Today, it’s clam tsukudani: Two pots from 6 a.m. to 7 a.m., and two more from 7 a.m. to 8 a.m. They’ll cook other items in the afternoon, depending on the orders that come in from restaurants and ...

Their morning starts at 5 a.m. The father and son don’t speak to each other. They don’t need to. They barely look at each other as they go briskly, almost mechanically, from task to task. Beads of ...

In October 2024, a jury convicted Groves of second-degree murder for using an assault rifle to spray dozens of bullets into a ...

TOKYO (AP) — Tsukudani, a sweet, Japanese side dish often served with hot rice, originated in the samurai era in a tiny ...

A father and son in Tokyo are continuing the centuries-old tradition of making tsukudani, a preserved Japanese food. At their ...

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Tsukudani is seafood or seaweed simmered in a soy sauce and sugar-based broth, reminiscent of Edo-period Japan. But at Shinbashi Tamakiya, a historic shop that has been perfecting the art of tsukudani ...

Fujicconi Kombu Tsukudani Fujicco is particularly valued for its use of traditional cooking methods, such as tsukudani, where kombu is simmered in soy sauce and sugar to create a richly flavored dish.