Tsukudani
This article possibly contains original research. (November 2012) |
Tsukudani (
Tsukudani can be made with kombu or wakame seaweeds, and is often made to reuse ingredients from making dashi that would otherwise be discarded. It is usually eaten with cooked rice as a flavoring agent, since the flavor is very intense (approximately 1 tbsp for one bowl of rice). Finished tsukudani is served chilled from the refrigerator, where it takes on a gelatinous texture.
Local variations[edit]
- Wakasagi no Tsukudani (わかさぎの
佃煮 ), made with little pond smelt caught in the Lake Hachirogata– Akita Prefecture - Asari no Tsukudani (あさりの
佃煮 ), made with little neck clam – Chiba Prefecture - Ikanago no Kugini (いかなごのくぎ
煮 ), made with sand lance – Hyōgo Prefecture - Inago no Tsukudani (いなごの
佃煮 ), made with locusts – Fukushima Prefecture and Nagano Prefecture - Zazamushi no Tsukudani (ざざむしの
佃煮 ), made with stonefly and caddisfly larvae – Ina, Nagano
See also[edit]
- Laverbread – Food made from edible seaweed
References[edit]
- ^ "How to: Homemade shio kombu or kombu no tsukudani". justbento.com.