This garlic seaweed tsukudani is made with aromatic garlic from Kagawa Prefecture and seaweed harvested from the Seto Inland Sea. Simmered slowly in traditional Shodoshima-style soy sauce, it delivers a deep umami flavour with a gentle sweetness and mellow garlic aroma.
Perfect with steamed rice, udon, tofu dishes, or as a savoury topping, this versatile condiment adds richness without overpowering the dish. A classic Japanese tsukudani with a modern garlic twist.
Soy sauce (produced in Shodoshima, Japan; contains wheat and soybeans), sugar, reduced sugar syrup, garlic (Kagawa Prefecture), seaweed (50% from the Seto Inland Sea), salt, starch, yeast extract, brewed vinegar.
wheat, soybeans.
This garlic seaweed tsukudani is made with aromatic garlic from Kagawa Prefecture and seaweed harvested from the Seto Inland Sea. Simmered slowly in traditional Shodoshima-style soy sauce, it delivers a deep umami flavour with a gentle sweetness and mellow garlic aroma.
Perfect with steamed rice, udon, tofu dishes, or as a savoury topping, this versatile condiment adds richness without overpowering the dish. A classic Japanese tsukudani with a modern garlic twist.
Soy sauce (produced in Shodoshima, Japan; contains wheat and soybeans), sugar, reduced sugar syrup, garlic (Kagawa Prefecture), seaweed (50% from the Seto Inland Sea), salt, starch, yeast extract, brewed vinegar.
wheat, soybeans.
