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.
昆布の佃煮はご飯によく合います。
Kelp tsukudani goes well with rice.
祖母が小魚の佃煮を作りました。
My grandmother made tsukudani with small fish.
佃煮は保存が効くので便利です。
Tsukudani is convenient because it keeps well.
佃煮 is named after 佃島, an area in Tokyo where this cooking method originated.
Common ingredients:
- 昆布 (kelp)
- 小魚 (small fish like whitebait)
- 海苔 (seaweed)
- 貝 (shellfish)
- 山椒 (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 お茶漬け, or in お弁当.