Kyoritsu - Edogawa City

A long-established Tsukudani factory founded in 1988 The main ingredients for cherry blossoms are Alaska pollack, but a white fish with little fat, a companion of Tsukudani. "Hand-made taste Aki no Kyoku" The fineness of the fibers and the soft texture of the cherry blossom denbu. This is using raw pollack. The way to make it is to crush the raw Alaska pollack into thin pieces and boil it in a large pan at once for about 10 minutes, then once it is boiled, wash it repeatedly with water and thoroughly remove the skin and small bones. , Stirring until it becomes fibrous gives it a fluffy texture. From the machine to seasoning in a still rough state, add a seasoning such as soy sauce and sugar in a large kettle, but continue to stir constantly here. The season, weather, and cod conditions were determined, and this day took about an hour. When not cooked and cooked, add color here and stir in the natural ingredients such as tincture pigment while stirring.If coloring is possible, it is still in a rough state, so spread it on a flat table and craftsman quickly. Manually loosen the fibers. It's difficult to loosen the fibers until it's time to fight, and before it gets cold and hard. The plates are skillfully handled, closed, and then collected repeatedly. Air is sent to lift occasionally, so manual work is best suited to give a soft and fluffy feel. Otherwise, there is no sensation that the fibers stand up one by one. During the cherry blossom season, Golden Week is sold from February in Setsubun. Used in ehomaki and character dialect.