Sushi/Tsukudani

Tsukudani is a traditional Japanese condiment or side dish made by simmering ingredients like small fish, seaweed, or mushrooms in a sweet and savory sauce of soy sauce, mirin, and sugar. It originates from the Edo period (1603-1868) and is commonly served as a topping for plain rice or as part of a bento box.

🍽️ Nutrition at a glance

Tsukudani is generally low in fat and provides a good source of protein and minerals like calcium and iron, especially when made with small fish or seaweed. A typical serving (about 1 tablespoon) contains roughly 20-30 calories, primarily from carbohydrates in the sweetened sauce.

Nutrition breakdown

Calories	150 kcal
Protein	6 g
Carbs	24 g
Fat	3 g
Fiber	1 g
Sugar	3 g
Sodium	400 mg
Potassium	120 mg
Magnesium	25 mg
Phosphorus	80 mg
Calcium	30 mg
Iron	1.5 mg
Zinc	1 mg
Vitamin B12	1.2 µg
Niacin (B3)	2 mg

Per 1 roll (approx. 100 g) · estimated, varies by recipe

💡 What's interesting

Culturally, tsukudani was originally a method of preserving food before refrigeration, and its intense flavor makes it a classic 'rice thief' (gohan no taiyaki) in Japan, meaning it encourages eating more rice. Nutritionally, using whole small fish with bones provides a concentrated source of calcium.