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- Kinpira Gobo Recipe #2 – Sweet Salty Japanese burdock
- How to make shiitake dashi (Japanese shiitake mushroom soup stock recipe)
- How to make hakusai no sokuseki-zuke (Japanese pickled cabbage)
- Ekiben 駅弁 – A brief introduction to train station bento in Japan
- How to make chicken tsukune (Japanese meatball recipe)
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- Black Cod Kasuzuke Recipe (cod marinated in sake lees)
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Tag Archives: tsukemono
How to make hakusai no sokuseki-zuke (Japanese pickled cabbage)
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 … Continue reading
Posted in bento staples, traditional Japanese food, tsukemono
Tagged bento, cabbage, hakusai-zuke, pickle, tsukemono
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How to make a simple sunomono
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 … Continue reading
Posted in bento staples, tsukemono
Tagged cucumber, Japanese food, kyuri, salad, sunomono, tsukemono
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How to make homemade nukazuke
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 … Continue reading
Posted in traditional Japanese food, tsukemono
Tagged homemade Japanese, Japanese food, Japanese pickle, nuka, nuka-zuke, nukadoko, nukazuke, recipe, rice bran, traditional, tsukemono
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