東京都·郷土料理
Tsukudani
A sweet and salty, intense bite. This preserved food born in Edo makes you finish your rice in no time. The origin of the name goes back to Tsukudajima at the mouth of the Sumida River. Following Tokugawa Ieyasu's entry into Edo around 1590, fishermen migrated from Tsukuda Village in Settsu Province (present-day Osaka City) and named the area Tsukudajima after their hometown. It is said that Tsukudani began when they simmered small fish and shellfish with salt and soy sauce to create preserved food for fishing and side dishes for daily use. Because it was long-lasting and inexpensive, it spread among the common people of Edo, and is said to have spread nationwide as samurai on Sankin-kotai (alternate attendance) took it home as souvenirs. A single small piece of Tsukudani is packed with the essence of life in Edo.
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