Tsukudani – Hidden gem of Japanese cuisine
Tsukudani – Hidden gem of Japanese cuisine
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
Subscribe to The Manila Times Channel - https://tmt.ph/YTSubscribe
Visit our website at https://www.manilatimes.net
Follow us:
Facebook - https://tmt.ph/facebook
Instagram - https://tmt.ph/instagram
Twitter - https://tmt.ph/twitter
DailyMotion - https://tmt.ph/dailymotion
Subscribe to our Digital Edition - https://tmt.ph/digital
Check out our Podcasts:
Spotify - https://tmt.ph/spotify
Apple Podcasts - https://tmt.ph/applepodcasts
Amazon Music - https://tmt.ph/amazonmusic
Deezer: https://tmt.ph/deezer
Stitcher: https://tmt.ph/stitcher
Tune In: https://tmt.ph/tunein
#TheManilaTimes
#DailyNews
#Japan
#Tokyo
#Tsukudani
#JapaneseCuisine
#Seafood
#Seaweed
#Vegetables
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
Subscribe to The Manila Times Channel - https://tmt.ph/YTSubscribe
Visit our website at https://www.manilatimes.net
Follow us:
Facebook - https://tmt.ph/facebook
Instagram - https://tmt.ph/instagram
Twitter - https://tmt.ph/twitter
DailyMotion - https://tmt.ph/dailymotion
Subscribe to our Digital Edition - https://tmt.ph/digital
Check out our Podcasts:
Spotify - https://tmt.ph/spotify
Apple Podcasts - https://tmt.ph/applepodcasts
Amazon Music - https://tmt.ph/amazonmusic
Deezer: https://tmt.ph/deezer
Stitcher: https://tmt.ph/stitcher
Tune In: https://tmt.ph/tunein
#TheManilaTimes
#DailyNews
#Japan
#Tokyo
#Tsukudani
#JapaneseCuisine
#Seafood
#Seaweed
#Vegetables
Category
🗞
NewsTranscript
00:00 [Music]
00:06 In a typical Japanese meal, alongside rice and miso soup,
00:11 you'll often see a side dish called "sukudani".
00:14 Sukudani are small pieces of seafood, seaweed or vegetables
00:21 simmered in a sweetened soy sauce.
00:23 They have a unique sweetness and a chewy texture.
00:28 [Music]
00:31 Tsukudajima in Tokyo is where the dish originated
00:35 and where it gets its name.
00:37 [Music]
00:43 Hundreds of years ago, in the days before refrigeration,
00:46 the fishermen in this waterfront part of the city invented sukudani
00:50 as a way to preserve their unsold surplus seafood for family use.
00:56 Delicious and long-lasting, it soon became popular throughout the country.
01:00 There are still sukudani stores in Tsukudajima that date back over 200 years.
01:09 This store makes sukudani the traditional way.
01:15 It's run by Kobayashi Yoshitaka.
01:22 Today he's making one of the classic sukudani items, kombu.
01:26 First, the kombu seaweed is boiled in water.
01:32 It will then be boiled again in a special sauce made from soy sauce, sugar and sake.
01:40 This mother sauce is Kobayashi's treasure, preserved for many years.
01:50 Each time the sauce is used to boil kombu, it gathers more and more umami.
01:55 Constantly replenished, the flavor keeps deepening with the concentrated taste of the kombu.
02:02 Making this sauce is like bringing up a child.
02:08 When you eat out sukudani, you're tasting umami concentrated through years of repeated use.
02:14 Flavor like this can't be produced in a day.
02:19 It took generations to achieve their unique taste.
02:22 Another sukudani store takes a more innovative approach.
02:29 Unlike the traditional style, this clam sukudani has a pleasingly soft texture.
02:37 This makes it a perfect match for many kinds of cuisine, not just Japanese.
02:46 To get this texture required developing a whole new technique.
02:50 To preserve the soft texture of the clams,
02:55 they cut the boiling time to less than half that used for conventional sukudani.
02:59 However, the shorter boiling time meant that the flavor of the sauce wasn't fully absorbed.
03:08 After much trial and error, they decided to use two sauces.
03:15 One for boiling and one to add the final flavor.
03:18 By using two different sauces, one after the other, we can optimize the function of each.
03:26 And we can adjust the intensity of the second sauce to get exactly the flavor we want.
03:32 Ginger is added to the boiling sauce to remove any fishy odors.
03:42 Once the clams are cooked, the second sauce is added to give them the desired flavor.
03:47 This allows very fine control over the flavoring.
03:52 Unlike the traditional clam sukudani method,
03:56 they can create a perfect balance with just the right amount of saltiness and flavor from the broth.
04:02 It's a very subtle taste.
04:07 Magnificent!
04:11 Such innovation has gained their Sukudani International Quality Awards for over 10 consecutive years.
04:17 Once just a simple side dish,
04:21 Sukudani is becoming a star of the dining table.
04:26 [Music fades]
04:28 [Music fades]
04:30 [Mouse clicks]
04:37 [Bell dings]
04:38 [BLANK_AUDIO]