Easy locality. After the raw crepe (Silas) is small weak because freshness drop as early landings, must be processed as soon as possible. Shop of processing plant is located just a few minutes from the Tarumi fishing port, you can be boiled the landings have been crepe immediately. It is a manufacturing method that can not be mass-produced. The crepe of moisture in strong firepower, we have condensed the taste that it pull out as much as possible. This manufacturing method is a manufacturing method that can not be only by hand. Reduced crepe Mekata is large, and that efficiency is very bad, because it can not be produced in large pot of automated factories, it is unreasonable manufacturing method in mass production of skill in the art. We are using a good Kyoto Sangyo real pepper scented. The crepe goes well pepper but not the China that is used to actually generally processed products of Japanese pepper to use of our shop, It is a large Asakura Sansho of Kyoto Sangyo. It is a very expensive Japanese pepper, but stuck to taste aroma. Completely additive-free, it is handmade taste. Mass-produced raw crepe tsukudani were increases the productivity, well because raw materials a crepe of yield, will be used such as starch syrup, agar, mirin, sake and other fermented seasoning. Raw crepe tsukudani of raw materials of our shop whitebait (sardine fry) real pepper, coarse sugar, soy sauce, ginger, pepper powder only is testimony of handmade.
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