Japanese tsukemono you should try

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Tsukemono is the Japanese word for pickles, derived from tsuke “soaked” and mono “things.” The most common Japanese tsukemono one should try are: –

1

Shio-zuke – salt pickles

Salt pickles are one of the common pickles made in Japan. They are simple to make and very tasty. There are few methods to make salt pickles and they are: –
In the first method, the selected vegetables are sprinkled with required amount of salt and then put in container. Next step is to cover them with a lid or weight that presses down on them so that salt penetrates into the vegetables. The salt makes the water content of the vegetables seep out by osmosis, hence the container needs to be looked at frequently to drain the liquid.
To make the flavor of vegetable more concentrated, water from vegetables must be removed because with less water vegetables are less susceptible to rotting. Various types of salt pickles take more or less time depending upon the vegetables used. Sometime they are left overnight or sometimes they are left for months. For example, Pickles plums are supposed to be left in salt water for the whole rainy season. The longer the pickling time, so the flavors will be more intense.
In the second method, vegetables are put in the salt water in an airtight container. This is done so because it is said that the enzymes in the ingredients are responsible for breaking the food’s components into different and flavorful substances.

2

Nuka-zuke – rice bran pickles

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Rice bran pickles are made by laying vegetables down in an exceptionally arranged bed of rice bran. Bubbled salt water is blended with the bran. At that point, like sourdough bread, you include a percentage of the bed from an old cluster that contains organisms to get the lactic corrosive maturation procedure going. It must be stirred up routinely, generally with your exposed hands, to keep all the little organisms developing and healthy. Following a week or so the pickling medium ought to have an overwhelming smell and look like moist sand.
Some rice bran pickling beds have been gone down for eras. It’s an astounding thought in a century where everything in the general store has a close date imprinted on it. Like salt pickles, vegetables can be left in quickly or for quite a while, up to a while, with distinctive flavor results.

3

Kasu-zuke – sake lees pickle

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Sake lees are the solids left over which are produced using rice and then filtered. Like rice bran, rather than being disposed of, was improvised and utilized to make pickles. Additionally, cured for an assortment of periods of time of a couple of days to quite a while, they might really be marginally alcoholic. Kampai!

4

Koji-zuke – koji pickles

You most likely have never known about koji, however, Japanese food wouldn’t exist without it. It’s an organism. This minimal one-celled companion is in charge of soy sauce, miso, and other food products, and it’s even been recommended that it ought to be called Japan’s National Fungus. Koji is blended with rice to begin the fermentation process that outcomes in those central items. Furthermore, this koji pound can likewise be utilized to make pickles. These are to some degree sweet on the grounds that koji produces amylase, a compound that creates sugar from the starch in rice.

koji_pickles, by the foodhoe, CC BY-SA

5

Umeboshi

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Umeboshi (pickled plum) is a sort of intensely salted pickle made out of sour Japanese plums. Red Umeboshi settled in a bed of white rice is a typical sight in Japanese bento snacks. While the plums are green before picking, they get their particular shading from the red shiso leaves utilized as a part of the pickling process. The pickling brackish water can later be utilized to make beni shoga pickles.

6

Fukujinzuke

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Fukujinzuke (seven pickle relish) is a crunchy chutney-like relish made up of diverse vegetables preserved in soy sauce. Its named as “Shichi fukujin”, or seven lords of Japanese myth on the grounds that Fukujinzuke pickles were initially produced using seven various types of vegetables. Fukujinzuke is a typical enhancement for Japanese curry.

There are many more Tsukemono which are really worth tasting in Japan. Japan is a country where food and technology are considered as a boon.

MyTop10Japan Editor

MyTop10Japan Editor

Writer

Working at MyTop10Japan.