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Do You Know Your Tsukemono? A Guide to Japanese Pickles

Japanese pickles—known collectively as tsukemono—can easily go unnoticed as part of a washoku (traditional Japanese) meal. Yet they've rightfully earned their place as a cornerstone food because they serve an important purpose: Japanese food culture is heavily influenced by principles of balance handed down from kaiseki (the national haute cuisine). Here's how to tell your gari from your umeboshi.

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Fast and Easy Japanese Pickled Vegetables | These pickles only take a few hours to make, and taste fresh and crunchy. They’re the perfect sides to serve at a barbecue or picnic on a hot summer’s day. | From: redpathsugar.com

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Easy Japanese Pickled Cucumber

Easy Japanese Pickled cucumber salad. I just made this recipe tonight. We'll see how it taste tomorrow night or in a couple of days. :)

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Tsukemono (Pickled Cabbage)

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Easy Japanese Pickled Cucumbers

Kyuri Tsukemono (Cucumber Pickles) | These tasty Japanese pickles are easy to make and are the perfect snack or side dish to any meal.

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Tsukemono

The variety and deliciousness of tsukemono, traditional Japanese pickles. http://www.saveur.com/article/kitchen/Saveur-100-Tsukemono-Japanese-Pickles?src=twitter

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Make Authentic Japanese Pickles Easy As Can Be

Turn turnips, radishes and seaweed into a salty-sour pickle called sanbaizu, a traditional type of Japanese pickle known as tsukemono.

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Pickling begins with Ginger! figuring out how to make my favorite addition to sushi! Just for myself! ....

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Japanese Pickled Cucumber

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Umeboshi, Japanese Pickled Plums 梅干し * JAPAN - these things just make me happy when ever I get my paws on them... yum!

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Typical Japanese Breakfast (Grilled Saba Mackerel, Egg Roll, Oshinko Japanese Pickles, Brown Rice, Mushroom and Green Onion Miso Soup)

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Do You Know Your Tsukemono? A Guide to Japanese Pickles

Shibazuke - pickled cucumbers and eggplant with red shizo How it's made: Historic recipes call for brining shibazuke for up to a year, but generally the pickles are made by letting them sit in salt until most of the liquid has leeched from the vegetable and the color has permeated throughout, which takes about a month. How it tastes: Crunchy, crisp, and acidic, with a strong herbal note from shiso.

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Addictive Sweet, Tangy, and Spicy Japanese Daikon Pickles (Tsukemono)

Addictive Sweet, Tangy, and Spicy Japanese Daikon Pickles (Tsukemono) | Judy Ung | Japanesefood.About.com

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Crunchy yellow pickled daikon or takuan is an island Japanese favorite. Get more local style recipes here.

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Sauteed Eggplant with Spicy Miso Sauce

Sauteed Eggplant with Spicy Miso Sauce - Get this traditional Japanese classic sauteed eggplant with spicy miso sauce recipe from Pickled Plum - over 350 printable recipes and step by step photos.

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