Tazukuri

Tazukuri is a traditional Japanese dish, often prepared for Osechi-ryori, the special meal eaten during Japanese New Year. The name tazukuri literally translates to "making the rice fields" and refers to the historical method of using dried sardines as fertilizer for rice paddies, thus implying abundance and good harvest. The dish itself consists of small dried sardines or anchovies that are simmered in a sweet soy sauce-based glaze. The glaze typically includes soy sauce, mirin, sugar, and sometimes sake.

The preparation involves rehydrating the dried fish and then gently cooking them in the glaze until they are coated and slightly caramelized. The result is a dish with a complex sweet and savory flavor profile and a sticky texture. Tazukuri is usually served as a small side dish and is a common component of Osechi assortments, placed in individual compartments of the layered lacquer boxes. Its presence in Osechi-ryori symbolizes a wish for a bountiful harvest and prosperity in the coming year. While it is most famously associated with New Year celebrations, tazukuri can also be found as a tsukemono (Japanese pickle) or a side dish in bento boxes or other festive meals throughout the year.