Tsukudani

Nori tsukudani , delicately spiced with sansho berry (flavors of verbena or citrus fruit, little spicy or electric touch on top), accompanies well plain Japaneserice, onigiri, tamagoyaki, goat cheese, baked scallops or scallops carpaccio, scampi sashimi...

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, mirin.

Tsukudani is a traditional Japanese delicacy. In its simplest form, it consists of seaweed slowly simmered in soy sauce and mirin or sugar. More elaborate versions are made with fish, meat, shellfish, mushrooms... Tsukudani has two roots behind its name. “Tsukuda” comes from Tsukudajima (Chuo, present-day Tokyo). During the Edo...

Tsukudani is a traditional Japanese delicacy. In its simplest form, it consists of seaweed slowly simmered in soy sauce and mirin or sugar. More elaborate versions are made with fish, meat, shellfish, mushrooms... Tsukudani has two roots behind its name. “Tsukuda” comes from Tsukudajima (Chuo, present-day Tokyo). During the Edo...

Tsukudani is a traditional Japanese delicacy. In its simplest form, it consists of seaweed slowly simmered in soy sauce and mirin or sugar. More elaborate versions are made with fish, meat, shellfish, mushrooms... Tsukudani has two roots behind its name. “Tsukuda” comes from Tsukudajima (Chuo, present-day Tokyo). During the Edo...

Tsukudani is a traditional Japanese delicacy. In its simplest form, it consists of seaweed slowly simmered in soy sauce and mirin or sugar. More elaborate versions are made with fish, meat, shellfish, mushrooms... Tsukudani has two roots behind its name. “Tsukuda” comes from Tsukudajima (Chuo, present-day Tokyo). During the Edo...