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Tsukuda Island (Tsukishima), Tokyo — fishermen's preservation technique, Edo period origin Techniques

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Tsukuda Island (Tsukishima), Tokyo — fishermen's preservation technique, Edo period origin
Kombu Tsukudani Simmered Seaweed Condiment
Tsukuda Island (Tsukishima), Tokyo — fishermen's preservation technique, Edo period origin
Kombu tsukudani (昆布の佃煮) is the practice of simmering spent kombu from dashi-making in soy sauce, mirin, sake, and sugar until soft, glossy, and intensely flavored — the mottainai (no waste) transformation of dashi byproduct into a valuable condiment. Tsukudani in general refers to foods simmered to a very thick, long-shelf-life state in sweet-soy sauce — the name comes from Tsukuda Island (now Tsukishima, Tokyo) where fishermen developed the technique. Beyond kombu, tsukudani can be made from hijiki seaweed, small dried fish, mushrooms, or clams. The condiment is intensely savory-sweet, served in tiny quantities on rice.
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