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Tsukuda-ni ｜ Our Regional Cuisines

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  • Tokyo Prefecture

    Tsukuda-ni

Tsukuda-ni

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  • Main lore areas

    All of Tokyo Prefecture

  • Main ingredients used

    White Fish, "Nori"(=seaweed), Small Shrimp, Shellfish, etc.

  • History/origin/related events

    " Tsukudani, " which has been eaten as a preserved food since the Edo period (1603-1868), is a Tokyo specialty named after Tsukuda Island (current Tsukuda area in Chuo-ku). When the Edo shogunate was founded, Tokugawa Ieyasu moved fishermen from Tsukuda Village in Settsu Province to Tsukuda Island at the mouth of the Sumida River, making the area the center of the fishing industry. At that time, the common methods of preserving fish were boiling in salted water or pickling in salt, but the fish was boiled with thick seasonings, such as tamari soy sauce introduced from Kishu (Wakayama Prefecture), which made it highly storable.
    "Tsukudani" is also a standard ingredient in "Ocha-zuke (rice in tea or soup) " and "onigiri (rice balls). " In addition to seafood tsukudani such as white fish, seaweed, kelp, shrimp, and little neck clam, there are also agricultural products as ingredients. In addition, there are varieties that use locusts, bee larva, and numerous other ingredients in local regions.
    The flavor of soy sauce, mirin (sweet cooking sake), sugar, and starch syrup boiled down to a sweet and spicy consistency is a perfect match for white rice and is popular throughout Japan.

  • Opportunities and times of eating habits

    It is eaten throughout the year. The season for white fish for clams ("asari," "hamaguri," "shijimi") is spring. It is not often used as a main dish, but its strong flavor makes it a perfect complement to the main dish. Because dark soy sauce is used, the color of the soy sauce is darker and enhances the presentation of the dish. Kelp, seaweed, mushrooms, and seafood are the main ingredients used in tsukudani, but nowadays meat has been added as well. It is also popular as a compliment for "ocha-zuke" (rice in tea or soup).

  • How to eat

    Put the main ingredients and seasonings into a pot and simmer until all the liquid is absorbed. In the case of "Nori" (seaweed) tsukudani, the key is to break up the "Nori" (seaweed) with water so that it does not become a solid mass. As a preparation, it is best to tear it into small pieces and soak it in enough water to soften.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    In addition to being made at home, it is also available at department stores, mail-order stores, and supermarkets, and is used as a gift.

RECIPE

Ingredients (4 servings)

  • White fish 100g
  • Soy sauce 4 tbsp.
  • Mirin (sweet rice wine) 3 tbsp.
  • Sugar 3 tbsp.
  • Sake 3 tbsp.

How to cook

  • 1. Place white fish and seasonings in a saucepan over medium heat. Bring to a boil, reduce heat and simmer until all liquid is absorbed.

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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