This kanroni is made with great care over three days, inheriting the traditional techniques of making tsukudani. It is made using two types of soy sauce, honjozo light soy sauce and tamari soy sauce, and is particular about the sweetness. Please enjoy the glossy shine and rich flavor. 
Kusefuku Shoten's "Mikawa Tsukudani Sanma Kanroni 90g" is a kanroni made with great care over three days, inheriting the traditional techniques of making tsukudani. The flesh of Hokkaido sanma is opened and slowly cooked, concentrating the rich flavor of the sanma. For seasoning, two types of soy sauce, honjozo light soy sauce with a refreshing taste and rich tamari soy sauce, are used, and malt syrup is added to sugar to create a mellow, deep, sweet flavor. It is also characterized by its glossy appearance, and the bones are softened, so you can eat the whole fish from head to tail. It takes about three days of time and effort to make the sauce soak in the rice overnight, so the flavor is thoroughly distributed throughout the rice, and the deep, sweet and spicy flavor enhances the rice. If you add condiments such as Japanese pepper, myoga, or shiso leaves to your liking, the refreshing flavor will enhance the sweetness and make it even more delicious.

Product specifications for Kuze Fuku Shoten Mikawa Tsukudani Sanma Kanroni 90g