Tsukudani (佃煮) is small seafood, meat or seaweed that has been
simmered in soy sauce and mirin. High osmotic pressure preserves
the ingredients. Its name originates from Tsukudajima, the island (in
present-day Chūō, Tokyo) where it was first made in the Edo period.
Many kinds of tsukudani are sold. Traditionally made tsukudani is
preservable and has been favored as a storable side dish in Japanese
kitchens since the Edo period.
Tsukudani can be made with kombu or wakame seaweeds. It is usually
eaten with steamed rice as a flavoring agent since the flavor is very
intense (approximately 1 tbsp for one bowl of rice). Finished
tsukudani is served chilled from the refrigerator where it takes on a
^ "How to: Homemade shio kombu or kombu no tsukudani".
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