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tsukudani
is small seafood, meat or seaweed that has been simmered in soy sauce and mirin.〔http://justbento.com/handbook/johbisai/homemade-shio-kombu-kombu-no-tsukudani〕 High osmotic pressure preserves the ingredients. Its name originates from Tsukudajima, the island (in present-day Chūō, Tokyo) where it was first made in the Edo period. Many kinds of ''tsukudani'' are sold. Traditionally made ''tsukudani'' is preservable and has been favored as a storable side dish in Japanese kitchens since the Edo period.
Tsukudani can be made with kombu or wakame seaweeds. It is usually eaten with steamed rice as a flavoring agent since the flavor is very intense (approximately 1 Tbsp for one bowl of rice). Finished tsukudani is served chilled from the refrigerator where it takes on a gelatinous texture.
==References==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「tsukudani」の詳細全文を読む
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