Preservation And Fermentation

Asazuke Quick-Pickle Fresh Vegetable Method

Asazuke (浅漬け, literally 'shallow pickle') refers to quick-cured Japanese pickles requiring only hour…

Iburi-gakko Smoked Daikon Akita Tsukemono

Iburi-gakko (いぶりがっこ) is a smoked and pickled daikon radish originating from Akita Prefecture in nort…

Tamari-Zuke and Soy Pickled Vegetables Long-Marinated

Tamari-zuke (たまり漬け, 'tamari-soaked') is a style of long-marinated vegetables in tamari soy sauce (or…

Tsukemono Preservation Systems Nukazuke Miso-Zuke Shio-Zuke

Japan's tsukemono (漬物, 'pickled things') tradition encompasses five primary preservation systems, ea…

Umeboshi Plum Preparation Shiso Pickling and Grades

Umeboshi (梅干し, 'dried plum') — salt-pickled and sun-dried Japanese plums (actually a species of apri…