Tsukemono (Japanese pickles): a Japanese meal is built around three core foods: rice, soup, and pickles. A meal should contain a variety of colors, flavors and cooking methods; tsukemono help create this harmony. Gari (ginger), Takuan (daikon), Umeboshi (plums), Beni Shoga (ginger with umezu), Shibazuke (cucmbers and aubergine), Kyurizuke (cucumber), Fukujinzuke (7 vegetables). | Miki Kawasaki on serious eats

Tsukemono (Japanese pickles): a Japanese meal is built around three core foods: rice, soup, and pickles. A meal should contain a variety of colors, flavors and cooking methods; tsukemono help create this harmony. Gari (ginger), Takuan (daikon), Umeboshi (plums), Beni Shoga (ginger with umezu), Shibazuke (cucmbers and aubergine), Kyurizuke (cucumber), Fukujinzuke (7 vegetables). | Miki Kawasaki on serious eats

Easy Japanese Pickled Cucumber.
2 or 3 Japanese cucumbers 
2 teaspoons salt
1/4 cup rice vinegar
2 tablespoons sugar
Pinch of salt
2 tablespoons sesame seeds

Easy Japanese Pickled Cucumber. 2 or 3 Japanese cucumbers 2 teaspoons salt 1/4 cup rice vinegar 2 tablespoons sugar Pinch of salt 2 tablespoons sesame seeds

Fast and Easy Japanese Pickled Vegetables | These pickles only take a few hours to make, and taste fresh and crunchy. They’re the perfect sides to serve at a barbecue or picnic on a hot summer’s day. | From: redpathsugar.com

Fast and Easy Japanese Pickled Vegetables | These pickles only take a few hours to make, and taste fresh and crunchy. They’re the perfect sides to serve at a barbecue or picnic on a hot summer’s day. | From: redpathsugar.com

Now is the season to make pickled ginger! Much better than storebought. [Says to refriderate after mixing but I would leave out 1-3 days to ferment first,(has enough salt) then refridgerate]

Now is the season to make pickled ginger! Much better than storebought. [Says to refriderate after mixing but I would leave out 1-3 days to ferment first,(has enough salt) then refridgerate]

Kyuri Tsukemono (Cucumber Pickles) | These tasty Japanese pickles are easy to make and are the perfect snack or side dish to any meal.

Kyuri Tsukemono (Cucumber Pickles) | These tasty Japanese pickles are easy to make and are the perfect snack or side dish to any meal.

Turn turnips, radishes and seaweed into a salty-sour pickle called sanbaizu, a traditional type of Japanese pickle known as tsukemono.

Turn turnips, radishes and seaweed into a salty-sour pickle called sanbaizu, a traditional type of Japanese pickle known as tsukemono.

The variety and deliciousness of tsukemono, traditional Japanese pickles.     http://www.saveur.com/article/kitchen/Saveur-100-Tsukemono-Japanese-Pickles?src=twitter

The variety and deliciousness of tsukemono, traditional Japanese pickles. http://www.saveur.com/article/kitchen/Saveur-100-Tsukemono-Japanese-Pickles?src=twitter

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