Tsukudani: Difference between revisions
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{{short description|Simmered Japanese side dish}} |
{{short description|Simmered Japanese side dish}} |
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{{italics title}} |
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{{original research|date=November 2012}} |
{{original research|date=November 2012}} |
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[[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]] |
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{{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 |
{{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. |
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''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 steamed [[rice]] as a flavoring agent since the flavor is very intense (approximately 1 |
''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 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. |
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==Local variations== |
==Local variations== |
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* {{nihongo||あさりの佃煮|Asari no Tsukudani}}, made with little neck clam – [[Chiba Prefecture]] |
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* {{nihongo||いかなごのくぎ煮|Ikanago no Kugini}}, made with [[sand lance]] – [[Hyōgo Prefecture]] |
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* {{nihongo||いなごの佃煮|[[Inago no Tsukudani]]}}, made with locusts – [[Fukushima Prefecture]] and [[Nagano Prefecture]] |
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* {{nihongo||ざざむしの佃煮|Zazamushi no Tsukudani}}, made with [[stonefly]] and [[caddisfly]] larvae – [[Ina, Nagano]] |
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==See also== |
==See also== |
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* {{annotated link| |
* {{annotated link|Laverbread}} |
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==References== |
==References== |
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{{reflist}} |
{{reflist}} |
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{{Japanese food and drink}} |
{{Japanese food and drink}} |
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[[Category:Japanese cuisine]] |
[[Category:Japanese cuisine]] |
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[[Category:Seafood dishes]] |
[[Category:Seafood dishes]] |
Revision as of 04:04, 17 March 2023
This article possibly contains original research. (November 2012) |
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 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.
Local variations
- Asari no Tsukudani (あさりの佃煮), made with little neck clam – Chiba Prefecture
- Ikanago no Kugini (いかなごのくぎ煮), made with sand lance – Hyōgo Prefecture
- Inago no Tsukudani (いなごの佃煮), made with locusts – Fukushima Prefecture and Nagano Prefecture
- Zazamushi no Tsukudani (ざざむしの佃煮), made with stonefly and caddisfly larvae – Ina, Nagano
See also
- Laverbread – Food made from edible seaweed
References
- ^ "How to: Homemade shio kombu or kombu no tsukudani". justbento.com.