Tsukemono (漬物, "pickled things") are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice...
7 KB (674 words) - 01:29, 16 June 2024
Kyoyasai, vegetables and Kyoto-style Tsukemono. Touan Nishikikōjiten, seller of Kyō ware. Uchida Tsukemono, seller of Tsukemono. "錦小路通 具足小路 京都通百科事典". 京都通百科事典...
5 KB (583 words) - 09:43, 27 September 2023
Beni shōga (紅生姜) is a type of tsukemono (Japanese pickle). It is made from thin strips of ginger pickled in umezu (梅酢), the vinegary pickling solution...
2 KB (124 words) - 12:03, 21 May 2024
Japanese cuisine, takuan is often served uncooked alongside other types of tsukemono ('pickled things'). It is also enjoyed at the end of meals to aid digestion...
5 KB (473 words) - 02:26, 7 August 2024
toppings and seasonings, has become popular. Common toppings include tsukemono (Japanese pickles), umeboshi, nori (seaweed), furikake, sesame seeds,...
7 KB (771 words) - 01:50, 22 June 2024
dried are called umezuke (梅漬け). Umeboshi are a popular kind of Japanese tsukemono ('pickled thing'; preserved or fermented) and are extremely sour and salty...
11 KB (1,319 words) - 12:44, 18 June 2024
Gari (ガリ) is a type of tsukemono (Japanese pickled vegetables). It is made from sweet, thinly sliced ginger that has been marinated in a solution of sugar...
3 KB (292 words) - 18:57, 14 February 2024
vegetables (tsukemono) are a quintessential part of the Japanese diet. Pickling in Japan has taken place since before refrigeration, so tsukemono such as...
4 KB (473 words) - 19:34, 12 March 2023
Tamago kake gohan (left), along with tsukemono and miso soup...
2 KB (216 words) - 19:12, 29 July 2024
perhaps a slice of lemon. It is usually served with rice, miso soup and tsukemono and eaten with chopsticks. It may also be served with ponzu and grated...
12 KB (1,166 words) - 07:47, 10 August 2024
Ten Speed Press. p. 46. ISBN 1-58008-013-8. Reid, Libby (August 2008). TSUKEMONO: A Look at Japanese Pickling Techniques (PDF). Kanagawa International...
3 KB (290 words) - 09:27, 10 August 2024
rolls. Pickled daikon radish (takuan) in shinko maki, pickled vegetables (tsukemono), fermented soybeans (nattō) in nattō maki, avocado, cucumber in kappa...
104 KB (9,752 words) - 18:11, 9 August 2024
Bettarazuke (べったら漬) is a type of pickled daikon popular in Tokyo, a sort of tsukemono. It is made by pickling daikon with sugar, salt, and sake without filtering...
1 KB (123 words) - 12:58, 5 April 2022
(Pinyin: càimǎ) were once called 麵碼 (miànmǎ).[citation needed] Talabaw Tsukemono "メンマ" [Menma]. Nihon Kokugo Daijiten (in Japanese). Tokyo: Shogakukan...
3 KB (305 words) - 13:57, 12 January 2023
rice, often with various savory ingredients such as umeboshi (梅干) or tsukemono (漬物). Okowa (おこわ): cooked glutinous rice Omurice (Omu-raisu, オムライス): omelet...
47 KB (5,042 words) - 07:50, 10 August 2024
though the general method of pickling vegetables in salt to produce tsukemono has been known as early as the Jōmon period. Salt-pickled blossoms in...
76 KB (7,612 words) - 17:17, 31 July 2024
Kimchi in Korea Silage, a feed for cattle Suan cai in northeastern China Tsukemono in Japan Kabichima in The Caribbean Kiseli kupus in Bosnia, Serbia, Croatia...
33 KB (3,346 words) - 11:13, 28 July 2024
in Asian cuisines. In Japan, the melon is used in narazuke, a type of tsukemono. In Korea, the melon is used as the main ingredient in wolgwa-chae, a...
1 KB (96 words) - 06:15, 7 February 2024
type of karashizuke. Wikimedia Commons has media related to Tsukemono. Japanese Food / Tsukemono (pickles) kyuri no kirashizuke (cucumber kirashizuke) recipe...
1 KB (81 words) - 22:27, 5 July 2024
cabbage salad (often refilled free of charge), Japanese-style potato salad, tsukemono, and shiokara. Sakana are ordered throughout the time one is drinking...
11 KB (1,165 words) - 20:18, 9 April 2024
dietary fiber. Bran may also be used for pickling (nukazuke) as in the tsukemono of Japan. Rice bran in particular finds many uses in Japan, where it is...
8 KB (944 words) - 14:30, 6 July 2024
Kiriboshi daikon [ja] and tsukemono are popular prepared foods which also employ the radish. The large size of tsukemono, senmaizuke [ja], is sold in...
6 KB (608 words) - 14:21, 8 July 2024
soy sauce, miso, mirin, and other lacto-fermented condiments such as tsukemono. Soy sauce condiment is produced by fermenting soybeans with A. sojae...
4 KB (340 words) - 22:46, 13 January 2024
solution of vinegar or salt Sauerkraut – Finely sliced and fermented cabbage Tsukemono – Japanese preserved vegetables Curtido – Type of lightly fermented cabbage...
6 KB (445 words) - 07:52, 12 July 2024
refer to the items pickled in this manner. Asazuke is a sub-category of tsukemono, which includes all types of pickles. Because of its short preparation...
3 KB (327 words) - 04:56, 7 August 2022
salt and green onions. Often accompanied with variety of foods such as tsukemono (preserved vegetables), shiokara (preserved seafoods) and so on. Korean...
34 KB (4,179 words) - 15:08, 27 July 2024
chili pepper (e.g. duo jiao), and cucumbers, among many others. Japanese tsukemono (pickled foods) include takuan (daikon), umeboshi (ume plum), tataki gobo...
40 KB (4,350 words) - 07:51, 12 August 2024
Ministry of Education, Culture, Sports, Science and Technology. 2015. Tsukemono Onsen tamago "Nozawana – the perfect pickle in Nozawa Onsen". Nozawa Holidays...
11 KB (1,289 words) - 22:17, 23 May 2024
(1997), pp. 1–2, 10–11 Shimbo (2001), pp. 142- Ogawa, Toshio (1978). Tsukemono (preview). Hoiku-sha (保育社). p. 115. ISBN 978-4-586-50423-7. Andoh & Beisch...
40 KB (4,125 words) - 09:38, 17 July 2024