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from Serious Eats

Do You Know Your Tsukemono? A Guide to Japanese Pickles

Japanese pickles—known collectively as tsukemono—can easily go unnoticed as part of a washoku (traditional Japanese) meal. Yet they've rightfully earned their place as a cornerstone food because they serve an important purpose: Japanese food culture is heavily influenced by principles of balance handed down from kaiseki (the national haute cuisine). Here's how to tell your gari from your umeboshi.

from The Kitchn

Easy Japanese Pickled Cucumber

Easy Japanese Pickled cucumber salad. I just made this recipe tonight. We'll see how it taste tomorrow night or in a couple of days. :)

from Foodista

Easy Japanese Pickled Cucumbers

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


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:

from The Lemon Bowl

Japanese Quick Pickled Cucumbers

These crunchy Japanese quick pickles are the perfect salty, sweet, sour and slightly spicy low calorie snack to serve before or with a meal.

from Serious Eats

Do You Know Your Tsukemono? A Guide to Japanese Pickles

Shibazuke - pickled cucumbers and eggplant with red shizo How it's made: Historic recipes call for brining shibazuke for up to a year, but generally the pickles are made by letting them sit in salt until most of the liquid has leeched from the vegetable and the color has permeated throughout, which takes about a month. How it tastes: Crunchy, crisp, and acidic, with a strong herbal note from shiso.

from Just One Cookbook

Japanese Pickled Cucumber