21日 12月 2015
Shiouni was eaten by the Royal family and aristocrats. Our company “Tentatsu” was established in 1804, the first year of Bunka, and it was an exclusive merchant of products here in Echizen, Fukui. The 3rd generation owner of our company, Gohei Amano, obeyed an order from the feudal load of Fukui, Haruyoshi Matsudaira to produce a preserved food using sea urchins that could be carried by soldiers during the war. Then Gohei discovered the process of preserving the sea urchins with salt using...
20日 12月 2015
Hoshiuni is a delicacy made by sea urchin that was eaten by fisherman in Fukui Japan for over 100 years. At that time Hoshiuni was made by boiling sea urchins straight from the sea and letting them dry in the sun. The fisherman loved enjoying them with Japanese sake. Roughly 80 years ago while Japan was at war, luxury item were banned. Being that Hoshiuni is a delicacy, the Japanese police enforced the bon on luxury items and it was not allowed to be made. Hoshiuni is called delicacy of vision...
11日 12月 2015
Our company Tentatsu has another enjoyable food by the name of _Kanimiso Kanzume_ . It is made from boiling the remains of snow crabs with a touch of sweet seasoning. Once mixed with the delicious seasoning, it is boiled at both a high temperature and pressure to seal in the flavor before it is canned. At the reasonable price of 550 Japanese yen per 60 gram package, Kanimiso Kanzume is great for yourself or as a souvenir for anyone who enjoys drinking Japanese sake or wine. It also has over a 1...
10日 12月 2015
Unishio is made from the extract of sea urchins obtain from making Shiouni. Shiouni is considered one of the top three delicacies in Japan. Our company “Tentatsu” was established in 1804, the first year of Bunka, and it was an exclusive merchant of products here in Echizen, Fukui. The 3rd generation owner of our company, Gohei Amano, obeyed an order from the feudal load of Fukui, Haruyoshi Matsudaira to produce a preserved food using sea urchins that could be carried by soldiers during the...
06日 12月 2015
Our company Tentatsu has a long history of selling Unimame spanning more than 80 years. Unimame is a delicate mixture of broad beans and sea urchin which is the roasted to perfection. The sweetness of the broad beans paired with the light salt overtones and seaside fragrances of the sea urchin compliments each other in a way that provides a simple and delicious flavor. A flavor combination that you will want to experience time and time again. Contrary to its rugged appearance, Unimame has a...
05日 11月 2015
Konauni is a dry powdery seasoning that’s made from sea urchin and salt. To make Konauni, we dry Shiouni and grind it. And to make 100g of Konauni,we use 200 sea urchins. Shiouni is said to be one of Japan’s three major delicacies. We make Shiouni to sprinkle salt and condense to sea urchin. It is good to eat with Japanese Sake. 200 years ago,our ancestor “Gohei Amano” discovered how to make Shiouni .The Shiouni was given to the feudal load of Fukui Japan. Our company Tentatsu was...
02日 11月 2015
Our company “Tentatsu” has original “Heshiko”. It is called “Heshiko sakearai”. “Heshiko sakearai” is made by pickling traditional Heshiko in Japanese sake lees.(Sake lees are the left overs from sake brewing) Traditional Heshiko is very salty and should be cooked before eating, but “Heshiko sakearai” is not so salty and can be eaten raw. “Heshiko“ is traditional food in Fukui , Japan. Heshiko is a fermented food made from fish pickled in rice bran for one year to...
29日 10月 2015
Tentatsu“Shiouni” is one of the Japanese top three delicacies. “Shiouni” is made by sprinkling salt on sea urchin, the collecting the escaping drips and condensing the taste. 100 sea urchin make 100g of “Shiouni”. You can place a small amount in Japanese Sake. Gradually the taste becomes sweet and this delicious sensation gradually spreads through out the mouth. “Shiouni” is also great on rice. Please try to eat. 200 years ago , our ancestor “Gohei Amano” discovered how to...