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.

Ingredients: ½ cup of clams, tuna, seaweed, shrimp, meat or other food item to make into tsukudani. ¼ cup sliced ginger. 2 tablespoons sugar. ½ teaspoon salt ...

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 ...

Easy tsukudani, from AP’s Yuri Kageyama. Start to finish: One hour. Servings: 5. Ingredients: ½ cup of clams, tuna, seaweed, shrimp, meat or other food item to make into tsukudani. ¼ cup ...

Tsukudani, a sweet, Japanese side dish often served with hot rice, originated in the samurai era in a tiny neighborhood called Tsukuda in the old part of Tokyo. Professional tsukudani is sold ...

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 ...

Easy tsukudani, from AP’s Yuri Kageyama. Start to finish: One hour. Servings: 5. Ingredients for tsukudani, a Japanese preserved food, made with tuna, soy sauce, mirin, sake, sugar and salt, are ...

Tsukudani can also be used as filling for rice balls or as an easy side dish for “bento,” or packed lunch, and it makes for a good topping on “chazuke,” which is rice with hot green tea ...