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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, 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 kitchen since the Edo period.

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 {{Unreferenced|date=November 2006}}
 [[Image:Tsukudaniphoto.jpg|thumb|right|280px|A dish of ''tsukudani'' made from [[kombu]]]]
-{{Nihongo|'''''Tsukudani'''''|佃煮}} is small seafood, meat,[[seaweed]] or sometimes edible [[insects]] (ex:[[locust]],[[pupa]] of [[Silkworm]] etc.) that has been simmered in [[soy sauce]] and [[mirin]]. 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 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]], 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 kitchen since the Edo period.
 [[Category:Japanese pickles]]