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Tsukemono (漬物) meaning ‘pickled things’ are Japanese preserved vegetables, usually pickled in salt, brine, or a bed of rice bran/nuka [1]. Tsukemono is served as an accompaniment to or garnish for meals, a must with ochazuke. Tsukemono are also known as konomono, oshinko or okoko, all translated as ‘fragrant dish’. There are varieties of pickles in Japan, using varieties of pickling ingredients. Some are distinct to regions. There are cities such as Kyoto, which are known for their quality pickles, and people actually travel long-distance by train to purchase for their every day use and as favored gifts.
This time, I am introducing the simplest of the tsukemono, shiozuke (塩漬け)/salt pickles also referred to as sokuseki-zuke (instant pickles). This pickle goes well with all Japanese meals, and is a pleasant palate changer between bites.
[1] There are families who inherit -and maintain ‘for generations’- a large pottery urn of nuka for tsukemono. See this → video 31:39 ~ 38:42 for nuka pickles (entire video is about varieties of tsukemono).]
Sokuseki-zuke • 即席漬け
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• cucumbers (Japanese or Persian preferred), carrots, daikon radish (or any radish), cabbage, nappa/Chinese cabbage, leaf vegetables, some pickle the white part of watermelon’s skin, …
• salt – no more than ¼ ~ ½ tsp per vegetable (i.e. size of one large carrot)
DIRECTIONS
◊ Prepare the vegetable(s) of choice:
– Partially peel the cucumbers, alternating 1 cm wide strips of peeled/unpeeled skin. If the skin is thick and tough, peel the whole cucumber. Keep the cucumber(s) whole.
– Peel the carrot(s). If thick, cut in half or quarter lengthwise.
– Peel the radish. Cut in half or quarter lengthwise.
– Quarter cabbage with the core attached.
◊ Sprinkle salt on the vegetable(s). Then place them in a plastic zip-lock or any deep dish that can be covered/sealed tightly (vegetables release their liquid and some have strong smell). Place in refrigerator and let rest to pickle for a minimum of 2 hours, and no longer than 8 hours.
◊ Drain the vegetables and wrap/squeeze them with paper-towel to absorb all liquid. Bias-slice or cut the vegetables into bite-size pieces and arrange on a plate.
~ どうぞめしあがれ • Douzo Meshiagare ~
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So, what’s cooking in your kitchen?
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So simple Fae, I love pickles and your super quick and easy brining is wonderful.
Thank you, Suzanne. It is one of those sides that go so well with Japanese food, and it is quick.
These look delicious and I will have to try this simple and quick recipe!
Yes, Judi, they go so well with Japanese/Asian food, or even as a snack.
Wow, the preserved vegetables appear so fresh! I guess that’s why they are called instant pickles.
😀 ))) That’s right, Chris.