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An assortment of tsukemonoAssorted tsukemonoA dish of tsukemonoTsukemono shop in Nishiki Ichiba, Kyoto
Tsukemono (漬物, "pickled things") are Japanese preserved vegetables (usually pickled in salt, brine,[1] or a bed of rice bran).[2] They are served with rice as an okazu (side dish), with drinks as an otsumami (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony.[citation needed]
^Reid, Libby (August 2008). TSUKEMONO: A Look at Japanese Pickling Techniques(PDF). Kanagawa International Foundation. p. 4. Archived from the original on 2010-11-24.{{cite book}}: CS1 maint: bot: original URL status unknown (link)
^Hisamatsu, Ikuko (2013). Tsukemono Japanese Pickling Recipes. Japan: Japan Publications Trading Co., LTD. and Boutique-sha, Inc. p. 6. ISBN 978-4-88996-181-2.
Tsukemono (漬物, "pickled things") are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice...
(Pinyin: càimǎ) were once called 麵碼 (miànmǎ).[citation needed] Talabaw Tsukemono "メンマ" [Menma]. Nihon Kokugo Daijiten (in Japanese). Tokyo: Shogakukan...
Japanese cuisine, takuan is often served uncooked alongside other types of tsukemono ('pickled things'). It is also enjoyed at the end of meals to aid digestion...
toppings and seasonings, has become popular. Common toppings include tsukemono (Japanese pickles), umeboshi, nori (seaweed), furikake, sesame seeds,...
type of karashizuke. Wikimedia Commons has media related to Tsukemono. Japanese Food / Tsukemono (pickles) kyuri no kirashizuke (cucumber kirashizuke) recipe...
perhaps a slice of lemon. It is usually served with rice, miso soup and tsukemono and eaten with chopsticks. It may also be served with ponzu and grated...
umezuke (梅漬け).[citation needed] Umeboshi are a popular kind of Japanese tsukemono ('pickled thing'; preserved or fermented) and are extremely sour and salty...
solution of vinegar or salt Sauerkraut – Finely sliced and fermented cabbage Tsukemono – Japanese preserved vegetables Curtido – Type of lightly fermented cabbage...
Bettarazuke (べったら漬) is a type of pickled daikon popular in Tokyo, a sort of tsukemono. It is made by pickling daikon with sugar, salt, and sake without filtering...
cabbage salad (often refilled free of charge), Japanese-style potato salad, tsukemono, and shiokara. Sakana are ordered throughout the time one is drinking...
soy sauce, miso, mirin, and other lacto-fermented condiments such as tsukemono. Soy sauce condiment is produced by fermenting soybeans with A. sojae...
rice, often with various savory ingredients such as umeboshi (梅干) or tsukemono (漬物). Okowa (おこわ): cooked glutinous rice Omurice (Omu-raisu, オムライス): omelet...
vegetables (tsukemono) are a quintessential part of the Japanese diet. Pickling in Japan has taken place since before refrigeration, so tsukemono such as...
Kimchi in Korea Silage, a feed for cattle Suan cai in northeastern China Tsukemono in Japan Kabichima in The Caribbean Kiseli kupus in Bosnia, Serbia, Croatia...
Ten Speed Press. p. 46. ISBN 1-58008-013-8. Reid, Libby (August 2008). TSUKEMONO: A Look at Japanese Pickling Techniques (PDF). Kanagawa International...
salt and green onions. Often accompanied with variety of foods such as tsukemono (preserved vegetables), shiokara (preserved seafoods) and so on. Korean...
These vinegars are used in making sunomono (酢の物, "vinegar dishes"), some tsukemono (漬物, "pickles"), nimono (煮物, "simmered dishes"), as well as in marinades...
dietary fiber. Bran may also be used for pickling (nukazuke) as in the tsukemono of Japan. Rice bran in particular finds many uses in Japan, where it is...
refer to the items pickled in this manner. Asazuke is a sub-category of tsukemono, which includes all types of pickles. Because of its short preparation...
chili pepper (e.g. duo jiao), and cucumbers, among many others. Japanese tsukemono (pickled foods) include takuan (daikon), umeboshi (ume plum), tataki gobo...
Torshi, also known as Tursu – Middle Eastern and Balkan pickled vegetables Tsukemono – Japanese preserved vegetables Turnip – Type of root vegetable Umeboshi –...
in Asian cuisines. In Japan, the melon is used in narazuke, a type of tsukemono. In Korea, the melon is used as the main ingredient in wolgwa-chae, a...
typical washoku (和食) meal accompanied by several okazu (おかず) dishes, tsukemono (漬物 ("pickled things"), and miso soup. In bento boxes it is often served...
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