pickles

Different types of Japanese tsukemono pickles, and how some may not be worth the hassle to make yourself

tsukemonoiroiro.jpg

Periodically, someone asks about Japanese pickles - those crunchy, salty, sweet-sour, even spicy bits of goodness that accompany a traditional meal, especially breakfast. There are a big variety of Japanese pickles, and sooner or later you might consider making them.

Some time ago I did a week-long series on making instant, or overnight pickles. These pickles can be made very quickly, usually with ingredients that are easy to get a hold of. If you want to try your hand at Japanese style pickles, I recommend starting there. There are also a couple of cookbooks in English dedicated to quick and easy pickles, both of which are quite good: Quick and Easy Tsukemono: Japanese Pickling Recipes by Ikuko Hisamatsu, and Easy Japanese Pickling in Five Minutes to One Day: 101 Full-Color Recipes for Authentic Tsukemono by Seiko Ogawa.

However, the type of pickles that you are likely to be served in a high class traditional inn in Japan, or even the type you can buy in vacuum sealed packs at a supermarket, are a bit more complicated to make, especially outside of Japan. Here are some examples. continue reading...

filed under

Related sites

Share food, change lives
Play Freerice and feed the hungry

Hello!

Just Hungry is a site about Japanese food and home cooking, healthy eating, the expat food life, and more. [log in] or [register]

About this site

maki Just Hungry is a site about food. There are lots of recipes and much more. You may want to read about Just Hungry, or contact the site owner, Makiko Itoh. To dive in real deep, try the site map.

This article is from justhungry.com.