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Importer of Japanese artisanal fine foods and ingredients


Tsukudani of nekombu 100g


10,00 € tax incl.

Description : Tsukudani is a cooking method where some ingredients like kombu are simmered in soy sauce, mirin and sugar. In this one, dry kombu roots have been simmered smoothly until they soften. Kombu roots are called nekombu. It’s a very perennial part of the seaweed where cells develop even more faster than in the other parts. Nekombu roots grow of about 10m in 1 year. This part is valued because due to its fast reproduction is concentrates a great part of the kombu nutriments (magnesium, phosphorus, iodine, iron). 

Flavor : A slightly sweet, caramelized flavor combined with a deep umami and a soft texture.

Use : Tsukudani of nekombu are delicious with rice, in onigiri or omelet, etc.

Ingredients : Sake (29,2%), soy sauce (24,4%), sugar (19,5%), nekombu (16,2%), mirin (8,8%), vinegar (1,9%).

Preservation : Keep in a cool dry place, away from light. Keep in the fridge after opening and consume soon.

Origin : Japan

Shelf life : 18 months

Container : Sachet

​​Founded in 1960, Naniwa Kombu works with kombu to offer a wide variety of products derived from this seaweed without additives, preservatives or any other chemical seasoning. The kombu is matured for more than 3 years in warehouses with carefully controlled temperatures and humidity. Faced with limited production and skyrocketing prices, the company is seeking to expand the cultivation of good kombu to spread a true umami taste in Japan and around the world. To this end, Naniwa Kombu has developed its own brand "Tsuku-shin" and directly operates two stores dedicated to selling their products.

!Événement :

Availability : Available

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3.5 /5

Based on 2 customer reviews

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Anonymous A. published the 08/06/2021 following an order made on 27/05/2021


Gout pas très facile

Comment from Umami the 26/08/2021
Bonjour, Merci d'avoir passé commande sur notre site internet ! Les tsukudani sont des condiments au goût puissant car ce sont des aliments, bien souvent des algues, macérés dans de la sauce soja, du saké, du mirin, etc. On y ajoute un peu de sucre pour contrebalancer le salé de la sauce soja et donner un goût caramélisé agréable mais cela n'en reste pas moins puissant ! C'est un produit typique du Japon souvent accompagnant des préparations au goût plus doux comme un bol de riz ou une omelette. Au plaisir, L'équipe Umami

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Anonymous A. published the 30/03/2021 following an order made on 06/12/2020


Moins bon que ceux de Kyoto

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