Pickled Vegetables – Tsukemono
Tsukemono, or Japanese pickled vegetables are a trademark snack or rice accompaniment found in all Japanese household. They’re an integral part of the Japanese diet, served before, during or after almost every meal. To not know about tsukemono is like not knowing about cheese in French cuisine or olive oil in Italy. They are at the heart of Japanese cooking. Nothing goes better thank Japanese pickles with a hot steamy bowl of Japanese rice.
I’ve gotten into pickling lately; Korean pickles, pickled daikon, cucumber pickles and cucumber kimchi (spicy!), enjoying the simplicity and ease of adding intense flavors to vegetables. Pickling is also good for injecting B vitamins to your veggies, produced by bacteria, making them healthier to eat. This tsukemono recipe is as simple as you can find, consisting of only veggies and miso paste.Print
Japanese pickles – tsukemono
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Category: Condiment
- Cuisine: Japanese, Vegetarian, Vegan
- 2 carrots
- 2 zucchinis
- 2 turnips (peeled (or 1 medium size daikon))
- white miso paste
- Using a mandoline or a knife, slice your veggies about 1/4 inch thick. Put veggies in a tupperware container (not too deep, like a plastic take-out container) or a pickle press and add miso paste one spoonful at a time, mixing it with the vegetables, until all veggies are coated.
- Cover and pickle for about 24 hours. Rinse the vegetables under water until all the miso paste is gone. Pat them dry with paper towel and leave uncovered for a couple of hours, to evaporate some of the water.
- Keep refrigerated.
- Serve with rice.