Razor Ramon HG used to work at this shop (lol), but there isn't much to write about as another senior reviewer has already provided a detailed and accurate review. The shop mainly sells fresh seafood from Wakasa Bay and the Sea of Japan, with a variety of unique processed products and rare delicacies for sake pairing. One thing worth mentioning is that this shop is the only one in Nishiki Market that grills fish over charcoal, giving it a unique smoky flavor. While not everyone may prefer charcoal-grilled fish, those who do will love it. The shop offers various grilled fish options, as well as skewered gudgeon and a selection of pickled fish. The lineup includes local specialties like Wakasa sasakarei, overnight-dried fish, salt-grilled mackerel, and homemade pickled items. The shop's Kyoto-style offerings attract both tourists and locals alike.

Tsuno-ya in Kyoto's Nishiki Market sells a variety of dried seafood. In the morning, the shop is filled with overnight-dried fish such as sweetfish, sea bream, and flounder, which have been popular in Kyoto as "Wakasa Ichishio" for a long time. Additionally, there are delicious salted salmon and mackerel from the Hokuriku region lined up in the back of the store. In Kyoto, surrounded by mountains, Wakasa Bay fish has been highly valued as "Wakasa products" and has been traditionally brought in by early horse-drawn carriages. Another popular item in Kyoto is "chirimen-jako," which consists of small fish like sardines boiled in saltwater. In Kanto, dried young sardines are popular, but in Kansai, they are called "kama-age" to distinguish them from semi-dried ones. Tsuno-ya displays "jou-boshi," which are sun-dried young sardines from Seto Inland Sea and Miyazaki, among other regions. Customers, mostly regulars, come to buy these items sold by weight in boxes. One of the must-buy items for Kyoto souvenirs is "chirimen-zansho," which is dried young sardines with Japanese pepper. Surprisingly, this item has a relatively recent history, originating after World War II, and only became widely popular recently. Despite this, it has a familiar taste and aroma that seems to have been enjoyed by Kyoto locals for a long time. The owner proudly mentions that he cooked it that morning. He boils mirin and sake to remove alcohol, adds soy sauce and light soy sauce, then adds chirimen-jako and simmers it gently to remove impurities. He adds real Japanese pepper and continues to simmer. This dish has a decent shelf life and is perfect for souvenirs. I decide to buy some to take home. I sprinkle a handful of the freshly cooked chirimen-zansho over hot rice. The chirimen-jako, cooked to a light caramel color with bright green Japanese pepper, looks beautiful. As I eat it with the hot rice, a refreshing aroma spreads through my mouth. It's truly wonderful and a taste that perfectly represents Kyoto in spring. As we head into early summer, it's the season when Japanese pepper bears fruit, so the chirimen-jako with an even more intense aroma should be ready. It will surely be appreciated by those who enjoy drinking sake. As a side note, there is a signature from the nostalgic Razor Ramon H.G. in the store. It turns out he used to work at this shop during his time at Doshisha University. I wonder how he's doing these days?