Their morning starts at 5 a.m. The father and son don’t speak to each other. They don’t need to. They barely look at each ...

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 ...

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 ...

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 is a prime example of how Japan, despite its high-tech modernity and an economy driven by global corporates like Toyota and Sony, maintains traditions passed down over generations, ...

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 ...