Tsukudani

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Local Specialties Tsukudani

Tsukudani is small fish, shelled clams and lavers that are cooked and candied with shoyu <soy sauce>, mirin <sweet rice wine>, sugar and such. Because of its saltiness and sweetness, tsukudani is highly preservable and has been favored as a storable side dish in Japanese kitchen since the Edo period. Tsukudani is often used for onigiri <rice ball> and ochazuke <bowl of rice served in green tea or dashi soup>. Its name came from the area of its origin called Tsukudajima (current Tsukuda area of Chuo City), which was the center of fishery in the city of Edo.

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