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Tosa Luxury Beef Shigure 60gEnjiro】【Delivery by Nekoposu】
By finishing the brand beef "Tosa Akaushi" with salt,
It's a simmered dish that allows you to enjoy the flavor of the ingredients themselves.
This dish is made with Akaushi beef from Kochi Prefecture, a rare breed of Wagyu beef, seasoned with salt and simmered in a salt-based sauce.It has a refreshing taste because it does not contain soy sauce.
It is additive-free and uses plenty of natural kelp stock to bring out the umami flavor. To bring out the light texture of the Akaushi beef, salt is used.EnjiroOnly with specially made meat salt.
It can be enjoyed not only as a side dish with rice, but also as a snack with alcohol.
Recommended for those who don't like the usual rich beef stew, those who are concerned about additives, and those who prefer a lighter taste.
Enjiroabout
Born in 1971 and raised in Tokyo.
His real name is Sato Kyojiro.
During his high school and university years, he devoted himself to rugby.
When it came time to look for a job, I didn't want to become an ordinary office worker.
Turning his hobby of surfing into a job.
When you reach your mid-30s
I began to think that "I can only work until I'm 70 years old."
The other half is to master something other than surfing.
He made up his mind to become the best in Japan.
I wanted to continue surfing, so I thought about a job I could do near the ocean.
On the path to becoming a salt maker.
If he wanted to master his craft, he wanted to train under the best craftsman in Japan.
He studied under Takeshi Yoshida, who produced fully sun-dried salt in Kuroshio Town, Kochi Prefecture.
After two years of training, he decided to go independent.
To set up his own saltworks
Approaching the seaside town of Kochi,
No town would listen to me.
The desire to "make the best salt in Japan"
They decided to set up a salt factory in Tano Town, the only place that would listen to their ideas.
Once the location is decided
"To repay the kindness of those who accepted me,
"Carry the hopes of Tano Town on your shoulders and go out into the world."
The master gave me the shop name "Tanoya Enjiro" and launched the company.
We continued making salt for about 10 years.
We produce over 2,000 types of salt.
You can now freely control salt
We have also started making custom salt.
"I can't make any more salt."
Now that I can produce salt that I think is delicious, my current goal is to
With unique techniques and the "Tanoya" signboard
Nurturing the next generation of graduates.
Most of the salt sold in Japan is made by boiling seawater that has been mechanically filtered in a cauldron and evaporating it.
EnjiroThis salt is called completely sun-dried salt and is made using only the natural power of sunlight and sea breeze, but there are differences in how sun-dried salt is made.
The most common method is to use a collection tower.
A collection tower is a tower several meters tall with a mesh-like net stretched around the inside.
Seawater pumped up by a pump is sprayed onto the tower, where it falls down through a net and is exposed to the sun and sea breeze as it falls, gradually evaporating. By repeating this process, highly concentrated "brine water" is produced, and most solar salt is made from brine.
EnjiroThere is also a collection tower at the saltworks,EnjiroMost of the time, salt is made without using a salt collection tower.
The reason is that the more steps in salt production are added in order to prioritize efficiency, the more impurities are added and the nutrients contained in the seawater are lost. If you use a salt collection tower, you can make salt in about 1 to 2 months,EnjiroAs you can see, it takes at least three months if you only use sunlight and sea breeze.
Every day, without fail, the seawater contained in the wooden box inside the greenhouse is gently stirred by hand every 1 to 1.5 hours.
It was as gentle as stroking a newborn child.
EnjiroThe salt in seawater andEnjiroThey are obedient children who have been raised with only the love of their parents.
Great gift idea
| name | 60g tsukudani |
|---|---|
| raw materials | Akagyu beef (Kochi Prefecture), sake, ginger, natural kelp stock, sugar, mirin, salt (domestically produced) |
| Nutrition Facts | Energy (kcal): 585 Protein (g): 11.9 Fat (g): 52.7 Carbohydrates (g): 15.1 Salt equivalent (g): 2.3 |
| Specific raw materials | beef |
| Taste Expiration date |
Best-by date 180 days |
| preservation method | At normal temperature |
About this product
- *This product will be delivered to your mailbox.
- *We will ship your order two days before the date you specified at the time of purchase.
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