Nori tsukudani is a traditional Japanese dish made from seaweed that has been simmered in soy sauce, mirin (sweet rice wine), sugar, and sometimes sake or dashi (Japanese soup stock). The seaweed is typically shredded or cut into small pieces before being simmered in the sauce until it becomes thick and concentrated.
Intense Flavour
Tsukudani itself refers to a cooking method in Japanese cuisine where ingredients are simmered in soy sauce and other seasonings until they become intensely flavoured and slightly sticky. It is a preservation technique that was historically used to preserve seafood, vegetables and other ingredients, allowing them to be stored for extended periods.
Rich, salty and sweet seaweed
Nori tsukudani is commonly enjoyed as a condiment or topping in Japanese cuisine. It has a rich, salty-sweet flavour with a slightly chewy texture, it pairs well with rice or can be used as a topping for dishes like sushi or onigiri (rice balls). It's also sometimes served as a side dish or snack on its own.
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Store in a cool, dry place away from direct sunlight. Refrigerate after opening.