Tsukemono: Difference between revisions
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[[Image:tsukemono.jpg|thumb|275px|A dish of tsukemono]] |
[[Image:tsukemono.jpg|thumb|275px|A dish of tsukemono]] |
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{{nihongo|'''Tsukemono'''|漬物||literally "pickled things"}} are Japanese preserved vegetables (usually [[Pickling|pickled]] in [[Edible salt|salt]], [[brine]]<ref name=Reid>{{cite book|url=http://web.archive.org/web/20101124012004/http://k-i-a.or.jp/kokusai/jigyou/english-lesson/ts-report/report2008.pdf|page=4|title=TSUKEMONO: A Look at Japanese Pickling Techniques|first=Libby|last= Reid|publisher=Kanagawa International Foundation|date=August 2008}}</ref> or a bed of [[rice bran]] (nuka).<ref name=Hisamatsu>{{cite book|last=Hisamatsu|first=Ikuko|title=Tsukemono Japanese Pickling Recipes|year=2013|publisher=Japan Publications Trading Co., LTD. and Boutique-sha, Inc.|location=Japan|isbn=978-4-88996-181-2|page=6}}</ref> They are served with [[rice]] as ''[[okazu]]'' (side dish), with [[drink]]s as an ''[[sakana|otsumami]]'' (snack), as an accompaniment to or garnish for meals, and as a course in the [[kaiseki]] portion of a [[Japanese tea ceremony]]. |
{{nihongo|'''Tsukemono'''|漬物||literally "pickled things"}} are Japanese preserved vegetables (usually [[Pickling|pickled]] in [[Edible salt|salt]], [[brine]]<ref name=Reid>{{cite book|url=http://web.archive.org/web/20101124012004/http://k-i-a.or.jp/kokusai/jigyou/english-lesson/ts-report/report2008.pdf|page=4|title=TSUKEMONO: A Look at Japanese Pickling Techniques|first=Libby|last= Reid|publisher=Kanagawa International Foundation|date=August 2008}}</ref> or a bed of [[rice bran]] (nuka).<ref name=Hisamatsu>{{cite book|last=Hisamatsu|first=Ikuko|title=Tsukemono Japanese Pickling Recipes|year=2013|publisher=Japan Publications Trading Co., LTD. and Boutique-sha, Inc.|location=Japan|isbn=978-4-88996-181-2|page=6}}</ref> They are served with [[rice]] as ''[[okazu]]'' (side dish), with [[drink]]s as an ''[[sakana|otsumami]]'' (snack), as an accompaniment to or garnish for meals, and as a course in the [[kaiseki]] portion of a [[Japanese tea ceremony]]. |
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== Alternate names == |
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Tsukemono are also referred as {{nihongo|''konomono''|香の物}}, {{nihongo|''oshinko''|御新香}} or {{nihongo|''okoko''|御香々}}, all carrying the meaning of "fragrant dish" in Japanese.<ref name="Hisamatsu"/> {{nihongo|''kou''|香}} which is used in these names was a generic term for pickled food and indicates [[miso]] due to the strong smell from the pickling process, but does not indicate the use of miso in the pickling process. Particularly, ''oshinko (shinko)'' refers to lightly pickled tsukemono which did not yet cause a color change in the used vegetable. However, due to ''takuan'' becoming a widely available type of tsukemono, these names are frequently used interchangeably with ''takuan''. {{nihongo|''gakko''|がっこ}}, a type of tsukemono made locally in [[Akita Prefecture|Akita]] was originally {{nihongo|''gakou''|雅香}} or ''[[miyabi]] or refined flagrant''. |
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== Techniques of tsukemono == |
== Techniques of tsukemono == |
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Revision as of 04:03, 21 February 2015
 | This article needs additional citations for verification. (January 2015) |
Tsukemono (漬物, literally "pickled things") are Japanese preserved vegetables (usually pickled in salt, brine[1] or a bed of rice bran (nuka).[2] They are served with rice as 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.
Alternate names
Tsukemono are also referred as konomono (香の物), oshinko (御新香) or okoko (御香々), all carrying the meaning of "fragrant dish" in Japanese.[2] kou (香) which is used in these names was a generic term for pickled food and indicates miso due to the strong smell from the pickling process, but does not indicate the use of miso in the pickling process. Particularly, oshinko (shinko) refers to lightly pickled tsukemono which did not yet cause a color change in the used vegetable. However, due to takuan becoming a widely available type of tsukemono, these names are frequently used interchangeably with takuan. gakko (がっこ), a type of tsukemono made locally in Akita was originally gakou (雅香) or miyabi or refined flagrant.
Techniques of tsukemono
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Tsukemono can be readily bought in a supermarket, but despite this many Japanese still make their own. All that is needed to make pickles is a container, salt, and something to apply pressure on top of the pickles.
A tsukemonoki (漬物器), literally vessel for pickled things, is a Japanese pickle press. The pressure is generated by heavy stones called tsukemonoishi (漬物石) 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 tsukemonoishi came into use, the pressure was applied by driving a wedge between a handle of the container and its lid.
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.
Asazuke is a pickling method characterized by its short preparation time.
| Type | Kanji | Pickling Ingredient |
|---|---|---|
| Shiozuke | 塩漬け | salt |
| Suzuke | 酢漬け | vinegar |
| Amasuzuke | 甘酢漬け | sugar and vinegar |
| Misozuke | 味噌漬け | miso |
| Shoyuzuke | 醤油漬け | soy sauce |
| Kasuzuke | 粕漬け | sake kasu (sake lees) |
| Koji | 塩麹 | malted rice |
| Nukazuke | 糠漬け | rice bran |
| Karashizuke | からし漬け | hot mustard |
| Satozuke | 砂糖漬け | sugar |
List of tsukemono
Takuan (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 shoga (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 (a type of onion) is often served with Japanese curry.
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.
Rakkyōzuke has a very mild and "fresh" taste. It is pickled and used to balance the stronger flavors of some other component in a meal.
Tariff on tsukemono
According to EU and USA 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.
See also
- List of Japanese cooking utensils
- Atsara, a Philippine pickle condiment similar to Tsukemono
- Sauerkraut, a form of preserved cabbage
- List of pickled foods
References
- ^ a b Reid, Libby (August 2008). TSUKEMONO: A Look at Japanese Pickling Techniques (PDF). Kanagawa International Foundation. p. 4.
- ^ a b 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
