Friday, February 17, 2012

Tsukemono

Japanese pickles. That's the easy part. They are not pickled in vinegar. The cucumber and aubergine were picked in a kind of sauce made from the bran equivalent of rice. The yellow one is horseradish dried for a few weeks before being further dried with salt and rice bran for several months. The brown one is the seed of an umeboshi plum dried with salt for a few days before being softened with morning dew. This paragraph took 30 minutes to write with a lot of translations. It may be right. I hope so!

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