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YAMATSU TSUJITA|TAKANOTSUME , JAPANESE SPICES

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Brand

Protecting the Takanotsume and preserving Japanese food culture.

YAMATSU TSUJITA

  • 1902
  • Takanotsume , Japanese spices
  • Hiroyuki Tsujita
YAMATSU TSUJITA|TAKANOTSUME , JAPANESE SPICES history image

History

We've been protecting the Takanotsume from extinction.

More than 99% of the chilli peppers distributed in Japan are from foreign countries.

However, since its establishment in 1902, Yamatsu Tsujita has continued to cultivate the indigenous species of "Takanotsume" which has been cultivated in Sakai City since the Meiji era.

It is a little known fact that red chilli pepper doesn't equal "Takanotsume".

It is just the name of a variety.

We think the reason why people don't even know about it is because of the low production volume.

The "Takanotsume" ripen at different times, so we have to pick them by hand.

Because of the time and effort required, at one time we were the only family growing them, and they were in danger of extinction.

We went around the country to persuade farmers that this was not the way to go, and signed a contract to buy all the "Takanotsume", and we are still protecting and growing them.

The reason why we are so particular is because we believe that protecting the "Takanotsume" will help protect the food culture of Japan.

We’ll continue to protect the "Takanotsume" and provide products that make full use of its advantages.

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Characteristic

The use of carefully selected ingredients has earned the chef's approval.

The yuzu in shichimi powder we offer is a product made from "Takanotsume”.

It has a strong spiciness and a great aroma.

Of course, we are particular about the yuzu we use with it.

The yuzu used is grown from seeds in Kitagawa Village, Kochi Prefecture.

The stone-ground Asakura powdered Japanese pepper, which is as popular as shichimi, is made from a variety of Japanese pepper called "Yama Asakura," which is characterized by the fresh and gorgeous aroma of new shoots and young fruits.

In order to make the most of its aroma and color, we have been using the same stone-ground method since our establishment.

The quality of our products has been recognized by professional chefs, and they are used in a variety of restaurants, both Japanese and Western.

The ingredients are carefully selected, the process is carefully chosen, and the stimulation and aroma approved by professionals will add a nice spicy to your cooking.

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For Customers

A great supporting cast can enhance the main cast many times over.

Takanotsume and Japanese pepper, no matter how delicious they are, are only spice.

They cannot be the main dish or side dish.

However, we believe that with just one sprinkle of our Japanese spices, you can make your main or side dishes more delicious.

For example, yuzu in shichimi can be used on onigiri (rice balls) or chilled tofu, mixed with soy sauce and dipped to rice cakes, or mixed with mayonnaise and soy sauce and dipped to grilled surume (dried squid) to make an irresistible snack.

Japanese pepper is often associated with unagi (eel), but it can be used in all kinds of dishes such as steak, shabu-shabu, dumplings, pasta, and French fries.

What we make is a unique supporting spice that will change the taste of your regular dishes.

They will also add aroma and stimulation to your dishes.

By the way, the yuzu in shichimi and Japanese pepper are packaged so that you can post them directly to your mailbox with a stamp.

If you think, "She would like this," or "I want to tell him," please send it like a letter.

We hope it will be a chance for you to enjoy the aroma and stimulation with someone far away, and to talk with them.

Award

2021 "Sakai Takanotsume" was certified as "Naniwa's Traditional Vegetable".

2021 COREZO Foundation COREZO Award

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