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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

^ "How to: Homemade shio kombu or kombu no tsukudani". justbento.com.

[1] "How to: Homemade shio kombu or kombu no tsukudani". justbento.com.

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 {{original research|date=November 2012}}
 [[Image:Tsukudaniphoto.jpg|thumb|right|280px|A dish of ''tsukudani'' made from [[kombu]]]]
-{{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> 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.
+''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==