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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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There is a dish in Hokkaido's local cuisine that uses honeydew stew and hime bamboo, but we arrange himetake with bamboo shoots. A new product that combines two ingredients that are often used. While retaining the texture of bamboo shoots, it was cooked using the traditional manufacturing method. The plump noodles and bamboo shoots are a dish that can be enjoyed as a base for cooked rice.

Cooking of shin and bamboo shoots, Hokkaido noodles and domestic bamboo shoots

Takahashi Yamahisa

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株式会社山久

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Cooking of shin and bamboo shoots, Hokkaido noodles and domestic bamboo shoots

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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.