Japanese Pickles: What is Teppo Zuke?
As I wrote in the previous article, “Tsukemono (漬物)” is the Japanese generic term for pickles, and in the name of the dish, the suffix for it “Zuke (漬)” is often used, like “Narazuke...
Category: Pickles
Nara Zuke: Oriental Pickling Melon Pickled in Sake Lees
Nara is a historic city adjoining Kyoto where every year many tourists, both from in and outside Japan, enjoy sightseeing. When I hear Nara, many things come to my mind, but in terms of...
Senmai Zuke: Pickled Turnip Slices from Daito in Kyoto
Kyoto is a historical city in which various cultures and foods originated. For example, when I think of pickles that the old city boasts, what comes to my mind right away is Senmai Zuke....
Iburigakko: Akita’s Smoked Pickled Daikon Radish
As you may know, “Takuan (たくあん or 沢庵)” is yellow pickled Daikon radish commonly eaten throughout Japan, which is said to have been first created by a Japanese Zen Buddhist named “Takuan Souhou (沢庵...
Muraoka no Chorogi: A Unique Japanese Pickle Snack
Karikari Ume is one of the most commonly eaten pickle snacks in Japan, about which I wrote an article before. Made with unripe ume plums and featuring a pleasant crisp bite, Karikari Ume are pickled...
5 Recommended Ways to Eat Umeboshi Plums
“Umeboshi (梅干し)” is a traditional Japanese pickle made of ripe Ume plums. They are pickled in salt and dried in the sun. Characterized by strong acidity and sourness, Ume plums don’t become sweet even if...
Pickled Cucumber Recipe using Shio Koji Malted Rice
“Shio Koji (塩麹)” is a seasoning paste that became a topic of conversation several years ago in Japan and now has become a seasoning commonly used by Japanese home cooks. It is a lumpy...
Tsukemono vs Oshinko vs Asazuke: What is the Difference?
When it comes to Japanese pickles, I think Umeboshi plums are probably the most famous in overseas countries. “Umeboshi (梅干し)” is referred to as pickled Ume plums or salted Ume plums in English-speaking countries, but...
