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但馬牛ちりめん佃煮［Beef Meets the Sea］2025/10/14
肉と魚の旨味が調和した、贅沢な佃煮。
江戸時代から続く保存食「佃煮」の技法で、但馬牛とちりめんを炊き上げました。肉の旨味と魚の風味が調和した贅沢な味わいです。
A luxurious Tsukudani combining the flavors of beef and fish.
Prepared using the traditional Tsukudani technique, a Japanese method of simmering ingredients in soy sauce and sugar that has been passed down since the Edo period.
This dish combines Tajima beef and baby sardines, creating a luxurious balance of rich beef flavor and delicate seafood aroma.
  
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