Tsukemono are also referred to as konomono (香の物), oshinko (御新香) or okōkō (御香々), all carrying the meaning of "fragrant dish" in Japanese.[2] The ko or kō (香) portion in these names means "fragrant", and the term was used as a nyōbō kotoba or "woman's word" for miso in reference to the smell.[citation needed] Over time, this term was also applied to pickles, again for the smell. Oshinko ("fresh fragrance") more specifically referred to vegetables that had been only lightly pickled and that had not yet changed color that much.[citation needed] The term is now also used more broadly to refer to pickles in general.
Making tsukemonoEdit
Tsukemono fermenting in rice bran
To make tsukemono, one needs a container, salt, and something to apply downward pressure on top of the pickles.[2]
A tsukemonoki (漬物器) ("pickling container") is a Japanese pickle press. The pressure is generated by heavy stones called tsukemono ishi (漬物石) ("pickle stone") with a weight of one to two kilograms, sometimes more. This type of pickle press is still in use, and can be made from a variety of materials, such as plastic, wood, glass or ceramic. Before tsukemono ishi came into use, the pressure was applied by driving a wedge between a handle of the container and its lid.[2]
The weights are either stone or metal, with a handle on top and often covered with a layer of food-neutral plastic. Another modern type of pickle press is usually made from plastic, and the necessary pressure is generated by turning a screw and clamping down onto the pickles.[2]
Asazuke is a pickling method characterized by its short preparation time.
Gari (thinly sliced young ginger that has been marinated in a solution of sugar and vinegar) is used between dishes of sushi to cleanse the palate.
Rakkyōzuke (pickled rakkyō, a type of onion) is often served with Japanese curry. Rakkyōzuke is slightly acid and sweet, with a mild and "fresh" taste, due to being preserved in vinegar and mirin, which also remove its bitterness. It is used to balance the stronger flavors of some other components in a meal.
Nozawana is a pickled leaf vegetable typical of Nagano Prefecture.
Tsukemono tariffsEdit
According to EU and US trade code definitions, tsukemono are classified as 'preserved vegetables' rather than 'pickles' because they are not primarily preserved in acetic acid or distilled vinegar. They have a different tax rate than western pickles.[citation needed]
^ abReid, Libby (August 2008). (PDF). Kanagawa International Foundation. p. 4. Archived from the original on 2010-11-24.{{cite book}}: CS1 maint: bot: original URL status unknown (link)
^ abcdeHisamatsu, Ikuko (2013). Tsukemono Japanese Pickling Recipes. Japan: Japan Publications Trading Co., LTD. and Boutique-sha, Inc. p. 6. ISBN978-4-88996-181-2.
External linksEdit
Wikimedia Commons has media related to Tsukemono.
Shizuoka Tsukemono Federation
All JAPAN Pickled Cooperative Association Tsukemono portal site, Typical Tsukemono
tsukemono, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, january, 2015, l. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Tsukemono news newspapers books scholar JSTOR January 2015 Learn how and when to remove this template message Tsukemono 漬物 pickled things are Japanese preserved vegetables usually pickled in salt brine 1 or a bed of rice bran 2 They are served with rice as an okazu side dish with drinks as an otsumami snack as an accompaniment to or garnish for meals and as a course in the kaiseki portion of a Japanese tea ceremony citation needed An assortment of tsukemonoAssorted tsukemonoA dish of tsukemonoTsukemono shop in Nishiki Ichiba Kyoto Contents 1 Alternate names 2 Making tsukemono 3 Tsukemono types 4 Tsukemono tariffs 5 See also 6 References 7 External linksAlternate names EditTsukemono are also referred to as konomono 香の物 oshinko 御新香 or okōkō 御香々 all carrying the meaning of fragrant dish in Japanese 2 The ko or kō 香 portion in these names means fragrant and the term was used as a nyōbō kotoba or woman s word for miso in reference to the smell citation needed Over time this term was also applied to pickles again for the smell Oshinko fresh fragrance more specifically referred to vegetables that had been only lightly pickled and that had not yet changed color that much citation needed The term is now also used more broadly to refer to pickles in general Making tsukemono Edit Tsukemono fermenting in rice branTo make tsukemono one needs a container salt and something to apply downward pressure on top of the pickles 2 A tsukemonoki 漬物器 pickling container is a Japanese pickle press The pressure is generated by heavy stones called tsukemono ishi 漬物石 pickle stone with a weight of one to two kilograms sometimes more This type of pickle press is still in use and can be made from a variety of materials such as plastic wood glass or ceramic Before tsukemono ishi came into use the pressure was applied by driving a wedge between a handle of the container and its lid 2 The weights are either stone or metal with a handle on top and often covered with a layer of food neutral plastic Another modern type of pickle press is usually made from plastic and the necessary pressure is generated by turning a screw and clamping down onto the pickles 2 Asazuke is a pickling method characterized by its short preparation time Tsukemono types 1 Type Kanji Pickling ingredientShiozuke 塩漬け saltSuzuke 酢漬け vinegarAmasuzuke 甘酢漬け sugar and vinegarMisozuke 味噌漬け misoShoyuzuke 醤油漬け soy sauceKasuzuke 粕漬け sake kasu sake lees Kojizuke 麹漬け mold cultured riceNukazuke 糠漬け rice branKarashizuke からし漬け hot mustardSatozuke 砂糖漬け sugarTsukemono types Edit Umeboshi drying in the sun for home preparation MatsumaezukeTakuan daikon umeboshi ume plum turnip cucumber and Chinese cabbage are among the favorites to be eaten with rice as an accompaniment to a meal Beni shōga red ginger pickled in umeboshi brine is used as a garnish on okonomiyaki takoyaki and yakisoba Gari thinly sliced young ginger that has been marinated in a solution of sugar and vinegar is used between dishes of sushi to cleanse the palate Rakkyōzuke pickled rakkyō a type of onion is often served with Japanese curry Rakkyōzuke is slightly acid and sweet with a mild and fresh taste due to being preserved in vinegar and mirin which also remove its bitterness It is used to balance the stronger flavors of some other components in a meal Fukujinzuke is a mixture of daikon eggplant lotus root and cucumber which is pickled and flavored with soy sauce Bettarazuke is a kind of pickled daikon popular in Tokyo Matsumaezuke is a pickled dish native to Matsumae Hokkaidō made from surume dried squid konbu kazunoko herring roe carrot and ginger with a mixture of sake soy sauce and mirin Nozawana is a pickled leaf vegetable typical of Nagano Prefecture Tsukemono tariffs EditAccording to EU and US trade code definitions tsukemono are classified as preserved vegetables rather than pickles because they are not primarily preserved in acetic acid or distilled vinegar They have a different tax rate than western pickles citation needed See also EditList of Japanese cooking utensils Menma Japanese condiment made from fermented bamboo shoots List of pickled foods Takuan Pickled preparation of daikon radish Jangajji Korean pickled vegetable dishReferences Edit a b Reid Libby August 2008 TSUKEMONO A Look at Japanese Pickling Techniques PDF Kanagawa International Foundation p 4 Archived from the original on 2010 11 24 a href Template Cite book html title Template Cite book cite book a CS1 maint bot original URL status unknown link a b c d e Hisamatsu Ikuko 2013 Tsukemono Japanese Pickling Recipes Japan Japan Publications Trading Co LTD and Boutique sha Inc p 6 ISBN 978 4 88996 181 2 External links Edit Wikimedia Commons has media related to Tsukemono Japanese Food Tsukemono pickles Shizuoka Tsukemono Federation All JAPAN Pickled Cooperative Association Tsukemono portal site Typical Tsukemono Portal Food Retrieved from https en wikipedia org w index php title Tsukemono amp oldid 1138096693, wikipedia, wiki, book, books, library,
