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1990 October 14, Barbara E. Thornbury, “Japanese Pickles or Preserves: So Nice With Rice”, in New York Times:
Tsukudani, which are varieties of fish, shellfish and seaweed that have been preserved by slow cooking in soy sauce and sugar, are also a popular accompaniment to rice.
2017 April 10, “Kombu Tsukudani Recipe”, in Japanese Cooking 101:
Tsukudani is one way to cook vegetables, seafood, and meat. Seasonings of Soy Sauce and sugar are cooked down so much that Tsukudani’s flavor is very concentrated.
2019 May 7, “Kombu Tsukudani (Simmered Kombu)”, in Just One Cookbook:
What do you do with the leftover kombu from making Japanese soup stock (dashi)? Make Kombu Tsukudani (Simmered Kombu) cooked in a sweet and savory sauce.
