天たつ

Tentatsu-The sea urchin speciality shop with 200 years of history.

Our company "Tentatsu" was established in 1804. It was the exclusive merchant of certain products here in Echizen, Fukui, recerving orders from the House of Matsudaira, the old Fukui head family.
At the end of the Edo era, Shiouni(salted sea urchin) was made by people living by the seashore and our company gatherd all of it and gave it, as one of an annual tributes, to Fukui castle.
Our Shiouni which was given to Fukui castle was stored as the stock foods for the military and also used as a tribute to the impreial family, other feudal lords and so on.
Shiouni of Echizen has been called one of Japan's three delicacies along with Karasumu of Nagasaki and Konowata of Owari, from the Edo era, because they were delicious, not able to be produced in large amounts and were some of the most difficult to find foods.
Our priduct "Echizen-jitate-Shiouni" was eaten by a limited number of people. It is just from the Meiji era that we could sell to the general public.


 

Tentatsu-The sea urchin speciality shop with 200 years of history.

Our company "Tentatsu" was established in 1804. It was the exclusive merchant of certain products here in Echizen, Fukui, recerving orders from the House of Matsudaira, the old Fukui head family.

At the end of the Edo era, Shiouni(salted sea urchin) was made by people living by the seashore and our company gatherd all of it and gave it, as one of an annual tributes, to Fukui castle.

Our Shiouni which was given to Fukui castle was stored as the stock foods for the military and also used as a tribute to the impreial family, other feudal lords and so on.

Shiouni of Echizen has been called one of Japan's three delicacies along with Karasumu of Nagasaki and Konowata of Owari, from the Edo era, because they were delicious, not able to be produced in large amounts and were some of the most difficult to find foods.
Our priduct "Echizen-jitate-Shiouni" was eaten by a limited number of people. It is just from the Meiji era that we could sell to the general public.


Tentatsu-The sea urchin speciality shop with 200 years of history.

Our company "Tentatsu" was established in 1804. It was the exclusive merchant of certain products here in Echizen, Fukui, recerving orders from the House of Matsudaira, the old Fukui head family.
At the end of the Edo era, Shiouni(salted sea urchin) was made by people living by the seashore and our company gatherd all of it and gave it, as one of an annual tributes, to Fukui castle.
Our Shiouni which was given to Fukui castle was stored as the stock foods for the military and also used as a tribute to the impreial family, other feudal lords and so on.
Shiouni of Echizen has been called one of Japan's three delicacies along with Karasumu of Nagasaki and Konowata of Owari, from the Edo era, because they were delicious, not able to be produced in large amounts and were some of the most difficult to find foods.
Our priduct "Echizen-jitate-Shiouni" was eaten by a limited number of people. It is just from the Meiji era that we could sell to the general public.

What is “Echizen-jitate-Shiouni”? (Shiouni made in Echizen Fukui)

A special salting method, passed down from the Edo era, is used to process the Bafun’uni ovaries to create Echizen-shitate-Shiouni offered by our company, Tentatsu.
The ingredients are only Bafun-uni ovaries and salt.
It is a rare marine delicacy made by sprinkling salt onto ovary, drying and then maturing it.
The sea urchins (Uni) found in Japan are usually one of 2types, Murasaki-uni and Bafun-uni.
Bafun-uni has a lower catch rate and is more expensive than Murasaki-uni. It is also said to be richer and more delicious.
We can only get 2 grams of ovaries from a Bafun-uni. Which becomes 1 and a half grams of finished products, a half, because it dries when sprinked with salt.
So we have to use more than 100 Bafun-unis to make 100 grams of product.
And also, we have to process Bafun-uni immediately in order to make the best tasting product.
We never use any food additives like alum or, alcohol.
In general, it is thought that the Bafun-uni can be prevented from losing its shape by adding the alum. But adding it causes the original flavor of Bafun-uni to be tainted.
So that’s why our company’s “Echizen-shitate-Shiouni” is the very taste of sea urchin.
It is extravagant food to eat while one is drinking alcoholic beverages.
There is a story about this A long time ago, before drinking, people living a long coast would place a small amount of Echizen-shitate-shiouni between their gums and bottom lip to enhance the flavor of alcohol.

The method of preparing Echizen-jitate-Shiouni

The 3rd generation owner of Tentatsu, Gohei Amano discovered the “salted method”(塩蔵法), which is our method of preparing Echizen-jitate-shiouni”.
He obeyed an order from the feudal load Fukui, Haruyoshi Matusdaira to produce a preserved food using sea urchins that could be carried by soldiers during the war. This was when he discovered the salting method which has been used since then.
After the war, the method was spread along the coast of Fukui.
The season to make Echizen-jitate-shiouni is the summer.
We open the shell of Bafun-uni, which has just been caught in Sea of Japan, using special equipment. Then we take the ovaries out of the shell, wash them out with seawater and remove impurities like the intestine or the mouth.
Next, we put the ovaries on a mat called an Unigoza. Then we spinkle the salt equally over the ovaries.
At this point, we have to decide the amount of salt carefully by considering the weight and the amount of moisuture in the sea urchins as well as the moisture in the building.
This requires experience, skill, and sense. The taste depends on this process.
Finally, we expose them to the sea wind and wait maturing.
It takes more than 100 sea urchins to make 100 grams of our product.
Using this method, the sea urchin can be condensed and become richer with a sharper taste.

 

The process of making-simple, taking up the time, no superfluities and from the old days-

The professional woman divers are gathering the Bafununi.

They are getting them on skin diving.

The Bafununi which has just been caught in Japanese sea.

Open the shell by the dedicated equipment.

The size of the sea urchin’s shell is about 5 cm~6 cm.

The size of obarian is about 0.5 cm. Washing it out with sea water.

Remove the impurities such as shell, intestine and mouth with tweezers one by one.

Put the salt on the mat, which is called Unigoza, then set them.

Expose them to the sea wind, dry them out of direct sunlight and then cut them stem in water whole day and night.

Manute.

Conserve them in the bucket which is called Uni-daru.

Pack them into the container.

Echizen-shitate-Shiouni of Tentatsu

The sea urchin made by “Tentatsu” is said to be one of Japan’s three major delicacies. It uses only the ovaries of sea urchin and salt. We don’t add any preservatives. The method to make Shiouni is called “Enzouhou” which was developed a long time ago. We produce it by hand in Japan. In the Edo period, we could exchange 400g of Shiouni for 60kg of rice. We need 100g of sea urchin to make 100g of Shiouni. It is clammy and has a strong taste. It is good with liquor.

Konauni-Powdered “Echizen-shitate-shiouni”

Konauni is powdered Shiouni. Echizen Shiouni of is said to be one of the three major delicacies of Japan. Konauni is a luxury food that has a condensed taste because to make 100g of Konauni, we use 200 sea urchin.

“Unishio” from Echizen shitate shiouni

What is Unishio? It is salt that made from “Echizen shitate shiouni.”
When we make Shiouni, there are process where we sprinkle salt onto sea urchin to remove the moisture. We collect that moisture, dry it and crush it and it becomes “Unishio”. Unishio has a good taste and good sea smell. You can use “Unishio” on Sashimi, paste, and sprinkle it on rice or pizza.

■Company name : Tentatsu
■Established :1804
■Company executive :
Yoshikazu Amano (天野 吉壹)
■Employee :13、 as of December, 2014
■Main Business Activities:
Processing marine products
■Licenses: Directive from Fukui pref.(福井県指令)
Fukuho No.9410288 Marketing Sea foods
(福保第9410288号 魚介類販売)
Fukui Alcoholic beverage No.176
(福井酒類176号)
Liquor sales license/Including MALE ORDER
(酒類販売業免許/通信販売含)

■Office location
The head office and main store:
Tentatsu Katamachi-honten
2-7-17, Junka, Fukui-city, Fukui-pref, Japan 910-0023
TEL:0776-22-1679
FAX:0776-25-1865

The branch store:
Tentatsu Prism Fukui-ten
In the Prism Fukui, Fukui station
1-1-25, Chuou, Fukui-city, Fukui-pref, Japan 910-0006
TEL,FAX:0776-29-1679

■Web site
http;//www.tentatsu.com/

■Facebook
http;//ja-jp.facebook.com/tentatsu.uni

■Main customer
Shinjuku Mitsukoshi Isetan
Tokyo Nihonbashi Takashimaya
Osaka Nanba Takashimaya
Nagoya Takashimaya
Kyoto Takashimaya
Tokyo Shinjuku Keiou Hyakkaten
Hankyu Hanshin Hyakkaten
Sogou Seibu Hyakkaten

■Main bank
Mitsui Sumitomo Bank Fukui branch
Mizuho Bank Fukui branch
Fukui bank Fukui Chuou branch

 

What is “Echizen-jitate-Shiouni”? (Shiouni made in Echizen Fukui)

A special salting method, passed down from the Edo era, is used to process the Bafun’uni ovaries to create Echizen-shitate-Shiouni offered by our company, Tentatsu.
The ingredients are only Bafun-uni ovaries and salt.
It is a rare marine delicacy made by sprinkling salt onto ovary, drying and then maturing it.
The sea urchins (Uni) found in Japan are usually one of 2types, Murasaki-uni and Bafun-uni.
Bafun-uni has a lower catch rate and is more expensive than Murasaki-uni. It is also said to be richer and more delicious.
We can only get 2 grams of ovaries from a Bafun-uni. Which becomes 1 and a half grams of finished products, a half, because it dries when sprinked with salt.
So we have to use more than 100 Bafun-unis to make 100 grams of product.
And also, we have to process Bafun-uni immediately in order to make the best tasting product.
We never use any food additives like alum or, alcohol.
In general, it is thought that the Bafun-uni can be prevented from losing its shape by adding the alum. But adding it causes the original flavor of Bafun-uni to be tainted.
So that’s why our company’s “Echizen-shitate-Shiouni” is the very taste of sea urchin.
It is extravagant food to eat while one is drinking alcoholic beverages.
There is a story about this
A long time ago, before drinking, people living a long coast would place a small amount of Echizen-shitate-shiouni between their gums and bottom lip to enhance the flavor of alcohol.

The method of preparing Echizen-jitate-Shiouni

The 3rd generation owner of Tentatsu, Gohei Amano discovered the “salted method”(塩蔵法), which is our method of preparing Echizen-jitate-shiouni”.
He obeyed an order from the feudal load Fukui, Haruyoshi Matusdaira to produce a preserved food using sea urchins that could be carried by soldiers during the war. This was when he discovered the salting method which has been used since then.
After the war, the method was spread along the coast of Fukui.
The season to make Echizen-jitate-shiouni is the summer.
We open the shell of Bafun-uni, which has just been caught in Sea of Japan, using special equipment. Then we take the ovaries out of the shell, wash them out with seawater and remove impurities like the intestine or the mouth.
Next, we put the ovaries on a mat called an Unigoza. Then we spinkle the salt equally over the ovaries.
At this point, we have to decide the amount of salt carefully by considering the weight and the amount of moisuture in the sea urchins as well as the moisture in the building.
This requires experience, skill, and sense. The taste depends on this process.
Finally, we expose them to the sea wind and wait maturing.
It takes more than 100 sea urchins to make 100 grams of our product.
Using this method, the sea urchin can be condensed and become richer with a sharper taste.


 

The process of making-simple, taking up the time, no superfluities and from the old days-

The professional woman divers are gathering the Bafununi

They are getting them on skin diving.

The Bafununi which has just been caught in Japanese sea.

Open the shell by the dedicated equipment.

The size of the sea urchin’s shell is about 5 cm~6 cm.

The size of obarian is about 0.5 cm. Washing it out with sea water.


Remove the impurities such as shell, intestine and mouth with tweezers one by one

Put the salt on the mat, which is called Unigoza, then set them.

Expose them to the sea wind, dry them out of direct sunlight and then cut them stem in water whole day and night.

Manute.

Conserve them in the bucket which is called Uni-daru.

Pack them into the container.


 

Echizen-shitate-Shiouni of Tentatsu

The sea urchin made by “Tentatsu” is said to be one of Japan’s three major delicacies. It uses only the ovaries of sea urchin and salt. We don’t add any preservatives. The method to make Shiouni is called “Enzouhou” which was developed a long time ago. We produce it by hand in Japan. In the Edo period, we could exchange 400g of Shiouni for 60kg of rice. We need 100g of sea urchin to make 100g of Shiouni. It is clammy and has a strong taste. It is good with liquor.

Konauni-Powdered “Echizen-shitate-shiouni”

Konauni is powdered Shiouni. Echizen Shiouni of is said to be one of the three major delicacies of Japan. Konauni is a luxury food that has a condensed taste because to make 100g of Konauni, we use 200 sea urchin.

“Unishio” from Echizen shitate shiouni

What is Unishio? It is salt that made from “Echizen shitate shiouni.”
When we make Shiouni, there are process where we sprinkle salt onto sea urchin to remove the moisture. We collect that moisture, dry it and crush it and it becomes “Unishio”. Unishio has a good taste and good sea smell. You can use “Unishio” on Sashimi, paste, and sprinkle it on rice or pizza.


 

■Company name : Tentatsu
■Established :1804
■Company executive :
Yoshikazu Amano (天野 吉壹)
■Employee :13、 as of December, 2014
■Main Business Activities:
Processing marine products
■Licenses: Directive from Fukui pref.(福井県指令)
Fukuho No.9410288 Marketing Sea foods
(福保第9410288号 魚介類販売)
Fukui Alcoholic beverage No.176
(福井酒類176号)
Liquor sales license/Including MALE ORDER
(酒類販売業免許/通信販売含)

■Main customer
Shinjuku Mitsukoshi Isetan
Tokyo Nihonbashi Takashimaya
Osaka Nanba Takashimaya
Nagoya Takashimaya
Kyoto Takashimaya
Tokyo Shinjuku Keiou Hyakkaten
Hankyu Hanshin Hyakkaten
Sogou Seibu Hyakkaten

■Main bank
Mitsui Sumitomo Bank Fukui branch
Mizuho Bank Fukui branch
Fukui bank Fukui Chuou branch

 

■Office location
The head office and main store:
Tentatsu Katamachi-honten
2-7-17, Junka, Fukui-city, Fukui-pref, Japan 910-0023
TEL:0776-22-1679
FAX:0776-25-1865

The branch store:
Tentatsu Prism Fukui-ten
In the Prism Fukui, Fukui station
1-1-25, Chuou, Fukui-city, Fukui-pref, Japan 910-0006
TEL,FAX:0776-29-1679

■Web site
http;//www.tentatsu.com/

■Facebook
http;//ja-jp.facebook.com/tentatsu.uni

 


 

What is “Echizen-jitate-Shiouni”? (Shiouni made in Echizen Fukui)

A special salting method, passed down from the Edo era, is used to process the Bafun’uni ovaries to create Echizen-shitate-Shiouni offered by our company, Tentatsu.
The ingredients are only Bafun-uni ovaries and salt.
It is a rare marine delicacy made by sprinkling salt onto ovary, drying and then maturing it.
The sea urchins (Uni) found in Japan are usually one of 2types, Murasaki-uni and Bafun-uni.
Bafun-uni has a lower catch rate and is more expensive than Murasaki-uni. It is also said to be richer and more delicious.
We can only get 2 grams of ovaries from a Bafun-uni. Which becomes 1 and a half grams of finished products, a half, because it dries when sprinked with salt.
So we have to use more than 100 Bafun-unis to make 100 grams of product.
And also, we have to process Bafun-uni immediately in order to make the best tasting product.
We never use any food additives like alum or, alcohol.
In general, it is thought that the Bafun-uni can be prevented from losing its shape by adding the alum. But adding it causes the original flavor of Bafun-uni to be tainted.
So that’s why our company’s “Echizen-shitate-Shiouni” is the very taste of sea urchin.
It is extravagant food to eat while one is drinking alcoholic beverages.
There is a story about this
A long time ago, before drinking, people living a long coast would place a small amount of Echizen-shitate-shiouni between their gums and bottom lip to enhance the flavor of alcohol.

The method of preparing Echizen-jitate-Shiouni

The 3rd generation owner of Tentatsu, Gohei Amano discovered the “salted method”(塩蔵法), which is our method of preparing Echizen-jitate-shiouni”.
He obeyed an order from the feudal load Fukui, Haruyoshi Matusdaira to produce a preserved food using sea urchins that could be carried by soldiers during the war. This was when he discovered the salting method which has been used since then.
After the war, the method was spread along the coast of Fukui.
The season to make Echizen-jitate-shiouni is the summer.
We open the shell of Bafun-uni, which has just been caught in Sea of Japan, using special equipment. Then we take the ovaries out of the shell, wash them out with seawater and remove impurities like the intestine or the mouth.
Next, we put the ovaries on a mat called an Unigoza. Then we spinkle the salt equally over the ovaries.
At this point, we have to decide the amount of salt carefully by considering the weight and the amount of moisuture in the sea urchins as well as the moisture in the building.
This requires experience, skill, and sense. The taste depends on this process.
Finally, we expose them to the sea wind and wait maturing.
It takes more than 100 sea urchins to make 100 grams of our product.
Using this method, the sea urchin can be condensed and become richer with a sharper taste.

 

天野


 

The process of making-simple, taking up the time, no superfluities and from the old days-

The professional woman divers are gathering the Bafununi.

They are getting them on skin diving.

The Bafununi which has just been caught in Japanese sea.

Open the shell by the dedicated equipment.

The size of the sea urchin’s shell is about 5 cm~6 cm.

The size of obarian is about 0.5 cm. Washing it out with sea water.


Remove the impurities such as shell, intestine and mouth with tweezers one by one.

Put the salt on the mat, which is called Unigoza, then set them.

Expose them to the sea wind, dry them out of direct sunlight and then cut them stem in water whole day and night.

Manute.

Conserve them in the bucket which is called Uni-daru.

Pack them into the container.


 

Echizen-shitate-Shiouni of Tentatsu

The sea urchin made by “Tentatsu” is said to be one of Japan’s three major delicacies. It uses only the ovaries of sea urchin and salt. We don’t add any preservatives. The method to make Shiouni is called “Enzouhou” which was developed a long time ago. We produce it by hand in Japan. In the Edo period, we could exchange 400g of Shiouni for 60kg of rice. We need 100g of sea urchin to make 100g of Shiouni. It is clammy and has a strong taste. It is good with liquor.

Konauni-Powdered “Echizen-shitate-shiouni”

Konauni is powdered Shiouni. Echizen Shiouni of is said to be one of the three major delicacies of Japan. Konauni is a luxury food that has a condensed taste because to make 100g of Konauni, we use 200 sea urchin.

“Unishio” from Echizen shitate shiouni

What is Unishio? It is salt that made from “Echizen shitate shiouni.”
When we make Shiouni, there are process where we sprinkle salt onto sea urchin to remove the moisture. We collect that moisture, dry it and crush it and it becomes “Unishio”. Unishio has a good taste and good sea smell. You can use “Unishio” on Sashimi, paste, and sprinkle it on rice or pizza.


 

■Company name : Tentatsu
■Established :1804
■Company executive :
Yoshikazu Amano (天野 吉壹)
■Employee :13、 as of December, 2014
■Main Business Activities:
Processing marine products
■Licenses: Directive from Fukui pref.
(福井県指令)
Fukuho No.9410288
Marketing Sea foods
(福保第9410288号 魚介類販売)
Fukui Alcoholic beverage No.176
(福井酒類176号)
Liquor sales license/Including MALE ORDER
(酒類販売業免許/通信販売含)

 

■Main customer
Shinjuku Mitsukoshi Isetan
Tokyo Nihonbashi Takashimaya
Osaka Nanba Takashimaya
Nagoya Takashimaya
Kyoto Takashimaya
Tokyo Shinjuku Keiou Hyakkaten
Hankyu Hanshin Hyakkaten
Sogou Seibu Hyakkaten

■Main bank
Mitsui Sumitomo Bank Fukui branch
Mizuho Bank Fukui branch
Fukui bank Fukui Chuou branch

 

■Office location
The head office and main store:
Tentatsu Katamachi-honten
2-7-17, Junka, Fukui-city, Fukui-pref, Japan 910-0023
TEL:0776-22-1679
FAX:0776-25-1865

The branch store:
Tentatsu Prism Fukui-ten
In the Prism Fukui, Fukui station
1-1-25, Chuou, Fukui-city, Fukui-pref, Japan 910-0006
TEL,FAX:0776-29-1679

■Web site
http;//www.tentatsu.com/

■Facebook
http;//ja-jp.facebook.com/tentatsu.uni


 

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天たつ

天たつThe head office and main store: Tentatsu Katamachi-honten
2-7-17, Junka, Fukui-city, Fukui-pref, Japan 910-0023
TEL:0776-22-1679
FAX:0776-25-1865

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