Japanese
pickles, known collectively as tsukemono, are those characteristic extras you
get as part of a washoku (traditional Japanese) meal.
These
are the tangy funky mouthfuls that cleanse the palate and provide piquancy to
counter the heaviness of umami-rich foods.
The
pickling process starts with dashi or a broth of kombu seaweed and bonito tuna
flakes. Rice vinegar and sugar are then added with mandoline thin slices of
vegetables and the leaves of purple shiso are sometimes used as a natural die.
Here
are five tsukemono you might have tried:
1. GARI - Japanese pickled
ginger
Japanese
pickled ginger is probably one of the most easily recognised tsukemono, made
from thinly sliced ginger pickled in a marinade of sugar, salt and rice
vinegar. It's clean and peppery flavour make it perfect served as a palate
cleanser alongside sushi or sahimi.
2. TAKUAN - Pickled
daikon radish
Bright
yellow and crunchy, pickled daikon is mildly tart and citrusy, with a slight
funk. It's usually served with plain rice in bento boxes or in maki rolls.
3. SHIBAZUKE
Shibazuke
is a traditional lacto ferment of eggplant, shiso and ginger, with a purple
magenta hue imparted from red shiso. It's crunchy, crisp, and acidic, with a
strong herbal note from shiso, and is an effective palate cleanser between
individual mouthfuls.
4. KYURIZUKE
These
long and firm Japanese pickeled cucumbers are produced by brining them in a mix
of soy sauce, salt, and sugar for one to two weeks until they have shrunk
considerably and have a firm crunch. They are savoury and salty, with a deep
soy sauce flavour.
5. UMEBOSHI
These
Japanese pickled plums are said to have set Samurai up for battle, but these
days they are probably just as likely to be eaten as a sound cure for a
hangover or found in your bento box come lunchtime. They have a distinctive,
mouth-puckering saltiness and acidity, and a fleshy texture, and while they
might take over a year to make, they're well worth the wait.
By FDL