Tsukudani and hot rice: Still a go-to meal in Japan centuries after its creation
Tsukudani and hot rice: Still a go-to meal in Japan centuries after its creation
by APnews
2 Comments
APnews
A father and son in Tokyo are continuing the centuries-old tradition of making tsukudani, a preserved Japanese food. At their factory-turned-shop, they cook tuna, seaweed and other ingredients in soy sauce, sake, and sugar, following methods passed down for generations. Tsukudani remains a staple of Japanese cuisine centuries after it was created in the Tsukuda neighborhood of Tokyo, from which the dish gets its name.
Quinocco
Okay, I’m gonna say it. Tsukudani is not good. It’s super high in salt and sugar, in a quintessentially Japanese way. It is not health food, despite the quote in the article.
2 Comments
A father and son in Tokyo are continuing the centuries-old tradition of making tsukudani, a preserved Japanese food. At their factory-turned-shop, they cook tuna, seaweed and other ingredients in soy sauce, sake, and sugar, following methods passed down for generations. Tsukudani remains a staple of Japanese cuisine centuries after it was created in the Tsukuda neighborhood of Tokyo, from which the dish gets its name.
Okay, I’m gonna say it. Tsukudani is not good. It’s super high in salt and sugar, in a quintessentially Japanese way. It is not health food, despite the quote in the article.