Quick pickles, called sokusekizuke (instant pickles) or ichiya-zuke (overnight pickles) depending on how long they take to come to full flavor, are very easy to make as their names suggest. Pickle relishes are even more varied than pickles themselves. A tsukemono is a Japanese pickle, literally a "pickled thing." Here in the UK, the word 'pickles' evokes memories of tiny pickled onions and gherkins at cocktail parties, childhood sandwiches filled with cheese and pickle relish, or sides of pickled red cabbage for enjoying with sausages and mashed potatoes. (And you must never, ever let any animal products near your nukadoko.). A pickle made from daikon mooli radish, takuan is one of the most traditional pickles, typically eaten at the end of a meal to aid digestion. I have no idea how it's spelled, but phonetically, that's what my mother always called it. Good heavens, it smelled! Nozawanazuke or takanazuke, dried greens that are pickled, are also of this type. Kombu is a type of dried seaweed widely used in Japanese cuisine. I've thought off and on about making a rice bran bed (you can buy rice bran at Japanese grocery stores). Hmm... so, theoretically I could do the Shibazuke then, as I have plenty of ume vinegar (I have an ume addiction), lots of access to japanese pickling cucumber and aubergine, and red shiso growing in my garden. In July to early August, when the sun is hot, the ume are taken out and dried out in the sun. I've been a life-long fan of Japanese food but I've just taken my first steps into cooking it. Read on for the recipe.These are Japanese-style pickles, with a well-balanced sweet/sour flavor and a satisfying crunch. Thanks. I'm especially grateful as I was feeling guilty about ruling out making shibazuke and wondered if I was just being lazy. Re: Different types of Japanese tsukemono pickles, and how ... Just Hungry | Japanese food! When I saw them, I briefly and wildly thought of making my own umeboshi, but then sense kicked in and I realized that with me moving this summer, it probably was not a good idea. These pickles can be made very quickly, usually with ingredients that are easy to get a hold of. It starts with "chogorashi?" Of special interest is takuan or takuwan, one of my favorites. Mori are unique among pickle manufacturers in that they frequently utilise a range of different pickling agents and flavourings, including miso, sansho pepper, and matcha. they're red, very small about the diameter of a dime or nickel, crunchy, sweet and sour, seed is very much like the plum seed except smaller. Drain, rinse under cold water, … Most takuan I find has food coloring and nutrasweet or saccharine. Explore the wonderful world of tsukemono with us. Natto. Could you give me more information on it? The recipe is simple and easy to prepare. Tsukemono / Hakusai No Shiozuke / Japanese Pickled Cabbage: Tsukemono (say "TSKEH-mohnoh" never "TSOOkeh-mohnoh"... just think of the "su" part as being whispered instead of spoken) means "pickled things" and includes a great variety of Japanese pickle, both fruit and vegetable types. A pickle made from daikon mooli radish, takuan is one of the most traditional pickles, typically eaten at the end of a meal to aid digestion. Periodically, someone asks about Japanese pickles - those crunchy, salty, sweet-sour, even spicy bits of goodness that accompany a traditional meal, especially breakfast. 1. And it is a relief to see that your own conclusions are similar to mine. But it won't happen this year, since I have a lot of things to do, will likely be doing a lot of travelling and basically just won't have the time. A creative combination of flavours and textures, pork katsu curry consists of a crispy pork cutlet cut into long strips and served with thick, flavoursome Japanese curry sauce and a side of rice. Usually yellow in colour, these pickled radishes has a distinctive half-moon shape when sliced, and is a great accompaniment to any savoury Japanese meal. that produced the ume plum. Just have to find one - I wonder if there are any in the states that are grafted to dwarf rootstock so I could put it in a container. I don't pretend that the tsukemono tastes exactly like the kome-nuka ones, but by now i think wheat bran is maybe an acceptable substitute (maybe adding to it some sesame seeds or oil to elevate the lipid percentage of the nuka-doko), what do you think? Usually yellow in colour, these pickled radishes has a distinctive half-moon shape when sliced, and is a great accompaniment to any … (I might have to try my hand at nukazuke however.). From my rather fuzzy memories of grandma's "pickling mush", I *think* she used oatmeal (the long cooking kind), leftover rice, salt, and raisins(!). So, to make umeboshi, you'd have to start by planting your own ume trees. The … It looks like you add water to hydrate the stuff and then put your veggies in it....Gotta try it soon. She kept it on the back porch in a ceramic jar and would periodically add more rice and oatmeal. I was debating over buying the unripened apricots at the supermarket for making umeboshi... These radishes started out bright red on the outside, and snow white on the inside — but quickly turned a lovely shade of pink after a few hours in their pickling solution. Salted Salted lactic acid fermentation( 3%~4% salt pH3.8~4) Akakaburaduke(HidaTakayama YoshimaFarm) Sugukizuke (Kyoto) Akakaburaduke (Hida Red turnip) Nuka-zuke Pickles made in brine and fermented rice bran (Nuka-miso). Much like Western pickles, the salt and acid from the ingredients penetrate the vegetables, infusing them with flavor and firming the texture … Salt (shiozuke) beginning to plot madly. There are usually classified by the main ingredient, how it is pickled, and how long it is pickled. I believe that there are several nurseries in SC and south GA that have them. and shaped like araimo? Some time ago I did a week-long series on making instant, or overnight pickles. Japan Centre offers the largest selection of authentic Japanese food, drink and lifestyle products in Europe. Shibazuke (pictured above) for instance, the bright purple pickles you can buy in vacuum packs, is a mixture of cucumber and eggplant (aubergine), picked in ume vinegar with additional red shiso leaves. The intense, pungent flavor of natto makes it one of the most divisive of Japanese fermented … Light and delicate at first bite, these paper-thin pink slices of ginger soon warm up on the tongue. Red pickled ginger (benishouga 紅ショウガ)is also picked in ume vinegar - and requires young, tender ginger root. Anyway, has anybody successfully tried the same thing with different fruit? Pickles, known as tsukemono in Japanese, are a popular side dish, bar snack, and garnish. I've also had pickles in miso--not sure if they were pickled in miso or if they were pickled elsewise and then stuck in miso after being pickled. The vegetables are de-salted in cold water, squeezed out well, covered with ume vinegar then left under a weight for at least an hour. Tsukemono help to balance rich or plain flavours by adding sharpness. If using a pickle press, place the lit on and tighten until the cucumbers are gently pressed tot the … The Japanese name for these pickles means “lucky god pickles.” This refers to a Japanese myth about the seven gods of fortune, and so the recipe typically includes seven types of vegetables. Hi all! I've always wondered that. I don't think I know much about it though. Copyright © 2005-2020 Japan Centre Group Ltd. All Rights Reserved. When it is prepared, it is scarlet red (chiso dye?) It is very common to pickle vegetables or fish in salt, miso or sake lees. This recipe accentuates the natural Here are some examples. These Japanese pickled plums are often attributed to curing hangovers, no doubt due to the intense salty/sour kick they deliver. Umeboshi or pickled plums (the reddish lumps pictured above) are arguably the most famous Japanese pickles. :). The fruit are salted in lots of salt, then weighted down and left for about a month or more in a disinfected container. If you regularly prepare homemade dashi (Japanese … Let’s discover what makes this colourful selection so very special…. Half sours , which have a milder taste, ferment for roughly six to eight weeks. In short these pickles, mainstays of Japanese tables for generations, taste as though they were designed to set off new cocktail concoctions. (Does go moldy after a couple of days so best to empty out and rinse the sock regularly). Quick and Easy Tsukemono: Japanese Pickling Recipes, Easy Japanese Pickling in Five Minutes to One Day: 101 Full-Color Recipes for Authentic Tsukemono. It is often used as garnish for Japanese curry rice. Once in a while she'd toss the mush and start a new batch. I've also loved tsukemono, when my grandma knew I was coming by, she'd save me all her tsukemon pickles and I'd have a whole meal (with hot rice) out of it. Best regards. Of course, pickled cherries exist - or at least I THINK those tiny hard things are cherries. Easy Japanese Pickles Recipe | Namasu Recipe – The Spice House I heard that some sort of pickling is done from sake lees (leftovers from sake making). Originally developed to preserve vegetables for year-long use, pickles are now frequently enjoyed as a side dish, as a garnish, or as an addition to bento boxes. It takes just three days for them … Freshly farmed whole vegetables are hung out in the open air to dry out, then they are salted and pickled. Find out more about Japanese pickles, including their history, the different types available, and how to use them in various recipes, on japancentre.com's pickles page. I really love japanese pickles! i write you to ask you if have you ever have listened of nukazuke made in a wheat bran doko. delicious and authentic pickled vegetables and spices. At the time, I wasn't sure exactly what type (genus?) Also known as tsukemono, these sweet, tangy, and spicy daikon radish pickles are a delicious side dish to any Japanese meal. So pretty and delicious and easy to make! Sometimes the umeboshi are further marinated in a flavoring liquid. Whether you prefer the fiery flavour of pickled ginger, the refreshing bite of pickled radishes, or the salty/sour taste of pickled radishes, there is bound to be a pickle here that you will adore. Here are the basic steps involved: Besides the time it takes to make umeboshi (a surprising number of people in Japan do make it, including my mother - it's sort of like a yearly ritual) you can probably see the difficulties presented in trying to make it outside of Japan. A great book on all kinds of fermentation! It's rather similar to taking care of a sourdough starter, except it's much more high maintenance, even more so than a desem starter. Named after the Seven Lucky Gods in Japanese mythology, these pickled radishes are usually bright red or yellow, and deliver a fantastic bitey texture. Nowadays Japanese pickles are an important part of Japanese cuisine. Possibly the most ubiquitous of all Japanese pickles, pickled ginger is usually found accompanying a tray of lunchtime sushi, along with a sachet of soy sauce and a dab of wasabi paste. oshinko (お新香) is just another name for pickles, though it usually refers to rice bran pickles. One of the most common tsukemono is made with sanbaizu, a combination of soy sauce, mirin, and rice wine vinegar. taste, this recipe combines the richness of salmon and crème fraîche with the sharp flavour of Japanese ... A beautifully tender, slowly cooked brisket deserves to be well-seasoned. So our pickles are being thoroughly tickled by the arrival of some of Japan’s best tsukemono, straight from Kyoto. We will use unseasoned rice vinegar to make this pickle. A festive appetiser with all the bells and whistles. There are lots in Japanese, and a lot of Japanese recipes on the net if you read Japanese. Ing: Rice, Malted Rice, Salt. Ukon is often used in old-fashioned takuan produced without artificial coloring, but it's not the traditional 'chanto' way of making it. Long, firm Japanese cucumbers, which have fewer and smaller seeds than their Western counterparts, are used to make many different types of tsukemono. One of the most well known ones of this type are takuan or takuwan, bright yellow, slightly sweet pickles made from half-dried daikon radish (pictured above). Crisp and delicious, this is a flavourful way to serve vegetables. Asazuke refers to a pickling method where fresh vegetables are bathed in a vinegar solution for around half an hour. Whether you like your pickles sour or mild, you're sure to find a flavour you love with Mori. This rice bran bed is the key - it's salted, flavored with various things that hold lots of umami, and slightly fermented. The apricot radish pickles are great! From well-known Japanese kitchen staples from rice and noodles, to freshly baked goods, matcha and sake, shop from Japan Centre’s extraordinary range of over 3,000 different products on the UK's favourite Japanese food site. (though any book that pretends to be a comprehensive guide to Japanese cooking should have a section on making nukazuke at least!) I don't think there are any books in English (other than the two ones I mentioned) dedicated to pickle making. Tsukemono are Japanese Pickles. There are two kinds of Japanese rice vinegar, unseasoned rice vinegar, and seasoned rice vinegar. Ume vinegar is a pretty important ingredient in many other … (Easy Japanese Pickling in Five Minutes to One Day: 101 Full-Color Recipes for Authentic Tsukemono by Seiko Ogawa) It's great: so much variety and full of helpful information. A friend recommended me to this resource. 福神漬(ふくじんづけ) / A popular soy sauce-based pickle made with daikon, eggplant, lotus roots, and cucumber. ShinShin is one of Japan’s most accomplished producers of pickled condiments. The weight is changed during this process according to how much liquid is extracted from the plums. I went to a restaurant a while back that served pickled garlic cloves that were light pinkish-purple and absolutely delicious. The just-ripened fruit of the ume tree, which belongs to the prunus family of fruit trees (which includes the various kinds of Western plums, apricots, peaches and cherries), are pickled in a very time consuming and prolonged process. Is this a case of something having more than one name, or is takuwan-sushi called oshinko? Through the process of fermentation, without vinegar, these pickles achieve a tangy flavor and crunchy texture. Maki is sensitive to the difficulties of procuring Japanese ingredients overseas. Nozawana is a pickled leaf vegetable typical of Nagano Prefecture. When making fukujinzuke, you can use whatever vegetables you like. (The yellow is not artificial food dye when made using traditional methods; it comes from turmeric, called ukon in Japanese, or gardenia seeds (kuchinashi no mi), although the latter is not used much in commercially produced takuan these days unless it's of the artisanal variety.) I bought a bag of stuff that was similar to it from a Japanese grocery store. The process of pickling in rice bran allows nukazuke pickles to remain relatively crisp. These include cucumber pickles made with rice bran or miso, as well as asazuke, lightly seasoned quick pickles. *beginning to plot madly*, I'm also looking for some of those prepared rice bran beds; I'm pretty sure Uwajimaya has them, but I haven't been back to the West coast of the US in years. Pickles, cucumber, dill or kosher dill, 1 small spear (35g) Amount Let sit until cucumbers release their … In the meantime, I'm going to stick to storebought pickles and made-in-a-few-minutes instant pickles. It's often said that Tokyo and Atlanta have similar climates. Pickles in Japan are a vital yet often underrated aspect of Japanese cuisine – and we at Japan Centre can’t get enough of them. If you want to get into Japanese pickle making, I'd recommend starting with nukazuke...it's considered to be a very high accomplishment indeed to make top notch nukazuke. I, like most people who make it ,have kept it going for a few months, then neglected it. Maybe another year, when I'll have enough time to grow lots of my own vegetables. Enjoy! They are a great way to prepare vegetables without having to add any additional fat, though a few recipes do call for some oil. :). Nukazuke pickles are said to help with digestion, and although vegetables like daikon, cabbage, aubergine, and cucumber are most typically pickled in rice bran, people even sometimes pickle meat and fish with this technique. It's then stored in a dark, cool place, preferably the refrigerator. Pickled food is an essential part of Japanese cuisine. Could it be a more casual Japanese name for takuwan or perhaps it was an actual brand name? Actually- any reccomendations for books that might go into making these as well as the dried-veggie pickles? And finally, you probably need to live in an area that gets as hot as much of Japan does in the summer for the umeboshi to dry out properly. I watched a program called "Soko ga Shiritai" in Hawaii. I've made some salt pickles, rice vinegar pickles and even nukazuke! In June when red shiso leaves are out, the leaves are salted and then added to the salted ume. I'm also looking for some of those prepared rice bran beds; I'm pretty sure Uwajimaya has them, but I haven't been back to the West coast of the US in years. A great book about making and cultivating your own Nuka is "Wild Fermentation" by Sandor Katz. Gherkins are small pickling cucumbers. This of course is what is polished off rice grains to produce white rice. First, where to get a hold of ume? I signed up for a CSA (Community Supported Agriculture) vegetable delivery this year and I think this is going to have to be the Summer of the Pickle![/quote]. Takuan is traditionally colored with kuchinashi no mi, the seed pod of a kind of hardy gardenia, not with ukon. Beni shōga (red ginger pickled in umeboshi brine) is used as a garnish on okonomiyaki, takoyaki and yakisoba. Varieties of Pickles There are various types of pickles in Japan. Gherkin. We also have a great collection of Japanese pickle recipes, where you can discover that the secrets to pickling cucumbers, radishes, ginger and other vegetables are not nearly as difficult to master as you may think. In fact, Eden has a nice line of Japanese ingredients, including ume vinegar and shiso powder (although not the whole leaves). Other pickles that use ume vinegar. Anyone in Georgia want to give it a go? Binomial Name: Cucumis sativus. The book by Ms Hisamatsu has been very useful, I'm really pleased you recommended it. I really enjoy strolling through your website; it brings back many childhood memories with my Japanese mother. There are also many ways of pickling such as with vinegar, salt, soy sauce, koji, sake kasu (sake lees, the leftovers from sake production), miso, or nuka (rice bran). These kinds of pickles require a lot of time to make, and really only make sense if you have the space to make them in bulk - like if you have a daikon radish farm. Takuan. Thank you for the resources. JustHungry.com. Japanese pickles are most commonly pickled in salt or brine, though they may also be preserved in vinegar , soy sauce , miso, rice bran, or sake lees. Pickles are an indispensable part of a traditional Japanese meal. Colour is also essential for dressing and elevating the plate, and colourful tsukemono pickles are very suited to that job as well. And babying a nukadoko is plenty of work! A simple, no-sweat type of Japanese pickle. In Toronto, the sushi made with what you call takuwan is known as oshinko. A tart pickle normally made from mooli radish, this is commonly used with curries or to accompany side dishes such as onigiri rice balls. Ume vinegar is a pretty important ingredient in many other pickles. Make extra because for the next couple of weeks you can snack on them with eggs, rice (dice into hot rice for a snack), rice noodles, on sandwiches, and as sides with just about anything. "Kose Foods" Sa Go Hachi. You can find out more by reading our, Coronavirus - find out the latest information & delivery update, Vegan and Organic Tofu and Meat Alternatives, Shinshin Washoku Jiman Pickled Cucumber, 150 g, Kimura Tsukemono Japanese Restaurant Style Pickled Radish, 180 g. Have you planted a tree yet? Another major ingredient used for making pickles is rice bran or nuka (糠). Whether you are having fukujinzuke with your curry, a pickled plum in your bento lunch or some ginger with your sushi, pickles are the finishing touch to any savoury Japanese meal. Maybe your mother is from that area - maybe Joetsu-shi or the environs? There are two types of pickles in this category: sour and half sour. something like that. What a great site! (I've often thought about the possibility of using apricots as a substitute, but apricots ripen at the wrong time.) Salt pickles, or shiozuke, are the simplest and most common types of pickles. This Instructable is ab… Traditionally, pickling was a technique implemented to preserve vegetables for weeks and months after picking. An important by-product of umeboshi making is the ume vinegar, the salty-sour liquid that is extracted from the ume. Just have to find one - I wonder if there are any in the states that are grafted to dwarf rootstock so I could put it in a container. Ume vinegar is sold at supermarkets in Japan, and is becoming more available outside of Japan these days, so if you can get a hold of the base ingredients you can give them a try. Tsukemono tariffs You can sprinkle some salt over the top if you don't want to hire a babysitter for your nuka but I left it much longer than babysitters would watch it....call Child Services!. I hate the flavor of artificial sweeteners, so I've been looking for some pickles without it. This was very informative post, Maki! There are a big variety of Japanese pickles, and sooner or later you might consider making them. She even mentions her own temptation to use peaches in place of plums. I did not buy it, but if they still have it next time perhaps it's worth a try. I almost bought an ume tree last fall. Shiozuke (Salt Pickling) Shiozuke is the simplest Japanese pickle to start with. In a book called wild fermentations i've read that such thing is possible, but I can't find any other info about it. Made by fermenting vegetables in rice bran, this pickling technique results in pickles that vary in taste from pungent, to sweet, to sour. Discover why the Japanese love curry so much with this easy-to-make pork katsu curry recipe. (sp?). Another example of a burpless cucumber is the long, slender English cucumber … Japanese pickles are best served with plain rice as they add salt and aroma. Fresh vegetables are buried for a couple of days in this moist, living bed and allowed to lightly ferment themselves. It showed a rare tsukemono picked as a crispy tuber or root in a snowy ground that the Japanese said that was hard to get and expensive, but was very flavorful (like hasu and others I forgot their names) and crunchy. If you enjoyed this article, please consider becoming my patron via Patreon. By the way, I think it's good that some companies are making takuwan with turmeric- but all the brands I've seen in New York City are made with yellow food coloring which is a total turn off. Bursting with flavour and freshness, you can expect to have an enjoyable meal with a side dish of ShinShin pickles by your side. oh man, I've been trying to look for this one type of pickle for a long long time and haven't been able to find it, any help would be appreciated. I read one theory that koko is derived from okouko. Their products include varieties of pickled daikon radish, garlic, and cucumber. umami flavour of smoked mackerel with cream cheese and sour cream, then balances it with lots of sweet cran... Salmon-based starters do not get much classier than this. Requiring a shorter fermentation time, this style of pickling allows the vegetables to retain more of their fresh taste and lessen some of the pungency of other pickle varieties. ^_^, Ohhhhh, so the little golden discs I see so often in Japanese dramas are takuwan! Can anyone help? Hmm... any ideas toward proportions? Tsukemono types 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. I finally found the rice bran, but as you said, "Taking care of a nukadoko requires time and skill". I can't find rice bran where i live, but wheat bran is avaiable. The whole thing is disinfected and weighted down again. For some styles of pickles, the cucumbers are partially sun-dried first, which turns the texture of … English Cucumber. Matsumaezuke is a pickled dish (native to Matsumae, Hokkaidō) made from surume (dried squid), konbu, kazunoko (herring roe), carrot and ginger with a mixture of sake, soy sauce and mirin. Does this yellow pickled radish ever go by the term "koko"? A bit of googling in Japanese turned up the use of the term Koko (ココ)for takuan, but it only seems to be in use in the Niigata area. Common ingredients include lotus root, daikon radish, eggplant, and cucumber. Depending on the brand and type, nutrition facts can vary widely, but almost all pickles are very high in sodium. But what about the tsukemono made with sake? Uwajimaya has fresh ume right now. I've also linked you on my blog, I hope you don't mind. I also bought rice bran once with the fantasy that I could replicate obaasan's nuka pot, but circumstances meant I couldn't take care of it properly and it went moldy. I even made some ginger beer with my own "ginger bug"! But they are nowhere near as fiery as when in their raw incarnation. Rice bran pickles or nukazuke (糠漬け) are what you usually get at traditional restaurants, many of whom pride themselves on the quality of their homemade _nukazuke_. XD. Colored with red perilla leaves (called shiso), beni shoga has a strong, salty, almost spicy flavor that adds a wonderful kick of flavor to dishes such as beef noodle bowls, stir fries, and yakisoba (stir-fried noodles). You can literally use … To make rice bran pickles, a special moist rice bran bed called the nukedoko is made. Hi ~ Toss cucumbers and salt in a medium bowl; let stand 10 minutes. Beni shoga (aka pickled ginger): This bright-red pickled ginger root is quite different from gari, the sweet, pale-pink slices of pickled ginger that accompany sushi. 2020 Makiko Itoh, I know that one of the ingredients is shiso, but try as I might I can not find a recipe to make anything like these at home. Although any vegetable could be pickled this way, we suggest pickling cucumbers, daikon, aubergines, or Chinese cabbage (hakusai). I'm in Atlanta, Maki, and I've thought about planting an ume tree before. At Japan Centre, we are pleased to be able to offer you a wide range of Taking care of a nukadoko requires time and skill. Mori has specialised in pickled Japanese products since 1962. marty, a simple shibazuke recipe: salt down cucumbers and eggplants for a day or so (in equal amounts), a small piece of young sprouting ginger, and a few sliced myouga (a kind of very mildly oniony bulb....if you can't find it just leave it out, or try young onions), plus red shiso leaves that have been blanched and then salted. One important element in Japanese cuisine is harmony; where the elements of dishes are counter-balanced against each other. Bettarazuke is a kind of pickled daikon popular in Tokyo. These pickles are probably very ancient in provenance. Another category of pickle is the dried vegetable pickle. You can't easily go away on a long vacation if you want to keep a rice bran bed alive and happy. (This is the. Do you love tsukemono? There are also a couple of cookbooks in English dedicated to quick and easy pickles, both of which are quite good: Quick and Easy Tsukemono: Japanese Pickling Recipes by Ikuko Hisamatsu, and Easy Japanese Pickling in Five Minutes to One Day: 101 Full-Color Recipes for Authentic Tsukemono by Seiko Ogawa. We use cookies to give you the best online shopping experience. Read on to learn about some of our favourites. Haven't worked up the nerve to try it myself. Also, I've noticed that some shibazuke is colored with cochineal, which I don't believe is kosher (and certainly not vegetarian). However, the type of pickles that you are likely to be served in a high class traditional inn in Japan, or even the type you can buy in vacuum sealed packs at a supermarket, are a bit more complicated to make, especially outside of Japan. If you want to try your hand at Japanese style pickles, I recommend starting there. I made Agedashi Tofu the other night which was amazing, so I'm really looking forward to investigating the cuisine further. Tsukemono pickles are a type of Japanese pickle that includes mixture of vegetables including cabbage, cucumbers, daikon, and plums that are pickled in a soy brine. There are hundreds of varieties with many regional specialties. I signed up for a CSA (Community Supported Agriculture) vegetable delivery this year and I think this is going to have to be the Summer of the Pickle! [quote=Kate]I'm in Atlanta, Maki, and I've thought about planting an ume tree before. All of these pickles are notorious for their strong and often very sour flavour. As a kid, mom would get a small can of a gourd pickled in sake (or something like that) that was yummy and we'd eat it on the train going from Illinois to California to visit the grandparents. In Japan, other members of the cucumber and melon family are also pickled. Impressive in looks as well as in Maybe they are just really small ume, I don't know for sure. You'd have to get a hold of red shiso leaves too - the only way to do that that I know if is to grow them yourself from seed. Thanks! I've always been mildly curious about Japanese pickles, although I've never thought about making them myself. Should you find yourself ever feeling delicate, one of these pickled plums popped into the mouth will bring you to your senses in no time. I did use the rest of the nuka though - putting a spoon or two in a sock or little sack and using it like soap in the shower releases a milky liquid which makes your skin very noticeably softer - no wonder it was so popular amongst geisha! There are other sort of slang or nicknames for pickles that I know, such as oshinko or oshinkou and okouko. It is YUMMY! I do a lot of pickling and fermenting as it is, and have access to large amounts of daikon at certain times of the year... Yes- I'm rather old-fashioned in my food making. Unlike umeboshi, most rice bran pickles are not long-keeping; like instant pickles, they must be refrigerated and eaten within a few days. Whoops, open italic tag. If you like a salty, crisp snack in the middle of the day, or something to refresh your palate with at the end of a meal, try making a big batch of these pickles to keep in the fridge. Sorry about the formatting! In Japanese cuisine, tsukemono may be served as a snack with rice, or as a side dish, garnish, or appetizer. Has anybody ever tried or heard of using other fruits instead of ume? Hello Maki, i visit justhungry since around a year, thank you very much for all your work!! Authentic, mostly healthy Japanese, Back to Japanese Basics: The essential staples of a Japanese pantry. Place Persian cucumbers in a bowl; add salt and mix well. The little english lanes says: Pickling Base. ©2003 - Japanese pickles, on the other hand, tend to boast a more subtle taste that varies in strength and distinction of flavour depending on the vegetable/s and the composition of the pickling solution used. Not sure what liquid she added to make it mushy. Turmeric sounds lovely. Thanks for this post - it's so informative. I did try to make this once, but found that it really needs the small, firm Japanese or Asian eggplants and cucumbers. Japan Centre is well stocked with Japanese pickled vegetables, and whether you prefer pickled cucumbers, pickled radishes or pickled garlic, flavoured with anything from miso to honey to matcha green tea, we are sure to have something your taste buds will thank us for. I have that book! I finally found that Eden Foods sells a takuan that is traditionally made with no coloring or sweeteners. These are often …