Tsukudani of Ginger and Kombu (Shoga Kombu)

The Tsukudani is a culinary preparation, based on seaweed or seafood, fish, crustacean, meat or vegetable that has been long simply, confirmed, in a sweet and salty sauce, usually with sauce soy, sugar, mirin.

It usually has a sweet and intense salty flavor, which keeps the ingredients.

Our perfect agreements : Because of its strong flavor, the Tsukudani is served as an accompaniment of steam cooked rice since the EDO period (1600-1800 years). It is called GOHAN NO OKAZU or Flat accompaniment to rice because it is consumed with steam cooked rice to perfume it.
The Tsukudani is always served and eaten fresh, leaving the refrigerator, and will not be annealing before being consumed.
Kombu's Tsukudani is delicious in the accompaniment of the scallops, white fish, tartars of meat or fish, smoked salmon, goat cheeses, foie gras in terrine.
Some chocolatiers even adopt it as the flavors get married well with cocoa.