A Brief Introduction to the art of Japanese Pickling
The general term for pickled vegetables is o-shinkogeneral term for pickled vegetables.
Japanese spelling is おしんこ and the Kanji for this word is お新香個.. The components for pickling traditional Japanese foods include tsukemonookeis a tub used to pickle food items.
Japanese spelling is つけものおけ and the Kanji for this word is 漬け物桶., which is a pickle tub, tsukemonoishia stone used to weigh down the pickled vegetables.
Japanese spelling is つけものいし and the Kanji for this word is 漬け物石., which is a stone used to weigh down the foods being pickled, suuJapanese vinegar.
Japanese spelling is す and the Kanji for this word is 酢., which is vinegar, and yasaiJapanese vegetables.
Japanese spelling is やさい and the Kanji for this word is 野菜., which are the vegetables to be pickled. The distinctive ingredient that distinguishes the same pickled vegetable is the additional ingredient that determines the distinct flavor. As with most Japanese foods, regional differences tend to differentiate a dish that contains the same main ingredient.
There are numerous types of pickled foods found in Japanese cuisine. The most commonly used vegetable to pickle is daikonJapanese radish.
Japanese spelling is だいこん and the Kanji for this word is 大根., which is a long white radish easily purchased in most Asian grocers outside of Japan. The style of pickling is what makes one pickeled daikon different from another. For example, tsubodsukeA type of Japanese pickles from Fukushima Prefecture.
Japanese spelling is つぼづけ and the Kanji for this word is つぼ漬. is daikon pickled in the Fukushima style.
Traditional Japanese Pickled Foods
|Takuana pickled radish.
Japanese spelling is たくあん and the Kanji for this word is 沢庵. is daikon which turns yellow after being pickled.
|Umeboshiis a pickled plum.
Japanese spelling is うめぼし and the Kanji for this word is 梅干. is a pickled plum. Similar to daikon, umeboshi comes in many different varieties.