*Tsukudani* is a Japanese pickling technique that yields a salty-sweet condiment. *Tsukudani* is made by marinating seaweed, fish, or other ingredients in an [umami](https://www.masterclass.com/articles/what-is-umami-learn-about-umami-and-how-to-incorporate-umami-flavors-in-your-cooking)-rich mixture of soy sauce and mirin. In Japan, *tsukudani* is typically served as a side dish with steamed rice, a garnish in a bento lunch box, or as filling for [*onigiri*](https://www.masterclass.com/articles/onigiri-guide) (rice balls). Pre-made *tsukudani* is available at Japanese grocery stores, but it's simple to make at home.\n*Tsukudani* is both a pickling technique and a food. The most common ingredients for making *tsukudani* include:\n\n1. __Kombu (dried kelp)__: [Kombu](https://www.masterclass.com/articles/kombu-guide) *tsukudani* is often made with the kombu leftover from making [dashi](https://www.masterclass.com/articles/dashi-explained) stock.\n2. __*Wakame*__: Top a bowl of rice with pickled strips of *wakame* seaweed.\n3. __Nori__: Nori is sheets of dried, toasted seaweed. It's much thinner than kombu or wakame, so it tends to form a paste when simmered.\n4. __Clams__: Shellfish, especially clams, are popular for *tsukudani*, adding salty, sweet, and fishy flavor to any dish. \n5. __Small fish__: Small, dried fish add flavor to *tsukudani*.\n6. __Shiitake mushrooms__: Marinated shiitake mushrooms add umami flavor and a pleasant, chewy texture to rice dishes. \nThis preserved food is the perfect accompaniment to a simple bowl of rice and simple to make at home.