Toasted baby sardines and sesame seeds coated in a sweet honey soy sauce glaze, Tazukuri is a crispy savory snack commonly served as part of osechi ryori. They are also great little bites to enjoy with cold beer!
I feel a bit odd to post recipes for Japanese New Year foods, Osechi Ryori (おせち料理), before Christmas arrives. But if you’d agree it’s better early than late, I know you wouldn’t mind me sharing the osechi ryori recipes right now since these two holidays are so close to each other.
New Year (お正月, oshogatsu) is the most important and biggest holiday in Japan and I hope you enjoy the traditional Japanese new year dishes as we do. The first recipe I’d like to share for 2014 osechi ryori series is Tazukuri.
How to Make Tazukuri (Candied Sardine) 田作りの作り方
Toasted baby sardine and sesame seeds coated in a sweet honey soy sauce glaze. Typically served as part of osechi ryori.
Tazukuri – Well Meaning & Savory Bites for Osechi Ryori
Tazukuri (田作り) is a very popular dish for osechi ryori and it is made of roasted baby sardines coated in a sweet soy sauce glaze. Cooked in low heat over a frying pan with sesame seeds, these baby sardines are then tossed in sake, soy sauce, sugar and honey until caramelized and crispy. They are sweet, deeply savory, and even meaty, which make them such delicious snack to enjoy along with the other delicacies served during the new year.
Baby sardines play an important role in Japanese cuisine. We eat tazukuri on the New Year’s day as it symbolizes a bountiful harvest. Tazukuri (田作り) literally translates as “making (作り) rice paddy (田)” as sardines were once used as fertilizers for rice fields. Besides tazukuri, other common uses for baby sardines include making dashi (iriko dashi).
As far as health benefits, sardines are a great source for calcium. Growing up, my mom always made sure I ate some of this dish as it’s great for strong bones. Now it’s my turn to make sure my children eat this dish for strong bones and embrace the traditional Japanese cuisine.
Growing up in Japan, we typically make osechi ryori a few days prior to New Years. The reason for this is in the past, most stores were not open for 3 days during New Years. However, similar to Thanksgiving in the U.S., the meaning of holiday has changed and now stores are open even on New Years Day in Japan. To keep each meal interesting and appetizing over the 3 days, osechi ryori include a variety of dishes that can be kept for several days. If you enjoy a nutty, crunchy savory snack, you don’t want to miss out tazukuri in the menu.
In my next post, I will come back with a vegetarian osechi ryori. Stay tuned!
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Gather all the ingredients.
- Put dried baby sardines and sesame seeds in a frying pan.
- Toast the sardines and sesame seeds on low heat for 10-15 minutes or until crispy. Make sure to stir constantly so the sesame seeds won’t burn. When you can break the sardine in two pieces with your fingers, transfer to a plate lined with parchment paper.
- In the same frying pan, add sake, sugar, soy sauce, honey, and oil. Bring to a boil on medium heat and reduce the sauce until the sauce gets thicken and you can draw a line on the surface of the pan with a silicone spatula.
- Add the sardines and coat with the sauce. Transfer to the plate lined with parchment paper. Spread the sardines out to let them cool. You can keep at room temperature or in the refrigerator for 7-10 days.
Oil: A drop of oil is added so that the baby sardine won’t stick to each other when they are cooled; however this is optional.
Some people add red chili pepper while simmering the sauce.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.