佃煮 (つくだに) tsukudani

Tsukudani (佃煮) is small seafood, meat or seaweed that has been simmered in soy sauce and sugar. High osmotic pressure preserves the ingredients. Traditionally made tsukudani is preservable and has been favored as a storable side dish in Japanese kitchens since the Edo period.

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Tsukudani is usually eaten with steamed rice as a flavoring agent since the flavor is very intense (approximately 1 Tbsp for one bowl of rice).

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Many kinds of tsukudani are sold.

The main material
Seaweeds: laminaria (昆布), laver (海苔)
Fish: conger eel (穴子), eel (鰻), bonito (鰹), tuna (鮪), ammodytes personatus (玉筋魚), squid (烏賊), dried young sardines (縮緬雑魚)
Shellfish: manila clam (浅蜊), orient clam (蛤), freshwater clam (蜆), oyster (牡蠣)
Mushroom: shiitake mushroom (椎茸)

There is also a region that eat insects, but eat the insect is very few people. Like many other Japanese people, I am not good with insect.

How to make

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