Tsukudani Tenyasu and Tanakaya 佃煮 天安 田中屋

(The top two photos are of Tanakaya and the bottom three are of Tenyasu. Yuki Sensei and Yoko Sensei are in the bottom photo.)

The area Tsukuda is famous for the intensely flavored sweet, soy simmered seafood or sea vegetables called Tsukudani, ni comes from niru (to simmer), so the name comes from simmered goods from Tsukuda. Popular Tsukudani types include asari (clams), shirasu (tiny anchovies), ami (tiny shrimp), kombu, and ebi (shrimp). This is best enjoyed with a hot bowl of rice.

Tenyasu Honten 天安本店
Chuo-ku, Tsukuda 1-3-14
03-3531-3457
9:00 – 18:00, no holidays
www.tenyasu.jp/ (Japanese)

Started in 1837, this 4th generation shop is on the banks of the Sumidagawa River. The old two-story building is marked with a large blue kite-like banner with white calligraphy that stands one floor tall.

Tanakaya 田中屋
Chuo-ku, Tsukuda 1-3-13
03-3531-2649
Monday – Saturday 9:30 – 17:30, Sunday and holidays 10:00 – 17:00
no website

Next door to Tenyasu is Tanakaya, also with a rich history.

There are many types of Tsukudani (佃煮), these are some of the more common ones:

Ami – tiny opossum shrimp
Anago – conger eel
Asari – littleneck clams
Ebi - shrimp
Funa – Prussian carp
Hamaguri – Orient clam
Hoshi shiitake – dried shiitake
Hotate - scallops
Ikanago – sand lance
Inago – locust
Kaki – oysters
Koayu – baby sweetfish
Koi - carp
Kombu – kombu
Konago – sand eel
Kuri konago – walnuts and sand eel
Nori – laver
Shijimi – corbicula clam
Shirauo – Japanese icefish
Unagi – freshwater eel
Wakasagi – Japanese smelt