Okay, a really quick one! I love tsukemono (pickled things), especially fast recipes that I can throw together five minutes before bed and have delicious pickled veggies with my breakfast. Hakusai no sokuseki-zuke is just that. Slightly spicy, sweet and delicious cabbage pickles go great with steamed rice, grilled fish, and especially beer and sake :3
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Sunomono, or “vinegar marinated thing” is something I keep on hand all the time for bentos or just as a side dish. It is quick and easy to make and lasts for quite awhile in the fridge, being vinegared and all. There are variety of ways to make sunomono, but perhaps the most popular is the vinegared thin-sliced cucumber and tiny shrimp. I’m going to use cucumber for this recipe and omit the shrimp, to simplify things a bit. (more…)
First of all, what is nukazuke? Nukazuke (lit. rice bran pickle) is a pickle (tsukemono) made from burying vegetables in a salted pickling bed (nukadoko) of primarily toasted rice bran flavored with kombu, soybeans, chili peppers, ginger and any number of aromatic additions. A seasoned nukadoko is typically maintained for years, handed down from Mother to Daughter, much like a fine heirloom sourdough starter. Nukazuke is time consuming and fairly high-maintenance as these things go, requiring daily attention and tweaking to get the flavor and intensity just so. The payoff is delicious, salty pickles that are ready to eat after only a day or two. (more…)
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