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Tsukemono: A Guide to Japanese Pickles

Tsukemono: A Guide to Japanese Pickles

Tsukemono: A Guide to Japanese Pickles

Crunchy with a puckeringly sour & sweet-tart flavor, Tsukemono are the Japanese pickles served alongside rice and miso soup. Find out more about the different types of Tsukemono you may encounter in a Japanese meal.

Tsukemono (??), or Japanese pickles, are preserved vegetables that are pickled in salt, salt brine, or rice bran. They come in great varieties and forms, and you can often find one or two varieties of tsukemono being served in an Ichiju Sansai ???? meal or as an accompaniment to sushi or as a garnish to a yoshoku (Japanese-western cuisine) dish like Japanese curry.

Sometimes it can be easy to overlook the roles of these pickles, especially if you’re not familiar with Japanese food culture. Nevertheless, tsukemono are in fact small yet mighty when comes to its attributions. They are an essential player in Japanese cuisine, lending a range of colors, textures, and flavors to balance the main meal and to render harmony. These pickles refresh the palate and provide refreshment to counter the heaviness of rich foods. Which is why they are also referred to as konomono (Kou no mono, ???) or ?fragrant things?. Another quality they’re also known for is its many nutrients such as vitamins, antioxidant and probiotic that are beneficial to the digestive health. As we learn its significance in Japanese cuisine, let us take a closer look at the different types of tsukemono today. This post will guide you in your understanding of Japanese pickles. While the...

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Tsukemono: A Guide to Japanese Pickles

Tsukemono: A Guide to Japanese Pickles

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Fuente de la noticia: justonecookbook
Fecha de publicación: 04-01-2019 21:19
visto: 195

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