Tsukudani
つくだに, 佃煮
Soy Sauce and Sugar-seasoned Food
As the traditional Japanese eating style is “Rice 60% and side dish 40%”, how to efficiently intake Gohan has been the focus. Here comes the concept of Gohan ga Susumu (promote rice-eating), leading to a variety of Tsukudani products — along with Tsuke Mono (pickles). From marine foods to vegetables, diverse food materials are available as Tsukudani: namely, boil down and season with sugar, salt, Mirin, Shōyu (soy sauce). For example, Ikanago no Kugini made from sand lances (Ammodytes personatus) boiled until the broth vaporizes completely, which look like crooked nails (Kugi). There are also Tsukudani of Kombu, Kikurage, clams, Takenoko (bamboo shoots), and so on.
Tsukudani of Kombu.
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Tsukudani of Kikurage.
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Tsukudani of Fuki.
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Tsukudani of Kombu, Shiitake, and other ingredients.
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Tsukudani of Kombu.
Tsukudani of Kikurage.
Tsukudani of Fuki.
Tsukudani of Kombu, Shiitake, and other ingredients.
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INDEX
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