TSUDOI Project

Online get-togethers and cooking projects on Facebook

About TSUDOI Project

TSUDOI means “get-together” in Japanese. It is the opposite of social distancing.

The TSUDOI Project is a Facebook Group for people to connect with each other to explore and practice key Japanese culinary concepts such as washoku and kansha in their own kitchens.

Themed cooking projects are announced twice a month. Members are encouraged to post photos and a short description of what they make in their own kitchens in accordance with the chosen theme.



Join us on the TSUDOI Project group on Facebook,

This project is about TSUKÉMONO, focusing on Short-Term Pickles (the Japanese call them ICHIYA-ZUKÉ, literally “Overnight PIckles”).

Ichiya-zuké are put aside for at least 10-12 hours after being assembled. Most are ready to eat in about 20-24 hours and can be kept for several weeks to several months thereafter. Unlike the sokuseki quick-pickles featured in the previous Unit 12 that could be enjoyed within minutes or at most an hour or two of assembling, ichiya-zuké rely on fermentation in varying degrees, to provide flavor and texture changes, and to enable extended storage.

The AGENTS of CHANGE we’ll be using in making our short-term fermented tsukémono are kōji, miso and soy sauce… and re-visiting rice vinegar and plum vinegar (umézu), too. The primary technique is submersion, in either a paste-like substance such as kōji or miso or a liquid such as soy sauce or seasoned vinegar. Several of our ichiya-zuké requires an abrasive salt rub as a prepping technique.

All TSUDOI projects include a video slideshow and recipe-and-reference files to enable members to re-create the featured dishes in their own kitchens. Members of the Facebook group are invited to post one (or several) photos of their projects.

Looking forward to seeing what members are making in their kitchens…

Make-ahead Sauces

Make-ahead Sauces

Join us on the TSUDOI Project group on Facebook, Our project is about Make-Ahead SAUCES. We focus on three classic ones: Creamy Sesame-Miso (Goma Miso), Dengaku Miso Spread & Dip and Umami Essence with its own Secondary Stock. All have been beloved by the Japanese...

Make-Ahead Side Dishes

Make-Ahead Side Dishes

On the TSUDOI Project group on Facebook, you'll find a short video presentation about Make-Ahead Side Dishes. The side dishes in this project feature 3 popular kambutsu (乾物”dried things”): KIRI BOSHI DAIKON, HIJIKI, and WAKAMÉ. These are the foodstuffs that many...

MORITSUKÉ Creating a Japanese Sensibility at Table

MORITSUKÉ Creating a Japanese Sensibility at Table

Moritsuké refers to the way in which food is displayed or arranged. The word itself covers a wide range of activity from choosing the vessels – plates, dishes, platters, bowls, boxes or other containers – to design decisions regarding how space is divvyed up; it even...

Meal Planning, 3 sets of 5

Meal Planning, 3 sets of 5

Crafting menus that are mindful of color, flavor and method of preparation is central to Japan’s WASHOKU approach. It is a simple and effective way to organize food choices to make handsome meals that have all the essential nutrients you need without overindulgence....



Like us on Facebook for the freshest content or follow Taste of Culture on Twitter.