TOKYO (AP) — Tsukudani, a sweet, Japanese side dish often served with hot rice, originated in the samurai era in a tiny ...

A father and son in Tokyo are continuing the centuries-old tradition of making tsukudani, a preserved Japanese food.

Bull Kelp tsukudani musubi recipe. Ingredients. 200 g fresh bull kelp, or rehydrated kombu. 8 tbsp soy sauce. 4 tbsp mirin. 5 tsp sugar. 1 cup water. Dried nori sheets. Cooked white rice.

Nori tsukudani, a popular topping in rice-loving Japan. Made with local nori from Tokyo Bay, it's a taste and tradition preserved for over 100 years.

Everyday Natto: Natto Nori Tsukudani Gohan Recipe. Posted: May 14, 2025 | Last updated: May 31, 2025. More for You. House Democrats demand answers from Noem on plans for $50M jet.

A common tsukudani is made witht the seaweed kombu, which is left over after making the Japanese broth called dashi. The soy-flavored seaweed is often served over rice as a flavorful condiment.

Tsukudani is a side dish often served with Japanese meals. Made by boiling seafood, seaweed, or vegetables in a sweet soy sauce, it was originally invented by fishermen as a way to preserve their ...

Tsukudani of silkworm and grasshopper is part of the gastronomic tradition of Japan. It seems obvious, however, that this will not happen in the near future.