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- Tsukudani abstract "Tsukudani (佃煮) is small seafood, meat or seaweed that has been simmered in soy sauce and mirin. 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.".
- Tsukudani thumbnail Tsukudaniphoto.jpg?width=300.
- Tsukudani wikiPageID "7934654".
- Tsukudani wikiPageLength "1153".
- Tsukudani wikiPageOutDegree "17".
- Tsukudani wikiPageRevisionID "664023535".
- Tsukudani wikiPageWikiLink Category:Japanese_cuisine.
- Tsukudani wikiPageWikiLink Category:Seafood.
- Tsukudani wikiPageWikiLink Chūō,_Tokyo.
- Tsukudani wikiPageWikiLink Edo_period.
- Tsukudani wikiPageWikiLink Gelatin.
- Tsukudani wikiPageWikiLink Kombu.
- Tsukudani wikiPageWikiLink Mirin.
- Tsukudani wikiPageWikiLink Osmotic_pressure.
- Tsukudani wikiPageWikiLink Refrigerator.
- Tsukudani wikiPageWikiLink Rice.
- Tsukudani wikiPageWikiLink Seafood.
- Tsukudani wikiPageWikiLink Seaweed.
- Tsukudani wikiPageWikiLink Soy_sauce.
- Tsukudani wikiPageWikiLink Tablespoon.
- Tsukudani wikiPageWikiLink Tsukudajima.
- Tsukudani wikiPageWikiLink Wakame.
- Tsukudani wikiPageWikiLink File:Tsukudaniphoto.jpg.
- Tsukudani wikiPageWikiLinkText "Tsukudani".
- Tsukudani wikiPageWikiLinkText "tsukudani".
- Tsukudani wikiPageUsesTemplate Template:Authority_control.
- Tsukudani wikiPageUsesTemplate Template:Commonscat.
- Tsukudani wikiPageUsesTemplate Template:Nihongo.
- Tsukudani wikiPageUsesTemplate Template:Original_research.
- Tsukudani wikiPageUsesTemplate Template:Reflist.
- Tsukudani subject Category:Japanese_cuisine.
- Tsukudani subject Category:Seafood.
- Tsukudani hypernym Seafood.
- Tsukudani type Food.
- Tsukudani type Food.
- Tsukudani type Thing.
- Tsukudani comment "Tsukudani (佃煮) is small seafood, meat or seaweed that has been simmered in soy sauce and mirin. 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.".
- Tsukudani label "Tsukudani".
- Tsukudani sameAs Q3276660.
- Tsukudani sameAs Cukudani.
- Tsukudani sameAs Tsukudani.
- Tsukudani sameAs Tsukudani.
- Tsukudani sameAs 佃煮.
- Tsukudani sameAs m.026kn08.
- Tsukudani sameAs Tsukudani.
- Tsukudani sameAs Q3276660.
- Tsukudani sameAs 佃煮.
- Tsukudani wasDerivedFrom Tsukudani?oldid=664023535.
- Tsukudani depiction Tsukudaniphoto.jpg.
- Tsukudani isPrimaryTopicOf Tsukudani.