Kobe beef Tsukudani and Shigureni

Free shipping for 3 or more Tsukudani/Shigureni sets

Our first priority was to "eat meat as deliciously as possible." Normally, they are boiled down to remove the moisture in order to keep them for a long time, but at Tatsuya, we prioritize ``tastiness'' over shelf life. The meat is juicy and finished.

I can't get enough of the juiciness.

By returning the flavorful broth back into the meat, the juices ooze out juicy when you bite into the meat. It is customary to remove the moisture in order to prioritize shelf life, but this is what we came up with in pursuit of flavor.

You can also eat it with rice. You can also use it as an accompaniment to alcohol. This is a popular item in stores for both home use and gift giving.

Carefully handmade one pot at a time

From cutting the meat to final packaging, each pot is carefully handcrafted by our craftsmen.

No preservatives or chemical seasonings are used. It maintains the traditional taste based on soy sauce, sake, and sugar.

The excess fat has been removed and the texture is refreshing, making it enjoyable for people of all ages and genders.

What is the difference between tsukudani and shigureni?

Tsukudani... Thigh meat for yakiniku seasoned with ginger

The biggest feature is its "fleshiness". Thickly cut Kobe beef thigh meat for yakiniku is cooked until the fibers loosen while retaining the meaty texture.

The seasonings are carefully selected, seasoned with soy sauce, sugar, and starch syrup for a sweet and spicy flavor, and finished with a ``ginger'' flavor.

Shigureni... sliced ​​meat seasoned with Japanese pepper

Uses sukiyaki slices from various parts including loin, belly, and thigh. The highly fragrant and tangy sansho pepper brings out the sweetness of the fat unique to Kobe beef.

The meat is thinly sliced, so it's soft and simmered until the fibers become soft, so it goes perfectly with rice.

It has been featured on many TV programs such as "Fukkaku☆Aozora Restaurant", "Kenmin SHOW", and "Nepre League".

Click here for the introduction blog when the program appeared