Production of tsukudani, a traditional Japanese preserved dish, continues in the Tsukuda district of Tokyo, where the food originated more than 200 years ago. At Tsukushin, a factory-turned-shop, father and son Nobuo and Yoshihiro Kobayashi begin their day at 5 a.m., preparing ingredients such as tuna, shrimp, seaweed, and clams. The ingredients are gently cooked in a sweet and salty blend of traditional seasonings, using a method that dates back to the Edo era, long before modern cooling technology became available. Although modern factories mass-produce tsukudani, the Kobayashi family maintains a manual, small-batch process using gas-heated vats and wooden trays. This traditional method highlights the preservation of culinary practices in the face of rapid modernization.

The cooking process is meticulous and requires limited stirring to avoid damaging the delicate components. According to Yoshihiro Kobayashi, tsukudani is somewhat comparable to jam in terms of flavor concentration and usage. The dish is typically eaten with steamed rice and may also accompany miso-based soup or be added to chazuke, a simple meal where hot tea is poured over rice. The dish also serves as a convenient filling for rice-based meals and is frequently included in packed lunches. While newer versions such as tsukudani-flavored snacks have appeared, producers emphasize that traditional preparation and consumption are essential for maintaining authenticity. The continued presence of shops like Tsukushin illustrates the cultural value of small businesses in sustaining Japan’s long-standing food traditions.