Tsukudani

Simmered Japanese side dish

Tsukudani (佃煮) is small seafood, meat or seaweed that has been simmered in soy sauce and mirin. As a flavorful accompaniment to plain rice, tsukudani is made salty enough to not go bad, allowing high osmotic pressure to preserve the ingredients from microbial spoilage in Japan's humid climate. Its name originates from Tsukudajima, the island 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.

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