Tsukudani: Difference between revisions
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'''Tsukudani''' is small seafood, meat or [[seaweed]] that has been simmered in [[soy sauce]] and [[mirin]]. High osmotic pressure preserves the ingredients. Its name originates from [[Tsukudajima]] island 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 kitchen since the Edo period. |
{{nihongo|'''Tsukudani'''|佃煮}} is small seafood, meat or [[seaweed]] that has been simmered in [[soy sauce]] and [[mirin]]. High osmotic pressure preserves the ingredients. Its name originates from [[Tsukudajima]] island 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 kitchen since the Edo period. |
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[[Category:Japanese pickles]] |
[[Category:Japanese pickles]] |
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Revision as of 14:53, 26 June 2007
Tsukudani (佃煮) is small seafood, meat or seaweed that has been simmered in soy sauce and mirin. High osmotic pressure preserves the ingredients. Its name originates from Tsukudajima island 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 kitchen since the Edo period.