Inago no Tsukudani
At a glance
| Name | Inago no Tsukudani (Inago no Tsukudani) |
|---|---|
| Prefecture | Yamagata |
| Region | Hokkaido & Tohoku |
| Type | Rice grasshoppers simmered in a sweet soy glaze |
What is it?
Inago no tsukudani cooks cleaned rice grasshoppers in soy sauce, sugar and mirin until glossy, sweet-salty and crisp-chewy. The insects remain visibly whole in the finished preserved food.
History and local context
It developed as a valuable seasonal protein in inland farming and mountain communities with limited marine foods, including parts of Yamagata, Nagano, Gunma and Fukushima. It is therefore a multi-regional dish, not exclusive to one prefecture.
How to enjoy it
Try a small amount with hot rice or sake and expect a firm texture. Choose a professionally processed product, check ingredient and insect-allergy information, and do not collect insects from fields where pesticide exposure is unknown.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Inago no Tsukudani from?
It is associated with Yamagata, in the Hokkaido & Tohoku region of Japan.
What kind of food is Inago no Tsukudani?
This guide classifies it as rice grasshoppers simmered in a sweet soy glaze. See the overview for its defining ingredients and texture.
Can I order Inago no Tsukudani online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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