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Nori Tsukudani with Sansho Pepper - 80g


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Regular price £8.00
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Kombu seaweed broth, soy sauce (soybeans, wheat, salt, alcohol), sake (rice, malted rice, alcohol), 11.4% nori seaweed, mirin, sugar, 6.8% sansho (sansho, salt)

For allergens, see ingredients in bold

Energy 154 kcal (652 kJ), Total Fat 0.5g of which saturates 0.26g, Carbohydrate 28.2g of which sugars 11g, Protein 6.8g, Salt 5g

As a topping for rice: Spread a small amount over a bowl of hot steamed rice for a savoury umami flavour addition.

Onigiri filling: Mix with rice to use as a filling for onigiri (rice balls). It adds depth of flavour and moisture to the rice ball.

Sushi rolls: Use as a filling for sushi rolls. It pairs well with ingredients like crab, avocado, cucumber, and salmon.

Salad dressing: Mix with a bit of soy sauce, rice vinegar, and sesame oil to create a savoury dressing for salads.

Dipping sauce: Dilute with a bit of soy sauce or mirin to create a dipping sauce for vegetables, meats, or tofu.

Nori tsukudani with sansho pepper is a variation of the traditional Japanese condiment but incorporating sansho pepper, a fragrant spice, known for its citrussy, peppery flavour with a slight tongue-tingling numbing effect.

The condiment is made from seaweed that has been simmered in soy sauce, mirin (sweet rice wine), sugar, and sometimes sake or dashi (Japanese soup stock). The seaweed is typically shredded or cut into small pieces before being simmered in the sauce until it becomes thick and concentrated.

Intense Flavour

Tsukudani itself refers to a cooking method in Japanese cuisine where ingredients are simmered in soy sauce and other seasonings until they become intensely flavoured and slightly sticky. It is a preservation technique that was historically used to preserve seafood, vegetables and other ingredients, allowing them to be stored for extended periods.

Rich, salty and sweet

Nori tsukudani is commonly enjoyed as a condiment or topping in Japanese cuisine. It has a rich, salty-sweet flavour with a spicy kick from the sansho pepper and a slightly chewy texture, it pairs well with rice or can be used as a topping for dishes like sushi or onigiri (rice balls). It's also sometimes served as a side dish or snack on its own.

For inspiration see How to use above.

Store in a cool, dry place away from direct sunlight. Refrigerate after opening.

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