Grandma's Recipes 
新潟県 
* Photo is for reference 長野県 🌻 Summer · Autumn
Japanese Grandma's Candied Ginger in Soy (Shoga Tsukudani)
In the cold mountain region of Nagano, preserving food for winter has always been essential. This tsukudani — ginger slowly simmered in a sweet soy glaze — is a beloved pantry staple that Japanese grandmothers make in large batches each summer when young ginger is in season.
🧂 Ingredients
servings
* In traditional Japanese grandma cooking, measurements are approximate — think of them as guidelines rather than exact amounts.
| Main Ingredients | |
| Fresh young ginger (shin-shoga) | A generous full bag (enough to fill the pot) |
| Vinegar (for parboiling) | Just a splash in the water (Added to the boiling water) |
| Simmering Liquid | |
| Mirin | 100cc |
| Sugar | 250g |
| Soy sauce | 200cc |
| Sake | 200cc |
| Hondashi (dashi powder) | A pinch |
| Vinegar | 100cc |
| Finishing | |
| Fujikko (kombu tsukudani paste) | One whole packet |
| White sesame seeds | A quick sprinkle |
👩🍳 Instructions
- 1
Slice the fresh young ginger thinly.
- 2
Parboil the ginger in water with vinegar.
💡 This removes bitterness and mellows the spicy heat
- 3
Rinse in cold water and drain well.
- 4
Combine simmering liquid ingredients and simmer the ginger.
- 5
When the liquid reduces, stir in the Fujikko kombu paste.
- 6
Sprinkle with sesame seeds and it's done.
💡 Keeps in the fridge for about one week
📖 Memories & Stories
When young ginger appeared in stores each summer, grandma would put on her backpack and walk to Tsuruya, a local supermarket about 15 km round trip — an all-day journey. She always insisted that only Tsuruya's ginger could make proper tsukudani. She passed away three years ago, but her handwritten recipe notes are still carefully preserved by the family.
Source: Based on handwritten notes left by grandma herself (Submitted by: トラネコ)
🍽 Cultural Background
Shinshu (Nagano) is known for its harsh winters and deep tradition of preserved foods. Tsukudani — ingredients simmered down in soy sauce and sugar until glossy — is a quintessential Japanese pantry item.
