tsukudani

English

Etymology

From Japanese 佃煮 (tsukudani).

Noun

tsukudani made from kombu (kelp)

tsukudani (uncountable)

1. A Japanese dish consisting of seafood, seaweed or other ingredients simmered in soy sauce and mirin.
   • 1990 October 14, Barbara E. Thornbury, “Japanese Pickles or Preserves: So Nice With Rice”, in New York Times:

     Tsukudani, which are varieties of fish, shellfish and seaweed that have been preserved by slow cooking in soy sauce and sugar, are also a popular accompaniment to rice.

   • 2017 April 10, “Kombu Tsukudani Recipe”, in Japanese Cooking 101‎^[1]:

     Tsukudani is one way to cook vegetables, seafood, and meat. Seasonings of Soy Sauce and sugar are cooked down so much that Tsukudani’s flavor is very concentrated.

   • 2019 May 7, “Kombu Tsukudani (Simmered Kombu)”, in Just One Cookbook‎^[2]:

     What do you do with the leftover kombu from making Japanese soup stock (dashi)? Make Kombu Tsukudani (Simmered Kombu) cooked in a sweet and savory sauce.

Japanese

Romanization

tsukudani

1. Rōmaji transcription of つくだに