Process of making Tsukuda-ni
Tsukuda-ni of HIRAMATSU SEAFOODS CO., LTD. is combined a
tradition technique from its inception in 1922, and the safety and
security standards (ISO9001, 22000 authentications) its necessarily
today. It has been carefully finished over a period of 3 days. While
efficiency is a necessary part and it is highly mechanized using the
traditional Uonikago (fish-boiling bamboo basket), lavishing time, and
manual labor on tank packing, finishing and the selection process.
We would like to introduce you how to make Tsukuda-ni.
tradition technique from its inception in 1922, and the safety and
security standards (ISO9001, 22000 authentications) its necessarily
today. It has been carefully finished over a period of 3 days. While
efficiency is a necessary part and it is highly mechanized using the
traditional Uonikago (fish-boiling bamboo basket), lavishing time, and
manual labor on tank packing, finishing and the selection process.
We would like to introduce you how to make Tsukuda-ni.
Day 1 : Process of raw materials, Grilling, Tank packing
Day 2: Boiling
Day 3: Finished
