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The Japanese snack known as tsukudani get its name from Tsukudajima, an island in Tokyo Bay that was the center of the fishing industry during the Edo period (1603-1867). Made from fish, shellfish, seaweed such as kombu and wakame, vegetables or meat cooked in soy sauce, sweet rice wine and sugar, tsukudani are the perfect accompaniment to a glass of wine or, preferably, a glass of sake. As they are quite salty, tsukudani are often used as a topping on hot steamed rice.

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