Tsukudani is small pieces of meat, fish, shrimp, and seaweed, prepared with soy sauce and mirin. It is typically eaten as a rice topping. Tsukudani is very strong tasting and not for timid tasters. Because it is so concentrated, it is one of those foods that you either love or hate. There isn't much room for in between.
Tsukuda is an old neighborhood in Tokyo near the river. Many ships used to go in and out of the area, and it was filled with shops that serviced these ships and sold fish from the ships. Tsukudani used many of the products from ships (clams, seaweed, fish) that the vendors could sell back to the sailors (because tsukudani has a long shelf life) as well as community members. The name "tsukudani" actually comes from this neighborhood - Tsukuda / tsukudani.
The business, Tenan, is in a really neat old building. The wooden shingles on the outside show age that is not often seen anymore. I find it beautiful. The doors slide open, revealing a small room with a large glass case filled with various types of tsukudani. There were several women kneeling on a raised tatami floor behind the counter. They happily gave samples to us so we could try different flavors.
We tried several, but I resisted trying the grasshoppers. I get that many people wouldn't mind trying it, and usually I am all for trying whatever is given to you, but I need to draw the line somewhere. I read that it is a common ingredient, because in some areas protein was not as readily available, so they used locusts. Thanks, but no thanks for me.
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We chose tsukudani made with small fish (upper left),
clams (upper right), and ginger (lower center).
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When we have rice in the rice cooker at breakfast time, my husband will often have a bowl of rice with some tsukudani for breakfast. For him, it is a good way to start the day.
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