Scrupulousness about raw materials

Only squids harvested in the near waters of the Sea of Japan and in the waters off Sado Island are used as raw materials at Daijo Tsukamoto Store.
Squids harvested in the near waters of the Sea of Japan have thick and tender meat, and a great deal to eat. They are instantly frozen on the boat while they are alive, which makes it possible to preserve and process them while they are fresh.
Squids caught in the waters off Sado are rather small compared with those caught in the near waters of the Sea of Japan, but they are exceptionally palatable. The harvesting season is only about a month in the beginning of summer. The squids just caught in the morning are processed within that day, which makes the products outstanding in freshness.

Only carefully selected materials are used.

In addition to the drying method, what are indispensable for processing squids are "salt" and "water."
Out of a wide variety of salt, two kinds of salt are carefully selected, blended and used. One is domestic sun-dried salt whose grains are very small. The other is Australian Deborah salt (natural salt extracted from Lake Deborah) whose grains are big. By blending these two kinds of salt in the original proportion, the ideal merrow taste comes into being.
As for water, along with natural water, Sado deepsea water and mineral-rich water (deepsea water from which only salt is removed, with the minerals left untouched) are used. By using water rich in minerals, the freshness of the squids can be kept intact and the ingredients of the sun-dried salt can be made to permeate squid meat.

Daijo Tsukamoto Store's original way of processing brings out the delicious taste of squids.

Basically, instantly frozen squids harvested in the near waters of the Sea of Japan are thawed and processed on the same day, while squids caught in the waters off Sado Island in the morning are processed within that day. All the squids are opened by hand, not by machine. The time required for opening one squid is only five seconds. Each squid is carefully opened and processed by the staff specializing in opening squids.
Squid meat is dried with the original technique that other stores cannot imitate. Squids dried to an exquisite degree has more taurin (a kind of amino acid) brought out, and the finished products have flavor and tenderness innate in squids that you can feel actually.

For more than fifty years Daijo Tsukamoto Store has processed each squid wholeheartedly as a store specializing in squids.
Feeling that providing the taste that really pleases the customers is the mission of a specialty store, the staff members work directly face to face with squids every day.
Making the most of the long experience and knowledge that the staff's body and soul have acquired, they ship only satisfactorily delicious squids.