Father and son uphold ancient tsukudani tradition in Tokyo

In the Tsukuda neighborhood of Tokyo, Japan, a father and son duo, Nobuo and Yoshihiro Kobayashi, continue the centuries-long tradition of creating tsukudani, a preserved Japanese dish. The craft of making tsukudani began during the samurai era, and it is characterized by simmering ingredients such as clams, tuna, seaweed, or shrimp in a sweet mixture of soy sauce, sake, and sugar. Each morning, their work begins at 5 a.m., using large metal pots over gas fires, as they prepare the dish for local restaurants and stores. Yoshihiro reflects on his father's old-school methods and strict demeanor while also recognizing the importance of this cultural preservation. Tsukudani is typically served with hot rice or sake, can be incorporated into rice balls or bento, and is regarded as a health food by some, enhancing digestion. The dish not only represents a rich culinary history but also embodies familial bonds and traditions that have persevered through generations. This dedication to tsukudani resonates with locals who appreciate the flavor and nostalgia associated with this cherished food.