Tsukudani: Tokyo’s Traditional Pickles

Tsukudani is a familiar taste in everyday Japanese life. You can find it inside rice balls at convenience stores, on top of steaming bowls of rice, and neatly packed into bento boxes. At its core, tsukudani is simple—ingredients simmered in soy sauce and sugar until deeply flavored and preserved—but its role in Japanese food culture is much significant. It began as a clever way to make use of small fish and other seafood, and over the centuries, it has grown into a traditional specialty with strong regional roots. While Tokyo is most closely associated with tsukudani today, its story actually began in Osaka before spreading across the country.

What is Tsukudani 

Tsukudani is made by simmering small fish, shellfish, seaweed, or even vegetables in a savory-sweet mixture of soy sauce and sugar. This method of cooking preserves the ingredients, giving them a deep, rich flavor that pairs perfectly with rice.

The dish dates back over 400 years to the Edo period. Legend has it that fishermen from Tsukuda in Osaka once served tsukudani to Tokugawa Ieyasu as he passed through the region. He was so impressed that, after reclaiming the mouth of the Sumida River in Edo (modern-day Tokyo), he invited those same fishermen to settle there and continue producing tsukudani. From that moment, tsukudani became part of Edo’s food culture and remains a Tokyo specialty to this day.

Visiting Tsukuda in Tokyo

Today, easily some of the best tsukudani is in Tokyo’s Tsukuda. The neighborhood is only a few minutes from Ginza by train, just get off at Tsukishima Station. Despite its central location, the area feels calm, with fishing boats still docked in the port.

While nearby Tsukishima attracts tourists with monjayaki, Tsukuda remains quiet. Here, you’ll find historic shops that have sold tsukudani for more than a hundred years. The district is also home to Sumiyoshi Shrine, which has long protected local fishermen. Across the Sumida River you can see Tsukiji and Ginza, yet in Tsukuda, time moves at its own pace.

It is hard to believe that there is such a quiet place in the middle of Tokyo. Surrounded by skyscraper apartments, there were several fishing boats in the port, so I guess there are people who make their living from fishing here.

One of Tokyo’s most Popular Souvenirs 

Though initially a mere food preservation method of otherwise unwanted fish, tsukudani has evolved into a prized delicacy and one of Tokyo’s most popular souvenirs. Beyond the classic small fish, you’ll now find made beef, shiitake mushrooms, clams, shrimp, and even grasshoppers.

With a wide variety and because it keeps well, it’s an ideal gift to bring home. Its sweet yet umami-rich flavor is universally loved and makes for an unforgettable taste of Japan.

Tsudani’s sweet but rich flavor goes really well with rice. It’s certainly one of the best souvenirs from Tokyo. 

If you dare to try, you should!!