This luxurious tsukudani combines thickly sliced matsutake mushrooms and salted kombu made by slow-cooking natural kelp from Southern Hokkaido. The thick kombu cooked slowly over low heat and the crunchy texture of the matsutake mushrooms make this tsukudani an exquisite dish. It is best served on its own with warm rice.
Ingredients: Makonbu (natural, from Shirakuchihama Osatsubute, Hokkaido), matsutake mushrooms, soy sauce (contains wheat and soybeans), sugar, reduced syrup, fermentation seasoning / sorbit, seasoning (amino acid, etc.), sweetener (licorice), acidifier, preservative (K sorbic acid)
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