There are uncountable local pickles in Japan. Because, Japanese summer is too humid to be rotten veges. So our ancestors have ideas for preserve at any time we can eat them deliciously.
Today, I would like to introduce Japanese pickles.
- Japanese pickles
- Tsukemono recipe
- 12 Typical Tsukemono types
There are at least 10 different kinds of pickles. In Japan, not only vegetables, but also meat and fish are pickled.
There are two ways to make this. The one is to dipped vegetables in bran and salt for long-term preservation, which is called “Nuka-zuke”. “Nuka” means bran. Wash off the bran before eating.
It is very smelly and taste is salty…but, strangely, it goes well with Sake.
The other is called “Asa-zuke” soaked in salt and chopped kombu for several hours. The meaning of “Asa-” is originally shallow, but it is used for several hours in this case.
Celery, pumpkin, and red turnips are delicious when pickled.
“Shiokuji” means “Salt koji” We often use this koji not for veges but also meats and fishes. The taste will become richer.
This recipe is daikon with lemon and Shiokoji.
FYI: Okuzono toshiko
Indeed I recommend you Tofu, egg yolks, and meat rather than vegetables . It goes very well with sake.
This recipe is for avocado pickled in miso!
FYI: E recipe
12 Typical Tsukemono types
The verb of pickles is “Tsukeru” in Japanese language. “mono” means something. “Tsukemono” means pickles.
I will show you the typical types of pickles.
A traditional Akita pickles made by smoking daikon radish and pickling it with rice bran…smell bad.
It is a preserved food from the snow country, Akita.
So it is very salty! The texture of Karasumi and this one are similar well, so we often eat them as a cheap substitute for Karasumi. (Karasumi is expensive)
Sake connoisseurs often eat them with cream cheese as a snack and Sake of Akita.
It is made by finely chopping seven ingredients, kinds daikon, eggplant, turnip, beens, shiso seed, gourd, and lotus root, and marinating them in mirin, sugar, and soy sauce. This taste is sweet and soy source.
The ingredients are named after the number of Seven Lucky Gods in Japan.
Ume flavor is the one of unique Japanese taste that has been eaten for more than 1000 years. Japanese people love this taste and often use it in sweets and snacks.
I will explain this in another page.
Sweet pickled daikon radish with malted rice. A specialty of Tokyo.
This is one of the 3 most popular pickles in Kyoto, along with Sugukizuke and Shibazuke, next I introduce.
It has been made in Kyoto for 200 years. It is made by lactic acid fermentation of “suguki” (a kind of turnip) and salt.
its deep sourness is unique.
This is the pickles that is chopped eggplant, cucumber, ginger and myoga and pickled in salt with red shiso leaves.
Japanese people don’t know this, but the meaning of “Shiba” is “purple leaf. Unfortunately, “shiba” does not refer to the Shiba-inu.(Bye the way, this “Shiba” means small in old Japanese language)
“Narazuke” have been eaten for 1,300 years. “Nara” is next Kyoto prefectur. This is made by pickling vegetables in salt and lees many times. It is quite salty.
Takana is a variant of mustard greens from Kyushu. That’s taste is tangy and spicy. It is always used as a topping for authentic tonkotsu ramen there.
“Gari” is young ginger thinly sliced and pickled in sweetened vinegar. We call them as ” Amazuzuke” also. “Amazu” means sweetened vinegar.
When you eat sushi, it always comes with it. This is called “Hashi-yasume” and is used to refresh the palate and change the mood.
Soup is served in the middle of a course meal, which has the same meaning.
“Beni” means red. This is the red pickled ginger.
We eat them as a topping for Yakisoba or Okonomiyaki kinds Teppan foods.
They are dyed red for adding color, and aid in digestion.
It is characterized by its sour and tangy.
Tsukemono cucumber, daikon, cabbage, carrot are usually. So I introduce unique Tsukemono recipes!
“Shin” means “new”, but this means “young”. “shouga” means ginger.
This ginger improves digestion, so Japanese people who love raw foods often eat ginger.
Tofu - miso zuke
Wrap the tofu in paper, weigh it down, and drain overnight. Then wrap it again in another paper and dipping it into miso for 3days in ref.
Amazing…This texture should change like cream cheese. Although we also often dip egg yolks into miso, this texture changes to that of sea urchin.
FYI: Kazuo Fujiyoshi
Yamu - Wasabi shoyu
“Atohiki” means a addictive.
This one has sweet kombu and katsuobushi dashi very well .The texture is crunchy…
you must get hooked on this taste!
You can make the same kind of flavor with this recipe. Give it a try!
These are some of the typical Japanese pickles.