🍱 Haze Tsukudani

Mikawa Bay is situated between the Chita and Atsumi Peninsulas in Aichi Prefecture. It has a long stretch of shallow water and is home to tidal flats such as Rokujo Lagoon and Shiogawa Tidal Flat. The cultivation of sweet potatoes on the Atsumi Peninsula has contributed to the popularity of tsukudani (food boiled in soy sauce and sugar) in coastal areas, making it possible to preserve fish for a longer time. Even today, there are tsukudani restaurants scattered throughout the region. Aichi Prefecture's tsukudani is known for its use of tamari, which is a representative seasoning of the region. Tamari soy sauce is made almost exclusively from soybeans, unlike soy sauce, which is typically made from barley. This gives it a rich, full-bodied flavor that is reminiscent of soybean miso. It is said that tamari originated from the liquid that oozed out during the process of making soybean miso. Haze Tsukudani is an essential dish for Osechi cuisine, which is served on New Year's Eve. Haze's face resembles that of an old man, symbolizing longevity, and its fast swimming speed is said to help people achieve their goals more quickly.