Tsukemono (Japanese pickles): a Japanese meal is built around three core foods: rice, soup, and pickles. A meal should contain a variety of colors, flavors and cooking methods; tsukemono help create this harmony. Gari (ginger), Takuan (daikon), Umeboshi (plums), Beni Shoga (ginger with umezu), Shibazuke (cucmbers and aubergine), Kyurizuke (cucumber), Fukujinzuke (7 vegetables). | Miki Kawasaki on serious eats

Do You Know Your Tsukemono? A Guide to Japanese Pickles

Tsukemono (Japanese pickles): a Japanese meal is built around three core foods: rice, soup, and pickles. A meal should contain a variety of colors, flavors and cooking methods; tsukemono help create this harmony. Gari (ginger), Takuan (daikon), Umeboshi (plums), Beni Shoga (ginger with umezu), Shibazuke (cucmbers and aubergine), Kyurizuke (cucumber), Fukujinzuke (7 vegetables). | Miki Kawasaki on serious eats

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

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

Easy Japanese Pickled Cucumber.
2 or 3 Japanese cucumbers 
2 teaspoons salt
1/4 cup rice vinegar
2 tablespoons sugar
Pinch of salt
2 tablespoons sesame seeds

Easy Japanese Pickled Cucumber

Easy Japanese Pickled Cucumber. 2 or 3 Japanese cucumbers 2 teaspoons salt 1/4 cup rice vinegar 2 tablespoons sugar Pinch of salt 2 tablespoons sesame seeds

Tsukemono (Japanese Pickled Cabbage) | Easy Japanese Recipes at JustOneCookbook.com

Tsukemono (Pickled Cabbage)

Now is the season to make pickled ginger! Much better than storebought. [Says to refriderate after mixing but I would leave out 1-3 days to ferment first,(has enough salt) then refridgerate]

Now is the season to make pickled ginger! Much better than storebought. [Says to refriderate after mixing but I would leave out 1-3 days to ferment first,(has enough salt) then refridgerate]

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

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.

Japanese Pickled Cucumber (cucumber, soy sauce, sesame oil, chili oil, sugar, sesame seeds)

Japanese Pickled Cucumber

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

Sanbaizu Tsukemono (Japanese Pickle)

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

Nasu Dengaku, a Japanese Eggplant Dish broiled with a sweet and savory miso glaze. Vegan.

Nasu Dengaku - Miso Glazed Eggplant

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