My recent casual but frequent abuse use of umeboshi, the sour salty pickled plums loved in Japan, set in motion a series of meals involving kimchi and fresh Korean soba noodles. Little Tess went to the Galleria to pick up some more umeboshi for me and saw that they were selling the same brand of fresh soba she loved in California. Like any good shopper who doesn’t stick to her list she fell for a container of kimchi which she’d been craving.
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While some pickles are made especially to preserve food, others celebrate the time of year by transforming the best seasonal vegetables into annual traditions to look forward to.
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Japanese pickles play a role similar to Korean banchan, making a dinner more than the sum of its parts. They are like little salads—almost as if one picked out the best most flavorful items without having to chew through the acres of greens, drenched in oil based dressings.
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Tess's Japanese Kitchen 