Tsukudaniare foods that are simmered in sweet and savory sauce, typically including soy sauce and mirin. Konbu tsukudani is one of the most popular kinds of tsukudani and is a great way to use the leftover konbu from making dashi. Can be enjoyed as is or as a topping for rice.
Alongside nearly every Japanese meal, you will find a side oftsukemono(pickled things), with every region having its own flavors and varieties. Although it’s hard to pinpoint exactly whentsukemono appeared in Japanese cuisine, it is said that the Edo period brought the emergence of pickling foods in fermented rice bran, known as nukazuke.
Tazukuri (literally “making rice paddy”) are sweet, crispy baby sardines that play an important role inosechi ryōri as they represent wishes for an abundant harvest (sardines were once used as fertilizers for rice fields).
You may be surprised to find out that potato salad is a popular home-cooked dish in Japan. Different than in the west, the Japanese version includes creamy, smooth potatoes mixed with crunchy vegetables. Here we add leftover sobacha (buckwheat tea) from your cup of tea for an additional layer of texture and nutty taste.