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Takahashi Yamahisa

At our own factory in Hakodate City, Hokkaido, we use raw materials from Hokkaido to make Japan traditional Tsukudani.

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It is carefully finished using Hakodate's specialty "Gagome kelp" and "Tamafuku beans", a large soybean from Hokkaido that is grown only by a limited number of farmers. This dish is lightly seasoned so that you can enjoy the rich taste of sweet beans like chestnuts, and combines the "thickening" that is characteristic of gagome kelp. The content of fucoidan, which is a sticky component, is said to be more than twice that of other kelp.

Soybean Gagome Hokkaido Gagome Kombu / Hokkaido Tamafukura

Takahashi Yamahisa

Company details

株式会社山久

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MSRP ￥500 (Tax included ￥540)

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Soybean Gagome Hokkaido Gagome Kombu / Hokkaido Tamafukura

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Takahashi Yamahisa

At our own factory in Hakodate City, Hokkaido, we use raw materials from Hokkaido to make Japan traditional Tsukudani.

The size of the kettle is about 60 cm in diameter. It takes a lot of time and effort to make a lot at once, but we stick to the old-fashioned direct flame cooking method.

Craftsmen who have the skills and intuition of many years and are familiar with the climate of Hokkaido season it with sugar, soy sauce, and hon mirin to create a taste that cannot be imitated by other companies.

Since our founding, we have added sauce to each product to create a unique flavor and taste, creating a one-of-a-kind product that can only be made here.