「天皇ご献上品」

旧福井藩主松平慶永公（春嶽公）から贈られた旧水戸藩家老の香川敬三氏への書簡（明治20年ごろ）に記載されております。

（左の手紙の内容）

秋も涼しくなり益々お清安くことお喜びいたしております。私の旧領地、越前でとれました新しい雲丹を、一昨日天皇陛下（当時明治天皇）に差し上げました。差し上げましたあまりの雲丹ですが五箱お届けいたします。ご領収の上ご賞味下さいますよう、望みます。不具

江戸時代はもとより昭和22年10月、全国巡幸で御来県された昭和天皇にも当店天たつの汐雲丹を献上させていただきました。その後宮内庁よりご依頼を受け、県を通じて数回にわたり皇室までお送りさせていただきました。

_Tribute for Japanese Emperor_

The feudal lord of Fukui ”Shungaku Matsudaira” gave The minister of Mito ”Keizo Kagawa”, “Etizenshitate Shiouni” and a letter.

(The Contents of the letter)

How are you these days?

I gave new Echizenshitate Shiouni this year to the Emperor of Meiji, that was taken in my old territory Echizen Fukui.

I give you 5 boxs of Echizenshitate Shiouni, that were left over from the Emperor.

I want you to receive and eat them.    

Our company Tentatsu tributed Echizenshitate Shiouni to Emperor of Showa for visiting Fukui, in october1947.

After that we gave Echizenshitate Shiouni, that was requested by the Imperial Household Agency in Fukui prefecture.

Shiouni was eaten by the Royal family and aristocrats.

Our company “Tentatsu” was established in 1804, the first year of Bunka, and it was an exclusive merchant of products here in Echizen, Fukui.

The 3^rd generation owner of our company, Gohei Amano, obeyed an order from the feudal load of Fukui, Haruyoshi Matsudaira to produce a preserved food using sea urchins that could be carried by soldiers during the war.

Then Gohei discovered the process of preserving the sea urchins with salt using the “salted method(塩蔵法)”.

Afterward, the method was passed down through the generations and spread along the seashore in Fukui.

The general people could not taste our product Shiouni. They were used as a tribute for the House of Tokugawa, the other feudal load, and the imperial family.

Then, it spread through the feudal lands of the whole country.

The feudal load of Nagasaki, Owari and Fukui’s Karasumi, Konowata and Shiouni respectively were considered Japans 3 major delicacies because they had a special rich taste and were difficult to obtain. 

Hoshiuni is a delicacy made by sea urchin that was eaten by fisherman in Fukui Japan for over 100 years.

At that time Hoshiuni was made by boiling sea urchins straight from the sea and letting them dry in the sun. The fisherman loved enjoying them with Japanese sake.

Roughly 80 years ago while Japan was at war, luxury item were banned. Being that Hoshiuni is a delicacy, the Japanese police enforced the bon on luxury items and it was not allowed to be made.

Hoshiuni is called delicacy of vision because it was not produced 60 years ago. 

Our company Tentatsu has been making Hoshiuni since 2012 with a traditional recipe, and Tentatsu is the only manufacture of Hoshiuni in the world.

To make Hoshiuni, we boil sea urchin in salt water and let them dry so that it is only made from natural components.

It has a nice moist texture which is perfect for use as a spread. 

Hoshiuni has a strong taste with delicate sweet overtones. It manages to escape fishy smell because it is boiled in salt water and gains its sweetness from being dried.

It is extremely easy to eat as well. Simply open the package and serve.

It pairs nicely with cheese and goes nicely on a cracker.

Hoshiuni also compliments many Japanese sake varieties, white wine and champagne.

We offer Hoshiuni in 3 size ranging from 15grams, 30grams, 60grams  that are priced at 2500 yen, 5000 yen and 10000 yen respectively.

15grams of Hoshiuni is enough for one generous serving.

I recommend trying Hoshiuni as a special treat paired with a nice wine or champagne try enjoying it with friends and family at a party. 

Our company Tentatsu has another enjoyable food by the name of _Kanimiso Kanzume_ .

It is made from boiling the remains of snow crabs with a touch of sweet seasoning.

Once mixed with the delicious seasoning, it is boiled at both a high temperature and pressure to seal in the flavor before it is canned.

At the reasonable price of 550 Japanese yen per 60 gram package, Kanimiso Kanzume is great for yourself or as a souvenir for anyone who enjoys drinking Japanese sake or wine.

It also has over a 1 year shelf life because of the canning process used to package it.

Enjoying Kanimiso Kanzume is as simple as opening the can, minding the sharp edges, and serving in your desired dish before partaking in this delicacy raw.

Although it has a long shelf life prior to opening, it is best enjoyed shortly after it is opened.

Kanimiso Kanzume is traditionally eaten raw however when baked lightly, it becomes even more delicious especially when paired with Japanese sake and wine.

It has a nice toasted, sea fragrance along with an outstanding flavor.

It can also be used when making cuisine as well.

Adding it to dishes such as pasta, risotto, salad and ahijo really bring out the best flavor of ever ingredient.

It can be enjoyed in a dish , simple paired with bread and cheese, or baked and served with sake and wine.

You should experience eating Kanimisokanzume.

Unishio is made from the extract of sea urchins obtain from making Shiouni. 

Shiouni is considered one of the top three delicacies in Japan.

Our company “Tentatsu” was established in 1804, the first year of Bunka, and it was an exclusive merchant of products here in Echizen, Fukui.

The 3^rd generation owner of our company, Gohei Amano, obeyed an order from the feudal load of Fukui, Haruyoshi Matsudaira to produce a preserved food using sea urchins that could be carried by soldiers during the war. Then Gohei discovered the process of preserving the sea urchins with salt using the “salted method(塩蔵法)”. Afterward, the method was passed down through the generations and spread along the seashore in Fukui.

To make Shiouni, first we sprinkle salt on sea urchins to draw out of sea urchin moisture. Once the moisture has been drawn out, the sea urchin is fermented.

Shiouni is unique food to Fukui Japan.

During the Edo period, the general public could not eat our product. It was used as a tribute for the House of Tokugawa, the other feudal load, and the imperial family.

Then it spread through the feudal load of the whole country.

The extract we obtain from the sea urchins is called Unishio, and is used dy the general public as a luxurious seasoning.

Unishio has an amazing sea fragrance and sweetness that comes solely from the sea urchin, and makes a unique and delicious seasoning.

It is good to sprinkle Unishio on hot rice as the taste of sea urchin and smell of the sea will stir up ane appetite.

Also paired with pasta or tempura is an excellent use of Unishio.

If you fancy Japanese sake, we recommend trying Unishio while you drink.

Unishio is a unique and luxurious sea urchin seasoning in Fukui that is too good to pass up.

Our company Tentatsu has a long history of selling Unimame spanning more than 80 years.

Unimame is a delicate mixture of broad beans and sea urchin which is the roasted to perfection.

The sweetness of the broad beans paired with the light salt overtones and seaside fragrances of the sea urchin compliments each other in a way that provides a simple and delicious flavor.

A flavor combination that you will want to experience time and time again.

Contrary to its rugged appearance, Unimame has a light soft texture which makes it a pleasure to eat.

Fore a mere 500 yen, one can buy 80 grams of Unimame which is enough for a 2 or3 liberal servings.

We recommend serving Unimame with a variety of beers or a selection of wine as the two manage to create on astounding pair.

Unimame is considered a rare delicacy in Japan which not only makes induldging in its refined taste a personally gratifying experience, but it also makes an amazing souvenir for loved ones.

What ever the case may be, I can not recommend trying Unimame enough as it provides much more than a delicious flavor but also a memorable experience.

Konauni is a dry powdery seasoning that’s made from sea urchin and salt.

To make Konauni, we dry Shiouni and grind it. And to make 100g of Konauni,we use 200 sea urchins.

Shiouni is said to be one of Japan’s three major delicacies. We make Shiouni to sprinkle salt and condense to sea urchin. It is good to eat with Japanese Sake. 200 years ago,our ancestor “Gohei Amano” discovered how to make Shiouni .The Shiouni was given to the feudal load of Fukui Japan.

Our company Tentatsu was founded in the Edo period in 1804, and we sold our product to the feudal lord of Fukui.

At this time, our family head name was”Tenouya Tatsukiti”.

The last feudal lord of Fukui “Syungaku Matsudaira” gave our family head the nick name ”Tentatsu”.

After that, our shop name became “Tentatsu”.

Please store in a refrigerator. (One or two days normal temperature is OK)

It is good to eat sprinkled “Konauni” on hot rice. The taste of sea urchin and the smell of the sea will stir the appetite. Served with pasta or salad is also delicious. 

Our company “Tentatsu” has original “Heshiko”.

It is called  “Heshiko sakearai”. “Heshiko sakearai” is made by pickling traditional Heshiko in Japanese sake lees.(Sake lees are the left overs from sake brewing)

Traditional Heshiko is very salty and should be cooked before eating, but “Heshiko sakearai” is not so salty and can be eaten raw. 

“Heshiko“ is traditional food in Fukui , Japan.

Heshiko is a fermented food made from fish pickled in rice bran for one year to increase its flavor. Heshiko is only found in Fukui. Often it’s strong salty taste and smell are supprising to people when they first try it.

Incidentally ,I really like Heshiko.

It is best when eaten with rice and Japanese sake 

“Hshikosakearai” is made for people , who do not like Heshko’s strong salty taste.

It’s made from traditional Heshiko, which is pickled in Japanese sake lees to reduce the amount of salty it contains. This gives it a mild taste.

We sell both Heshiko and Heshikosakearai in our shop.Heshikosakearai is generally more popular than Heshiko.

Heshiko is normally cooked before being eaten, but Heshikosakearai can be eaten raw. It’s easy to eat, just open the package and cut it into slice.

It goes well with Japanese sake and rice and is good in pasta sauce and risotto.

We want to introduce Heshikosakearai to everyone in the world.

Tentatsu“Shiouni” is one of the Japanese top three delicacies.

“Shiouni” is made by sprinkling salt on sea urchin, the collecting the escaping drips and condensing the taste.

100 sea urchin make 100g of “Shiouni”.

You can place a small amount in Japanese Sake. Gradually the taste becomes sweet and this delicious sensation gradually spreads through out the mouth.

“Shiouni” is also great on rice. Please try to eat.

200 years ago , our ancestor “Gohei Amano” discovered how to make “Shiouni”.

And the “Shiouni” was given to the Feudal load of Fukui.

Our company name is “Tentatsu”.

“Tentatsu” was founded in the Edo period _in 1804_ , and we sold our product to the feudal lord of Fukui.

At this time , our family head name was”Tenouya Tatsukiti”.

The last feudal lord of Fukui “Syungaku Matsudaira” gave our family head the nick name ”Tentatsu”.

After that , our shop name became “Tentatsu”.