Tsukudani: Difference between revisions
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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. 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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{{Commonscat|Tsukudani}} |
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Revision as of 14:26, 23 February 2015
 | 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] 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.
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.
References
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