tsumami

Tsumami is a Japanese term describing small, savory dishes served as snacks to accompany alcoholic beverages. The word comes from tsumamu, meaning to pick up with chopsticks, and refers to bite-sized items that are easy to eat between sips. In practice, tsumami covers a wide range of dishes found in izakaya, bars, and homes, from simple store-bought nibbles to more elaborate preparations.

Typical tsumami include seafood such as sashimi or lightly marinated fish, grilled or fried items like yakitori and karaage, and a variety of small dishes such as nimono (simmered items), sunomono (vinegared salads), tsukemono (pickles), and tofu or egg-based dishes. Many items use seasonal ingredients and aim to balance flavors, textures, and temperatures. Tsunami may be served hot or cold and are often presented in small portions on individual plates or shared platters.

Culturally, tsumami are closely tied to Japan’s drinking culture, especially the practice of drinking sake, beer, or shochu in social settings. They are chosen to complement beverages and to facilitate conversation, with menus at izakaya typically organized around tsumami categories or seasonal specials. In regional terms, preferences for tsumami can vary, reflecting local ingredients and culinary traditions. In modern dining, chefs sometimes curate tsumami as tasting-style or seasonal small plates, while in everyday use the term also appears as otsumami, a broader label for any snack enjoyed with drinks.

See also: izakaya, sake, shochu, otsumami.