TOKYO (AP) — Tsukudani, a sweet, Japanese side dish often served with hot rice, originated in the samurai era in a tiny ...

A father and son in Tokyo are continuing the centuries-old tradition of making tsukudani, a preserved Japanese food. At their ...

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Kombu tsukudani is thinly cut kombu seaweed cooked and seasoned mainly with sugar and soy sauce. It is a Japanese household staple and is often used as a delicious accompaniment for plain rice (like ...

Fujicconi Kombu Tsukudani Fujicco is particularly valued for its use of traditional cooking methods, such as tsukudani, where kombu is simmered in soy sauce and sugar to create a richly flavored dish.

<p>As the weather cools, try out an eel dish seasoned with a homemade sauce that is perfect for autumn. Kanako Wakimoto, who runs a traditional Japanese restaurant in Tokyo’s Kamiyacho area, ...

More often shaped into a triangular shape rather than round balls, onigiri can delight with fillings ranging from tuna or salmon in mayonnaise to more uniquely Japanese ingredients such as umeboshi ...

View Tsukudani Tenyasu by David Burdeny on artnet. Browse more artworks David Burdeny from Trimper Gallery.

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