What is Tsukemono?

Tsukemono is a Japanese cucumber, literally a "pickled thing". In Japanese cuisine, tsukemono can be served as a snack with rice or as a side dish, ornament or appetizer. Japanese cucumbers are most often loaded into salt or brine, although they can also be retained in vinegar, soy sauce, miso, rice bran or jacket kalia. There is also a high diversity used to make Tsukemono. The most popular are ginger, Daikon radish, cucumber, eggplant, lotus root, turnip, plum and Chinese cabbage. In principle, tsukemono is produced by salt vegetables and pressure exertion, usually with the weights of stone or metals. Before the invention tsukemomonoki , the needed pressure was often created by controlling the wedge between the handle and lid of the container to hold the vegetables to be loaded.

picking up the plums AR are called umeboshi if it is dried, and Umzuki unless it is dried. Are very salty and acidic and were known for eating through aluminum lunch boxes afterpullar in the 60s. It is assumed that umeboshi helps digestion, prevents nausea and fatigue and prohibits the growth of bacteria when it is placed on rice. Modern umeboshi are often red and sometimes aligned with honey. They are also often made of vinegar instead of the traditional salt pickling method.

tsukemono made of Daikon radish is called Takuan or Takuan-zuke . This type of Japanese cucumber is also believed to help digestion and traditionally served at the end of the meal. Another type of pickled daikon is called bettarazike . It is sweeter and more sticky than Takuan because the fungus of the coji created by the pickling process is not filtered.

cucumbers made of rice -brain bras are called nukazuke and relies on lactic acid from naturally occurring lactobacilli and yeast cultures for fermentation and preservation of vegetables. Unlike someThe other types of Tsukemono Si Nukazuke retains its crispness. Crispy cucumbers flavored with soy sauce are called fukukujinzuke .

Cucumbers made of Sake Lees are called Kasuzuke . This broker method is used both for vegetables and fish. Nukazuke made with mustard is called karasizuke .

pickled ginger commonly served with sushi, because the floor cleaner is called Gari . It is intended to be consumed among different types of sushi so that the taste sushi does not affect each other. Another popular type of cucumber is beni shōga .

Asazuke is a quick picking method, popular for home use that retains more taste of fresh vegetables than other methods. Asazuke is prepared by friction of fresh cut vegetables salt and their placement in a bag or a sealed container with spices. Cucumbers are ready within 30 minutes within a few hours. Asazuke can also be prepared using Octa noBo solution to buy in a shop.