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Toronto Star
09-07-2025
- General
- Toronto Star
Tsukudani and hot rice: Still a go-to meal in Japan centuries after its creation
Yoshihiro Kobayashi prepares tsukudani, a Japanese preserved food, in Tsukuda, Tokyo on June 18, 2025. (AP Photo/Yuri Kageyama) flag wire: true flag sponsored: false article_type: : sWebsitePrimaryPublication : publications/toronto_star bHasMigratedAvatar : false :
Winnipeg Free Press
09-07-2025
- General
- Winnipeg Free Press
A simple recipe for tsukudani, an everyday Japanese side dish to eat with hot rice
TOKYO (AP) — 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. Adding 'ni' at the end of a word in Japanese means that's where it's cooked. Professional tsukudani is sold packaged at some Asian food stores and, of course, in modern-day Tsukuda. A Tokyo correspondent for The Associated Press is sharing her basic tsukudani recipe. Tsukudani involves simmering bite-sized bits of meat or vegetables in a dark, sweet sauce in a pot over low heat. The ideal flavor emerges after about an hour, enough time for all the juice to infuse the food. And be sure to keep watching your pot. Serve tsukudani with hot rice or sake, or use it as filling for rice balls. Easy tsukudani, from AP's Yuri Kageyama Start to finish: One hour Servings: 5 Ingredients: 1/2 cup of clams, tuna, seaweed, shrimp, meat or other food item to make into tsukudani 1/4 cup sliced ginger 2 tablespoons sugar 1/2 teaspoon salt 1 tablespoon mirin, or sweet rice wine 2 tablespoons soy sauce 1 teaspoon sake, or rice wine 2 teaspoons roasted sesame seeds Directions: Chop the clams, tuna, seaweed, shrimp or meat into small pieces about the size of a pea. Slice the ginger into thin pieces. Pour the ingredients into a large pot and cook over low heat for about an hour until the juice disappears. Sprinkle with sesame seeds.
The Independent
09-07-2025
- General
- The Independent
A simple recipe for tsukudani, an everyday Japanese side dish to eat with hot rice
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. Adding 'ni' at the end of a word in Japanese means that's where it's cooked. Professional tsukudani is sold packaged at some Asian food stores and, of course, in modern-day Tsukuda. A Tokyo correspondent for The Associated Press is sharing her basic tsukudani recipe. Tsukudani involves simmering bite-sized bits of meat or vegetables in a dark, sweet sauce in a pot over low heat. The ideal flavor emerges after about an hour, enough time for all the juice to infuse the food. And be sure to keep watching your pot. Serve tsukudani with hot rice or sake, or use it as filling for rice balls. 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 sliced ginger 2 tablespoons sugar ½ teaspoon salt 1 tablespoon mirin, or sweet rice wine 2 tablespoons soy sauce 1 teaspoon sake, or rice wine 2 teaspoons roasted sesame seeds Directions: Chop the clams, tuna, seaweed, shrimp or meat into small pieces about the size of a pea. Slice the ginger into thin pieces. Pour the ingredients into a large pot and cook over low heat for about an hour until the juice disappears. Sprinkle with sesame seeds.
Associated Press
09-07-2025
- General
- Associated Press
A simple recipe for tsukudani, an everyday Japanese side dish to eat with hot rice
TOKYO (AP) — 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. Adding 'ni' at the end of a word in Japanese means that's where it's cooked. Professional tsukudani is sold packaged at some Asian food stores and, of course, in modern-day Tsukuda. A Tokyo correspondent for The Associated Press is sharing her basic tsukudani recipe. Tsukudani involves simmering bite-sized bits of meat or vegetables in a dark, sweet sauce in a pot over low heat. The ideal flavor emerges after about an hour, enough time for all the juice to infuse the food. And be sure to keep watching your pot. Serve tsukudani with hot rice or sake, or use it as filling for rice balls. 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 sliced ginger 2 tablespoons sugar ½ teaspoon salt 1 tablespoon mirin, or sweet rice wine 2 tablespoons soy sauce 1 teaspoon sake, or rice wine 2 teaspoons roasted sesame seeds Directions: Chop the clams, tuna, seaweed, shrimp or meat into small pieces about the size of a pea. Slice the ginger into thin pieces. Pour the ingredients into a large pot and cook over low heat for about an hour until the juice disappears. Sprinkle with sesame seeds.
Yahoo
10-06-2025
- Automotive
- Yahoo
Truck units of Toyota and Daimler reach merger deal, first announced two years ago
TOKYO (AP) — The truck divisions of Japan's Toyota and Daimler of Germany have agreed to merge to form 'a new strong Japanese truck powerhouse' to work together in vehicle development, procurement and production. Details, including the scope and specifics of the collaboration, were still undecided. But Hino Motors and Mitsubishi Fuso Truck and Bus Corp. plan to form a listed holding company by April 2026, the companies said Tuesday. A tentative such deal was announced two years ago. Under the integration, which will be 'on an equal footing,' Daimler Truck and Toyota Motor Corp. will each own 25% of the holding company. The Tokyo-based holding company will own 100% of Mitsubishi Fuso and Hino, and list on the Tokyo Stock Exchange. The chief executive will be Karl Deppen, now CEO of Mitsubishi Fuso, a division of Daimler Truck AG. 'Today is a great day for all our stakeholders. We are shaping the industry by bundling our strengths,' Deppen said. 'With a strong new company, we combine our two trusted brands, our resources, competencies and expertise to even better support our customers in their transportation needs in the future.' The new company, which still needs approval from boards, shareholders and regulatory authorities, will employ more than 40,000 workers. The companies share the common desire to work on future commercial vehicles, strengthening the auto industry in Japan and Asia, and work on ecological innovation, including the use of hydrogen energy, the companies said. Toyota Chief Executive Koji Sato expressed hopes the companies working together will contribute toward building a better future. 'Today's final agreement is not the goal but the starting line. Our four companies, aiming to achieve a sustainable mobility society, will continue to create the future of commercial vehicles together,' he said. Collaboration and the pooling of resources, including money, are becoming widespread in the auto industry, as pressures grow to develop various technology in ecology, autonomous driving, connectivity and safety. And scale can help reduce costs and boost competitiveness. ___ Yuri Kageyama is on Threads: Yuri Kageyama, The Associated Press Sign in to access your portfolio
