Tenjo Kombu Tsukudani

This exceptional tsukudani is made using the thickest and finest portions of rare wild Shirokuchi-hama Makombu harvested in Osatsube, Southern Hokkaido. Following a time-honoured recipe passed down by a renowned Japanese restaurant, it is carefully prepared over three days without any additives. Unlike conventional methods, the kombu is simmered whole before being expertly hand-cut to uniform sizes. Adorned with gold leaf from Kanazawa, its elegant appearance makes it as visually striking as it is delicious.