Tsukudani is a side dish often served with Japanese meals. Made by boiling seafood, seaweed, or vegetables in a sweet soy sauce, it was originally invented by fishermen as a way to preserve their surplus catch. The waterfront area in Tokyo where it originated still has tsukudani stores that are over 200 years old. We visit one store that achieves its unique taste by using a sauce that has been concentrated over generations, and another that has won awards overseas with its innovative cooking methods. These have produced variations on this classic dish that make it a highly suitable match for many cuisines, as well as Japanese.
VIDEO BY MINISTRY OF FOREIGN AFFAIRS OF JAPAN