pickled

 

漬物 (Pickled)

漬物 (Pickled)

“Tsukemono” are Japanese preserved vegetables (usually pickled in salt or brine).

They are served with rice as “Okazu” (side dish), with drinks as an “Otsumami (snack)”, as an accompaniment to or garnish for meals, and as a course in the “Kaiseki” portion of a Japanese tea ceremony.

“Takuan (daikon)”, “Umeboshi (ume plum)”, turnip, cucumber, and Chinese cabbage are among the favorites to be eaten with rice as an accompaniment to a meal.

塩漬け (Salt Type)

梅干し (Pickled Plum)

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糠漬け (Rice Bran)

  1. •“Beni shoga” is red ginger pickled in Umeboshi brine, which used as a garnish on Okonomiyaki, Takoyaki and Yakisoba.

  2. •“Gari” is thinly sliced young ginger that has been marinated in a solution of sugar and vinegar which is used between dishes of Sushi to cleanse the palate.

  3. •“Rakkyozuke” (a type of onion) is often served with Japanese curry.

  4. •Fukujinzukeis a mixture of daikon, eggplant, lotus root and cucumber which is pickled and flavored with soy sauce.

  5. •Bettarazuke is a kind of pickled daikon popular in Tokyo.

  6. •Nozawana is a pickled leaf vegetable typical of Nagano Prefecture.