Tsukemono
Tsukemono is a traditional Japanese food made by pickling vegetables in salt or brine[1] for a few days to several decades. Tsukemono resembles western pickled cucumbers, but are usually eaten with rice.
Tsukemono Media
An assortment of tsukemono
The evening we arrived in Kyoto, we had dinner at our ryokan, Motonago Ryokan, right near Yakasa Shrine. It was memorable.kaiseki ryori - Kyoto ryokan
Tsukemono shop in Nishiki Ichiba, Kyoto
Tsukemono fermenting in rice bran
Umeboshi drying in the sun for home preparation
Matsumaezuke
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References
- ↑ Reid, Libby. TSUKEMONO: A Look at Japanese Pickling Techniques (August 2008)Kanagawa International Foundation. p. 4.