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 for tsukudani, a Japanese preserved food, made with tuna, soy sauce, mirin, sake, sugar and salt, are ...

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 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 ...