The kombu and katsuobushi that you used to make second dashi are still packed with umami and nutrients.
Learn more about dashi here.
Instead of throwing them away, why not turn them into a delicious simmered tsukudani that lets you enjoy every last bit of flavor?
In Japan, tsukudani is typically enjoyed over a bowl of rice or used as a filling for rice balls. But overseas, it’s also enjoyed in creative ways—paired with cheese, added to pasta dishes, or used as a sandwich filling.
I hope you’ll give it a try and explore new ways to enjoy this flavorful dish!
Table of Contents
What is Tsukudani?
Tsukudani is a traditional Japanese preserved dish made by simmering small fish, tiny shrimp, shellfish, kombu (kelp), or various vegetables in a sweet and savory sauce made from sugar, soy sauce, syrup, and mirin.
By simmering the ingredients slowly, their rich umami flavors become concentrated, making tsukudani a delicious and long-lasting side dish.
Tsukudani can be roughly divided into three categories:
- Marine-based tsukudani, made with ingredients like kombu, wakasagi (pond smelt), sardines, clams, and shrimp.
- Plant-based tsukudani, made with ingredients like butterbur stalks (fuki), young chili pepper leaves, and beans.
- Other types of tsukudani, made with unusual ingredients like locusts or walnuts.
Because so many different ingredients and seasonings can be used, it’s said that there are hundreds of varieties of tsukudani throughout Japan.
The Story Behind This Recipe
The origins of tsukudani can be traced back to the Edo period, when fishermen on Tsukuda Island simmered small fish in a salty broth to preserve them. They began selling the leftover simmered fish as “tsukudani,” turning what would otherwise be waste into a tasty and practical product.
With its roots in economic necessity and minimizing food waste, tsukudani embodies the kind of practical wisdom that remains relevant in our lives today.
Ingredients
- Used kombu from second dashi – 10 g, thinly sliced
- Used katsuobushi from second dashi – 35 g, finely chopped
- Dashi (or water) – 200 g / 7 oz
- Soy sauce – 2 tbsp / 1 oz / 30 ml
- Mirin – 2 tbsp / 1 oz / 30 ml
- Cooking sake – 2 tbsp / 1 oz / 30 ml
- Sugar (white or cane sugar) – 2 tsp / 0.35 oz / 10 g
- Toasted white sesame seeds – 1 tbsp / 0.35 oz / 10 g
Instructions
| 1 |
 | Place the used kombu and katsuobushi from the second dashi into a pot. Add the seasonings and bring to a simmer over medium heat. Once it begins to simmer, reduce the heat to low and cook for about 10–15 minutes until most of the liquid has evaporated. |
| 2 |
 | Sprinkle with toasted white sesame seeds and it’s ready to enjoy! |
Top Spots in Japan We Recommend — Totoya 斗々屋
Zero waste is a global social issue that’s gaining attention, and in Japan, stores that sell products by weight with the aim of reducing waste have started to appear.
One of the most innovative examples is Totoya (斗々屋), located in Kyoto.
Here, a wide variety of items—seasonings, nuts, vegetables, fruits, wine, prepared foods, and more—are sold by weight. There’s even an eat-in space at the back of the store.
Totoya offers such a comprehensive selection that you could easily use it as your everyday grocery store instead of a supermarket.
Many zero-waste stores tend to be a bit shabby, or they have good intentions but aren’t practical for everyday shopping and end up with few customers. But Totoya is different.
It’s bustling with customers every day and has a lively atmosphere.
I believe that for stores like this, it’s important not only to have good ideals, but also to be financially successful—and Totoya seems to have achieved that balance.
It’s the kind of store that could set the standard for Japan’s bulk-buying, zero-waste style, so if you’re interested in zero waste, I highly recommend checking it out!
Totoya 斗々屋
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