Glossary T
Tsubaki or camellia is a specialty of Oshima Island in Japan and good quality oil is produced from its fruits. Among other vegetable oils, the camellia oil has the highest content of oleic acid, which is believed to help reduce bad cholesterol in blood. It is known as the best oil for Tempura since it makes especially light and crisp coating.
Tsubaki is one of the local specialties of Tokyo, Japan
Tokoroten refers to Japanese jelly-like long and narrow-shaped cold snack. It is made from Tengusa which is a type of seaweed, and water.
Tokoroten is not so soft as jelly and has pleasant unique texture.
In eastern part of Japan, Tokoroten is coverd with vinegar-based sauce, while in western part of Japan, it is covered with a sweet syrup.
Tokoroten is low in calorie, and rich in fiber. It is good for diet.
Takesaki Crab (Tara Town)
Takesaki crab is a nickname for a blue crab. Big Takesaki crabs measure more than 30cm across. Male crabs are best in summer and females in winter. There are many ways to enjoy the crab, such as, eating them with your fingers after dipping the crabmeat into soy sauce oil, or with a special sauce unique to each restaurant, or cooking crab in fermented bean soup, in rice porridge or in croquettes. To enjoy its natural flavor, boiling crabs in salt water is recommended. The slight sweetness of the crabmeat is difficult to describe. Kora Sake (sake heated in a crab shell after eating meat) is also recommended. In Tara Town, enjoy crab dishes after taking a hot spring bath.
Tsukudani is seafood (small fish, shelled clams and lavers), meat or seaweed that has been cooked and candied with soy sauce (Shoyu ) and mirin (sweet rice wine ) and sugar. Soy sauce preserves the ingredients naturally. Its name originates from Tsukujima island in Japan where it was first made in the Edo era. Many kinds of Tsukudani are sold.
Because of its saltiness and sweetness, Tsukudani is highly preservable and has been favored as a storable side dish in Japanese kitchen since the Edo period. Tsukudani is usually used for o
Onigiri (rice ball) and Ochazuke ( a bowl of rice served in green tea or dashi soup). Tsukudani came from the area of its origin called Tsukudajima, current Tsukuda area of Chuo City, which was the center of fishery in the city of Edo.
Tsukudani is one of Tokyo's local specialties.