Tsukudani

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• Tsukudani — nihongo| 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… …   Wikipedia

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• Kombu — Taxobox color = #FA7B62 name = Kombu regnum = Protista divisio = Heterokontophyta classis = Phaeophyceae ordo = Laminariales familia = Laminariaceae genus = Laminaria species = various; see textKombu or konbu ( ja. 昆布 IPA2|kombɯ), also called… …   Wikipedia

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• Aonori — ( ja. 青海苔) or green laver is a type of edible green seaweed, including species from the genera Monostroma and Enteromorpha of Ulvaceae . It is commercially cultivated in some bay areas in Japan, such as Ise Bay. It contains rich minerals such as… …   Wikipedia

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• Japanese regional cuisine — Japanese cuisine has a vast array of regional specialities known as Kyōdo Ryōri (郷土料理) in Japanese, many of them originating from dishes prepared using traditional recipes using local ingredients. While local ingredients are now available… …   Wikipedia