Tsukemono
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Tsukemono (
Alternative names
[edit]Tsukemono are also referred to as konomono (
Making tsukemono
[edit]To make tsukemono, one needs a container, salt, and something to apply downward pressure on top of the pickles.[2]
A tsukemonoki (
The weights are either stone or metal, with a handle on top and often covered with a layer of food-neutral plastic. Another modern type of pickle press is usually made from plastic, and the necessary pressure is generated by turning a screw and clamping down onto the pickles.[2]
Asazuke is a pickling method characterized by its short preparation time.
Type | Kanji | Pickling ingredient |
---|---|---|
Shiozuke | salt | |
Suzuke | vinegar | |
Amasuzuke | sugar and vinegar | |
Misozuke | miso | |
Shoyuzuke | soy sauce | |
Kasuzuke | sake kasu (sake lees) | |
Kojizuke | mold-cultured rice | |
Nukazuke | rice bran | |
Karashizuke | からし |
hot mustard |
Satozuke | sugar |
Tsukemono types
[edit]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.
Beni shōga (red ginger pickled in umeboshi brine) is used as a garnish on okonomiyaki, takoyaki and yakisoba.
Gari (thinly sliced young ginger that has been marinated in a solution of sugar and vinegar) is used between dishes of sushi to cleanse the palate.
Rakkyōzuke (pickled rakkyō, a type of onion) is often served with Japanese curry. Rakkyōzuke is slightly acid and sweet, with a mild and "fresh" taste, due to being preserved in vinegar and mirin, which also remove its bitterness. It is used to balance the stronger flavors of some other components in a meal.
Fukujinzuke is a mixture of daikon, eggplant, lotus root and cucumber which is pickled and flavored with soy sauce.
Bettarazuke is a kind of pickled daikon popular in Tokyo.
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.
Nozawana is a pickled leaf vegetable typical of Nagano Prefecture.
Tsukemono tariffs
[edit]According to EU and US trade code definitions, tsukemono are classified as 'preserved vegetables' rather than 'pickles' because they are not primarily preserved in acetic acid or distilled vinegar. They have a different tax rate than western pickles.[citation needed]
See also
[edit]- List of Japanese cooking utensils
- Menma – Japanese condiment made from fermented bamboo shoots
- List of pickled foods
- Takuan – Pickled preparation of daikon radish
- Jangajji – Korean pickled vegetable dish
References
[edit]- ^ a b Reid, Libby (August 2008). TSUKEMONO: A Look at Japanese Pickling Techniques (PDF). Kanagawa International Foundation. p. 4. Archived from the original on 2010-11-24.
{{cite book}}
: CS1 maint: bot: original URL status unknown (link) - ^ a b c d e Hisamatsu, Ikuko (2013). Tsukemono Japanese Pickling Recipes. Japan: Japan Publications Trading Co., LTD. and Boutique-sha, Inc. p. 6. ISBN 978-4-88996-181-2.
External links
[edit]- Japanese Food / Tsukemono (pickles)
- Shizuoka Tsukemono Federation
- All JAPAN Pickled Cooperative Association Tsukemono portal site, Typical Tsukemono