Tsukudani

Tsukudani

nihongo|"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 kitchen since the Edo period.


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