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Tsukudani is made from the root of the seaweed, called « ne-kombu », which is known for its texture and strong flavor.
Tsukudani is a culinary preparation of seaweed or seafood, fish, shellfish, meat or vegetable that has been simmered for a long time in a sweet and salty sauce, usually with soy sauce, sugar and mirin.
It usually has an intense sweet and salty flavor, which helps preserve the ingredients.
Our perfect pairings : Because of its strong flavor, tsukudani has been served with steamed rice since the Edo period (1600s-1800s) and is called Gohan no Okazu or rice side dish because it is eaten with steamed rice for flavor.
Tsukudani is always served and eaten fresh from the refrigerator and is not annealed before eating.
Kombu tsukudani is one of the most common tsukudani.
Kombu tsukudani is delicious with scallops, white fish, meat or fish tartars, smoked salmon, goat cheese, foie gras in terrine.
Some chocolate makers even adopt it as the flavors blend well with cocoa.
Tsukudani is made from the root of the seaweed, called « ne-kombu », which is known for its texture and strong flavor.
