Kyoto eggplants grown in Kamo, Kyoto, are carefully prepared one by one. The "eggplant marinated in a unique broth that brings out the sweetness and umami" tastes like "welcome back", rooted in family memories and the climate of the land. It is a dish that adds a quiet season to the dining table, and is the origin of Asada. In the Taisho era, the land of Kyokamo was covered with eggplant fields in the summer. The first generation of our family, Riichi Asada, was the first to research preservation and deliciousness, and today's proud eggplant tsukudani was born, named Marizuke. The eggplant that has been salted for two years is chopped back in Kamo's summer water, and then cooked without using any other soy sauce, and the chewy mari pickles are completed. Chilled and used as a filling for rice balls. It can be delivered at room temperature, making it ideal for gifts and souvenirs.