佃煮

Japanese

Kanji in this term
佃	煮
つくだ Jinmeiyō	に Grade: S
kun'yomi

Alternative spelling
(kyūjitai)

Etymology

(This etymology is missing or incomplete. Please add to it, or discuss it at the Etymology scriptorium.)

Pronunciation

(Tokyo) つくだに [tsùkúdání] (Heiban – [0])^[1]^[2]
IPA^(key): [t͡sɨ̥kɯ̟da̠ɲ̟i]

Noun

佃(つくだ)煮(に) • (tsukudani)

tsukudani, a dish consisting of small fish, shellfish, or seaweed stewed in soy sauce and mirin
- 1965, Yoshida Kogorō, Kōhon Keiō gijuku yōchisha shi [Manuscript history of Keio nursery school]‎^[1], page 652:
  
  １(いち)日(にち)　朝(あさ)　みそ汁(しる)　小(こう)女(な)子(ご)佃(つくだ)煮(に)　キャベツ塩(しお)もみ
  ichinichi asa miso shiru kōnago tsukudani kyabetsu shiomomi
  Day 1, morning. Miso soup, sand lance tsukudani, salted cabbage

See also

佃(つくだ)島(じま) (Tsukudajima), an island in Tokyo where the dish is said to originate
にもの (nimono, “stewed dishes”)

References

^ Matsumura, Akira, editor (2006), 大辞林 [Daijirin] (in Japanese), Third edition, Tokyo: Sanseidō, →ISBN
^ NHK Broadcasting Culture Research Institute, editor (1998), NHK日本語発音アクセント辞典 [NHK Japanese Pronunciation Accent Dictionary] (in Japanese), Tokyo: NHK Publishing, Inc., →ISBN