4. Tsukuda-ni
Japanese booths were a hive of activity with bowls of ramen being whipped up, seaweed in all shapes and forms, and culinary demonstrations to lure in curious visitors. One exhibitor, Hiramastu Seafood Company, brought a taste of Japanese tradition with its Tsukuda-ni, a dish of fish boiled in soy sauce.
According to Taste of Japan, “centuries ago, during Japan's Sengoku period (roughly between 1467-1603), villagers in the fishing village of Tsukuda located in present-day Osaka, devised a cooking method by which to preserve their large catches of small fish. By simmering the fish in salt they discovered that this prevented spoilage, and so better ensuring a steady supply of food.” The method has evolved and spread around the country, with many regional adaptations and most often now featuring a soy sauce base.
Hiramatsu Seafood Company was established in 1922 in Toyohashi City of Aichi Prefecture, a city that is blessed with an abundance of produce from both land and sea, as well as being known for having crystal-clear water. The company first processed gobies and clams into tsukuda-ni, and, over the years, grew to incorporate fish such as sardines and bonito.
Their products and facility have won multiple awards, including gold medals for two products, Sanma Kabayaki (broiled saury fish) and Iwashi Kanro-ni (glazed sardines) at the Monde Selection global food competition, the first time such the award was received in the industry.
