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Taste of the face
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We use "tade" grown in-house in Izumisano, Osaka. During the cultivation period, no pesticides are used, and the product is finished using a handmade method. It is a traditional seasoning made from willow knotweed grown in its own cultivation. In Kyoto and other places, it has been used as an accompaniment to the summer fish "Ayu" and as an accent to other delicate dishes. Also for salads, meat, and sashimi. It also goes well with pot-fried shirasu. Please use it for a variety of dishes, both Japanese and Western. Vinegar 150ml jar
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Vinegar jar 150ml

We use "tade" grown in-house in Izumisano, Osaka. During the cultivation period, no pesticides are used, and the product is finished using a handmade method. It is a traditional seasoning made from willow knotweed grown in its own cultivation. In Kyoto and other places, it has been used as an accompaniment to the summer fish "Ayu" and as an accent to other delicate dishes. Also for salads, meat, and sashimi. It also goes well with pot-fried shirasu. Please use it for a variety of dishes, both Japanese and Western. Vinegar 150ml jar

Taste of the face

Company details
株式会社木村九商店
Shipping fees
By Shipping Zonedetail
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Vinegar jar 150ml
Wholesale rate

??? %

Suggested retail price

￥400

Earliest shipping date

Shipping within 2~3 business days

inventory

In stock

Tax Rates

8%

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Seasonings & Spices
Vinegar
Vinegar jar 150ml

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Taste of the face

Founded 140 years ago in Kyoto, this long-established restaurant has mastered the taste of Kyoto-style. We will propose safe and secure Kyoto-style tsukudani and rice bases woven by carefully selected materials and craftsmen.
1
As a long-established store of Kyoto Tsukudani, it inherits the culture of preserved food and pursues a "light" taste typical of Kyoto. We will deliver the same taste as before, such as Kyoto-style tsukudani cooked with skilled cooking techniques.
2
The signature product "Chirimen Sansho" is a gem made by hand-selecting high-quality domestic chirimen jako and cooking it with bright real sansho pepper. It is a traditional taste of Kyoto that goes well with rice.
3
"Kyoto-style chirashi sushi base" can be easily enjoyed by simply mixing it with freshly cooked rice. There are also variations such as yuzu and yuba, and they are even more popular as gifts.
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Vinegar jar 150ml
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