Tsukudani is a traditional technique of cooking small amounts of meat, seaweed, vegetables, or seafood in a combination of soy sauce, sugar, and mirin. The ingredients are usually simmered in the mix for a long time. The resulting food is very sweet and savory, which helps to preserve the ingredients.

Due to its strong flavors, ever since the Edo period, tsukudani has been served as an accompaniment to steamed rice. The most typical type of tsukudani is made with kombu seaweed. Once prepared, it’s always served and enjoyed chilled from the refrigerator.