Tsukudani: Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous edit
Content deleted Content added
VisualWikitext
KasparBot (talk | contribs)
1,549,811 edits
embed authority control with wikidata information
No edit summary
 
(18 intermediate revisions by 16 users not shown)
Line 1: Line 1:
{{short description|Simmered Japanese side dish}}
{{italics title}}
{{original research|date=November 2012}}
{{original research|date=November 2012}}
[[Image:Tsukudaniphoto.jpg|thumb|right|280px|A dish of ''tsukudani'' made from [[kombu]]]]
[[Image:Tsukudaniphoto.jpg|thumb|right|280px|A dish of ''tsukudani'' made from [[kombu]] seaweed]]
{{Nihongo|'''''Tsukudani'''''|佃煮}} is small [[seafood]], meat or [[seaweed]] that has been simmered in [[soy sauce]] and [[mirin]].<ref>http://justbento.com/handbook/johbisai/homemade-shio-kombu-kombu-no-tsukudani</ref> 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.
{{Nihongo|'''''Tsukudani'''''|佃煮}} is small [[seafood]], meat or [[seaweed]] that has been simmered in [[soy sauce]] and [[mirin]].<ref>{{cite web|url=http://justbento.com/handbook/johbisai/homemade-shio-kombu-kombu-no-tsukudani|title=How to: Homemade shio kombu or kombu no tsukudani|website=justbento.com}}</ref> As a flavorful accompaniment to plain [[rice]], ''tsukudani'' is made salty enough to not go bad, allowing high [[osmotic pressure]] to preserve the ingredients from microbial spoilage in [[Japan]]'s humid climate.{{explain|date=July 2019}} 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 [[gelatinous]] texture.
''Tsukudani'' can be made with [[kombu]] or [[wakame]] seaweeds, and is often made to reuse ingredients from making [[dashi]] that would otherwise be discarded. It is usually eaten with cooked [[rice]] as a flavoring agent, since the flavor is very intense (approximately 1&nbsp;[[tbsp]] for one bowl of rice). Finished ''tsukudani'' is served chilled from the refrigerator, where it takes on a [[gelatinous]] texture.

==Local variations==
* {{nihongo||わかさぎの佃煮|Wakasagi no Tsukudani}}, made with little pond [[Smelt (fish)|smelt]] caught in the Lake [[Hachirōgata|Hachirogata]]– [[Akita Prefecture]]
* {{nihongo||あさりの佃煮|Asari no Tsukudani}}, made with little neck clam&nbsp;– [[Chiba Prefecture]]
* {{nihongo||いかなごのくぎ煮|Ikanago no Kugini}}, made with [[sand lance]]&nbsp;– [[Hyōgo Prefecture]]
* {{nihongo||いなごの佃煮|[[Inago no Tsukudani]]}}, made with locusts&nbsp;– [[Fukushima Prefecture]] and [[Nagano Prefecture]]
* {{nihongo||ざざむしの佃煮|Zazamushi no Tsukudani}}, made with [[stonefly]] and [[caddisfly]] larvae&nbsp;– [[Ina, Nagano]]

==See also==
* {{annotated link|Laverbread}}


==References==
==References==
⚫
{{Commonscat|Tsukudani}}
{{reflist}}
{{reflist}}


{{Japanese food and drink}}
⚫
{{Commonscat|Tsukudani}}

{{Authority control}}
{{Authority control}}

[[Category:Japanese cuisine]]
[[Category:Japanese cuisine]]
[[Category:Seafood]]
[[Category:Seafood dishes]]

Latest revision as of 07:43, 19 February 2024

A dish of tsukudani made from kombu seaweed

Tsukudani (佃煮) is small seafood, meat or seaweed that has been simmered in soy sauce and mirin.[1] As a flavorful accompaniment to plain rice, tsukudani is made salty enough to not go bad, allowing high osmotic pressure to preserve the ingredients from microbial spoilage in Japan's humid climate.[further explanation needed] 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, and is often made to reuse ingredients from making dashi that would otherwise be discarded. It is usually eaten with cooked 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 gelatinous texture.

Local variations[edit]

See also[edit]

References[edit]

Wikimedia Commons has media related to Tsukudani.
  1. ^ "How to: Homemade shio kombu or kombu no tsukudani". justbento.com.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Tsukudani&oldid=1208865194"