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Seaweed Tsukudani Chutney

Seaweed Tsukudani Chutney

In stock
£14.99
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Ingredients supplied to London's Michelin-starred restaurants exclusively imported

Delight in the rich and savory flavors of our Seaweed Tsukudani Chutney. This exceptional condiment is made with a blend of premium seaweed, soy sauce, and a touch of sweetness, creating a deliciously umami-packed chutney that enhances a variety of dishes.

Our Seaweed Tsukudani Chutney is perfect for adding depth and complexity to your meals. Whether you're enjoying sushi, rice bowls, or grilled vegetables, this chutney brings a burst of flavor that will elevate your culinary creations. Its versatile nature makes it an essential addition to any kitchen, offering endless possibilities for creative cooking.

Discover the authentic taste of Japan with our Seaweed Tsukudani Chutney and bring a touch of gourmet sophistication to your everyday meals.

Things to know before you buy
Ingredients: Seaweed, Mirin, Sake, Soy Sauce, Kelp, Bonito Flakes 1%, Chilli, Sugar, Rice Vinegar. Typical values as sold per 100ml. Energy 1555kj/ 155kcal, Fat 0g, of which saturate 0g,Carbohydrate 93g, of which is Sugars 93g, Protein 0g, Salt 0g. Net weight: 100g, Made in Japan, Once opened keep refrigerated and consume within 30 days.
Additional Details
Country:
Japan
Prefecture:
Tokushima
Size:
100g
Serving Suggestion:
Cheese board, goat and blue cheeses
Tokushima region map

Prefecture: Tokushima

Many descend on Tokushima City every August for the large-scale Awa Odori dance festival, but the prefecture offers outdoor fun in every season.

Tokushima is most famous for the Awa Odori Festival, which brings hordes of tourists during the Obon holiday period in August. But the prefecture, located on the eastern corner of Shikoku, offers beautiful nature and outdoor thrills all year round. Try out white-water rafting in spring or surfing in summer. Enjoy locally brewed sake in the town of Awa Ikeda during cooler months, or trek part of the Shikoku Pilgrimage Route. Off the coast lie the Naruto whirlpools, best viewed from sightseeing cruises.

As buckwheat is the local crop rather than rice, soba is always sure bet. Sobagome zosui is a thick porridge/gratin-style dish made by boiling the soba seeds and won’t be found anywhere else in Japan.

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