Today's work ended smoothly and I returned home (^-^)v I started preparing for my evening drink, so I opened the refrigerator and found that "Kainew" san's "Salted Kombu" was inside (^^) When I asked my parents what happened, it seems that my sister bought it for me (≧▽≦) I really like salted kombu~♪ But this is the first time I've tried a traditional salted kombu like this (≧▽≦) I'm used to the Fujiko brand salted kombu sold at the supermarket (laughs) I finished preparing for tonight's drink (^ー^) I wanted to see if there is a difference in taste between this traditional salted kombu and the one sold at the supermarket, so I tried a little on a small plate as a taste test (^^) Now, let's try it m(._.)m Itai dakimasu. At first glance, it looks just like regular salted kombu (^^) I took a bite (^o^) Puckery. When I first put it in my mouth, I could taste the sweetness and flavor of the kombu (*´∀｀), followed by the saltiness (^-^) The taste is slightly saltier than regular salted kombu, but it's just right as a side dish for rice (^ー^) It's slightly less salty and more rounded in flavor compared to regular salted kombu (^ー^) It also has the umami of the kombu♪ Salted kombu is just delicious after all (≧▽≦) I will use it in various dishes from tomorrow onwards m(._.)m Thank you, Kainew san, for the meal m(._.)m

Tokyo, Japan [Nihonbashi Kaishin] Theme: Gourmet My friend gave me some souvenirs from Nihonbashi Kaishin, a famous store for tsukudani (preserved food). There were various types of tsukudani, and I received two of them. One of them was the small dried fish simmered in red plum sauce. I couldn't really taste the plum flavor, but the more I chewed, the more the flavor came out and it went well with rice. It seems like it would also go well with sake. Since the day before yesterday, my dog Dora has been looking a bit strange. Her round eyes with double eyelids are even more pronounced. It seems like she might be starting to feel unwell due to accumulating fatigue. However, she wakes up early in the morning and doesn't go to bed late at night. Today, I went shopping in the morning and we are planning to go out at night because Dora wants to go. I wonder if it will be okay.

In front of this "Kaishin" shop, there used to be an Italian restaurant called "La Bonne Table." While having lunch at La Bonne Table, I noticed that this shop seemed busy with people coming in and out. When I asked the service staff at the Italian restaurant, they mentioned that this shop is a well-known traditional store. After finishing lunch, I decided to visit this shop. According to the staff, this shop originally comes from Ise. Established in Keicho 1 (1596), it has a 120-year tradition of making tsukudani, a type of preserved food. I purchased a pack that contained 6 different types of tsukudani for 1,080 yen. The staff mentioned that this pack is a great deal for customers to try out their flavors. My favorite was the raw shrimp tsukudani, which had a slightly sweet taste and went well with rice. The konbu (kelp) and beans were also delicious, with a good balance of flavors. Overall, it was a great pack to try out different flavors. I also gave the same pack as a gift to a friend who is already a fan of this shop, and they were very happy with it.

My grandmother used to love this famous tsukudani shop, and she would always ask us to buy from there. Even now, my mother, who is getting older, still asks for it occasionally. The tsukudani there is all delicious, but the tamarini and shigure varieties, which are like tsukudani made from clams with a unique sauce, are refreshing and tasty. I personally like the small shrimp tsukudani and the taro tsukudani! They are sure to please elderly people and those who enjoy light tea pickles. Highly recommended!

This is a long-established tsukudani shop that can often be found in department store basements. It seems that the shop originally started by making tsukudani using clams caught in Tokyo Bay, so I have always been a fan of their clam and clam tsukudani. Among them, my recent favorite is their kombu beans. Although I think kombu is the main ingredient for this shop, the beans are delicious. They are slightly firm with a good texture, not mushy like some beans, but really delicious beans. Of course, the flavor is elegant and delicious because the kombu flavor is strong. The color of the simmered beans is not soybean color, but a rich soy sauce color. It's my recent favorite.

This place originated in Ise and has been in Nihonbashi for over 100 years. It is a long-established store that is always well received as a gift. Whether for those who enjoy alcohol or those who make bento boxes, everyone is pleased. I gave a gift of clam and shijimi simmered in soy sauce during the year-end party season before the pandemic. I received a thank you call saying that after drinking alcohol, the next day they ate it with ochazuke and felt energetic, looking forward to tonight's drinking session. It seems like I made them drink too much haha. Our daughter has loved these beans since she was little. Not too sweet, with a firm bean texture that you can't stop eating. I think having simmered dishes in the fridge is a lifesaver, especially for those on a diet. I will visit again. Thank you for the meal.

Nihonbashi Kaishin's tsukudani, Niboshi's bonito flakes, and Minagana Nihonbashi Noriten's seaweed are all must-haves for Japanese dining. My main reason for visiting is Kaishin's tsukudani. The tsukudani here is not too sweet, with a slightly spicy finish, making it the perfect companion for rice. Today's order: Tuna, Asari clams, small dried fish, and Kaishin's kombu for 1,200 yen for 4 pieces. In Japanese households, there must always be tsukudani, pickles, and seaweed on the dining table. While pickles can be made at home, seaweed and tsukudani need to be purchased, and the traditional tsukudani shops are a bit far, so I prefer to buy them locally. The tsukudani sold in the local shopping street tend to be slightly on the sweeter side after taste testing. However, I prefer the taste of Kaishin's. Nowadays, I hardly eat white rice for breakfast, opting for multi-grain rice blends instead. But sometimes, I have a strong craving for white rice with tsukudani. I have to resist a bit due to my high blood pressure. Tsukudani is a must-have on the dining table.