RECIPE: Nori Tsukudani Paste - Kokoro Care Packages

Tsukudani is the umbrella term for seafood, meat, seaweed, or vegetables that have been simmered in soy sauce and mirin. First invented during the Edo period, the tsukudani cooking process uses salt and sugar to preserve ingredients, transforming them into a storable side dish. Accordingly, nori tsukudani is made from seaweed sheets that have been simmered down into a salty, sweet, umami silken paste. Making tsukudani is a popular way to reuse ingredients leftover from making dashi stock as it reintroduces flavor and prevents food waste.  Nori tsukudani can be enjoyed as a topping for steamed rice or used as a flavoring agent in soups, stews, and sauces. Intensely sweet and savory, think of it as a flavor bomb!  In our recipe, we use nori sheets from the brand Isoya located in Saitama prefecture. Founded in the spring of 1953, Isoya captures

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Tsukudani is a traditional Japanese condiment made with fish, meat, seaweed, or vegetables simmered in several kinds of Japanese seasonings—typically with soy sauce and mirin. It is umami-loaded with an intensely sweet and savory flavor, which makes it a versatile accompaniment and seasoning for various dishes. Oiso’s Nori Seaweed Paste is a type of tsukudani made with two varieties of nori seaweed harvested in Japan.

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Tsukudani is a traditional Japanese condiment made with fish, meat, seaweed, or vegetables simmered in several kinds of Japanese seasonings—typically with soy sauce and mirin. It is umami-loaded with an intensely sweet and savory flavor, which makes it a versatile accompaniment and seasoning for various dishes. Oiso’s Nori Seaweed Paste is a type of tsukudani made with two varieties of nori seaweed harvested in Japan.

Nori Seaweed Paste (Tsukudani), 4.93 oz

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