Tsukudani is a highly popular dish among the residents of Tokyo. The main ingredients required to prepare Tsukudani are edible sea weed, small mollusk or small sea fishes. The items are first to be simmered in mirin (rice wine) that is sweet to taste.
Most of the times the ingredients are also simmered in soy sauce, which is also known as shoyu in Japan. Sugar is added to Tsukudani while simmering it on oven. Tsukudani is a favorite side dish preferred by Japanese people.
Tsukudani is a very common dish prepared in Japanese household. This dish has been popular in Japan since the Edo period. The name of the dish has
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derived from Tsukudajima. Tsukudani was first introduced in this place. In the Edo city, this place was famous for its fishery long time back. Now this place is located in Chou City, known as Tsukuda.
The taste of Tsukudani is both salty and sweet due to the choice of ingredients added to it while simmering it. Due to the use of the ingredients, Tsukudani can be preserved for a long time. One can readily find this sea food stored in almost every kitchen in Tokyo, Japan.
Tsukudani can be served with rice along with dashi soup or green tea which is locally known as ochazuke in Tokyo. Rice ball known as onigiri can be eaten with tasty Tsukudani.
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