is small

seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...

, meat or

seaweed Seaweed, or macroalgae, refers to thousands of species of macroscopic, multicellular, marine algae. The term includes some types of '' Rhodophyta'' (red), ''Phaeophyta'' (brown) and ''Chlorophyta'' (green) macroalgae. Seaweed species such as ...

that has been simmered in

soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...

and

mirin is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation pro ...

. As a flavorful accompaniment to plain

rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

, tsukudani is made salty enough to not go bad, allowing high

osmotic pressure Osmotic pressure is the minimum pressure which needs to be applied to a solution to prevent the inward flow of its pure solvent across a semipermeable membrane. It is also defined as the measure of the tendency of a solution to take in a pure ...

to preserve the ingredients from microbial spoilage in

Japan Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north ...

's humid climate. Its name originates from

Tsukudajima Tsukudajima (佃島, "Tsukuda Island") is a small island in Tokyo Bay, facing Tsukiji to its west. Originally, Tsukudajima was a tiny island at the mouth of the Edo River, Edogawa river in Tokyo Bay. It was inhabited by a fishing community who mi ...

, the island (in present-day

Chūō, Tokyo is a Special wards of Tokyo, special ward that forms part of the heart of Tokyo, Japan. The ward refers to itself in English as Chūō City. It was formed in 1947 as a merger of Kyōbashi, Tokyo, Kyobashi and Nihonbashi wards following Tokyo C ...

) where it was first made in the

Edo period The or is the period between 1603 and 1867 in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's 300 regional '' daimyo''. Emerging from the chaos of the Sengoku period, the Edo period was characteriz ...

. 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 ''Konbu'' (from ja, 昆布, konbu or kombu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as ''dasima'' ( ko, 다시마) or ''haidai'' (). Kelp features in the diets of many ...

wakame Wakame ''(Undaria pinnatifida)'' is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups ...

seaweeds, and is often made to reuse ingredients from making

dashi is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour ba ...

that would otherwise be discarded. It is usually eaten with steamed

as a flavoring agent since the flavor is very intense (approximately 1

tbsp A tablespoon (tbsp. , Tbsp. , Tb. , or T.) is a large spoon. In many English-speaking regions, the term now refers to a large spoon used for serving; however, in some regions, it is the largest type of spoon used for eating. By extension, the ter ...

for one bowl of rice). Finished ''tsukudani'' is served chilled from the

refrigerator A refrigerator, colloquially fridge, is a commercial and home appliance consisting of a thermally insulated compartment and a heat pump (mechanical, electronic or chemical) that transfers heat from its inside to its external environment so th ...

, where it takes on a

gelatinous Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also ...

texture.

Local variations

* Asari no tsukudani (あさりの佃煮), made with little neck clam -

Chiba Prefecture is a prefecture of Japan located in the Kantō region of Honshu. Chiba Prefecture has a population of 6,278,060 (1 June 2019) and has a geographic area of . Chiba Prefecture borders Ibaraki Prefecture to the north, Saitama Prefecture to the ...

* Ikanago no kugini (いかなごのくぎ煮), made with

sand lance A sand lance or sandlance is a fish belonging to the family Ammodytidae. Several species of sand lances are commonly known as "sand eels", though they are not related to true eels. Another variant name is launce, and all names of the fish are ...

Hyōgo Prefecture is a prefecture of Japan located in the Kansai region of Honshu. Hyōgo Prefecture has a population of 5,469,762 () and has a geographic area of . Hyōgo Prefecture borders Kyoto Prefecture to the east, Osaka Prefecture to the southeast, an ...

Inago no tsukudani Inago no tsukudani (いなごの佃煮) is a Japanese dish featuring rice grasshoppers that are boiled in soy sauce and sugar. ''Inago'' is the Japanese word for locust. The locusts are prepared in the " tsukudani" style of cooking (boiled in soy ...

(いなごの佃煮), made with locusts -

Fukushima Prefecture Fukushima Prefecture (; ja, 福島県, Fukushima-ken, ) is a prefecture of Japan located in the Tōhoku region of Honshu. Fukushima Prefecture has a population of 1,810,286 () and has a geographic area of . Fukushima Prefecture borders Miya ...

and

Nagano Prefecture is a landlocked prefecture of Japan located in the Chūbu region of Honshū. Nagano Prefecture has a population of 2,052,493 () and has a geographic area of . Nagano Prefecture borders Niigata Prefecture to the north, Gunma Prefecture to the ...

* Zazamushi no tsukudani (ざざむしの佃煮), made with

stonefly Plecoptera is an order of insects, commonly known as stoneflies. Some 3,500 species are described worldwide, with new species still being discovered. Stoneflies are found worldwide, except Antarctica. Stoneflies are believed to be one of the mo ...

and

caddisfly The caddisflies, or order Trichoptera, are a group of insects with aquatic larvae and terrestrial adults. There are approximately 14,500 described species, most of which can be divided into the suborders Integripalpia and Annulipalpia on the b ...

larvae -

Ina, Nagano is a Cities of Japan, city located in Nagano Prefecture, Japan. , the city had an estimated population of 68,177 in 27587 households, and a population density of 100 persons per km². The total area of the city is . In 2016, the former town of ...

References

{{Authority control Japanese cuisine Seafood dishes

Local variations

See also

References