Mastering Tazukuri: A Sweet and Savory Delight for Osechi | A Taste of Prosperity and Abundance
Tazukuri is rooted in agricultural prosperity.
Japanese Tazukuri, a classic dish featured in Osechi Ryori, is a delightful and symbolic addition to the traditional New Year’s feast.
Tazukuri translates to “making rice paddy,” and this dish consists of tiny, candied dried sardines meticulously coated in a sweet and savory glaze.
The symbolism behind Tazukuri is rooted in agricultural prosperity.
A bountiful harvest will stabilize our lives, so this is an indispensable dish in the New Year’s feast.
The small size of the dried sardines represents a bountiful harvest, and their use in rice paddies as a natural fertilizer further signifies an abundant and prosperous year ahead. The sweet glaze, typically made with soy sauce, sugar, and sometimes sake, imparts a glossy finish to the sardines, creating a harmonious blend of flavors.
Crisp, savory and sweet
Tazukuri has a distinctive and delightful flavor profile that combines sweet and savory notes, creating a unique taste experience. The dish features tiny dried sardines that are carefully coated in a sweet glaze made from ingredients such as soy sauce, sugar, and sometimes sake.
The sweetness comes from the caramelization of the sugar in the glaze, imparting a rich and syrupy quality to the dish. At the same time, the umami from the soy sauce and the inherent savory notes of the dried sardines create a perfect balance. The small size of the sardines allows for a concentrated burst of flavor in each bite.
The overall taste of Tazukuri can be described as a harmonious blend of sweet, savory, and umami, with a slightly chewy texture from the dried sardines. The glaze not only enhances the flavor but also provides a glossy coating that adds to the visual appeal of the dish.
Cooking in the microwave and adding walnuts is a new way to cook up the tradition.
Yes, that’s me making the process simple.
And, yes, I added walnuts to make it for my preference.
I make it simpler but definitely tastier! You will agree once you tasted it!
They will keep well in the fridge for up to a month.
Tazukuri (candied sweet and savory dried anchovie)
- 1 frying pan
- ½ cup dried anchovie (Niboshi)
- 2 tbs Walnuts (toasted)
- 1 tbs sugar
- 1 tbs mirin
- 1 tbs soy sauce
- Place dried anchovies and walnuts on a plate, cook in microwave for 1 minute on 600w until crispy.
- In a frying pan, add all the seasonings, cook on medium until reduced in half.
- Toss in anchovies and walnuts and coat evenly.