Tsukudani

Tsukudani is a cherished traditional Japanese dish that features small pieces of seafood, meat, or seaweed simmered in a savory blend of soy sauce and mirin. Its name originates from Tsukudajima, the island where it was first crafted during the Edo period. Known for its preservative qualities due to its high osmotic pressure, tsukudani has been a cornerstone of Japanese cuisine for centuries.

The dish presents itself in various forms, often prepared with kombu or wakame seaweeds. It is typically served with steamed rice, imparting an intense burst of flavor to the meal. Because of its robust taste, just a tablespoon of tsukudani is sufficient to season an entire bowl of rice. Interestingly, tsukudani is best enjoyed chilled, as it develops a pleasant gelatinous texture when served straight from the refrigerator.

Across Japan, different regions have put their own spin on tsukudani, showcasing a rich diversity of ingredients. For instance, Chiba Prefecture offers asari no tsukudani made with littleneck clams, while Hyōgo Prefecture features ikanago no kukini made with sand lance. In Fukushima and Nagano Prefectures, you can find inago no tsukudani made with locusts, and in Ina, Nagano, zazamushi tsukudani made with stonefly and caddisfly larvae is a local delicacy. These regional variations highlight the creativity and adaptability of tsukudani, making it a fascinating and versatile dish in Japanese culinary tradition.