5 Fermented Recipes for Classic Sea Vegetable Japanese Condiments
Tsukudani (佃煮) is small seafood, meat or seaweed that has been simmered in soy sauce and mirin.
High osmotic pressure preserves the ingredients.
Its name originates from Tsukudajima, the island (in present-day Chūō, Tokyo) where it was first made in the Edo period. Many kinds of tsukudani are sold. Traditionally made tsukudani is preservable and has been favored as a storable side dish in Japanese kitchens since the Edo period.
Tsukudani can be made with kombu, nori, or wakame seaweeds. It is usually eaten with steamed rice as a flavoring agent since the flavor is very intense (approximately 1 tbsp for one bowl of rice). Finished tsukudani is served chilled from the refrigerator where it takes on a gelatinous texture.
Here are some simple to make Japanese condiments. All of the raw nori seaweed is ground, mixed with other ingredients, and then slightly fermented for 2 to 3 days. Then keep jars in the refrigerator for longer shelf life. We like to use smaller jars like 1/2 pint size for a fresher product and ease of table use.
Make these fresh healthy seaweed condiments to enhance plan rice or other entrees.
– Gohandesuyo, Seaweed Paste
Nori seaweed with shoyu and dashi broth
Simple to make by grinding nori sheets then adding shoyu soy sauce and dashi broth until the desired consistency is obtained. Add a bit of water if needed to make a thick paste.
Mix all the ingredients and pack into jars. Ferment for 2 to 3 days at room temperature then
– Red Pepper, Nori Seaweed Paste
Nori seaweed with chili oil
Make the same as Gohandesuyo with the addition of chillis to your liking. You can buy a premade chili paste or make it fresh. The amount of chili to nori can vary by the type of pepper used and taste.
Add a bit of water if needed to make a thick paste.
Mix all the ingredients and pack into jars. Ferment for 2 to 3 days at room temperature
– Umebosi Pickled Plum Nori Tsukudani
This condiment is nice and sweet from the plumbs and contains a depth of flavor from the shiso.
Again make as you would gohandesuyo but now mixed with umeboshi plums/paste and fresh shiso leaf. Mix all the ingredients and pack into jars. Ferment for 2 to 3 days at room temperature then
Yuzu Kosho Tsukudani
Yuzu lemon peel and chilis are added to the basic nori seaweed paste…
Start with grinding the nori sheets and adding yuzu peel and chili to taste. Mix all the ingredients and pack into jars. Ferment for 2 to 3 days at room temperature then place in refrigerator.
Taberu Rayu Tsukudani
Chili oil with fried onions and garlic…
Start by frying off onions in sesame oil then add the garlic and fry till all ingredients are finished. Remove from heat. Now add in the chili oil to form
a thick paste.
The ratio is about 2 parts onions to 1 part garlic and 1 part chili oil. Of course, this can be changed to your liking. A little soy sauce and sugar can also be added. Mix all the ingredients and pack into jars. Ferment for 2 to 3 days at room temperature then
place in refrigerator.
Other flavor types to try…
– Kameya Wasabi Nori Seaweed Tsukudani
– Nori Tsukudani Shijimi(clams) Seasoned
– Yasuda Yakinori Iri Tsukudani (Nori in sweet shoyu)
Try it with different meat, seafood, or othe types of sea vegiables.
Condiments can enhance dishes and provide healthy flavors to dishes. Have fun making these delightful additions to meals.
Happy Culturing! Live, Grow, Share Cultured Foods.