tsukudani
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English
[edit]Etymology
[edit]Noun
[edit]![](http://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Tsukudaniphoto.jpg/220px-Tsukudaniphoto.jpg)
tsukudani (uncountable)
- 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
[edit]Romanization
[edit]tsukudani