佃 煮(つくだに)

つくだに

noun

tsukudani

1. tsukudani, food simmered in soy sauce and mirin

A Japanese preserved food made by simmering ingredients in soy sauce, mirin, and sugar until the liquid is absorbed. Strongly flavored, eaten in small amounts with rice.

昆布(こんぶ)の佃煮(つくだに)はご飯(はん)によく合(あ)います。

Kelp tsukudani goes well with rice.

祖母(そぼ)が小魚(こざかな)の佃煮(つくだに)を作(つく)りました。

My grandmother made tsukudani with small fish.

佃煮(つくだに)は保存(ほぞん)が効(き)くので便利(べんり)です。

Tsukudani is convenient because it keeps well.

佃煮(つくだに) is named after 佃島(つくだじま), an area in Tokyo where this cooking method originated.

Common ingredients:

昆布(こんぶ) (kelp)
小魚(こざかな) (small fish like whitebait)
海苔(のり) (seaweed)
貝(かい) (shellfish)
山椒(さんしょう) (Japanese pepper)

Characteristics:

Dark, glossy appearance from soy sauce
Sweet-savory-salty flavor
Intensely flavored - eaten in small portions
Long shelf life due to high salt/sugar content

Serving: Typically eaten as a condiment with plain rice, in お茶漬(ちゃづ)け, or in お弁当(べんとう).

general

Added 2026.1.14 22:31 · Revised 2026.6.4 2:29

04500/04970_tsukudani