Today, it’s clam tsukudani: Two pots from 6 a.m. to 7 a.m., and two more from 7 a.m. to 8 a.m. They’ll cook other items in the afternoon, depending on the orders that come in from restaurants and ...

Their morning starts at 5 a.m. The father and son don’t speak to each other. They don’t need to. They barely look at each other as they go briskly, almost mechanically, from task to task. Beads of ...

Tsukudani originated in the samurai era in a tiny neighborhood called Tsukuda in the old part of Tokyo. Adding “ni” at the ...

A father and son in Tokyo are continuing the centuries-old tradition of making tsukudani, a preserved Japanese food.