THIS on Japanese Rice is IRRESISTIBLE

A plain bowl of Japanese rice may seem boring at first, but when you have toppings, it’s like making a pizza! Rice is just a blank slate and Tsukudani is the flavor that elevates rice to the highest level. Tsukudani is simmered in soy sauce, mirin, Japanese sake and sometimes konbu kelp stock creating a very umami flavored dish that is used as a filling for onigiri rice balls, rice topper or just a snack. It’s often seen in Japanese New Year cuisine, Osechi Ryori – sweet, salty, savory, delicious.

In this video, I’ll take you to Tsukuda Island where Tsukudani was born then to a famous shop operating since 1782, now the 10th generation owner of the same family. The taste has changed slightly over the years, evolving – but the process is the same. Simmer for hours to absorb the “mother sauce” which makes it so amazingly delicious.

Yamakita has a class where you can eat many of them, see which you like, how to use it in cuisine and of course, there are loads of bags to buy filled with it which make excellent gifts.

This is one amazing aspect of Japan’s deep cuisine, one most visitors never try. Hopefully you get the chance, sometimes you’ll find it at hotel buffet breakfasts in the Japanese area but you can always stop into Tamakiya in Shinbashi to stock up.