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

Tsukudani, a sweet, Japanese side dish often served with hot rice, originated in the samurai era in a tiny neighborhood ...

Tsukudani also make a great snack to have with beer or sake. In a time of both misinformation and too much information, quality journalism is more crucial than ever.

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.

Tsukudani can be kept in the refrigerator for up to 3 months. Note • Konbu and kombu are both names used for dried edible kelp (a type of seaweed).

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 ...

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.

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.