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The word "tsukudani" at first refers to a cooking method. By extension it also refers to the condiments cooked according to this method. Traditionally, to make a tsukudani small fresh ingredients, most of the time coming from the sea, such as seaweed, small fishes, sea food, are slowly simmered in soy sauce and sugar. Some mirin or sake can be added as well. Tsukudani was originally used as a preservation method.

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