Cooking Technique: Pickling (Tsukemono)

Pickling: Tsukemono
Pickles are a vast domain in Japanese cuisine with an endless variety of delicate and strong pickled foods, preserved in many different ways. The pickles I’ve made are all quick and simple to make, so I’m missing most of that variety.
From “Easy Japanese Pickling—in five minutes to one day” by Seiko Ogawa
Julienned Potato Tsukemono Radish Tsukemono Labaicai Spicy Chinese Style Cabbage
Vinegared Julienne Potatoes Radishes Marinated
with Apricot Syrup
Labaicai (Spicy
Chinese Style Cabbage)
c cc ccc
tsukemono carrot mint ribbons garlic miso radish tsukemono Turnip Persimmon Pickles
Orange-Mint Ribbons Garlic Miso Radish Tsukemono Acharazuke:
Turnip Persimmon Pickles
f ff fff
Japanese carrot pickles garlic pickled in kombu-soy sauce Japanese cauliflower citron pickles
Japanese Carrot Pickles Garlic in Kombu Soy Sauce Tsukemono Cauliflower Tsukemono
with Citron and Kombu
c cc ccc
Broccoli Tsukemono
Broccoli Asazuke
⇐ Previous Post This Post Next Post ⇒
Cooking Technique: Steaming Cooking Technique: Pickling (Tsukemono) Tosa-Style Cucumbers

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s