Seaweed Tsukudani in Bottle - Japanese Preserved Food with Soy Sauce

The birth of the boiled fish industry in Shodoshima can be traced back to September 26, 1955, with the introduction of "Momozuru," a boiled rice dish, which was first shipped to the Hanshin area. This marked the beginning of the industry in the region. Following World War II, Japan was facing a state of collapse, leading to widespread food shortages and social unrest. In this challenging economic climate, Mr. Takebe played a pivotal role in kickstarting the boiled fish industry on Shodoshima. At the time, the island's soy sauce industry was struggling to obtain raw materials, but Mr. Takebe's extensive experience in the field enabled him to identify an opportunity in the abundant resources of the island, particularly "imozuru." This marked the establishment of Shodoshima Tsukudani, with the support and cooperation of allies such as Matsushita Kohei and Kamito Kohei.

Since then, Shodoshima has become known for its production of boiled fish, utilizing specialty brewed whole soybean soy sauce for cooking Japanese NORI, kelp, and bonito. This dish is not only delicious when served with hot rice, but also makes a great topping for tofu, salads, and various other ingredients. Shodoshima has now become one of the leading production areas for Tsukudani in Japan, thanks to its rich soy sauce production. It is important to note that the product has a shelf-life of two years from the production date, and should be refrigerated and consumed promptly after opening.

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